Chicken Broth to Make Stew: Rich Base Recipe

This recipe walks you through making a deeply flavorful chicken broth from scratch, specifically designed to become the backbone of a hearty stew. Using bone-in chicken, aromatic vegetables, and a long, gentle simmer extracts maximum gelatin and flavor, giving your stew body and richness that store-bought broth can’t match. It’s a simple, hands-off process that rewards you with a versatile base for countless meals.

Ingredients

3 lb (1.4 kg) bone-in chicken pieces (thighs, drumsticks, or a whole cut-up chicken)
2 large carrots, unpeeled and roughly chopped
2 celery stalks, roughly chopped
1 large yellow onion, quartered (skin left on)
4 cloves garlic, smashed
1 bay leaf
1 tsp (2 g) whole black peppercorns
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
10 cups (2.4 L) cold water
1 tsp (5 g) salt, plus more to taste

Instructions

Place the chicken pieces in a large stockpot or Dutch oven (at least 6 quarts). Add the carrots, celery, onion, garlic, bay leaf, peppercorns, and thyme.
Pour in the cold water, ensuring it covers the chicken and vegetables by about 1 inch. If needed, add a bit more water.
Set the pot over medium-high heat and bring to a boil. As soon as it boils, reduce the heat to low to maintain a gentle simmer. Use a spoon to skim off any foam or scum that rises to the surface during the first 15 minutes.
Simmer uncovered for 3 to 4 hours. The broth should be barely bubbling; this slow extraction builds flavor and body. Do not stir, as this can make the broth cloudy.
After 3 hours, check the chicken: the meat should be very tender and falling off the bone. Use tongs to carefully remove the chicken pieces to a plate. Let them cool slightly, then shred the meat, discarding the bones and skin. (Save the meat to add to your stew.)
Continue simmering the broth with the vegetables for another 30 to 60 minutes if you want a more concentrated flavor.
Set a fine-mesh strainer over a large bowl or another pot. Pour the broth through the strainer, discarding the solids.
Season the broth with salt, starting with 1 tsp, and adjust to your taste. (Remember: if you reduce the broth later, the saltiness will concentrate.)
Use the broth immediately for your stew, or cool it quickly and refrigerate or freeze.

Tips

Don’t boil hard: A rolling boil will emulsify fats and impurities, making the broth cloudy and slightly greasy. Keep it at a bare simmer for the clearest, cleanest-tasting broth.
Maximize gelatin: For an even richer broth, add 2 chicken feet or a split pig’s foot (if available) along with the chicken. The extra collagen gives the broth a silky mouthfeel that makes stews feel luxurious.
Substitute herbs: No thyme? Use a few sprigs of parsley, a stalk of celery leaves, or a pinch of dried oregano. Avoid strong herbs like rosemary or sage, which can overpower the delicate chicken flavor.
Skim the scum: The grayish foam that appears in the first 15 minutes is coagulated protein. Skimming it off is the single most important step for a clear, appetizing broth.

Serving Suggestions

This broth is the perfect starting point for a classic chicken noodle stew: add shredded chicken, egg noodles, and diced carrots and celery to the hot broth and simmer until the vegetables are tender. It also makes a fantastic base for a creamy chicken and wild rice stew, a vegetable barley stew, or a simple matzo ball soup. For a richer, more substantial stew, you can thicken the broth with a roux (equal parts butter and flour cooked together) before adding your other ingredients.

Variations

Herb-forward broth: Add a handful of fresh dill, parsley stems, or a few sprigs of tarragon in the last 30 minutes of cooking for a brighter, more aromatic flavor.
Asian-inspired broth: Add a 2-inch piece of ginger (sliced), 2 star anise, and a cinnamon stick along with the vegetables. Use this in a stew with bok choy, shiitake mushrooms, and rice noodles.
Roasted chicken broth: For a deeper, nuttier flavor, roast the chicken pieces and vegetables in a 400Â°F (200Â°C) oven for 30-40 minutes until browned before adding them to the pot. This adds a wonderful caramelized complexity to the broth.
Vegetable-heavy broth: Add a parsnip, a leek (cleaned and chopped), or a few mushroom stems to the pot for extra savory depth.

Storage and Reheating

Refrigerator: Cool the broth completely (use an ice bath for faster cooling), then store in an airtight container for up to 4 days. The fat will solidify on top; you can skim it off or leave it as a protective layer.

Freezer: Freeze the broth in 1-cup (240 ml) portions or in ice cube trays for easy use. It will keep for up to 3 months. Thaw overnight in the refrigerator before using.

Reheating: Reheat the broth on the stovetop over medium heat until it reaches a gentle boil. If you’re using it in a stew that will simmer for 30 minutes or more, you can add it directly from the fridge or freezer (just increase the simmering time slightly).

Frequently Asked Questions

Can I use a whole chicken instead of just parts? Yes, a whole cut-up chicken works beautifully. You’ll get both white and dark meat; the dark meat (thighs and drumsticks) adds more flavor and gelatin, while the white meat will be drier if simmered for the full 4 hours. If you use a whole chicken, you can remove the breast pieces after about 1 hour to keep them moist, then return the carcass to the pot.

How long should I simmer the broth? A minimum of 3 hours is recommended to extract enough flavor and gelatin from the bones. You can go up to 6 hours for a more concentrated broth, but beyond that, the flavor can become slightly bitter. The vegetables will break down after 4 hours, so for a longer simmer, add the aromatics in the last 2 hours.

Why is my broth cloudy? Cloudiness is usually caused by boiling the broth too vigorously or stirring it while simmering. These actions break up impurities and emulsify fat into the liquid. To get a clear broth, always start with cold water, bring it to a boil gently, then reduce to a bare simmer and avoid stirring. Skimming the foam diligently also helps.

Can I make this in a slow cooker or Instant Pot? Absolutely. For a slow cooker, cook on low for 8-10 hours. For an Instant Pot, pressure cook on high for 60-90 minutes, then allow for a natural pressure release. Both methods will yield a delicious broth, though the stovetop version gives you more control over skimming and simmering.

What is the best way to remove fat from the broth? After chilling the broth, the fat will solidify into a solid layer on top, making it easy to lift off with a spoon. If you’re in a hurry, you can use a fat separator cup or drag a paper towel across the surface of the hot broth to absorb the fat.

Can I reuse the chicken meat for the stew? Yes, absolutely. The simmered chicken meat is tender and flavorful, though it may be a little dry if cooked for the full 4 hours. To keep it moist, remove the chicken after 3 hours (when it’s just cooked through), shred it, and add it to your stew only in the last 10 minutes of cooking to warm through.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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