If you’ve ever wondered how to capture the soul-soothing essence of a classic chicken broth in your own kitchen, you’re in for a treat with this Homemade Chicken Broth Recipe. This recipe transforms simple, wholesome ingredients into a rich, golden elixir that brings warmth and depth to countless dishes. Perfect for sipping on its own or as the foundational flavor in soups, stews, and sauces, this broth is a game changer. It’s like bottling up comfort and nourishment, and I can’t wait to share how easy and rewarding it is to make your own.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building that rich, layered flavor and beautiful color that defines a truly great chicken broth. Using whole roasting chickens along with aromatic vegetables and fragrant herbs creates a broth that’s far more flavorful than anything store-bought.
- 2 (5-pound) whole young roasting chickens: The star of the show, whole chickens ensure you get rich, natural gelatin and robust flavor from bones, skin, and meat.
- 6 quarts cold water: Essential for extracting every bit of goodness, start with cold to allow gradual flavor release.
- 3 yellow onions (unpeeled and quartered): The skins add a lovely golden color while the flesh brings subtle sweetness.
- 1 head garlic (unpeeled and halved; optional): Adds a mellow aromatic depth without overpowering the broth.
- 6 carrots (washed, unpeeled, and quartered): Carrots contribute natural sweetness and a gentle earthiness.
- 4 ribs celery with leaves (washed and halved): Celery enhances freshness and balances the broth with mild bitterness.
- 2 tablespoons herbs de Provence: This fragrant mix adds a delicate herbal complexity that elevates the broth.
- 4 bay leaves: Their woodsy aroma deepens the savory profile.
- 12 whole cloves: Used sparingly, they bring a warm, spicy note.
- 2 teaspoons whole black peppercorns: For subtle heat and a bright bite.
- 1 tablespoon kosher salt: Essential seasoning that brings all flavors into harmony.
- 1 tablespoon low-sodium soy sauce (for gluten free use gluten free soy): Adds umami richness and a touch of color.
How to Make Homemade Chicken Broth Recipe
Step 1: Combine Ingredients in Stockpot
Start by placing both whole roasting chickens, all your vegetables, and spices into a generously sized 16-20 quart stockpot. Cover everything with 6 quarts of cold water. Using cold water helps draw out flavors slowly and more completely as the broth heats.
Step 2: Bring to a Gentle Simmer
Bring the pot to a boil over medium-high heat. Once boiling, immediately reduce the heat to low and let it simmer uncovered. Keep it just at a gentle bubble for 2 and a half hours. This slow simmer allows the rich flavors from the chickens and aromatics to meld beautifully without cloudiness.
Step 3: Remove Chickens and Separate Meat
Carefully transfer the cooked chickens to two large bowls. While they’re still warm, pick the tender chicken meat off the bones and set the meat aside. Don’t worry about the bones yet – they have plenty more to give.
Step 4: Return Bones and Broth to Pot and Season
Put the bones back into the pot along with any broth that’s collected from picking the meat. Season the broth to taste here, aiming for a lightly salted balance. This step deepens the flavor as the broth cooks further.
Step 5: Continue Simmering
Let the broth continue to simmer for an additional hour and a half. This extra cooking extracts every last ounce of gelatin and flavor from those bones and vegetables, giving you a broth that’s unforgettably rich.
Step 6: Prepare the Chicken Meat
While your broth reduces, shred or chop the reserved chicken meat. This meat is incredibly versatile and freezes beautifully, making it a perfect addition to future meals like salads, sandwiches, or your next soup.
Step 7: Strain the Broth
Once the cooking journey is complete, strain the broth through a fine colander or sieve to remove all the solids. The result is a clear, flavorful liquid that’s ready for use or storage.
Step 8: Chill and Remove Fat
Refrigerate the broth overnight. Because the fat rises and solidifies on top, it becomes easy to remove the surface fat the next day, leaving you with a clean, healthy broth that’s packed with flavor.
How to Serve Homemade Chicken Broth Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or a few thinly sliced scallions adds a burst of freshness and color that makes your broth even more inviting. A dash of cracked black pepper or a squeeze of fresh lemon juice can awaken the flavors beautifully.
Side Dishes
Serve your homemade broth alongside crusty artisan bread or soft buttered dinner rolls that soak up every last drop. It’s also fantastic paired with a light salad or steamed vegetables to create a comforting yet balanced meal.
Creative Ways to Present
Try ladling the broth over a bowl of cooked rice or noodles for a quick and nourishing dish. For a heartier option, add shredded chicken from your reserved meat, chopped vegetables, and herbs for a fully loaded chicken soup that feels like a warm hug in a bowl.
Make Ahead and Storage
Storing Leftovers
Once cooled and fat skimmed, transfer your broth into airtight containers. Stored in the refrigerator, it will stay fresh for up to 4 days, making it a convenient base to elevate your weekday dinners without extra effort.
Freezing
This Homemade Chicken Broth Recipe freezes wonderfully. Pour into freezer-safe containers or ice cube trays for portioned convenience. Frozen broth is ideal for up to 3 months, so you’ll always have that homemade flavor ready when you need it.
Reheating
Reheat broth gently on the stove over low to medium heat. Stir occasionally to re-incorporate any separated elements, and avoid boiling as it can affect clarity and flavor. With a little love, your broth will taste just as fresh as the day you made it.
FAQs
Can I use leftover chicken bones to make this broth?
Absolutely! Leftover bones work beautifully for broth, though using whole roasting chickens as in this recipe tends to give you a richer, more gelatinous broth due to the combination of meat, skin, and bones.
Do I need to peel the vegetables?
No need! Leaving the onion skins on helps add a beautiful golden color and deep flavor, while keeping skins on carrots and celery adds additional nutrients and taste.
Can I make this broth in a slow cooker?
Yes, you can! Place all ingredients in your slow cooker and cook on low for 8 to 10 hours. Just be sure to strain and refrigerate overnight to remove any fat.
Is it necessary to remove the fat after refrigeration?
While not absolutely necessary, removing the fat creates a cleaner-tasting broth and reduces richness, making it lighter and more versatile for cooking.
How can I enhance the flavor if my broth tastes bland?
Try simmering it longer to concentrate the flavors, add a splash more soy sauce for umami, or season with additional herbs and spices to suit your taste.
Final Thoughts
Making this Homemade Chicken Broth Recipe is like creating a warm little secret in your kitchen. It’s comforting, nourishing, and flexible enough to fit many meals, from simple sips on chilly days to the foundation of your favorite recipes. Once you try it, you’ll appreciate how much flavor a homemade broth brings to your table, and it might just become a cherished staple in your cooking routine.
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Homemade Chicken Broth Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: Approximately 19 cups
- Category: Broth
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This classic Chicken Broth recipe yields a rich and flavorful homemade broth made by simmering whole roasting chickens with aromatic vegetables and herbs. Perfect as a base for soups, sauces, or enjoying on its own, this broth captures deep savory notes enhanced by herbs de Provence, garlic, and a touch of soy sauce. The slow simmering process extracts maximum flavor and nutrients, resulting in a nourishing and comforting broth.
Ingredients
Chicken and Broth Base
- 2 (5-pound) whole young roasting chickens
- 6 quarts cold water
Vegetables and Aromatics
- 3 yellow onions (unpeeled and quartered)
- 1 head garlic (unpeeled and halved; optional)
- 6 carrots (washed, unpeeled, and quartered)
- 4 ribs celery with leaves (washed and halved)
Seasonings
- 2 tablespoons herbs de Provence
- 4 bay leaves
- 12 whole cloves
- 2 teaspoons whole black peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon low-sodium soy sauce (use gluten free soy sauce for gluten free option)
Instructions
- Prepare the Broth Ingredients: Place the whole roasting chickens, yellow onions, garlic (if using), carrots, celery, herbs de Provence, bay leaves, cloves, peppercorns, kosher salt, and soy sauce in a large 16-20 quart stockpot. Pour in 6 quarts of cold water to cover all ingredients fully.
- Initial Simmer: Bring the stockpot contents to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 2½ hours to extract the flavors slowly from the chicken and vegetables.
- Remove Chickens: Carefully transfer the chickens from the pot into two large bowls. Set aside to cool slightly for handling.
- Debone Chickens: Remove all the chicken meat from the bones and set the meat aside for later use. Return the bones and any remaining meat scraps back into the stockpot along with any excess broth from the bowls.
- Season to Taste and Continue Cooking: Taste the broth and adjust seasoning if needed. The broth should be lightly salted. Continue to simmer the broth for another 1½ hours to deepen the flavor.
- Prepare Chicken Meat: While the broth continues to cook and reduce, shred or cut the reserved chicken meat. Save the meat for use in other recipes or freeze for later—it freezes beautifully.
- Strain the Broth: Once the total simmering time (4 hours) is complete, strain the broth through a colander to remove all solids including vegetables, bones, and spices. Discard the solids.
- Remove Fat: Refrigerate the strained broth overnight. After it chills, skim off the solidified fat from the surface to achieve a clearer, leaner broth.
Notes
- The broth can be stored in the refrigerator for up to 5 days or frozen for several months.
- Removing the surface fat after refrigeration enhances the broth’s clarity and reduces greasiness.
- The reserved chicken meat is excellent for soups, salads, or sandwiches.
- To make a gluten-free broth, substitute the soy sauce with a gluten-free variety.
- Using unpeeled onions and garlic adds deeper flavor and color to the broth.
