Chicken broth is a flavorful, versatile liquid made by simmering chicken bones, vegetables, and aromatics in water. It’s the foundation for soups, stews, sauces, and grains, and making it at home yields a richer, more customizable result than store-bought versions. This recipe uses a whole chicken or leftover bones, so you get both a delicious broth and tender meat for other meals.
Ingredients
- 3 lb (1.4 kg) whole chicken or chicken bones (backs, necks, wings)
- 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 teaspoon (2 g) whole black peppercorns
- 1 teaspoon (2 g) dried thyme (or 3 sprigs fresh)
- 1 tablespoon (15 ml) apple cider vinegar (optional, helps extract minerals)
- 12 cups (2.8 L) cold water, plus more as needed
- Salt to taste (add after cooking)
Instructions
- Place the chicken or bones in a large stockpot (at least 8 quarts / 7.5 L). Add the carrots, celery, onion, garlic, bay leaf, peppercorns, and thyme. If using vinegar, add it now.
- Pour in the cold water, making sure it covers the chicken and vegetables by about 1 inch (2.5 cm). If needed, add more water.
- Set 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 that rises to the surface with a ladle; this keeps the broth clear.
- Simmer, uncovered, for 4 hours for a whole chicken, or 6–8 hours if using only bones. The longer it simmers, the more flavor and gelatin you extract. Keep the heat low enough that the broth barely bubbles.
- After 4 hours, if using a whole chicken, carefully remove it with tongs to a cutting board. Let it cool slightly, then shred the meat for other use (like chicken salad or tacos). Return the bones and skin to the pot and continue simmering for another 1–2 hours if you want a richer broth. If using only bones, skip this step and just simmer for the full 6–8 hours.
- Once done, turn off the heat. Let the broth cool for about 15 minutes. Strain through a fine-mesh sieve or cheesecloth into a large heatproof bowl or pot. Discard the solids.
- If you want a very clear broth, let it cool to room temperature, then refrigerate overnight. The fat will solidify on top; remove it with a spoon. If using immediately, skim off as much fat as you like with a ladle.
- Season with salt only after the broth is strained and you’re ready to use it—this prevents it from becoming too salty if you reduce it later.
Tips
- Roast the bones first: For a deeper, more complex flavor, spread the chicken or bones on a baking sheet and roast at 400°F (200°C) for 30 minutes before simmering. This adds a lovely golden color and nutty taste.
- Don’t stir too much: Stirring can make the broth cloudy. Let it simmer gently without agitation; just skim the foam.
- Use leftover bones: Save bones from roasted chicken or turkey in a freezer bag. When you have enough, make broth. You can also add vegetable scraps (onion skins, carrot peels, celery leaves) for extra flavor.
- Acid helps: A splash of apple cider vinegar or lemon juice helps leach calcium and minerals from the bones, making a more nutritious broth. You won’t taste it in the final result.
Serving Suggestions
Use your homemade broth as a base for chicken noodle soup, risotto, or gravy. Sip it plain with a pinch of salt and fresh herbs, or use it to cook rice, quinoa, or lentils for added flavor. It also freezes well, so you can have it on hand for any recipe.
Variations
- Asian-style broth: Add a 2-inch piece of ginger (sliced), 2 star anise, and a cinnamon stick along with the other aromatics. Omit the thyme and bay leaf.
- Herb-forward broth: Add a handful of fresh parsley, dill, or cilantro in the last 30 minutes of simmering for a bright, fresh note.
- Turkey broth: Use a turkey carcass instead of chicken; simmer for 6–8 hours for a rich, holiday-style broth.
- Vegetable broth: For a vegetarian version, skip the chicken and double the vegetables, adding mushrooms and seaweed for umami. Simmer for 1 hour.
Storage and Reheating
Cool the broth completely (within 2 hours of cooking) and transfer to airtight containers. Refrigerate for up to 4 days, or freeze for up to 3 months. For easy portioning, freeze in ice cube trays or muffin tins, then transfer the cubes to a zip-top bag. To reheat, thaw in the refrigerator overnight or microwave directly from frozen. Bring to a boil on the stovetop, then reduce to a simmer. If reheating leftovers that contain meat, ensure they reach an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
How long should I simmer chicken broth? For a whole chicken, 4 hours is enough to extract flavor and gelatin. For bones only, 6–8 hours yields a richer, more collagen-packed broth. Simmering longer than 12 hours can make the broth bitter and over-extracted.
Can I use a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 8–10 hours. For an Instant Pot, pressure cook on high for 60 minutes for bones, or 30 minutes for a whole chicken, then natural release for 15 minutes. The broth will be slightly less clear but just as flavorful.
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or stirring. A gentle simmer and skimming the foam will keep it clear. Cloudy broth is fine to eat; it just looks less appealing.
Should I add salt while cooking? It’s best to add salt after cooking, especially if you plan to reduce the broth or freeze it. Saltiness concentrates as the broth reduces, so you might end up with an oversalted batch.
Can I reuse the bones? You can reuse bones for a second batch, but the flavor will be much weaker. It’s better to use fresh bones or mix them with new ones. The spent bones are great for compost.
How do I remove fat from the broth? The easiest way is to refrigerate the broth overnight; the fat will solidify on top and can be lifted off with a spoon. For a quick method, use a fat separator cup or skim with a ladle while the broth is still warm.
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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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