This Homemade Chicken Broth recipe produces a kitchen staple ingredient using an easy-to-follow, straightforward process. The resulting broth is great to have on hand for use in soups, stews, and countless other dishes.
Homemade Chicken Broth is a solid foundation for many comforting meals, from hearty soups to delicious gravies. And making it from scratch is very easy and economical. You’ll love the difference in flavor it adds to your favorite dishes.
If you usually rely on purchased broth, this simple recipe might change that! It’s so flavorful and uses wholesome ingredients that are easy to find. The best part? You control exactly what goes into it.
Whether you’re preparing a batch for a special recipe or want to keep some on hand for future meals, chicken broth is easy to make and endlessly versatile. I’ll walk you through the process step-by-step.
Recipe Snapshot
Cuisine: Worldwide
Cooking Method: Stovetop
Total Time: 2 hours, 10 minutes
Servings: 8
Primary Ingredient(s): Whole chicken (or equal weight of pieces), celery, carrots, onion, herbs, peppercorns, water
Skill Level: Easy
What You’ll Like About This Recipe
- It has a fresh, natural flavor that is often lacking in purchased broth.
- The process requires minimal effort and can be accomplished by cooks of all levels.
- It’s versatile and may be used as a soup base, cooking liquid for a stew, the liquid used to thin gravy, or even a soothing drink.
Is It Broth or Stock?
The terms broth and stock are often used interchangeably. However, there are actual differences between the two regarding the ingredients and preparation.
Broth is made primarily from meat (with some bones included) and vegetables. For example, chicken broth is typically made with a whole chicken or chicken parts with meat on them, along with aromatic vegetables like carrots, celery, and onions. Broth is usually simmered for 1-2 hours to extract flavor from the meat and vegetables.
Stock, on the other hand, is made mainly from bones with little to no meat on them. The bones are often roasted for added flavor. Stock may also include vegetables and aromatics. Stock is often simmered for 4-6 hours or more to extract gelatin and nutrients from the bones. This results in a richer product with a slightly thicker consistency.
Ingredient Notes
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- Chicken — I prefer a whole chicken between about 3 1/2 and 4 pounds for a good ratio of meat to bone. You can also use pieces with a total weight of about 4 pounds. Chicken leg quarters are usually inexpensive and make excellent stock.
- Vegetables and Herbs — Celery, carrots, and onions create a classic aromatic vegetable base, while parsley and thyme add a little herby freshness.
- Garlic — Just a couple of cloves of garlic add flavor without overpowering the broth.
- Peppercorns — You may not think you’d taste a few whole peppercorns in the finished broth, but you can really tell if they’re left out. They don’t add any heat, just a subtle flavor.
- Water — You’ll need enough to cover the ingredients completely, typically about 12 cups.
NOTE: I don’t add any salt when making chicken broth. I prefer to keep the broth neutral and add salt as needed when used in a recipe.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Homemade Chicken Broth
- Place the chicken, celery, carrots, garlic, onion, parsley, thyme, and peppercorns in a large stockpot.
PRO TIP: To hold all the ingredients (chicken, veggies, and water), you’ll need about an 8-quart stockpot or Dutch oven. That should give you enough room with some space at the top to prevent spills during cooking.
- Cover with water. Bring the pot to a boil, then reduce the heat to low.
PRO TIP: Start with cold water. Avoid boiling aggressively to keep the broth clear and clean-tasting.
- Partially cover the pot and let it simmer gently for about two hours. Check the pot periodically and skim off any foam or impurities from the surface as needed.
- At the end of the cooking time, remove the chicken to a plate or pan and set it aside. Use a slotted spoon to remove and discard the vegetables and herbs.
- Once the broth has cooled, transfer it to airtight containers and refrigerate or freeze it for future use. The chicken can be removed from the bones and used in a casserole or other recipe.
PRO TIP: If you want a perfectly clear, gorgeous broth, pour it through a fine-mesh strainer lined with cheesecloth. This extra step will give you a beautiful golden broth with no leftover bits of chicken or vegetables. I don’t normally do this step for everyday cooking, but if you plan to serve the broth as a clear soup for a first course, it’s a very nice extra step to take.
Recipe Yield
The amount of broth you’ll get from this recipe depends on how much water is used and how much it reduces during simmering. When using a whole chicken and filling the pot with water to cover the ingredients (approximately 12 cups of water), you can expect to end up with about 8 to 10 cups of chicken broth. Some reduction occurs because of evaporation during the simmering process. To maximize your yield, keep the pot partially covered and maintain a gentle simmer, not a boil.
Troubleshooting Tips
- Cloudy broth can result from vigorous boiling. Allow the pot to simmer gently instead of boiling.
- If the finished broth has a greasy texture, chill it in the refrigerator overnight and then skim the solidified fat from the top.
How to Use Homemade Chicken Broth
Use your homemade chicken broth as a base for recipes like chicken noodle soup or chicken stew. It’s also ideal for risottos, sauces, or simply sipping on its own.
How to Store
I want to be sure that you understand that this is not a canning recipe. The broth must be stored in the refrigerator or freezer.
- Refrigerate the broth in airtight containers for up to four days.
- To freeze, portion into freezer-safe containers and freeze for up to three months. I find that freezing in quarts works best for me. You might prefer to portion into pints. Thaw in the fridge overnight before reheating.
- To reheat, warm on the stovetop or in the microwave until heated through.
Questions About Homemade Chicken Broth
Yes, of course. You’ll need about 4 pounds of parts, including bones.
Chill the broth overnight in the refrigerator. The fat will solidify on the surface and you can simply scoop it off. By the way, that chicken fat is called “schmaltz,” and it is pure kitchen gold. It’s perfect to use pretty much anywhere you’d use butter, oil, or bacon fat. It makes the most delicious oven-roasted vegetables you’ve ever had. You can also use it to fry eggs, caramelize onions, or brown fish or chicken. It’s a great bonus kitchen by-product of making broth.
Sure, frozen chicken works fine. I prefer to thaw it first, but it’s not absolutely necessary. If you start with it frozen, you’ll need to add about 20 to 30 minutes to the cooking time.
Recipe
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Homemade Chicken Broth
Ingredients
- 4 pounds whole chicken (3 ½ to 4 pounds)
- 2 ribs celery
- 2 carrots
- 2 cloves garlic
- 1 large yellow onion halved
- 4 sprigs flat leaf Italian parsley
- 3 sprigs fresh thyme
- 1 teaspoon black peppercorns
- Water
Instructions
- In a large stock pot or Dutch oven, combine all ingredients.4 pounds whole chicken, 2 ribs celery, 2 carrots, 2 cloves garlic, 1 large yellow onion, 4 sprigs flat leaf Italian parsley, 3 sprigs fresh thyme, 1 teaspoon black peppercorns
- Add enough water to cover. Bring to a boil and then reduce to low heat.Water
- Maintain a slow simmer and cook for two hours.
- Remove chicken to a plate or pan and set aside. Strain the vegetables and herbs from the broth and discard them.
- Store the broth in a covered container in the refrigerator until ready to use. Or freeze for up to 3 months.
Notes
- Refrigerate the broth in airtight containers for up to four days.
- To freeze, portion into freezer-safe containers and freeze for up to three months. I find that freezing in quarts works best for me. You might prefer to portion into pints. Thaw in the fridge overnight before reheating.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.