Clear chicken broth is a foundational kitchen staple: a golden, translucent liquid made by simmering chicken bones, aromatics, and herbs, then straining it until it’s perfectly clear. Unlike murky stocks, this broth is prized for its pure, clean flavor and beautiful appearance, making it the ideal base for soups, sauces, and risottos. This recipe uses a simple technique—starting with cold water and skimming the foam—to achieve that coveted clarity without any special equipment.
Ingredients
- 3 lb (1.4 kg) chicken bones (backs, necks, wings, or a whole cut-up chicken)
- 2 medium carrots, peeled and cut into 2-inch chunks
- 2 celery stalks, cut into 2-inch chunks
- 1 large yellow onion, quartered (skin on is fine)
- 4 garlic cloves, smashed
- 1 bouquet garni (2 sprigs fresh thyme, 2 sprigs fresh parsley, 1 bay leaf, tied together with kitchen twine)
- 1 teaspoon (5 g) black peppercorns
- Cold water (about 3 quarts / 2.8 liters)
- 1 teaspoon (5 g) salt, plus more to taste (optional)
Instructions
- Place the chicken bones in a large stockpot (at least 8 quarts / 7.5 liters). Add the carrots, celery, onion, garlic, bouquet garni, and peppercorns.
- Pour in enough cold water to cover everything by about 1 inch (2.5 cm). Do not add salt yet—salting early can make the broth cloudy.
- Set the pot over medium-high heat and bring it to a gentle simmer, not a rolling boil. This should take about 15–20 minutes. As it heats, a grayish foam will rise to the surface. Use a fine-mesh skimmer or a large spoon to skim off this foam and discard it. Skim continuously for the first 10 minutes, then occasionally as needed.
- Once the broth is simmering, reduce the heat to low to maintain a very gentle simmer—just a few bubbles breaking the surface. Cover partially with the lid ajar.
- Simmer gently for 3 hours. Do not stir the broth; stirring can disturb the sediment and make it cloudy. If the water level drops below the ingredients, add a little hot water to keep them submerged.
- After 3 hours, the broth should be deeply golden and fragrant. Remove the pot from the heat. Carefully lift out the large bones and vegetables with tongs and discard them.
- Strain the broth through a fine-mesh sieve lined with several layers of cheesecloth or a clean kitchen towel into a large heatproof bowl or pot. Do not press on the solids—let the liquid drip naturally to keep it clear.
- If you want an extra-clear broth, strain it a second time through a fresh layer of cheesecloth.
- Season with salt to taste, if desired. Use immediately, or cool completely before storing (see Storage and Reheating).
Tips
- Start with cold water: Cold water helps extract collagen and proteins slowly, which results in a clearer broth. Hot water can cause proteins to coagulate too quickly and cloud the liquid.
- Skim diligently: The foam that rises during the first 20 minutes is the main culprit for cloudiness. Skim it off thoroughly for the clearest result.
- Don’t boil: A rolling boil will emulsify fats and proteins into the liquid, making it cloudy. Keep the heat low for a gentle simmer.
- Strain without pressing: When straining, let the broth drip naturally. Pressing on the solids forces tiny particles through the sieve, clouding the broth.
- Substitutions: If you don’t have fresh herbs, use 1 teaspoon (1 g) dried thyme and 1 teaspoon (1 g) dried parsley. You can also add a leek (cleaned and halved) for extra sweetness.
Serving Suggestions
This clear chicken broth is perfect as a light, nourishing soup on its own, garnished with fresh dill, sliced scallions, or a few drops of lemon juice. It also serves as the ideal base for chicken noodle soup, wonton soup, or a delicate consommé. Use it to cook rice, quinoa, or couscous for added flavor, or as the liquid for braising vegetables or making pan sauces.
Variations
- Asian-style: Add a 2-inch piece of fresh ginger (sliced), 2 star anise, and a cinnamon stick to the pot. Omit the thyme and parsley, and finish with a splash of soy sauce.
- Roasted chicken broth: For a deeper, richer flavor, roast the chicken bones and vegetables at 425°F (220°C) for 30–40 minutes until deeply browned before simmering. This will produce a darker, more savory broth, though it may be slightly less clear.
- Herb-forward: Add a handful of fresh dill, tarragon, or chervil in the last 15 minutes of cooking for a bright, spring-like flavor.
- Vegetable-only: For a vegetarian version, replace the chicken bones with 2 additional carrots, 2 celery stalks, 1 leek, and 1 cup (70 g) of sliced mushrooms. Simmer for 1 hour instead of 3.
Storage and Reheating
Cool the broth to room temperature within 2 hours of cooking. To speed cooling, place the pot in an ice bath and stir occasionally. Once cool, transfer to airtight containers. Refrigerate for up to 4 days. The broth will solidify into a gel due to the collagen; this is normal and a sign of a good broth. You can also freeze the broth for up to 3 months in freezer-safe containers, leaving 1 inch (2.5 cm) of headspace for expansion. To reheat, simply warm the desired amount in a saucepan over medium heat until steaming (about 165°F / 74°C). If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously, not skimming enough, or pressing on the solids when straining. To fix it, you can strain the broth through a fine-mesh sieve lined with a wet paper towel or cheesecloth, or clarify it with an egg white raft (see below).
How do I clarify broth with egg whites? To clarify, whisk 2–3 egg whites with a splash of cold water. Stir the mixture into the warm (not hot) broth, then bring to a gentle simmer without stirring. The egg whites will coagulate and trap impurities; after 15 minutes, skim off the raft and strain the broth through cheesecloth. This is a classic technique for consommé.
Can I use a whole chicken instead of bones? Yes, you can use a whole chicken (about 3–4 lb / 1.4–1.8 kg). The meat will be cooked through after about 1 hour; remove it and reserve for another use, then continue simmering the bones for the remaining 2 hours.
How long should I simmer the broth? For a clear broth, 3 hours is ideal. Simmering longer (up to 6 hours) extracts more collagen and flavor, but it may become slightly more opaque. For a truly crystal-clear broth, stick to 3 hours.
Can I add salt during cooking? It’s best to add salt at the end. Salting early can draw out proteins that cloud the broth, and it also makes it harder to control the final seasoning, since the liquid reduces.
Is the broth safe to leave out overnight? No. Per USDA food safety guidelines, perishable foods should not be left at room temperature for more than 2 hours (or 1 hour if the room is above 90°F / 32°C). Refrigerate the broth promptly after cooling.
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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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