Chicken Broth Concentrate: How to Make It

Chicken broth concentrate is a deeply flavorful, shelf-stable paste or syrup made by simmering chicken, aromatics, and seasonings until the liquid reduces into a potent base. It’s a kitchen workhorse: a spoonful dissolved in hot water gives you instant broth, or you can stir it directly into sauces, gravies, and braises for a rich, savory boost. This recipe yields a concentrated paste that keeps for months in the fridge, saving you money and cupboard space while delivering far more flavor than store-bought cubes.

Ingredients

3 lb (1.4 kg) chicken backs, wings, or a whole cut-up chicken (skin-on, bone-in)
2 tablespoons (30 ml) olive oil or neutral oil
2 medium onions, quartered (about 12 oz / 340 g)
2 large carrots, cut into 2-inch chunks (about 8 oz / 225 g)
2 celery stalks, cut into 2-inch chunks (about 4 oz / 115 g)
6 cloves garlic, smashed
2 tablespoons (30 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar or lemon juice
8 cups (1.9 L) cold water, plus more as needed
1 tablespoon (6 g) black peppercorns
2 bay leaves
1 teaspoon (3 g) dried thyme (or 3 sprigs fresh)
1 teaspoon (5 g) salt, plus more to taste (optional, see Tips)

Instructions

Preheat your oven to 400°F (200°C). Place the chicken pieces in a large roasting pan or on a rimmed baking sheet. Roast for 30–40 minutes, until the skin is golden brown and the bones look roasted. This step adds deep color and flavor; don’t skip it.
While the chicken roasts, heat the oil in a large stockpot (at least 8-quart / 7.5 L) over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring occasionally, for 8–10 minutes, until the vegetables are softened and lightly browned at the edges.
Add the tomato paste and stir to coat the vegetables. Cook for 2 minutes, until the paste darkens slightly.
Transfer the roasted chicken to the pot. Add the vinegar or lemon juice and 8 cups (1.9 L) of cold water, or enough to cover the chicken by about 1 inch (2.5 cm). Scrape any browned bits from the roasting pan into the pot—this adds flavor.
Stir in the peppercorns, bay leaves, thyme, and salt (if using). Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 10 minutes.
Simmer uncovered for 2 hours, stirring occasionally. The liquid will reduce and the chicken will fall apart. Remove the chicken pieces with tongs; let them cool slightly, then pick off any meat and reserve it for another use (like chicken salad or soup). Return the bones and skin to the pot.
Continue simmering for another 1 to 1.5 hours, until the liquid is reduced by about half and is deeply flavorful. The total simmering time should be about 3 hours from step 5.
Strain the broth through a fine-mesh sieve into a large bowl or pot. Discard the solids. Let the broth cool for 15 minutes.
Return the strained broth to the pot. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook, stirring frequently, until the broth reduces to a thick syrup—about 1 to 1.5 cups (240–360 ml) total. This will take 20–40 minutes, depending on how much liquid you started with. The concentrate is done when it coats the back of a spoon and is intensely savory.
Let the concentrate cool completely. Transfer to a clean glass jar or airtight container. Refrigerate. It will thicken further as it cools, becoming a paste-like consistency.

Tips

Salt wisely: If you plan to use the concentrate in recipes that already contain salt (like soy sauce or canned tomatoes), omit the salt in step 5. You can always add salt to taste when you use the concentrate. If you do add salt, remember that the concentrate is salty—use it sparingly.
Roasting is non-negotiable: Roasting the chicken and vegetables (or at least the chicken) deeply caramelizes the sugars and proteins, giving the concentrate a rich, golden-brown color and complex flavor that you can’t get from simmering raw bones.
Skim the scum: During the first 10 minutes of simmering, foam rises. Skim it off with a ladle or spoon. This removes impurities and keeps the concentrate clear and clean-tasting.
Substitute for chicken: You can use turkey bones, or a mix of chicken and turkey, for a slightly different flavor. For a vegetarian version, replace the chicken with 2 lb (900 g) of mushrooms (like cremini or shiitake) and increase the vegetables—but note that the result won’t be as gelatinous or rich.

Serving Suggestions

To make a cup of broth, stir 1 to 2 teaspoons of concentrate into 1 cup (240 ml) of hot water. Use it as a base for soups, stews, and risotto. Stir a spoonful into pan sauces, gravies, or braising liquids to deepen flavor. You can also brush it onto roasted vegetables or meats before serving for a glossy, savory glaze.

Variations

Herb-forward: Add a handful of fresh parsley stems, dill, or tarragon during the last 30 minutes of simmering. Strain them out with the solids.
Asian-style: Add 2 slices of fresh ginger, 1 star anise, and 1 cinnamon stick in step 5. Use this concentrate in noodle soups or stir-fries.
Low-sodium: Omit the salt entirely. The concentrate will be more of a flavor booster than a direct broth substitute, but you can control the salt in each dish.
Spicy: Add 1–2 dried red chilies or 1 teaspoon of red pepper flakes in step 5 for a gentle heat.

Storage and Reheating

Store the concentrate in a sealed glass jar in the refrigerator for up to 2 months. Because it is highly concentrated and low in moisture, it resists spoilage, but always check for off-odors before using. To freeze, spoon the concentrate into ice cube trays (each cube is about 1 tablespoon). Freeze until solid, then transfer the cubes to a freezer bag. Frozen concentrate keeps for up to 6 months. To use, simply drop a cube into hot water or a hot pan—no need to thaw. If the refrigerated concentrate becomes too thick to spoon, warm the jar in a bowl of hot water for a few minutes, or microwave in 10-second bursts.

Frequently Asked Questions

How much concentrate equals one cup of broth? Generally, 1 to 2 teaspoons of concentrate dissolved in 1 cup (240 ml) of hot water yields a broth of similar strength to a typical canned broth. Start with 1 teaspoon and adjust to your taste, as the concentration can vary depending on how long you reduced it.

Can I use a pressure cooker or slow cooker? Yes. For a pressure cooker (like an Instant Pot), cook the roasted chicken and vegetables with water on high pressure for 45 minutes, then natural release. For a slow cooker, cook on low for 8–10 hours. In both cases, you’ll still need to reduce the strained broth on the stovetop to get a concentrate.

Why is my concentrate not thickening? The broth needs to reduce to a small volume. If you have more than about 1.5 cups (360 ml) after simmering, it may not have cooked down enough. Continue simmering, stirring frequently, until it reaches a syrupy consistency. Also, make sure you used enough bones—gelatin from bones helps thicken and gives body.

Is this safe to can at home? No. This recipe is not suitable for home canning because the low acidity and high protein content create a risk of botulism. Refrigerate or freeze the concentrate instead. Do not attempt to water-bath or pressure-can it.

Can I use this concentrate in place of bouillon cubes? Yes, 1 teaspoon of concentrate is roughly equivalent to 1 bouillon cube. However, the concentrate has a fresher, more rounded flavor and no artificial additives. Adjust salt accordingly, as cubes often contain more salt.

What can I do with the leftover chicken meat? The meat is cooked but may be a bit dry after long simmering. Shred it and use it in chicken salad, tacos, or add it to soups or casseroles where it will absorb liquid. You can also freeze it for up to 3 months.

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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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