Turning a picked-over roast chicken carcass into a rich, golden broth is one of the most satisfying kitchen alchemy tricks there is. Instead of tossing the bones, you simmer them with aromatic vegetables and herbs to extract every bit of flavor, collagen, and gelatin. The result is a deeply savory broth that beats any store-bought version, and it costs almost nothing to make.
Ingredients
- 1 chicken carcass (from a 4–5 lb / 1.8–2.3 kg roasted or rotisserie chicken), including skin and any leftover meat scraps
- 2 tablespoons (30 ml) olive oil or neutral oil (optional, for roasting bones)
- 2 medium carrots, unpeeled and roughly chopped (about 1 cup / 130 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large yellow onion, unpeeled and quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed (optional)
- 1 bay leaf
- 5–6 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 6–8 black peppercorns
- 10 cups (2.4 L) cold water, plus more as needed
- 1 teaspoon (5 g) salt, or to taste (add at the end)
Instructions
- Prep the carcass: Pull off any large pieces of leftover meat and set them aside for another use (like chicken salad or soup). Break or cut the carcass into a few large pieces so it fits comfortably in your pot. If you have time, remove and discard any large pockets of fat, but do not worry about every bit.
- Optional roasting step (for deeper flavor): Preheat your oven to 425°F (220°C). Toss the carcass pieces with the olive oil and spread them on a rimmed baking sheet. Roast for 20–25 minutes, turning once, until the bones are nicely browned and smell toasty. This step is not required, but it adds a richer, more complex flavor to the broth.
- Combine everything in a pot: Place the carcass (roasted or not) in a large stockpot or Dutch oven (at least 8 quarts / 7.5 L). Add the carrots, celery, onion, garlic (if using), bay leaf, thyme, and peppercorns. Pour in the cold water—it should cover the bones by about 1 inch (2.5 cm). If it does not, add a little more water.
- Bring to a simmer: Set the pot over medium-high heat and bring it just to a boil. As soon as you see bubbles, reduce the heat to low so the liquid is at a gentle simmer—you want occasional small bubbles, not a rolling boil. Skim off any foam or scum that rises to the surface during the first 15–20 minutes with a ladle or spoon. This keeps the broth clear.
- Simmer gently: Let the broth simmer uncovered for 3 to 4 hours. Check occasionally to make sure the water level is still covering the bones; if it drops below, add a little hot water. Do not stir the broth while it simmers, as this can make it cloudy.
- Strain the broth: After 3–4 hours, the broth should be deeply golden and smell wonderfully chicken-y. Set a fine-mesh strainer over a large heatproof bowl or another pot. Carefully pour the broth through the strainer, discarding the solids. Let the broth cool slightly.
- Season and store: Once the broth is strained, stir in the salt to taste. If you plan to use the broth immediately, it is ready. If you are storing it, let it cool completely to room temperature (but do not leave it out for more than 2 hours total), then refrigerate or freeze.
Tips
- Roast the bones for a deeper color and flavor. If you have the extra 25 minutes, roasting the carcass in a hot oven before simmering gives the broth a richer, more robust taste and a darker amber color. It is optional but highly recommended.
- Do not add salt too early. Salt the broth only after it is strained, because the liquid reduces and concentrates during simmering. If you salt at the beginning, you may end up with an overly salty broth.
- Use a fine-mesh strainer or cheesecloth. A regular colander lets tiny bone fragments and sediment through. For a crystal-clear broth, line your strainer with a couple of layers of cheesecloth or use a very fine sieve.
- Skim the foam early. The grayish foam that appears in the first 20 minutes is coagulated protein. Skimming it off yields a clearer, cleaner-tasting broth. After that, you can leave it alone.
Serving Suggestions
Use this homemade broth as the base for chicken noodle soup, risotto, or a simple pot of rice. It also makes a delicious sipping broth—just warm it up with a pinch of salt and a squeeze of lemon. For a hearty meal, add cooked egg noodles, shredded leftover chicken, and a handful of fresh spinach to the hot broth and simmer for 5 minutes until the greens wilt.
Variations
- Asian-style broth: Add a 2-inch piece of ginger (sliced), 2 star anise, and a cinnamon stick along with the vegetables. Omit the thyme and bay leaf. Finish with a splash of soy sauce or fish sauce to taste.
- Herb-forward broth: Add a handful of fresh parsley stems, a few sprigs of dill, and a leek (halved and rinsed) to the pot. This brightens the flavor and is lovely for spring soups.
- Vegetable-rich broth: Add a parsnip, a turnip, or a few mushroom stems for extra earthiness. Just keep the proportions balanced—vegetables should not overpower the chicken.
- Pressure cooker version: If you have an Instant Pot, place all ingredients (use 8 cups / 1.9 L water) in the pot, cook on high pressure for 60 minutes, then let the pressure release naturally for 15 minutes. Strain and season as directed.
Storage and Reheating
Refrigerator: Cool the broth completely, then transfer to airtight containers. It will keep for up to 4 days in the fridge. The fat will solidify on top—you can remove it or stir it back in, depending on your preference.
Freezer: Broth freezes beautifully for up to 3 months. Pour it into freezer-safe jars (leave at least 1 inch / 2.5 cm of headspace for expansion) or silicone muffin cups for single-serving portions. Once frozen, pop the pucks out and store them in a zip-top bag.
Reheating: Reheat only the amount you need. On the stovetop, warm over medium heat until steaming hot (at least 165°F / 74°C). In the microwave, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between. Do not reheat broth more than once.
Frequently Asked Questions
Can I use a raw chicken carcass instead of a cooked one? Yes, absolutely. If you have raw bones (like from a cut-up chicken), you can roast them first as described, or just simmer them raw. The broth will be slightly less rich but still delicious. Just make sure to cook the broth thoroughly—simmering for at least 2 hours ensures any raw meat is fully cooked.
How long should I simmer the broth? For a chicken carcass, 3 to 4 hours is the sweet spot. Simmering longer than 4 hours can make the broth taste slightly bitter and extract too much calcium from the bones, which can make it chalky. If you want a more intense flavor, you can simmer for up to 6 hours, but check the taste as you go.
Why is my broth cloudy? Cloudiness is usually caused by boiling too hard or stirring during the simmer. To keep it clear, maintain a gentle simmer and avoid stirring. Skimming the foam early also helps. Cloudy broth is perfectly fine to eat—it just looks less appealing.
Can I add salt to the broth before freezing? You can, but it is better to season after thawing. Salt can become more concentrated as the broth freezes and thaws, and you might end up with a salty finished dish. Season when you are ready to use it.
What can I do with the leftover bones and vegetables after straining? They have given up most of their flavor, so they are not good for a second batch. You can compost them or discard them. If you have a dog, check with your vet first—some bones can splinter, and onions are toxic to dogs.
Can I make this broth in a slow cooker? Yes. Place all ingredients in a slow cooker, cover with water, and cook on low for 8–10 hours or on high for 4–5 hours. Strain and season as directed. The broth will be lighter in color but still full of flavor.
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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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