Organic chicken broth is a foundational kitchen staple made by simmering organic chicken bones, vegetables, and aromatics in water until the liquid is rich, savory, and deeply flavorful. It’s the backbone of soups, stews, risottos, and sauces, and it’s surprisingly simple to make at home. This recipe yields a clean, golden broth that’s far superior to store-bought versions, and it lets you control the sodium and ingredients.
Ingredients
- 3 lb (1.4 kg) organic chicken bones (carcasses, backs, necks, or wings)
- 2 large carrots, roughly chopped (about 1 cup / 130 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large onion, quartered (skin on is fine)
- 4 cloves garlic, smashed
- 2 tablespoons (30 ml) apple cider vinegar (helps extract minerals from bones)
- 1 bay leaf
- 1 teaspoon (2 g) black peppercorns
- 1 bunch fresh parsley (optional, add in last 10 minutes)
- Cold water, enough to cover (about 12 cups / 2.8 L)
Instructions
- Place the chicken bones in a large stockpot or Dutch oven. If you have time, you can roast the bones at 400°F (200°C) for 30 minutes first to deepen the flavor, but it’s optional.
- Add the carrots, celery, onion, garlic, apple cider vinegar, bay leaf, and peppercorns to the pot.
- Pour in enough cold water to cover all ingredients by about 1 inch (2.5 cm). Do not add salt at this stage—it can make the broth bitter and you can season later.
- 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 impurities that rise to the surface with a spoon.
- Simmer uncovered for 4 hours, adding more hot water if the bones become exposed. The broth should be gently bubbling, not boiling hard.
- If using parsley, add it in the last 10 minutes of cooking.
- Remove the pot from heat. Strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids.
- Let the broth cool to room temperature, then refrigerate. Once chilled, you can skim off the solidified fat layer if desired.
- If you want a more concentrated flavor, simmer the strained broth in a clean pot over medium heat until reduced by half. This makes a rich stock that can be diluted when used.
Tips
- Use a mix of bones: Roasted bones give a deeper, darker broth; raw bones give a lighter, cleaner flavor. A mix of both is ideal. If you don’t have enough bones, add chicken feet for extra gelatin and body.
- Don’t stir too much: Stirring can make the broth cloudy. Let it simmer undisturbed except for skimming.
- Salt at the end: Season the broth only when you’re ready to use it. Unsalted broth is more versatile and freezes better without becoming too salty.
- Skim the fat: If you don’t want to skim the fat, you can use a fat separator or let the broth chill and lift off the solid fat layer with a spoon. The fat adds flavor but can make the broth greasy.
Serving Suggestions
Use this broth as a base for chicken noodle soup, ramen, or matzo ball soup. It’s also excellent for cooking grains like rice or quinoa, deglazing pans, or as a simple sipping broth with a squeeze of lemon and fresh herbs. For a comforting meal, serve it with crusty bread and a simple green salad.
Variations
- Asian-style broth: Add a piece of ginger (about 2 inches), 2 star anise, and a cinnamon stick to the pot. Omit the parsley and finish with a splash of soy sauce.
- Herb-forward broth: Add fresh thyme, rosemary, and sage along with the parsley. This pairs well with poultry dishes and stuffing.
- Vegetable-rich broth: Add a leek, a parsnip, or a few mushrooms for extra umami. This is great for a more complex flavor.
- Pressure cooker method: Cook on high pressure in an Instant Pot for 90 minutes, then let the pressure release naturally. This cuts the time significantly.
Storage and Reheating
Cool the broth completely before storing. Refrigerate in airtight containers for up to 4 days. For longer storage, freeze in ice cube trays for small portions, or in quart-sized freezer bags or jars (leave 1 inch of headspace) for up to 6 months. To reheat, thaw in the refrigerator overnight or place the frozen broth in a pot over low heat, stirring occasionally. Bring to a rolling boil before using in recipes that require hot liquid.
Frequently Asked Questions
Can I use a whole chicken instead of just bones? Yes, you can. Use a whole chicken, but remove the breast meat after about 1 hour of simmering to use for other dishes, then continue simmering the carcass for the remaining time. This gives you both cooked chicken and broth.
How do I make the broth more gelatinous? Gelatin comes from collagen in connective tissue. Add chicken feet, wings, or a split pig’s foot (if you’re not strictly making chicken broth) to increase the gelatin content. Simmering longer also helps extract more collagen.
Can I reuse the bones? After a single simmer, most of the flavor and collagen has been extracted. You can reuse bones for a second, weaker batch, but it’s not recommended for a full-flavored broth.
Why is my broth cloudy? Cloudiness usually comes from boiling too hard or stirring during cooking. Keep the heat low and simmer gently. You can also strain through a cheesecloth-lined sieve for a clearer broth.
Is it safe to leave the broth out overnight to cool? No. Per USDA FSIS guidelines, perishable foods should not be left at room temperature for more than 2 hours. Cool the broth quickly by placing the pot in an ice bath, then refrigerate.
Can I make broth in a slow cooker? Absolutely. Cook on low for 10-12 hours, then strain. The slow cooker is convenient because you don’t have to watch it, but the flavor may be slightly less concentrated than stovetop.
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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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