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!!

this recipe!

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!!

Ingredients

• 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

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.

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.

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.

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.

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.

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.

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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