by Ingrid Beer 27 Comments
Ever wondered how to make cozy, flavorful chicken broth for use in homemade soups and all sorts of other recipes? My chicken broth recipe is brimming with loads of rich chicken flavor from a whole, organic chicken, veggies and seasoning, simmered low and slow until deeply golden and deliciously savory and aromatic!
Homemade Chicken Broth Makes For the Best Chicken Soup
Growing up in an Eastern European household, I ate a lot of our homemade chicken soup.
Both of my parents knew how to cook, but it was typically my momma that made our meals, and with our meals there was usually always some kind of soup as a starter, often homemade chicken soup.
She would use one of our extra large pots for this preparation, because she would place a whole chicken into that pot, along with lots of colorful vegetables (whatever we had on hand, as it was a good way to clean out the fridge!), and an array of aromatics such as onions and herbs.
She would allow the soup to simmer for hours and hours, bubbling gently on the back of the stove, with the lid slightly askew, until it became deeply golden and rich with chicken flavor, producing an amazing aroma that would fill the entire house.
Funny enough, thinking back on this now, what we were technically enjoying was more of a rich, delicious chicken broth, each delicious bowl simply embellished with some egg noodles and some of the veggies and chicken from that broth.
But it is this kind of flavorful chicken broth that when strained and made clear, is a perfect base for many other soups and recipes, and learning to prepare a staple like this from scratch is a fantastic thing to know how to do!
My Recipe for Chicken Broth
Typically, when it comes to chicken stock, just the carcass or bones from a chicken are used in preparation of it. But because I like to use a whole chicken for stronger flavor—meat, skin, bones and all—I'm actually preparing a chicken broth with an incredible richness and depth that has lots of body to it.
Vegetables are essential as well to creating a broth, and I opt to use a ratio of four ribs of celery, three medium carrots, one large onion, and four small cloves of garlic in my homemade chicken broth.
Other veggies that can be included are kohlrabi (my mom used this in hers whenever she could find it in the market), parsnip, or even turnip, but the latter two may add a slight hint of sweetness.
I also tie together a generous bundle of whatever kind of herbs I have on hand (typically flat-leaf parsley and thyme) with a bit of kitchen string—this helps make removal easier later on.
And then, a small palm-full of black pepper corns and a good dash of either Himalayan pink or sea salt are tossed in to create some savory-ness!
Here's a sneak peek at my homemade chicken broth recipe: (or just jump to the full recipe...)
- Begin by placing a washed, whole, organic chicken (giblets removed, but neck bone reserved) into a large, 8 to 10 quart pot, then add in the veggies.
- I tie together a large fistful of herbs such as parsley and thyme and toss those into the broth, along with some seasoning.
- Then, I cover all of the ingredients with cold water (essential), and place the pot onto the stove over high heat. Once things begin to bubble and boil quite vigorously, I cover the pot with a lid very slightly askew to allow for just a little of the steam to escape, and then simmer gently for at least 4 hours, up to even 5 hours.
- I then carefully lift the chicken out of the hot liquid and strain the broth, tasting it to see if any additional salt is needed.
- If using immediately to make a soup, I keep the portion I need, then allow the rest to cool completely before refrigerating, or I portion it off and store in heavy-duty ziplock bags in the freezer for use in other/later recipes.
Recipe
Homemade Chicken Broth
by Ingrid Beer
Print Recipe
This homemade chicken broth recipe is a classic kitchen staple that is sure to take your homemade soups and other recipes to the next level!
Category: Soup
Cuisine: American
Yield: 3 quarts of homemade chicken broth
Nutrition Info: 86 calories (per 1 cup serving)
Prep Time: 15 minutes
Cook time: 4 hours
Total time: 4 hours, 15 minutes
Ingredients:
- 1 whole (5 pound) organic chicken (skin on) giblets and any paper removed, but neck bones reserved
- 4 ribs celery, roughly chopped
- 3 medium carrots, roughly chopped
- 1 large onion, peeled and quartered
- 4 small cloves garlic
- Small bundle (about a fistful) of thyme
- Small bundle (about a fistful) of parsley
- 2 tablespoons whole peppercorns
- 2 tablespoons sea salt
Preparation:
- Begin by gathering and prepping all of your chicken broth ingredients according to the ingredient list above to have ready and organized for use.
- Place your chicken and the remainder of the ingredients into a large soup pot, and add 3 quarts of cold water in.
- Place the pot over medium-high heat and bring to a vigorous simmer/boil, then cover with a lid slightly askew, reduce heat, and very gently simmer for 4 to 5 hours (or at minimum 2 hours).
- Carefully lift the chicken out of the broth, and set aside (you can shred the meat for another use if you'd like, just know that it will be pretty overcooked); then, strain the broth of all the vegetables, and restrain again with a finer mesh strainer for extra clarity.
- Use immediately for your recipe, or allow the broth to cool completely and portion off quantities in containers or heavy-duty ziplock bags to keep in the freezer for later use.
Tips & Tidbits for my Chicken Broth Recipe:
- Use good quality chicken: Use the best quality, whole chicken you can find. If you can afford organic chicken, that is ideal, as the flavor is more intense and will provide for a healthier, better tasting broth.
- Go large with the soup pot: I use a soup pot that is about 8 to 10 quarts, because space is needed in order for the whole chicken to fit easily, along with the veggies and water.
- Patience is a virtue: In order for chicken broth to be as deep in flavor as it can be, allow for about 4 hours of simmering. I like to prepare my broth earlier in the day so that it is ready in the afternoon. But if you're pressed for time, allow for at least 2 hours, and the flavor should be pretty good at that point.
- Strain, and if needed, strain again: I usually very carefully lift the chicken out of the hot broth with a pair of tongs and set it in a bowl; then, I strain the broth of all the veggies, herbs and peppercorns into a clean pot, and often re-strain for even more clarity, as needed.
- Cool completely and then freeze for future recipes: Allow your clarified broth to completely cool before freezing it for future recipes. You can keep whatever amount of broth you need for more immediate recipes in a covered container in the fridge for up to 5 to 7 days. For future soups and other recipes, you can portion off quantities in heavy-duty freezer bags and then defrost in the fridge as needed.
Hungry for some cozy and comforting soups you can use this homemade broth in? Check out my recipe for Cabbage Soup, Italian Chicken and Autumn Veggie Soup, Chicken and Dumpling Soup, Alphabet Soup, Mexican Chicken Soup, Chicken and Rice Soup, or even my Pastina Recipe!
Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!
More Soups
- Chicken Parmesan Soup
- Roasted Garlic Potato Soup
- Green Minestrone Soup with Chicken
- White Bean and Ham Soup
About Ingrid Beer
Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.
She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.
More about Ingrid →
Reader Interactions
Comments
Albert Bevia
Nothing better than homemade broth, this looks amazing, thank you for all the great tips
Reply
The Cozy Apron
Hi Albert, thanks so much—it’s my pleasure!
Reply
judith
Ingrid, what do you do with the actual chicken? It seems a shame to throw it away.
Judith
Reply
The Cozy Apron
Hi Judith, that is s wonderful question! I am definitely someone of the “waste not, want not” school of thought, so I use it. I’ll tell you what I ended up actually making with this chicken after we shot this broth recipe: I pulled all the meat off the carcass, cubed it up then froze it so it would stay fresh, then the following weekend I prepared a delicious pot of chicken & dumplings with the broth (which I also froze then defrosted). So comforting! You can use the chicken to add to another soup later on, or it’d be perfect with our “Skillet Potato” recipe, too! ❤️
Reply
Sue R
Hi Ingrid! I've become hooked on making broth almost every weekend for quite a while now. Your recipe is gorgeous and wow that colour is certainly liquid gold! I've become a bit of a hoarder now with any bones, raw or from roasts or BBQ'd dinners plus healthy looking veggie peels or trimmings I'm not going to eat.I throw them all into a bag in the freezer then I have almost everything I need for free delicious broths/stocks. Also doing it in the pressure cooker makes it faster especially for bones that need a lot longer than chicken.
Reply
The Cozy Apron
Sue, it is absolutely brilliant that you do that; it’s classic kitchen technique, especially restaurant kitchen where there can be zero waste. So saving those peels & scraps is the perfect thing to do! Kudos to you for making your own broth so often; not only are you saving money, but homemade broth truly makes a difference in the flavor of your recipes, doesn’t it? Thanks so much for commenting!
Reply
Sue R
I can't stand food waste! Food here in Australia isn't cheap so yes we should make use of as much as we can plus I am a animal lover and sometimes have issues with eating meat because of that but find it hard to stop as I wasn't raised vegetarian (I'm also from European parents like you) so then it's even more reason to make use of the whole animal as best we can. Also if you waste less on food then you get to travel more and try new things 🙂 win win!
Reply
Lisa
Hello Ingrid,
What do you do with the neck bone & giblets?Reply
The Cozy Apron
Hi Lisa, great question! I cook up the giblets for my dog, lol, and the neck bone you can totally include in the cooking process for the broth! Hope you enjoy!
Reply
Mark
Do you remove some, all or none of the fat that will result from the process? I know some chicken fat is good, but it seems there will be quite a bit left from the skin. I make my own dog food and after hours of cooking the meat in a crockpot I take out the meat, chill the broth, and then just lift off the hard layer of fat that rises to the surface. Should/could I do that, but leave a small amount of it in the finished broth? First time doing this with chicken, can you tell? But I'm losing faith in commercially prepared foods more and more.
Reply
The Cozy Apron
Hi Mark, great question! (And you're already pretty much a "pro" since you prep your homemade dog food in a similar way!)
Yes, there is a fairly good amount of fat leftover, and I would say that the amount one leaves depends on one's taste.
If you like a bit of richness or that "mouth feel" or depth that the fat creates, I'd say leave it all since it isn't actually a ridiculous amount, especially once you warm it up and it disperses.
However, I, myself, have often times skimmed some of the fat off the top once I've chilled it in fridge. I'll usually only do 1/3 to half, and leave a bit; but you can certainly remove all of it you if you prefer. It's all your personal preference.
I really hope you enjoy the recipe should you choose to prepare it!
Reply
Abby
Can you do this recipe in the crock pot? If so, how long would you leave it in? I plan on cooking the whole chicken and saving that stock. Then, I have 2 chicken carcasses in the freezer, I will pull those out and put all three back in the crock pot to make more broth.
Reply
The Cozy Apron
Hi Abby, you sure can!
I would actually add all of the ingredients—even the carcasses—into the crock pot at the same time (if it's large), cover with water (do everything as directed by the recipe), then set the crock pot to "low" and allow things to gently simmer for 8-12 hours.
The wonderful thing about making broth/stock is that the longer you simmer things, the more flavor you get, so it's really quite impossible to go too long for this recipe. 😉
I hope you enjoy!
Reply
Kali
Hii !! What do you do with the meat and stuff after you’ve cooked it !!?
Reply
The Cozy Apron
Hi Kali, I personally like to shred the meat and keep the veggies, though they are a bit over cooked because of the time that they simmer in the broth. It's up to you whether to save them or not, I find 'em quite tasty to add to my bowl of chicken noodle soup!😉
Reply
Jessie P Hall
Will a mason jar break if I freeze the broth in it?
Reply
The Cozy Apron
Hey Jessie, you can use a mason jar if you prefer!
Keep in mind that liquid expands when frozen, so be sure to leave about 2 inches of space at the top.
Also make sure that the jar itself and the liquid (broth in this case) is completely cold before placing into the freezer. I'd recommend that you first place the mason jars with broth into the fridge to cool completely, then place into the freezer.
Hope you enjoy!
Reply
Angela
What about the veggies i plan on making chicken n dumplins. Is it ok to continue with the veggies already in there or should I just throw them away?
Reply
The Cozy Apron
Hi Angela, it's really up to you!
They will be quite over-cooked and sort of mushy because of how long the broth takes; but honestly, I myself have saved them for my hubby on occasion, at his request, when I've made homemade chicken and dumplings.
You could always taste some and see for yourself whether you'd like to keep them (or at least some), or toss. 😉
Hope you enjoy!
Reply
Jeana P
How do you thaw your chicken stock when you need to use it?
Reply
The Cozy Apron
Hi Jeana, I just thaw my ziplock bag(s) of frozen stock in the fridge for a couple of days until soft enough to add to a pot and warm up. (I'll put them in the fridge a couple of days before I know I'd like to use them for soup, etc...)
You could also leave it out on the countertop at room temp for the day to expedite things, and as soon as it begins to soften, you can add it to a pot and slowly heat.
Reply
shakeela wells-johnson
So after you cook the whole chicken in the broth, do you cut up the chicken into pieces for chicken noodle soup?
Reply
The Cozy Apron
Hi Shakeela,
You certainly can do that; but because this particular recipe is geared more for preparing broth (long cooking process) rather than chicken soup, the chicken becomes quite overcooked since it cooks for so long.
Funny enough, my dad used to enjoy the chicken from this long cooking process anyway—it never bothered him, lol! But I would advise that if you plan on using this delicious broth to go the step further and create chicken soup with it, use juicier chicken.
I, personally, would prepare the broth as I direct in the recipe (strain, etc.), and then use a separate cooked chicken (rotisserie for convenience) cubed up and included for soup.
As I said, you certainly can use the chicken from the broth; but for more juicy, plump results, cube up a rotisserie chicken for the actual soup.
Reply
Traci
Thank you for sharing this recipe! I avoid cooking, but this was easy enough for me and it tasted great.
Reply
The Cozy Apron
Traci, so happy to read this. Thanks for sharing!
Glad you found some comfort in this easy, healthy, and homemade "elixir". 🙂
Reply
Melissa
Ingrid, this is a fantastic broth recipe. I had a leftover roasted chicken carcass (plus the skin, etc.) and some meat, so while I didn't use a whole chicken (this time), the final result was still great--hearty, delicious, and simple. Your ratio of ingredients is spot on, and the flavor is so nice--some broth recipes get a little crazy with a long list of ingredients, which is also fine, but I prefer something like yours. The thyme in our garden has just started coming back, so I was excited to use it here! Love, Melissa
Reply
The Cozy Apron
Glad you enjoyed Melissa! 🙂
Reply
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