Unsalted Chicken Broth: Simple Homemade Recipe

Unsalted chicken broth is a clear, savory liquid made by simmering chicken bones, vegetables, and aromatics in water, without any added salt. It is a foundational ingredient in countless recipes, from soups and stews to grains and sauces, because it adds depth and flavor without dictating the final seasoning. This broth is incredibly easy to make at home, and it allows you to control the sodium content, making it perfect for those watching their salt intake or for cooking for people with dietary restrictions.

Ingredients

3 lb (1.4 kg) chicken bones (backs, necks, wings, or a whole chicken carcass)
2 medium carrots, roughly chopped (about 1 cup / 130 g)
2 celery stalks, roughly chopped (about 1 cup / 120 g)
1 large onion, quartered (about 1 cup / 160 g)
4 cloves garlic, smashed
1 bay leaf
6 sprigs fresh parsley (optional)
10 cups (2.4 L) cold water

Instructions

Place the chicken bones in a large stockpot or Dutch oven. Add the carrots, celery, onion, garlic, bay leaf, and parsley (if using).
Pour in the cold water, ensuring the bones and vegetables are fully submerged. If needed, add a bit more water to cover.
Bring the pot to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes.
Cover the pot partially and let it simmer gently for 3 hours. Do not stir; the broth will become cloudy if you agitate it.
After 3 hours, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or pot. Discard the solids.
Let the broth cool to room temperature, then refrigerate. Once chilled, any fat that has solidified on the surface can be easily removed with a spoon.
Use immediately, or transfer to airtight containers and refrigerate or freeze.

Tips

Roast the bones first: For a deeper, richer flavor, spread the bones on a baking sheet and roast at 400Â°F (200Â°C) for 30 minutes before simmering. This adds a lovely caramelized note to the broth.
Don’t add salt: The whole point of this broth is to be salt-free. You can season the final dish later. If you must add a little salt, do so at the very end and taste as you go.
Skim the foam: Skimming the foam during the first part of simmering is key to a clear, clean-tasting broth. This step removes impurities and excess proteins that can make the broth cloudy.
Use a fine strainer: For the clearest broth, line your strainer with a few layers of cheesecloth or a clean kitchen towel. This will catch any tiny bone fragments or sediment.

Serving Suggestions

This unsalted chicken broth is incredibly versatile. Use it as the base for chicken noodle soup, matzo ball soup, or any hearty vegetable soup. It also makes a wonderful cooking liquid for rice, quinoa, or couscous, adding flavor without extra salt. You can also sip it warm as a comforting, light drink, or use it to deglaze pans when making sauces and gravies.

Variations

Herb-Infused: Add fresh thyme, rosemary, or dill during the last 30 minutes of simmering for a more aromatic broth.
Asian-Style: Add a piece of ginger, a stalk of lemongrass, and a few star anise for an Asian-inspired broth that’s great for ramen or pho.
Vegetable-Forward: Increase the amount of vegetables, or add leeks, mushrooms, or parsnips for a more pronounced vegetable flavor.

Storage and Reheating

Refrigerate the broth in airtight containers for up to 4 days. The broth will keep in the freezer for up to 3 months; freeze in ice cube trays for small portions or in larger containers for bigger batches. To reheat, simply pour the desired amount into a saucepan and warm over medium heat until hot. If frozen, thaw in the refrigerator overnight before reheating, or reheat directly from frozen over low heat, stirring occasionally.

Frequently Asked Questions

Can I use a whole chicken instead of just bones? Yes, you can. Simmer a whole chicken in the water for about 1.5 hours, then remove the chicken, shred the meat for another use, and return the carcass and skin to the pot to continue simmering for the remaining time. This yields a richer broth and also gives you cooked chicken.

Why is my broth cloudy? A cloudy broth is usually caused by boiling too vigorously or stirring the broth while it simmers. To keep it clear, maintain a gentle simmer and avoid stirring. Also, be sure to skim the foam thoroughly during the first 20 minutes.

Can I add salt to this broth? The recipe is intentionally unsalted so you can control the sodium in your final dishes. If you prefer a salted broth, add salt to taste at the end of cooking, but remember that it will concentrate as the broth reduces.

How long can I keep this broth in the fridge? Properly stored in an airtight container, unsalted chicken broth will last 3-4 days in the refrigerator. For longer storage, freeze it.

Can I reuse the bones to make a second batch? You can, but the second batch will be significantly weaker in flavor. It’s better to use fresh bones for a full-flavored broth. You could, however, use the spent bones to make a light vegetable stock by adding fresh vegetables and simmering for an hour.

Is it okay to leave the skin on the onions? Yes, leaving the skin on the onion adds a golden color to the broth. Just make sure to rinse the onion thoroughly before quartering.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).