If you’re like me, making your own chicken broth initially sounds a little intimidating and you may not be sure if it is worth it. This is what I thought before I tried making it but it is SO good that it is worth it if you have just a little bit of extra time! It really is easy to make and it gives you super flavorful broth that you know is completely natural and made from whole ingredients. Another bonus is that the chicken that you cook in the broth will come out extremely tender and flavorful, and ready to be put into a soup! Homemade broth really tastes fresher and the flavor is fuller. Give this homemade chicken broth recipe a try and let me know what you think!
Ingredients You’ll Need:
This will yield 10 cups of broth.
Active time: 15 minutes Total time: 3-6 hours
For this Homemade Chicken Broth recipe you will need:
- 4-5 pounds of bone-in, skin-on chicken – You can use any type of chicken including a whole chicken, as long as it is on the bone and still has the skin. I prefer to use chicken quarters.
- 1 celery stalk – You will chop this before adding.
- 1.5 large carrots – You will chop these to allow more flavor to infuse into the broth
- 1 white onion – Cut into quarters.
- 4 peeled garlic cloves – These won’t make the broth taste garlicky, but they will enrich the overall flavor.
- 1 tablespoon salt – To bring out flavor.
- 1 teaspoon whole black peppercorns – This adds a nice sharpness to the broth.
- 1 bay leaf
- 6 stems of fresh parsley
- 6 sprigs of fresh thyme
- 3 quarts of water – 12 cups
How to Make Homemade Chicken Broth:
Step 1. Add your chicken and 3 quarts of water to a large pot and put on medium-high heat until it begins to boil.
Step 2. While your broth is reaching a boil, chop your celery stalk and your 1.5 carrots into around 1/2 inch slices, peel and cut your onion into quarters, and peel your 4 garlic cloves.
Step 3. Once boiling, reduce the heat to medium-low and use a large slotted spoon to skim the foam off of the top of the broth and discard. Add in the rest of your ingredients now and cover the pot with a lid. The broth should settle into a simmer with only small bubbles surfacing. Adjust your heat level if needed to achieve this.
Step 4. Allow your broth to simmer for at least 3 hours, and up to 6 hours. The longer it simmers, the more flavorful it will be.
Step 5. Use tongs or a slotted spoon to remove your chicken and set it aside. Strain the rest of your broth into a separate container with a fine mesh colander. I would avoid straining it into a plastic container as it will still be very hot.
Step 6. The broth is now ready to be used. Whatever amount you are not using immediately, allow it to cool completely and then transfer to the fridge overnight. The next day, use a spoon to skim off and discard the extra fat that will have accumulated on the top.
Enjoy!
Pro Tips:
– If you are using any chicken breast pieces, remove them from the pot after 1 hour to avoid them drying out.
Substitutions:
You can switch up the herbs that you add to the soup based on what you like and even just what you have on hand. Just be mindful that if you are using dried herbs, they are more concentrated and you will want to use less than you would for fresh herbs.
What To Do With The Leftovers:
Storing:
- This may store well in the refrigerator for up to 4 days.
- You may freeze it for use up to 3 months. Just be sure to store it in air-tight containers with a little room on the top as the broth will expand when freezing.
- If you would like to reduce freezer space when storing, you can boil your broth on medium-high heat until it is reduced and more concentrated and freeze it in cubes. Once ready to use, just melt the cubes in a pot and add back in the water you had boiled out.
Reheating:
- If stored in the refrigerator, reheating on medium heat on the stove is best.
- If storing in the freezer, allow it to thaw fully before heating on the stove. You may place the container with your broth in a large bowl of cool water to speed it up.
Video:
Homemade Chicken Broth
Ingredients
- 4-5 pounds bone-in, skin-on chicken
- 1 celery stalk
- 1.5 large carrots
- 1 white onion
- 4 peeled garlic cloves but it will enrich the overall flavor.
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 6 stems of fresh parsley
- 6 sprigs of fresh thyme
- 3 quarts water
Instructions
- Add your chicken and 3 quarts of water to a large pot and put on medium-high heat until it begins to boil.
- Chop your celery stalk and your 1.5 carrots into around 1/2 inch slices, peel and cut your onion into quarters, and peel your 4 garlic cloves.
- Once boiling, reduce the heat to medium-low and use a large spoon to skim the foam off of the top of the broth. Add in the rest of your ingredients now and cover the pot with a lid. The broth should settle into a simmer with only small bubbles surfacing.
- Allow your broth to simmer for at least 3 hours, and up to 6 hours.
- Use tongs or a slotted spoon to remove your chicken and set it aside. Strain the rest of your broth into a separate container with a fine mesh colander.
- The broth is now ready to be used. Whatever amount you are not using immediately, allow it to cool completely and then transfer to the fridge overnight. The next day, use a spoon to skim off and discard the extra fat that will have accumulated on the top.Enjoy!
