How to Make 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.

Assemble ingredients: 3 stalks celery chopped with leaves, 2 medium carrots chopped, 1 large onion chopped, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme or basil, 2 bay leaves, and 2-1/2 pounds of bony chicken pieces.

Add all ingredients to a large pot that can hold about 10 to 12 cups or 3 quarts of water.

Cover the ingredients with 6 cups of cold water.

Bring the pot to a rolling boil on high heat, with lots of bubbles popping on the surface.

Once at a rolling boil, turn down the heat to low and let it simmer for 2 hours, where a few small bubbles come to the surface occasionally.

After 2 hours, carefully remove the chicken pieces using tongs or a large slotted spoon and place them on a plate or cutting board.

Let the chicken cool slightly, then remove the skin and meat, discarding the skin and bones, and refrigerate the meat for future use.

Place a large strainer over a bowl and pour the broth through the colander to strain out the vegetables and seasonings.

Place the bowl of broth in the refrigerator and let it chill until a layer of fat solidifies on top, usually taking about 6 to 8 hours.

After 8 hours, lift off the solidified fat using a large wooden spoon.

Refrigerate the broth if using within 3 days, or freeze it in a zip-top plastic freezer bag or resealable container for up to 6 months.

To make broth cubes, pour the broth into ice cube trays and freeze, then transfer the cubes to a zip-top freezer bag for later use.

For slow cooker method, use the same ingredients but only add 4 cups of water, cover, and cook on low for 8 to 10 hours or high for 4 to 5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens