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

Scale

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)

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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.