Fat-free chicken broth is a clear, savory liquid made by simmering chicken bones, meat, and vegetables in water, then skimming and straining away all visible fat. This homemade version gives you full control over salt and flavor, and it’s far more economical than buying cartons. The key is to start with skinless chicken and chill the broth so the fat solidifies and can be lifted off completely.
Ingredients
- 3 lb (1.4 kg) chicken bones and/or skinless chicken parts (wings, backs, or a whole chicken, skin removed)
- 2 medium 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 medium onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 1 bay leaf
- 6 sprigs fresh parsley (optional)
- 1 tsp (5 g) whole black peppercorns
- 12 cups (2.8 L) cold water, plus more as needed
- Salt, to taste (optional, added after cooking)
Instructions
- Place the chicken bones and/or parts in a large stockpot (at least 8 quarts / 7.5 L). Add the carrots, celery, onion, garlic, bay leaf, parsley (if using), and peppercorns.
- Pour in the cold water, making sure it covers the ingredients by about 1 inch (2.5 cm). If needed, add more water to cover.
- Set the pot over high heat and bring to a boil. As soon as it boils, reduce the heat to low so the liquid barely simmers. Skim off any foam or scum that rises to the surface with a large spoon.
- Continue simmering gently, uncovered, for 2.5 to 3 hours. Do not stir; the broth will stay clearer if left undisturbed. Add more hot water if the level drops below the ingredients.
- After simmering, remove the pot from the heat. Let the broth cool for about 30 minutes. Then, using tongs, remove the large bones and vegetables and discard them.
- Set a fine-mesh strainer over a large heatproof bowl or another pot. Pour the broth through the strainer to remove small bits.
- If you want to use the broth immediately, you can remove the fat by passing it through a fat separator or by laying a few paper towels gently on the surface to absorb the fat. For the best results, refrigerate the broth overnight (see Storage).
- If you cooked a whole chicken or meaty parts, you can pull off the meat and reserve it for soups or sandwiches. Discard the bones.
Tips
- Use skinless chicken: The skin is where most of the fat lives. Removing it before simmering cuts down on fat from the start.
- Chill to remove fat: Refrigerating the broth for at least 8 hours makes the fat solidify into a white layer on top. Lift it off with a spoon and discard. This is the most reliable way to get truly fat-free broth.
- Don’t boil hard: A rolling boil will make the broth cloudy and can extract off-flavors. Keep it at a gentle simmer—you should see only small bubbles.
- Season at the end: If you add salt at the beginning, it becomes more concentrated as the broth reduces. Add salt only after the broth is finished and you know how you’ll use it.
Serving Suggestions
Use this fat-free chicken broth as a base for soups, stews, and sauces. It’s perfect for cooking rice, quinoa, or noodles instead of water. You can also sip it warm with a squeeze of lemon and a pinch of turmeric for a comforting, light drink.
Variations
- Herb broth: Add a few sprigs of thyme, rosemary, or dill along with the parsley for a more aromatic broth.
- Asian-style broth: Add a 2-inch piece of ginger (sliced), 2 star anise, and a cinnamon stick. Omit the parsley.
- Vegetable-rich broth: Increase the vegetables to 2 cups each of carrots and celery, and add a parsnip or turnip for extra sweetness.
- Roasted broth: For a deeper, darker flavor, roast the chicken bones and vegetables in a 425°F (220°C) oven for 30 minutes before simmering. This will add color and a richer taste, but it will also add a little fat from the bones—skim well after chilling.
Storage and Reheating
Refrigerate the broth in an airtight container for up to 4 days. For longer storage, freeze in ice cube trays or mason jars (leave 1 inch of headspace) for up to 3 months. To reheat, warm on the stovetop over medium heat until steaming. If frozen, thaw overnight in the refrigerator before reheating. Always bring the broth to a rolling boil if you’re reheating it to use in a recipe that won’t be cooked further.
Frequently Asked Questions
Can I use a rotisserie chicken carcass? Yes, but remove all the skin first. The carcass will have some fat, but chilling and skimming will remove it. The broth will be more flavorful than raw bones.
How do I know if the broth is truly fat-free? After chilling, the surface should be completely solid with no visible yellow layer. If you see any fat, scrape it off with a spoon. You can also blot the surface with a paper towel to catch any remaining droplets.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 8–10 hours. For an Instant Pot, pressure cook on high for 60 minutes, then let the pressure release naturally. In both cases, chill and skim the fat afterward.
Why is my broth cloudy? Cloudiness usually comes from boiling too hard or stirring during cooking. It’s harmless but not as clear. To avoid it, keep the heat low and don’t stir.
Can I add salt to the broth? Yes, but it’s best to add salt only when you’re using the broth in a recipe, because salt concentration can change as the broth reduces. If you add it now, use about 1 teaspoon (6 g) per 8 cups (2 L) and adjust later.
How long can I keep the broth in the fridge? Homemade broth keeps for 3–4 days in the refrigerator. If you won’t use it within that time, freeze it. Always reheat to a rolling boil before using if you’re not going to simmer it further.
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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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