This chicken broth recipe is a simple, budget-friendly way to make a rich, flavorful stock using ingredients you can easily find at Woolworths. It’s perfect as a base for soups, stews, and sauces, and it’s far more economical than buying pre-made cartons. The key is to simmer the bones gently to extract maximum flavor and gelatin, giving you a silky, satisfying broth that beats anything from a can.
Ingredients
- 1 whole chicken carcass or 2 lb (900 g) chicken bones (wings, backs, or a leftover roast chicken)
- 2 medium carrots, roughly chopped (about 1 cup / 150 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large onion, quartered (skin on is fine)
- 4 cloves garlic, smashed
- 1 bay leaf
- 6 black peppercorns
- 2 sprigs fresh thyme (or 1/2 tsp dried)
- 1 tbsp apple cider vinegar (helps extract minerals from bones)
- 12 cups (2.8 L) cold water
- Salt to taste (add at the end, not during simmering)
Instructions
- Place the chicken carcass or bones in a large stockpot (at least 8 qt / 7.5 L). If using a raw whole chicken, you can roast it first at 400°F (200°C) for 30 minutes to deepen the flavor, but this is optional.
- Add the carrots, celery, onion, garlic, bay leaf, peppercorns, thyme, and apple cider vinegar to the pot.
- Pour in the cold water, making sure it covers all the ingredients by about 1 inch (2.5 cm). If needed, add a bit more water.
- Place the pot over high heat and bring to a boil. As soon as it boils, reduce the heat to low so the liquid is at a gentle simmer. Skim off any foam or scum that rises to the surface with a spoon.
- Simmer uncovered for 3 hours, maintaining a low bubble. Do not stir; just let it bubble gently. Add more hot water if the level drops below the ingredients.
- After 3 hours, the broth should be golden and fragrant. Remove the pot from heat.
- Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large heatproof bowl or another pot. Discard the solids.
- Let the broth cool slightly, then season with salt to taste. If you plan to store it, it’s best to leave it unsalted and add salt when you use it.
Tips
- Roast for more flavor: If you have time, roast the bones and vegetables in a 400°F (200°C) oven for 30 minutes before simmering. This adds a deep, caramelized flavor.
- Don’t boil hard: A rolling boil will make the broth cloudy and greasy. Keep it at a gentle simmer—small bubbles, not a raging boil.
- Skim the scum: The first 20 minutes of simmering will release impurities that foam to the top. Skim them off for a clearer, cleaner-tasting broth.
- Add salt at the end: Salting early can make the broth taste flat and can also concentrate as it reduces. Season only when you’re ready to use or store.
Serving Suggestions
Use this broth as a base for chicken noodle soup, risotto, or gravy. It also works beautifully for cooking rice or quinoa, adding flavor instead of water. For a light meal, serve it with shredded chicken, fresh herbs, and a squeeze of lemon.
Variations
- Asian-style broth: Add a piece of ginger, a star anise, and a tablespoon of soy sauce during simmering for an umami-rich broth.
- Herb-forward: Swap thyme for parsley stems, dill, or tarragon. Add them in the last 30 minutes to keep their fresh flavor.
- Vegetable broth: Omit the chicken and double the vegetables, adding a piece of kombu (seaweed) for umami. Simmer for 1 hour only.
Storage and Reheating
Refrigerate the broth in airtight containers for up to 4 days. For longer storage, freeze in ice cube trays for small portions, or in freezer-safe jars or bags for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in a pot over medium heat until steaming. If you’ve frozen it, you may see a layer of fat on top—just skim it off or stir it in for extra richness.
Frequently Asked Questions
Can I use a rotisserie chicken carcass from Woolworths?
Absolutely. It’s one of the best ways to get a flavorful broth. Just remove any leftover meat and skin, then simmer the bones as directed. The broth will be slightly more seasoned, so taste before adding salt.
How long should I simmer the broth?
For chicken bones, 3 hours is ideal. Simmering longer than 4 hours can make the broth bitter. If you’re using a whole chicken, you can remove the meat after 1 hour and continue simmering the bones for another 2 hours.
Why is my broth not gelatinous?
Gelatin comes from collagen in bones and connective tissue. If you use only lean meat or skinless bones, you’ll get a thinner broth. Add chicken feet or wings for more collagen, or simmer longer.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, cook on low for 8 hours. For an Instant Pot, pressure cook on high for 60 minutes, then let the pressure release naturally. Strain and proceed as above.
Should I peel the onion and garlic?
No need. The skins add color and depth. Just give them a rinse if they’re dirty.
Is it safe to leave the broth out to cool?
No. Per USDA guidelines, you must refrigerate broth within 2 hours of cooking. To speed cooling, divide into smaller containers and place in an ice bath before refrigerating.
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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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