The Best Homemade Chicken Broth

whole chicken

🥗Healthier: skinless chicken parts

💰Cheaper: chicken backs

Chicken backs are often less expensive and still provide flavor.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen carrots

Frozen carrots can be more affordable and save prep time.

celery

🥗Healthier: fennel

💰Cheaper: celery hearts

Celery hearts can be a cheaper option with similar flavor.

bay leaves

💰Cheaper: dried thyme

Dried thyme can add flavor, though it changes the broth's profile.

Wash the chicken under lukewarm water a couple of times.

Fill a large pot with 5 liters of water and place the chicken inside.

Set the heat to high and cover the pot with the lid, leaving some room for vapor to escape.

Wait until the water is just about to start boiling.

Once it's about to boil, set the heat to low and simmer for a couple of minutes.

Collect the white foam that builds up on top of the water using a large spoon and discard it.

Cover the pot again with the lid slightly off center and continue simmering until more foam forms.

Add 2 medium or 3 small onions, 1 peeled celery root, 3 stems of fresh celery, 3 medium peeled carrots, 1 parsley root, 3 fresh garlic cloves, 5 bay leaves, 1 teaspoon of black peppercorns, 1 tablespoon of vikata seasoning, 1 tablespoon of italian seasoning, and 1 tablespoon of salt to the pot.

Cover the pot again with the lid slightly off center and simmer on low heat until the chicken is cooked through, about 1 hour.

After 1 hour, add half a fresh bunch of green parsley and 1 fresh pressed garlic clove to the broth.

Cover the pot completely with the lid and turn off the heat, letting it sit covered for about 15 minutes.

Remove the onions and parsley from the broth and discard them, optional to keep the rest of the veggies for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens