Yellow chicken broth is a deeply savory, golden-hued stock made by simmering chicken bones (and often some meat) with aromatic vegetables and a handful of spices that give it its signature color and warmth. It’s the backbone of countless soups, stews, and sauces, and it’s surprisingly simple to make at home. This recipe yields a clear, richly flavored broth that’s far superior to anything from a box, and it freezes beautifully for future meals.
Ingredients
- 3 lb (1.4 kg) chicken bones (backs, necks, wings, or a whole cut-up chicken)
- 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-inch piece fresh ginger, sliced (about 1 tbsp / 6 g)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 6 black peppercorns
- 2 tsp (12 g) salt, plus more to taste
- 10 cups (2.4 L) cold water
Instructions
- Rinse the chicken bones under cold water and place them in a large stockpot (at least 8 quarts / 7.5 L). Add the carrots, celery, onion, garlic, ginger, turmeric, coriander, cumin, bay leaf, peppercorns, and salt.
- Pour in the cold water, making sure everything is submerged by at least 1 inch (2.5 cm). If needed, add a bit more water.
- Bring the pot to a gentle boil over medium-high heat. As soon as it boils, reduce the heat to low to maintain a bare simmer. Skim off any foam or impurities that rise to the surface with a fine-mesh spoon.
- Cover partially and simmer gently for 3 hours. Do not let it boil vigorously, as that will make the broth cloudy.
- After 3 hours, remove the pot from the heat. Use tongs to lift out the large bones and vegetables, then strain the broth through a fine-mesh sieve lined with cheesecloth into a large heatproof bowl or container.
- Let the broth cool to room temperature, about 1 hour. Then refrigerate until chilled, at least 2 hours, or overnight. Once chilled, the fat will solidify on top; scrape it off and discard it.
- If using a whole chicken, remove the meat from the bones after cooking and reserve it for soups or sandwiches. The broth is now ready to use, or you can store it as described below.
Tips
- Roast for deeper flavor: For a darker, more intense broth, roast the bones and vegetables at 400°F (200°C) for 30 minutes before simmering. This adds a nutty richness but will change the color from golden to amber.
- Don’t skip the skimming: Skimming the foam during the first 30 minutes of simmering is key to a clear broth. If you skip it, the broth will be cloudy and taste slightly bitter.
- Use cold water: Starting with cold water helps extract maximum flavor and collagen from the bones. Hot water can shock the bones and result in a less flavorful broth.
- Substitute spices: If you don’t have turmeric, you can use a pinch of saffron threads steeped in 2 tablespoons of hot water, or simply omit it for a less yellow but still delicious broth. The coriander and cumin can be swapped for 1 teaspoon of curry powder.
Serving Suggestions
Use this yellow chicken broth as a base for noodle soups like chicken pho or ramen, or sip it on its own with a squeeze of lemon and fresh herbs. It’s also excellent for cooking rice, quinoa, or couscous instead of water, and it adds depth to gravies and pan sauces. For a simple meal, add cooked chicken, vegetables, and noodles to the hot broth.
Variations
- Lemon-Herb: Add the zest of one lemon and a handful of fresh parsley or thyme in the last 15 minutes of cooking for a brighter, fresher flavor.
- Spicy: Add 1-2 dried chilies or 1 teaspoon of red pepper flakes along with the other spices for a gentle heat.
- Thai-Inspired: Replace the turmeric and coriander with 2 stalks of lemongrass (bruised), 3 kaffir lime leaves, and 1 tablespoon of fish sauce added at the end.
- Vegetarian: Omit the chicken and use 2 lb (900 g) of mixed mushrooms and a sheet of kombu (kelp). Increase the vegetables to 4 carrots, 4 celery stalks, and 2 onions. Simmer for 1 hour instead of 3.
Storage and Reheating
Refrigerate the broth in airtight containers for up to 4 days. For longer storage, freeze in freezer-safe containers or ice cube trays for up to 3 months. Leave at least 1 inch (2.5 cm) of headspace in containers to allow for expansion. To reheat, thaw in the refrigerator overnight, then warm in a saucepan over medium heat until steaming (about 165°F / 74°C). If frozen in cubes, add them directly to hot soups or sauces.
Frequently Asked Questions
Can I use a whole chicken instead of just bones? Yes, absolutely. A whole cut-up chicken will give you both broth and cooked meat. Simmer for 2 hours, then remove the chicken, pick off the meat, and return the bones to the pot to simmer for an additional hour.
Why is my broth not yellow? The yellow color comes primarily from turmeric. If you used less than 1 teaspoon, or if your turmeric is old, the color may be faint. You can add more turmeric at the end, but be aware that it will also add more earthy flavor.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 8 hours. For an Instant Pot, cook on high pressure for 60 minutes, then let the pressure release naturally for 20 minutes. Both methods will yield a flavorful broth.
How do I get a clear broth? Start with cold water, skim the foam diligently, and never let the broth boil vigorously. Straining through a fine-mesh sieve lined with cheesecloth also helps remove any sediment.
Can I add salt later? Yes, it’s often better to add salt at the end, especially if you plan to reduce the broth or use it in a recipe that already contains salt. This recipe includes a small amount to help extraction, but you can omit it entirely and season to taste later.
Is it safe to leave the broth out overnight to cool? No. According to USDA FSIS guidelines, perishable foods should not be left at room temperature for more than 2 hours. Cool the broth quickly by placing the pot in an ice bath, then refrigerate.
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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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