OXO chicken broth is a rich, savory homemade stock made from chicken bones, vegetables, and aromatics, simmered low and slow to extract maximum flavor and gelatin. This recipe delivers a deeply satisfying broth that beats store-bought versions, using simple ingredients and a hands-off cooking method. It’s the perfect base for soups, stews, risottos, and sauces, and it freezes beautifully for future meals.
Ingredients
- 2 lb (900 g) chicken bones (backs, necks, wings, or a whole carcass)
- 1 lb (450 g) chicken thighs or drumsticks (optional, for extra flavor)
- 2 large carrots, peeled and cut into 2-inch chunks (about 1 cup / 150 g)
- 2 celery stalks, cut into 2-inch chunks (about 1 cup / 120 g)
- 1 large onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon (2 g) black peppercorns
- 1 teaspoon (5 g) salt, plus more to taste
- 8 cups (1.9 L) cold water, plus more as needed
Instructions
- Place the chicken bones and optional chicken pieces in a large stockpot (at least 6 quarts / 5.7 L). Add the carrots, celery, onion, garlic, bay leaf, peppercorns, and salt.
- Pour in 8 cups (1.9 L) of cold water, or enough to cover the solids by about 1 inch (2.5 cm). Do not overfill; leave room for simmering.
- Bring the pot to a boil over high heat, then immediately reduce the heat to low so the liquid is at a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 15 minutes.
- Cover partially and simmer gently for 3 hours. Do not let it boil hard, as that makes the broth cloudy. Check occasionally and add more hot water if the bones become exposed.
- After 3 hours, remove the pot from heat. Strain the broth through a fine-mesh sieve into a large heatproof bowl or container. Discard the solids.
- If you used chicken pieces, let them cool slightly, then pick off the meat and reserve it for another use (like chicken salad or soup). The bones go back to the compost.
- Let the broth cool to room temperature, then refrigerate. Once chilled, skim off the solidified fat from the surface and discard. Use immediately or store as directed below.
Tips
- Roast for deeper flavor: For a darker, more intense broth, roast the bones and vegetables on a baking sheet at 400°F (200°C) for 30 minutes before simmering. This adds a caramelized note but also deepens the color.
- Don’t skip the skim: Skimming the foam during the first 15 minutes removes impurities and keeps the broth clear. If you skip it, the broth may look cloudy, though the taste is unaffected.
- Substitutions: No chicken bones? Use a whole chicken cut into pieces. No celery? Use a leek (cleaned well) or a fennel bulb. You can also add a parmesan rind for extra umami.
- Season carefully: Salt is added at the beginning to help extract flavor, but you can omit it entirely and season the broth when you use it. Remember that reducing the broth concentrates saltiness.
Serving Suggestions
Use this broth as the base for chicken noodle soup, risotto, or a simple pot of rice. It also makes a delicious sipping broth—just add a pinch of fresh herbs and a squeeze of lemon. For a heartier meal, add cooked noodles, shredded chicken, and vegetables.
Variations
- Asian-style broth: Add 2 slices of fresh ginger, 1 stalk of lemongrass (bruised), and 1 tablespoon of soy sauce during simmering. Omit the celery and use more garlic.
- Herb-infused broth: Add a handful of fresh parsley stems, thyme sprigs, or dill in the last 30 minutes of cooking for a brighter flavor.
- Concentrated stock: After straining, simmer the broth uncovered for an additional 30-45 minutes until reduced by half. This makes a double-strength stock that freezes well in ice cube trays.
- Vegetable broth: Skip the chicken entirely and use 2 lb (900 g) of mixed vegetables (mushrooms, leeks, tomatoes) for a vegetarian version. Cook for 1 hour only.
Storage and Reheating
Cool the broth completely before storing. Refrigerate in airtight containers for up to 4 days. For longer storage, freeze in freezer-safe jars or zip-top bags (leave 1 inch of headspace) for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a saucepan over medium heat until steaming (165°F / 74°C). Never leave broth at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. Add all ingredients to the pot, cook on high pressure for 45 minutes, then natural release for 20 minutes. Strain and proceed. The broth will be slightly less clear but equally flavorful.
How long should I simmer the broth? For chicken bones, 3 hours is ideal. Simmering longer than 4 hours can make the broth bitter and overly extracted. If using a whole chicken, 2 hours is enough to keep the meat tender.
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or not skimming the foam. It’s harmless, but if you want a clear broth, keep the heat low and skim diligently.
Can I make this broth without vegetables? Yes, but the flavor will be less rounded. Vegetables add sweetness and aroma. If you omit them, consider adding a teaspoon of tomato paste for depth.
Is it safe to leave the broth out overnight? No. Per USDA FSIS guidelines, perishable foods should not be left at room temperature for more than 2 hours. Refrigerate or freeze promptly after cooling.
Can I reuse the bones? You can simmer them a second time for a weaker “second stock,� but it’s not worth the effort. After the first extraction, the bones have little flavor left.
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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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