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Easy Homemade Chicken Broth Recipe

This Easy Homemade Chicken Broth Recipe is made with fresh high quality ingredients resulting in the best most flavourful broth you have ever had!! I love having this chicken broth on hand to use in any recipe that needs it. The extra deep amazing flavor profile it provides soups, stews, rice, pasta and chicken casserole dishes is worth the time and effort to make.

This broth brings my homemade chicken noodle soup, slow cooker chicken noodle soup, lemon chicken orzo soup and my chicken cobbler to a whole new levels of deliciousness!!


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How to make chicken broth from chicken and bones

Making this old fashioned chicken broth recipe using the whole chicken, bones and all with fresh vegetables and herbs is a real game changer.

I love how quick the prep time is!! Just 10 minutes of preparing your chicken, adding in your ingredients and sit back to let it slow cook melding all the wonderful flavors together.

One whole chicken I used to make the broth will make 4 to 5 cups of shredded chicken to make another recipe. Amazing to use both the broth and chicken in my popular chicken noodle casserole and my chicken pot pie casserole recipes!!

Strained chicken broth is placed in mason jars.

Recipe Snapshot

EASE: easier to make than you might think
FLAVORS: deep rich flavor packed broth
VERSATILE: easy to customize with herbs or spices
Brings your recipes to a new level!!

Ingredients

Labelled ingredient for homemade chicken broth recipe.
  • Whole Chicken – it is best not use boneless skinless chicken breasts as the bones and skin add a lot of flavor and nutrients and breast meat can overcook during long cooking times
  • Water
  • Onion
  • Celery Stalk
  • Carrot
  • Fresh Thyme
  • Fresh Parsley
  • Garlic Cloves
  • Bay Leaves
  • Salt and Pepper – I like to use whole peppercorns for flavor, this broth has little salt content add more for your taste buds as desired

Substitutions and variations: If you do not want to use the whole chicken, a mix of thighs, legs and breast meat will work. Be sure to reduce the cooking time by 1 hour if you do not use the whole chicken. You can also add in any herb or spice you like such as fresh dill, turmeric, ginger, rosemary, sage leaves, half a lemon and crushed red pepper flakes.

How to make the best chicken broth recipe

STEP ONE – Prepare chicken by removing neck, liver, and heart from inside cavity.  Rinse chicken with cool water.

Chicken, vegetables and herbs in stock pot with water.

STEP TWO – Halve onion leaving onion half intact.  Halve celery and carrot to ensure an easy fit in the pot.

STEP THREE – In a large stock pot or Dutch oven add all ingredients, making sure chicken is covered with at least a ¼ inch of water.

STEP FOUR – Bring to a boil over medium-high to high heat.  Reduce heat to medium to maintain a low boil.

Spoon is skimming off the foam in the pot with chicken, water, vegetables and herbs.

STEP FIVE – Using a spoon, skim any foam that forms on the surface of the broth, skim for about 5 minutes.  Additional water may need to be added to ensure the chicken is covered.

Cooked chicken broth in pot.

STEP SIX – Cover pot and cook for 2 hours, maintaining a low boil.

STEP SEVEN – Turn off heat and remove the lid, allow to cool for at least 20 minutes to make it safer to remove chicken and strain broth.

STEP EIGHT – Remove carrot, celery, onion, and what herbs you can and discard.  Carefully remove the chicken from the pot.  Chicken will most likely not remain intact when removed from the pot.  Using tongs remove each leg quarter then remove the breast, place meat in a bowl or dish to drain.

Strainer over pot with strained chicken stock.

STEP NINE – Place strainer in a large bowl or pot, large enough to hold the broth, about 8-10 cups.  Strain broth to remove any debris.

Chicken broth in pot.
Ladle scooping out chicken broth in pot.

STEP TEN – Pour broth into jars or freezer safe containers, makes about 2 ½ quarts/ 10 cups.  Store broth in the refrigerator for a week or freeze for up to 6 months.

Sandra’s Pro Tips

  • I find it best to use a stock pot or 6 to 8 quart dutch oven and freezer safe mason jars for this recipe
  • This broth will have very little salt in it so that you can control the amount of salt you wish to use in the recipe for your tastes or dietary needs
  • Refrigerated broth can thicken or appear like gel, this is very normal for it to congeal in the fridge
  • To reheat your broth place in a pan over a medium-high heat on the stove until it boils, remove and use as needed
  • To make a fat-free broth, refrigerate for 2 to 3 hours and then using a spoon to remove any fat that has formed at the surface of the broth

How to store homemade chicken broth?

Store your broth in the fridge using airtight containers for 1 week. Freeze using freezer-safe containers for up to 6 months.

Thaw overnight in the fridge before using. If you need to thaw it sooner you can use a cold water bath changing the water every 30 minutes to keep it cold until thawed.

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Homemade chicekn broth in mason jar.

Easy Homemade Chicken Broth Recipe


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  • Author: Sandra Flegg
  • Total Time: 2 hours 40 minutes
  • Yield: 10 cups

Description

This Easy Homemade Chicken Broth Recipe is made with fresh high quality ingredients resulting in the best most flavourful broth you have ever had!! I love having this chicken broth on hand to use in any recipe that needs it. The extra deep amazing flavor profile it provides soups, stews, rice, pasta and chicken casserole dishes is worth the time and effort to make.


Ingredients

Ingredients

56-pound whole chicken

810 cups water

1/2 onion

1 stalk celery

1 carrot

34 sprigs fresh thyme

810 sprigs fresh parsley

5 whole garlic cloves

2 bay leaves

2 teaspoons salt

2 teaspoons whole peppercorns


Instructions

Prepare chicken by removing neck, liver, and heart from inside cavity.  Rinse chicken with cool water.

Halve onion leaving onion half intact.  Halve celery and carrot to ensure an easy fit in the pot.

In a large stock pot or Dutch oven add all ingredients, making sure chicken is covered with at least a ¼ inch of water.

Bring to a boil over medium-high to high heat.  Reduce heat to medium to maintain a low boil.

Using a spoon, skim any foam that forms on the surface of the broth, skim for about 5 minutes.  Additional water may need to be added to ensure the chicken is covered.

Cover pot and cook for 2 hours, maintaining a low boil.

Turn off heat and remove the lid, allow to cool for at least 20 minutes to make it safer to remove chicken and strain broth.

Remove carrot, celery, onion, and what herbs you can and discard.  Carefully remove the chicken from the pot.  Chicken will most likely not remain intact when removed from the pot.  Using tongs remove each leg quarter then remove the breast, place meat in a bowl or dish to drain.

Place strainer in a large bowl or pot, large enough to hold the broth, about 8-10 cups.  Strain broth to remove any debris.

Pour broth into jars or freezer safe containers, makes about 2 ½ quarts/ 10 cups.  Store broth in the refrigerator for a week or freeze for up to 6 months.

Notes

How to store homemade chicken broth?

Store your broth in the fridge using airtight containers for 1 week. Freeze using freezer-safe containers for up to 6 months.

Thaw overnight in the fridge before using. If you need to thaw it sooner you can use a cold water bath changing the water every 30 minutes to keep it cold until thawed.

  • Prep Time: 10 minutes
  • Cook Time: 2 hours, 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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