Chicken broth is a savory liquid made by simmering chicken bones, meat, and vegetables in water. It’s a staple in soups, stews, and sauces, and it also works as a light, warming drink on its own. While it’s not a protein powerhouse like chicken breast, broth does contain a modest amount of protein—typically 1–3 grams per cup, depending on how it’s made. This recipe focuses on extracting maximum protein and flavor from the chicken, giving you a rich, gelatinous broth that’s both satisfying and useful in the kitchen.
Ingredients
- 3 lb (1.4 kg) chicken bones and/or bony parts (wings, backs, necks, feet if available)
- 1 lb (450 g) chicken meat (thighs or breast, skin-on for flavor)
- 2 large carrots, roughly chopped (about 1 cup / 130 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (5 g) black peppercorns
- 1 tsp (5 g) salt, plus more to taste
- 12 cups (2.8 L) cold water
Instructions
- Place the chicken bones and meat in a large stockpot (8-quart or larger). Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and salt.
- Pour in the cold water. The water should cover the ingredients by about 1 inch (2.5 cm); add more if needed.
- Bring to a boil over high heat, then reduce the heat to low. Skim off any foam that rises to the surface for the first 10 minutes.
- Cover and simmer gently for 4 hours. Do not let it boil vigorously; a gentle simmer extracts collagen and protein without making the broth cloudy.
- After 4 hours, remove the pot from heat. Use tongs to lift out the chicken meat (if using breast or thighs) and set aside for another use, or shred it back into the broth if you prefer.
- Strain the broth through a fine-mesh sieve into a large bowl or pot. Discard the solids.
- Let the broth cool to room temperature, then refrigerate. Once chilled, the fat will solidify on top; you can remove it with a spoon if you want a lower-fat broth.
- If you want to concentrate the protein and flavor, return the strained broth to the pot and simmer uncovered for another 30–45 minutes until reduced by about one-quarter. This yields a more gelatinous, protein-dense broth.
Tips
- Use a mix of bones and meat: The bones provide collagen (which becomes gelatin), while the meat contributes actual protein. Chicken feet are especially rich in gelatin but can be hard to find; use extra wings or backs instead.
- Don’t skip the acid: A splash of apple cider vinegar (1–2 tablespoons, 15–30 ml) added at the start helps draw minerals and collagen from the bones. It won’t make the broth taste sour.
- Skim the scum: The gray foam that forms during the first 10 minutes is coagulated protein and impurities. Skimming it gives a clearer, cleaner-tasting broth.
- Roast the bones first (optional): For a deeper, richer flavor, spread the bones and vegetables on a baking sheet and roast at 400°F (200°C) for 30 minutes before simmering. This adds color and a nutty taste but reduces the clear, light appearance.
Serving Suggestions
Serve the broth hot as a simple drink, seasoned with salt and perhaps a squeeze of lemon. It’s also the perfect base for chicken noodle soup, risotto, or gravy. Use it to cook rice or quinoa for extra flavor, or sip it from a mug on a cold day. For a more filling meal, add cooked noodles, shredded chicken, and chopped herbs.
Variations
- Herbed broth: Add fresh thyme, parsley stems, or dill during the last 30 minutes of simmering for a brighter flavor.
- Asian-style broth: Add a piece of ginger, a star anise, and a tablespoon of soy sauce for a warming, savory twist.
- Vegetable-heavy broth: Increase the vegetables and add a leek or a parsnip for a sweeter, more complex broth.
- Pressure-cooker version: Cook on high pressure for 90 minutes in an Instant Pot, then natural release. This cuts the time significantly.
Storage and Reheating
Refrigerate the broth in an airtight container for up to 4 days. For longer storage, freeze in ice cube trays or freezer-safe jars (leave 1 inch/2.5 cm of headspace) for up to 3 months. Reheat on the stovetop over medium heat until steaming (about 165°F/74°C for leftovers). If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How much protein is in a cup of chicken broth? Homemade chicken broth typically contains 1–3 grams of protein per cup, depending on the amount of meat and bones used. Commercial broths often have less—around 1 gram per cup. To increase protein, add more chicken meat or reduce the broth after straining.
Is chicken broth the same as chicken stock? Not exactly. Stock is made primarily from bones, while broth is made from meat and bones. Stock tends to be richer in gelatin and collagen, while broth has a lighter, more meaty flavor. In practice, the terms are often used interchangeably, and both contain some protein.
Can I drink chicken broth for protein? Yes, but it’s not a high-protein food. A cup of broth provides only a small fraction of your daily protein needs. For a higher-protein drink, add shredded chicken, collagen powder, or a scoop of unflavored protein powder to the warm broth.
Why is my broth not gelatinous? Gelatin comes from collagen in bones and connective tissue. If your broth is thin, you may have used too little bone relative to water, simmered for too short a time, or boiled too vigorously. Simmer longer (up to 12 hours for beef bones, but 4 hours is enough for chicken) and use more bony parts.
Can I reuse the bones? You can, but the second batch will be much weaker in flavor and gelatin. It’s better to use fresh bones for a full-flavored broth, or combine the used bones with some new ones for a lighter second batch.
How do I remove fat from the broth? After chilling, the fat will harden on top. Simply lift it off with a spoon. If you’re in a hurry, you can use a fat separator cup or skim the surface with a ladle while the broth is hot.
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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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