Chicken broth is the backbone of countless soups, stews, and sauces, and making your own at home is surprisingly simple and far more flavorful than anything from a carton. This stovetop recipe uses a whole chicken (or leftover bones and scraps) to produce a rich, golden broth that you can customize to your taste. It’s a forgiving, hands-off process that fills your kitchen with a wonderful aroma and gives you complete control over the ingredients.
Ingredients
- 1 whole chicken (3–4 lb / 1.4–1.8 kg), or 2–3 lb (0.9–1.4 kg) chicken bones and scraps
- 2 large onions, quartered (no need to peel)
- 3 carrots, cut into large chunks
- 3 celery stalks, cut into large chunks
- 1 head of garlic, halved crosswise
- 2 bay leaves
- 1 tablespoon (6 g) black peppercorns
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 sprig fresh rosemary (optional)
- 2 teaspoons (12 g) salt, plus more to taste
- 12 cups (2.8 L) cold water, or enough to cover
Instructions
- Place the chicken (or bones) in a large stockpot or Dutch oven. Add the onions, carrots, celery, garlic, bay leaves, peppercorns, thyme, and rosemary if using. Sprinkle with the salt.
- Pour in the cold water, making sure everything is submerged. If needed, add more water. Bring to a boil over high heat, then immediately reduce the heat to low so the liquid is at a gentle simmer. Skim off any foam that rises to the surface with a ladle or spoon.
- Simmer uncovered for 3 hours, adjusting the heat as needed to maintain a gentle simmer. Do not stir; the broth will stay clearer if left undisturbed.
- After 3 hours, the chicken should be very tender and falling apart. Carefully remove the chicken and vegetables with tongs or a slotted spoon. If using a whole chicken, let it cool slightly, then pick off the meat for another use (see Tips). Discard the vegetables and bones.
- Strain the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel into a large bowl or pot.
- Taste and adjust seasoning with salt if needed. If you prefer a more concentrated flavor, simmer the strained broth over medium heat for 15–30 minutes to reduce it.
- Let the broth cool to room temperature, then refrigerate. Once chilled, any fat will solidify on top; you can skim it off with a spoon if desired.
Tips
- Use leftover bones: If you have a rotisserie chicken carcass or leftover bones from a roast, use them instead of a whole chicken. Add a few chicken wings or feet for extra body and gelatin, which gives the broth a silky texture.
- Don’t boil hard: A rolling boil will make the broth cloudy and greasy. Keep it at a gentle simmer—you should see small bubbles, not a vigorous boil.
- Save the meat: If you simmered a whole chicken, the meat is perfectly cooked and can be used in soups, salads, or sandwiches. Just make sure to refrigerate it separately and use within 3–4 days.
- Season at the end: Salt can become more concentrated as the broth reduces, so it’s best to add salt after straining and tasting. You can always add more, but you can’t take it out.
Serving Suggestions
Use this broth as a base for chicken noodle soup, risotto, or a simple vegetable stew. It also makes a delicious sipping broth—just pour a mugful and add a squeeze of lemon or a sprinkle of fresh herbs. For a heartier meal, add cooked noodles, shredded chicken, and sliced carrots to the broth and simmer until heated through.
Variations
- Asian-style broth: Add a 2-inch piece of ginger, sliced, and 2 star anise to the pot. Omit the thyme and rosemary.
- Herb-forward broth: Add a handful of fresh parsley stems and a few sprigs of dill during the last 30 minutes of simmering.
- Roasted chicken broth: Roast the chicken and vegetables in a 425°F (220°C) oven for 30 minutes before adding to the pot. This adds a deeper, caramelized flavor.
Storage and Reheating
Cool the broth completely, then transfer to airtight containers. It will keep in the refrigerator for 3–4 days. For longer storage, freeze in freezer-safe containers or ice cube trays for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave. If you freeze in a glass jar, leave at least an inch of headspace for expansion.
Frequently Asked Questions
Can I use a pressure cooker or slow cooker? Yes. For a pressure cooker (Instant Pot), cook on high pressure for 60 minutes with a natural release. For a slow cooker, cook on low for 8–10 hours or high for 4–5 hours.
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or stirring the broth while it cooks. To get a clear broth, keep the heat low and avoid stirring. Skimming the foam early also helps.
How do I make it more gelatinous? The gelatin comes from collagen in the bones. Use more bones, especially chicken feet or wings, and simmer for a longer time (up to 6 hours). The broth will set like jelly when chilled—that’s a sign of good body.
Can I make this without salt? Absolutely. Omit the salt entirely and add it when you use the broth in a recipe. This is useful if you’re watching your sodium intake.
What can I do with the leftover vegetables? They’ve given their flavor to the broth, so they’ll be quite bland. You can compost them or discard them. Some people blend them into a thick soup, but the texture is often fibrous.
Is it safe to leave the broth out overnight to cool? No. Per USDA FSIS guidelines, perishable foods like broth should not be left at room temperature for more than 2 hours. Cool it quickly by placing the pot in an ice bath, stirring occasionally, then refrigerate.
Related
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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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