Chicken Broth

Learn how to make delicious homemade Chicken Broth with simple, healthy ingredients. This recipe is easy, hands-off, and a great replacement for store-bought broth! It’s perfect for adding flavor to soups, side dishes, and your favorite dinner recipes.

Course How to

Cuisine American

Keyword chicken broth

Prep Time 10

Cook Time 1

Total Time 1 10

Servings cups

Calories 95kcal

Author Olivia Ribas

Ingredients

1 cooked chicken carcass meat mostly removed
1 large onions peeled and quartered
3 stalks celery chopped
3 large carrots peeled and chopped
2 cloves garlic
1 teaspoon whole black peppercorns
2 sprigs of fresh parsley rosemary and/or thyme
2 bay leaves
3 chicken bouillon cubes

US Customary - Metric

Instructions

In a large stockpot or a large Dutch oven, place the chicken carcass pieces. Add the quartered onions, chopped celery, and peeled carrots to the pot.
Add garlic, black peppercorns, fresh herbs, bay leaves, and chicken bouillon (paste or cubes). If using chicken bouillon cubes, you can either crush them and sprinkle them into the pot or dissolve them in a cup of hot water and pour the mixture into the pot.
Pour enough cold water into the pot to cover all the ingredients. The amount of water needed will depend on the size of your pot and the amount of chicken carcass, but generally, it’s about 10-12 cups of water.
Place the pot on the stove over medium-high heat. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour or up to 3 hours. This will allow all the flavors to meld together.
While the broth simmers, skim off any foam or impurities that rise to the surface with a slotted spoon.
After simmering, remove the pot from the heat. Let it cool slightly, then strain the broth through a fine-mesh strainer or a cheesecloth into a large bowl or another pot. Discard the solids.
Allow the strained broth to cool to room temperature, then refrigerate it. Once it’s chilled, you can skim off any fat that solidifies on the surface. Your homemade chicken broth is now ready to use in soups, sauces, or other recipes.

Notes

Allow the broth plenty of time to simmer and develop flavors.
For a clear broth, strain it once through a fine mesh strainer and then again through a cheesecloth.
You can also use chicken wings to make this delicious broth.
Always remember to label and date your containers.

To Store: Once cooled, pour chicken broth into an airtight container or mason jar and store in the refrigerator for up to 5 days.
To Freeze: Store in a freezer-safe container, leaving an inch of space for the liquid to expand and freeze for up to 6 months. You can also freeze the broth in an ice cube or soup cube tray and store the cubes in a freezer-safe bag.
To Reheat: Reheat in the microwave or on the stovetop until heated through.

Nutrition