Chicken broth is a savory, nutrient-rich liquid made by simmering chicken bones, meat, and aromatic vegetables in water. It serves as a flavorful base for soups, stews, and sauces, and is often enjoyed on its own as a comforting, hydrating drink. This recipe yields a clear, golden broth that is both delicious and packed with protein, minerals, and collagen, making it a staple in many kitchens.
Ingredients
- 3 lb (1.4 kg) chicken bones (carcass, backs, necks, or wings)
- 2 lb (900 g) chicken meat (thighs or breasts, optional for more flavor)
- 2 large carrots, peeled and cut into 2-inch chunks (about 1 cup / 130 g)
- 2 celery stalks, cut into 2-inch chunks (about 1 cup / 120 g)
- 1 large onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (2 g) black peppercorns
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp (15 ml) apple cider vinegar (helps extract minerals from bones)
- 12 cups (2.8 L) cold water
- Salt to taste (add after cooking)
Instructions
- Place the chicken bones and meat (if using) in a large stockpot or Dutch oven. Add the carrots, celery, onion, garlic, bay leaf, peppercorns, and thyme.
- Pour in the apple cider vinegar and cold water, making sure the ingredients are fully submerged. The water should cover everything by about 1 inch (2.5 cm).
- Bring the pot to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
- Cover the pot partially and let it simmer gently for 4 hours. Do not stir vigorously; just let it bubble softly. The broth will reduce slightly and deepen in flavor.
- After 4 hours, remove the pot from heat. Using tongs, discard the bones and vegetables. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl or container.
- If using chicken meat, remove it from the bones, shred it, and set aside for serving (or use in soups).
- Let the broth cool to room temperature, then refrigerate. Once chilled, the fat will solidify on top; you can skim it off if desired.
- Season with salt to taste just before serving. If you prefer a richer flavor, you can simmer the broth longer (up to 8 hours) before straining.
Tips
- Substitutions: Use any combination of chicken bones—rotisserie carcasses work great. If you don’t have fresh thyme, use 1 teaspoon dried. You can also add leeks, parsnips, or parsley stems for extra depth.
- Storage: Broth keeps in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers or ice cube trays for up to 3 months.
- Common mistake: Boiling the broth too vigorously can make it cloudy and greasy. Keep it at a gentle simmer—bubbles should just break the surface.
- Flavor boost: Roast the bones and vegetables in a 400°F (200°C) oven for 30 minutes before simmering to add a deeper, caramelized flavor.
Serving Suggestions
Serve the broth hot as a light appetizer, garnished with fresh parsley and shredded chicken. It’s also the perfect base for chicken noodle soup, risotto, or gravy. For a simple meal, add cooked noodles, diced vegetables, and a squeeze of lemon.
Variations
- Asian-style: Add ginger, star anise, and a splash of soy sauce or miso at the end.
- Herb-infused: Use fresh dill, tarragon, or basil instead of thyme for a different aromatic profile.
- Spicy: Add a halved jalapeño or a pinch of red pepper flakes during simmering.
- Vegetable broth: Omit the chicken and use 3 lb (1.4 kg) of mixed vegetables (mushrooms, tomatoes, etc.) for a vegetarian version.
Storage and Reheating
Refrigerate the broth in airtight containers within 2 hours of cooking. It will keep for 3-4 days. To freeze, pour into freezer-safe jars or bags, leaving 1 inch (2.5 cm) of headspace; it will keep for up to 3 months. Reheat on the stovetop over medium heat until steaming (about 165°F / 74°C for leftovers). You can also microwave individual portions in 1-minute intervals, stirring in between.
Frequently Asked Questions
How many calories are in a cup of chicken broth? A typical 1-cup (240 ml) serving of homemade chicken broth contains about 40-50 calories, depending on the fat content. Most of the calories come from protein and fat.
Is chicken broth the same as chicken stock? Technically, broth is made from meat and bones, while stock is made primarily from bones. In practice, the terms are often used interchangeably. Broth tends to be lighter and more seasoned, while stock is thicker and richer in gelatin.
Can I make chicken 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 60 minutes, then natural release for 15 minutes. Both methods yield excellent results.
Why is my broth not gelling? Gelatin comes from collagen in bones. If your broth doesn’t gel, it may be because you used too much water, didn’t simmer long enough, or used mostly meat without bones. To fix it, simmer longer or add more bones.
Can I reuse bones to make broth again? Yes, but the second batch will be weaker in flavor and gelatin. You can add fresh vegetables and a bit of meat to boost it, but it’s best to use new bones for the best quality.
How do I reduce the fat in my broth? After chilling, the fat will solidify on top. Simply lift it off with a spoon or run a knife around the edge. You can also use a fat separator cup for hot broth.
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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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