Appetizers & Starters > Soups & Broths > Broths & Consommés > Chicken Broth

Classic Homemade Chicken Broth

<p>This classic chicken broth recipe is a staple for any home cook. It's perfect as a base for soups, sauces, and stews, or simply enjoyed on its own. Made with simple ingredients and a slow simmering process, it yields a rich and flavorful broth that's far superior to store-bought varieties.</p>

Prep Time
15 minutes
Cook Time
3-4 hours
Servings
8-10 cups
Ingredients
  • 1 each Chicken carcass or 2-3 lbs chicken pieces (backs, necks, wings)
  • 1 large Yellow onion, quartered
  • 2 large Carrots, roughly chopped
  • 2 stalks Celery stalks, roughly chopped
  • 4 cloves Garlic cloves, smashed
  • 1/2 cup Fresh parsley stems
  • 2 leaves Bay leaves
  • 1 tablespoon Black peppercorns
  • to taste Salt
  • 12-16 cups Water

Prepare the Chicken and Vegetables

<p>Rinse the chicken carcass or chicken pieces under cold water. Roughly chop the onion, carrots, and celery. Smash the garlic cloves.</p>

Combine Ingredients in a Pot

<p>Place the chicken, onion, carrots, celery, garlic, parsley stems, bay leaves, and peppercorns in a large stockpot or Dutch oven.</p>

Add Water and Simmer

<p>Pour 12-16 cups of cold water over the ingredients, ensuring the chicken and vegetables are submerged. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and simmer gently. Skim off any foam or impurities that rise to the surface during the first hour of simmering.</p>

Simmer for Several Hours

<p>Continue to simmer the broth for 3-4 hours, or even longer for a richer flavor. The longer it simmers, the more flavorful the broth will become. Check occasionally to ensure the water level remains adequate; add more water if needed.</p>

Strain the Broth

<p>After simmering, carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or container. Discard the solids.</p>

Season and Cool

<p>Season the broth with salt to taste. Allow the broth to cool slightly before transferring it to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.</p>

Defatting the Broth (Optional)

<p>Refrigerating the broth allows the fat to solidify on the surface, making it easy to skim off and discard. This step is optional but results in a clearer and leaner broth.</p>

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FAQ

  • Can I use a rotisserie chicken carcass?

    <p>Yes, a rotisserie chicken carcass is a great option for making chicken broth. It adds a delicious, smoky flavor.</p>
  • Can I add other vegetables to the broth?

    <p>Absolutely! You can add other vegetables like leeks, parsnips, or turnips to enhance the flavor.</p>
  • How do I store the chicken broth?

    <p>Store the cooled chicken broth in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.</p>
  • Why do I need to skim the broth?

    <p>Skimming removes impurities and fat that rise to the surface during simmering, resulting in a clearer and cleaner-tasting broth.</p>