Easy Homemade Chicken Broth

Why You’ll Love This Recipe

I love making chicken broth at home because I can control exactly what goes into it. I can adjust the salt, herbs, and vegetables depending on how I plan to use the finished broth.

It is also a great way for me to use chicken bones, leftover roasted chicken, and vegetable scraps instead of throwing them away. Onion ends, celery pieces, and carrots can all contribute flavor.

Homemade broth is also incredibly versatile. I keep it available for chicken soup, gravy, stuffing, risotto, casseroles, sauces, and recipes that need extra savory flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken bones, carcass, wings, or bone-in chicken pieces
• Cold water
• Carrots
• Celery
• Onion
• Fresh garlic
• Bay leaves
• Fresh parsley
• Fresh thyme
• Whole black peppercorns
• Salt, optional

I usually keep the seasoning fairly simple because I want my broth to work in many different recipes. I also use salt sparingly while simmering since I can always add more when I use the broth in another dish.

Directions

I start by placing the chicken bones, carcass, or bone-in chicken pieces in a large stockpot.

Next, I roughly chop the carrots, celery, and onion. I do not need perfectly shaped vegetables because I will strain them out after cooking.

I add the vegetables to the pot along with the garlic, bay leaves, parsley, thyme, and whole black peppercorns.

I pour in enough cold water to cover the ingredients by about an inch or two. I place the pot over medium-high heat and slowly bring everything toward a gentle simmer.

Once the broth begins simmering, I reduce the heat to low. I avoid a vigorous boil because gentle cooking helps me produce a clearer broth.

During the first part of cooking, I use a spoon to skim away any foam or impurities that rise to the surface.

I let the broth simmer gently for about 2 to 3 hours. If too much water evaporates and the ingredients are no longer covered, I add a little more water.

Once I am happy with the flavor, I remove the larger chicken pieces and vegetables with tongs or a slotted spoon.

I pour the broth through a fine-mesh strainer into a clean heat-safe container. I discard the cooked bones, herbs, and vegetables.

I taste the strained broth and add salt if needed. If I plan to use it in other recipes, I often leave it lightly seasoned.

I cool the broth promptly before transferring it to the refrigerator or freezer for storage.

Servings and Timing

The exact yield depends on the amount of chicken and water I use, but a typical batch gives me approximately 8 cups of broth.

• Prep time: 15 minutes
• Cook time: 2–3 hours
• Total time: About 2 hours 15 minutes to 3 hours 15 minutes
• Yield: Approximately 8 cups
• Servings: About 8 one-cup portions

I let the broth simmer rather than rapidly boil. I find that the longer, gentler cooking time develops a richer flavor while helping the broth stay clearer.

Variations

For a richer roasted chicken broth, I roast the chicken bones and vegetables before adding them to the stockpot. This gives me a deeper color and more intense savory flavor.

When I want an herbier broth, I add extra thyme, parsley, rosemary, or sage. I keep strong herbs moderate so they do not overpower the chicken.

For extra vegetable flavor, I add leeks, parsnips, or mushrooms along with the carrots, celery, and onion.

I can also make a very simple broth with chicken, onion, garlic, peppercorns, and water when I do not have many vegetables available.

When I want concentrated broth for sauces and gravies, I strain the finished broth and simmer it uncovered until some of the liquid evaporates and the flavor becomes stronger.

Storage/Reheating

I cool homemade chicken broth promptly after straining it. I divide a large batch into smaller, shallow containers so it cools more efficiently before I refrigerate it.

I keep homemade chicken broth refrigerated for about 3 to 4 days. If I know I will not use it within that period, I freeze it.

For freezer storage, I portion the cooled broth into freezer-safe containers, leaving a little space at the top because liquids expand when frozen. I can also freeze smaller portions when I want convenient amounts for sauces or other recipes.

For the best quality, I try to use frozen broth within about 2 to 3 months, although properly frozen broth can remain safe longer.

When I am ready to use refrigerated broth, I reheat it in a saucepan until it is steaming hot. I thaw frozen broth in the refrigerator or heat it directly in a saucepan over low heat, depending on the container and portion size.

FAQs

Can I make chicken broth from leftover chicken bones?

Yes. I often save the carcass and bones from roasted chicken specifically for making broth. I place them in the pot with vegetables, herbs, and water and simmer everything together to extract as much flavor as possible.

What is the difference between chicken broth and chicken stock?

I generally think of chicken broth as a lighter, seasoned liquid that can be made with chicken meat and bones, while stock traditionally relies more heavily on bones and is often simmered longer for additional body. In everyday home cooking, I find that the terms are frequently used interchangeably.

Why is my homemade chicken broth cloudy?

I can end up with cloudy broth if I let it boil too vigorously or stir it frequently during cooking. I keep the liquid at a gentle simmer and strain it carefully when I want a clearer finished broth.

Should I remove the fat from homemade chicken broth?

I can remove as much or as little fat as I prefer. One easy method I use is refrigerating the broth until the fat solidifies on the surface. I can then lift it away with a spoon before reheating the broth.

Can I freeze homemade chicken broth?

Yes. Freezing is one of my favorite ways to store homemade broth. I freeze it in portions based on how I normally cook, such as one- or two-cup amounts, so I can thaw only what I need for a recipe.

Conclusion

This Easy Homemade Chicken Broth gives me a flavorful and versatile kitchen staple using basic ingredients that I often already have available. With chicken, vegetables, herbs, and a few hours of gentle simmering, I can create a savory broth that works in everything from soups and casseroles to sauces and rice dishes.

Easy Homemade Chicken Broth

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Easy Homemade Chicken Broth turns chicken, vegetables, herbs, and water into a flavorful kitchen staple for soups, casseroles, sauces, rice, and more. Gentle simmering creates a savory, aromatic broth that can be used immediately or frozen for later.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2-3 hours
• Total Time: 2 hours 15 minutes-3 hours 15 minutes
• Yield: Approximately 8 cups
• Category: Soup
• Method: Simmering
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 2 pounds chicken bones, carcass, wings, or bone-in chicken pieces
• 10 cups cold water, plus more as needed
• 2 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, quartered
• 4 cloves garlic, lightly crushed
• 2 bay leaves
• 1/2 cup fresh parsley sprigs
• 4 sprigs fresh thyme
• 1 teaspoon whole black peppercorns
• 1 teaspoon salt, optional or to taste

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Instructions

1. Place the chicken bones, carcass, wings, or bone-in chicken pieces in a large stockpot.
2. Add the carrots, celery, onion, garlic, bay leaves, parsley, thyme, and black peppercorns.
3. Pour in 10 cups of cold water, or enough to cover the ingredients by about 1 to 2 inches.
4. Place the pot over medium-high heat and slowly bring the liquid to a gentle simmer.
5. Reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first part of cooking.
6. Simmer gently, uncovered or partially covered, for 2 to 3 hours. Avoid a vigorous boil and add a little more water if necessary to keep the ingredients mostly submerged.
7. Remove the larger chicken pieces, bones, and vegetables with tongs or a slotted spoon.
8. Pour the broth through a fine-mesh strainer into a clean heat-safe container. Discard the strained bones, vegetables, and herbs.
9. Taste the broth and add salt if needed. Keep the seasoning light if the broth will be used as an ingredient in other recipes.
10. Cool the broth promptly before transferring it to airtight containers for refrigerator or freezer storage.

Notes

• Leftover roasted chicken bones and carcasses work especially well for homemade broth.
• Keep the broth at a gentle simmer rather than a rapid boil for a clearer finished broth.
• For deeper flavor and color, roast the chicken bones and vegetables before simmering.
• Leeks, parsnips, mushrooms, rosemary, or sage can be added for different flavor profiles.
• For concentrated broth, strain the finished broth and simmer it uncovered until reduced to the desired strength.
• To remove excess fat, refrigerate the broth until the fat solidifies on the surface, then lift it off with a spoon.
• Refrigerate cooled broth in airtight containers for 3 to 4 days.
• Freeze broth in 1- or 2-cup portions for convenient use and best quality within 2 to 3 months.
• Leave some empty space at the top of freezer containers because the broth expands as it freezes.

Nutrition

• Serving Size: 1 cup
• Calories: 45 kcal
• Sugar: 1 g
• Sodium: 180 mg
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 10 mg