Chicken Broth Nutrition Facts & Homemade Recipe

Chicken broth is a savory, nutrient-rich liquid made by simmering chicken bones, meat, and aromatics in water. It serves as a flavorful base for soups, stews, and sauces, and is enjoyed on its own as a comforting, warming drink. This recipe yields a clear, gelatin-rich broth that is both delicious and packed with protein, minerals, and collagen, making it a staple in many cuisines.

Ingredients

3 lb (1.4 kg) chicken bones (carcasses, backs, necks, or wings)
2 lb (900 g) chicken meat (thighs or breasts, bone-in if possible)
2 medium carrots, peeled and cut into 2-inch chunks
2 celery stalks, cut into 2-inch chunks
1 large onion, quartered (skin on is fine)
4 cloves garlic, smashed
2 bay leaves
1 tbsp (15 ml) black peppercorns
2 tsp (10 g) salt, plus more to taste
12 cups (2.8 L) cold water
Optional: 1 tbsp (15 ml) apple cider vinegar (helps extract minerals)

Instructions

Place the chicken bones and meat in a large stockpot (at least 8 quarts). Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and salt. If using, add the apple cider vinegar.
Pour in the cold water, making sure everything is submerged by at least 1 inch (2.5 cm). Do not overfill; leave room for simmering.
Bring the pot to a boil over high heat. As soon as it boils, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface with a ladle or spoon.
Simmer uncovered for 3 to 4 hours. The longer you simmer, the richer the flavor and the more gelatin you extract from the bones. Do not stir during simmering; this keeps the broth clear.
After simmering, remove the pot from heat. Use tongs to lift out the chicken meat (if you used bone-in thighs or breasts) and set it aside to cool. You can shred this meat for soups or salads, or discard it if you only want the broth.
Strain the broth through a fine-mesh sieve lined with cheesecloth into a large heatproof bowl or pot. Discard the solids.
Let the broth cool to room temperature, then refrigerate. Once chilled, the fat will solidify on top; remove it with a spoon and discard or save for cooking.
If you want a more concentrated broth, return the strained broth to the pot and simmer over medium heat until reduced by half. This makes a rich “bone broth” style stock.

Tips

Substitutions: If you don’t have chicken bones, use a whole chicken cut into pieces. You can also add leeks, parsnips, or mushrooms for extra flavor. For a gluten-free option, skip the cheesecloth and use a fine-mesh strainer.
Storage: Refrigerate broth in airtight containers for up to 4 days, or freeze in ice cube trays for small portions and in freezer-safe bags for larger amounts. Frozen broth keeps for up to 3 months.
Common mistake: Boiling the broth vigorously makes it cloudy and greasy. Always keep it at a gentle simmer. Also, do not add too much salt at the start; you can adjust it later when using the broth in recipes.
Skimming: Skim the foam during the first 30 minutes of simmering. This foam is coagulated protein and impurities; removing it yields a clearer, cleaner-tasting broth.

Serving Suggestions

Serve the broth hot in mugs or bowls, garnished with fresh herbs like parsley or dill. It’s perfect as a light appetizer or a soothing drink on a cold day. Use it as a base for chicken noodle soup, ramen, or risotto. You can also use it to cook grains like rice or quinoa for added flavor.

Variations

Asian-style: Add a 2-inch piece of ginger, 2 star anise, and a cinnamon stick to the pot. Replace the salt with soy sauce or fish sauce at the end.
Herb-forward: Add a handful of fresh thyme, rosemary, and parsley stems during the last 30 minutes of simmering.
Vegetable-rich: Increase the vegetables and add a cup of chopped tomatoes for a slightly sweet, richer broth.

Storage and Reheating

Refrigerate the broth within 2 hours of cooking. It will keep for 3 to 4 days in the refrigerator. To freeze, pour into freezer-safe containers, leaving 1 inch of headspace for expansion. Frozen broth is best used within 3 months. To reheat, transfer the desired amount to a saucepan and heat over medium until steaming (about 165Â°F / 74Â°C for leftovers, per USDA FSIS safe minimum). You can also microwave individual portions in a microwave-safe bowl, covered, for 2-3 minutes.

Frequently Asked Questions

Can I use a rotisserie chicken carcass? Yes, absolutely. A rotisserie chicken carcass adds great flavor and is a convenient way to use leftovers. Just remove any remaining skin and large fat deposits before simmering.

How long should I simmer the broth? For a standard chicken broth, 3 to 4 hours is ideal. Simmering longer (up to 12 hours) will extract more collagen and minerals, resulting in a thicker, more gelatinous broth, but it may become slightly bitter if overcooked.

Why is my broth not jelling? Gelatin comes from collagen in bones and connective tissue. If your broth doesn’t jell, it may be because you used mostly meat without bones, or you didn’t simmer long enough. Adding a few chicken feet or wings (which are rich in collagen) can help.

Can I make broth in a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 8-10 hours. For an Instant Pot, cook on high pressure for 90 minutes, then let the pressure release naturally.

Is chicken broth the same as chicken stock? Technically, stock is made from bones, while broth is made from meat. However, the terms are often used interchangeably. This recipe is a hybrid, using both bones and meat, giving it a rich flavor and body.

Can I add salt to the broth? Yes, but start with a small amount. You can always add more later. If you plan to reduce the broth or use it in a recipe that calls for salt, keep it lightly seasoned.

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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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