Great Value chicken broth is a pantry staple for good reason—it’s affordable, versatile, and dependable. But making your own chicken broth at home takes that value even further: you control the salt, use up kitchen scraps, and get a richer, more flavorful base for soups, stews, and sauces. This recipe delivers a clear, golden broth that’s perfect for sipping or cooking, and it costs just pennies per cup.
Ingredients
- 3 lb (1.4 kg) chicken bones, backs, wings, or a whole cut-up chicken
- 2 large carrots, peeled and halved (about 8 oz / 225 g)
- 2 celery stalks, halved (about 4 oz / 115 g)
- 1 large onion, quartered (about 8 oz / 225 g)
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (2 g) black peppercorns
- 2 sprigs fresh thyme (or 1/2 tsp dried)
- 1 tbsp (15 ml) apple cider vinegar (optional, helps extract minerals)
- 12 cups (2.8 L) cold water, plus more as needed
- Salt to taste (add at the end)
Instructions
- Place the chicken bones (or whole chicken) in a large stockpot (at least 8 qt / 7.5 L). Add the carrots, celery, onion, garlic, bay leaf, peppercorns, thyme, and apple cider vinegar if using.
- Pour in the 12 cups (2.8 L) of cold water, or enough to cover the ingredients by about 1 inch (2.5 cm). Do not add salt yet—salting early can make the broth cloudy and overly salty as it reduces.
- Bring the pot to a boil over high heat, then immediately reduce the heat to low so the liquid is at a gentle simmer—just a few bubbles breaking the surface. Skim off any foam or scum that rises during the first 15 minutes with a spoon.
- Simmer uncovered for 3 hours. If you used a whole chicken, remove the chicken after 1 hour, let it cool slightly, then pick off the meat for another use (like chicken salad or tacos). Return the bones to the pot and continue simmering. If you used only bones, simmer the full 3 hours.
- After 3 hours, the broth should be golden and fragrant. Turn off the heat and let it cool for 15–20 minutes.
- Strain the broth through a fine-mesh sieve lined with cheesecloth (or just a fine sieve) into a large bowl or pot. Discard the solids.
- Let the broth cool to room temperature, then refrigerate. Once chilled, a layer of fat will solidify on top—scrape it off and save it for roasting vegetables or making roux, or discard it.
- Season with salt to taste, starting with 1/2 tsp (3 g) and adding more as needed. Remember that the broth will be used in dishes that may already be salted.
Tips
- Roast for deeper flavor: For a darker, more robust broth, roast the bones and vegetables on a baking sheet at 400°F (200°C) for 30 minutes before simmering. This adds a nutty, caramelized note.
- 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 violent churn.
- Use a slow cooker or Instant Pot: For a hands-off version, cook on low in a slow cooker for 8–10 hours, or in a pressure cooker on high for 1 hour with natural release.
- Save scraps: Freeze carrot peels, celery ends, onion skins (they add color), and chicken bones in a zip-top bag until you have enough to make broth. This is the ultimate “great value� approach.
Serving Suggestions
Use this broth as the base for chicken noodle soup, risotto, or gravy. It also shines as a simple sipping broth—just add a pinch of salt, a squeeze of lemon, and a few fresh herbs. For a heartier meal, add cooked noodles, shredded chicken, and vegetables.
Variations
- Herb-forward: Add a handful of fresh parsley, dill, or cilantro in the last 10 minutes of simmering for a bright, fresh note.
- Asian-style: Swap the thyme and bay leaf for a piece of ginger, a star anise, and a cinnamon stick. Use this broth for ramen or pho.
- Vegetable broth: Omit the chicken and double the vegetables (add mushrooms, leeks, and parsnips) for a vegan alternative. Simmer for 1 hour instead of 3.
- Concentrated stock: Simmer the broth for an additional 1–2 hours after straining to reduce it by half. Freeze in ice cube trays for quick flavor boosts.
Storage and Reheating
Refrigerate the broth in an airtight container for up to 4 days. For longer storage, freeze in freezer-safe containers or ice cube trays for up to 3 months. Leave 1 inch (2.5 cm) of headspace in containers to allow for expansion. Reheat on the stovetop over medium heat, or in the microwave in 1-minute intervals, until steaming hot (165°F / 74°C for leftovers, as per USDA FSIS).
Frequently Asked Questions
Can I use a rotisserie chicken carcass? Absolutely. After picking off the meat, use the bones and skin. The skin adds flavor, but it also adds fat—skim it off after chilling. Rotisserie chicken broth will be slightly salted, so adjust your seasoning.
Why is my broth cloudy? Cloudiness usually comes from boiling too vigorously or stirring the broth while simmering. To get a clear broth, keep the heat low and avoid stirring. Skimming the foam early also helps.
How long should I simmer the broth? A minimum of 2 hours for good flavor, but 3–4 hours is ideal for a rich, gelatinous broth. Simmering longer than 6 hours can make it bitter and overly concentrated.
Can I make this in a pressure cooker? Yes. Cook on high pressure for 60 minutes, then let the pressure release naturally for 15 minutes. This yields a flavorful broth in about 1.5 hours total.
Is it safe to leave broth out overnight to cool? No. Per USDA FSIS, perishable foods should not sit at room temperature for more than 2 hours. Cool the broth quickly by placing the pot in an ice bath, then refrigerate.
Can I add salt during cooking? It’s better to add salt at the end. Salt added early can become too concentrated as the broth reduces, and it can also make the broth taste flat. Season to taste after straining.
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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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