How To Make Homemade Chicken Broth - Incredible Flavor!

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.

Welcome to the kitchen, today we're making homemade chicken broth from scratch.

Using a whole chicken, but you can also use chicken parts like drumsticks or wings.

Remove the chicken skin to reduce grease in the broth.

Remove the chicken breast and tenderloins to prevent them from becoming tough during cooking.

Use a 16-quart stockpot for making the broth, or the largest pot you have.

Add the chicken and vegetables into the pot, filling it with water and adding a little salt.

Add onion skins for color and flavor, and use kitchen scissors to remove the skin easily.

Cut along the breastbone to remove the chicken breast and tenderloins, saving them for other recipes.

Add any saved chicken parts like wing tips or backbone for extra flavor.

Add salt, keeping in mind that the broth will become saltier if reduced later.

Fill the pot with water, leaving some space at the top to prevent boiling over.

Turn the stove to high heat until it comes to a boil, then reduce to low and simmer for 1 to 1.5 hours.

Skim off any foam that forms on the top every once in a while to keep the broth clear.

Once done, cool the broth enough to handle, then strain it using a fine mesh sieve and cheese cloth or paper towel for clarity.

Store the broth in glass jars in the refrigerator for use within the week, and freeze any excess in plastic containers to prevent cracking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens