Homemade Chicken Broth
Total TimePrep: 10 min. Cook: 3-1/4 hours + chilling
Makesabout 6 cups
- 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
- 2 celery ribs with leaves, cut into chunks
- 2 medium carrots, cut into chunks
- 2 medium onions, quartered
- 2 bay leaves
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 8 to 10 whole peppercorns
- 2 quarts cold water
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
- Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Homemade Chicken Broth Tips
What’s the difference between chicken broth and chicken stock?Chicken broth is made with meat and bones and is simmered on the stove for a relatively short amount of time. It's got a light chicken flavor and is perfect to use in soups, like our ultimate chicken noodle soup. Chicken stock is made from bones that are first roasted in the oven, then simmered for hours on the stove. The increased cooking time pulls more collagen from the bones, which deepens the flavor of the stock. It’s excellent for making sauces, like the ones in these comforting recipes that call for chicken stock.
Can you overcook chicken broth?If you’ve added vegetables to the broth, yes you can overcook chicken broth! Carrots, celery and onion add wonderful flavor, but if they’re left to simmer too long, they can leave a strong, bitter flavor that takes over the broth.
How can I make chicken broth more flavorful?Once the broth has finished cooking, remove the meat, bones and vegetables and continue to simmer until reduced by one third. You'll end up with a rich, luscious flavor. You can also use pan drippings from roast chicken to add to the sauce. Save it in the freezer after cooking, then pop it into your homemade broth.
How can I make chicken broth in a pinch?If you make chicken wings at home, keep the wings and backs in your freezer and pull them out when it’s time to make broth. Use up your leftover homemade chicken broth in these chicken broth recipes!
Nutrition Facts1 cup: 245 calories, 14g fat (4g saturated fat), 61mg cholesterol, 80mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 21g protein.
Feb 3, 2020
Great flavor. Yummm
Mar 18, 2019
it looks good
Jun 11, 2018
what do you do with vegetables afterward? can you eat them?
Feb 4, 2018
How long does it last in the fridge? This was easy and the taste is incredible!
Jan 30, 2018
Can you freeze this? How long does it keep in the fridge?
Mar 24, 2017
This is the perfect recipe for a perfect bone broth. It's pretty much the same technique I use, but I pressure cook mine and it's done in 30 minutes. Regarding "solidifying" in the refrigerator: Vishy, that's exactly what it's supposed to do. You didn't do anything wrong. The collagen in the bones is what makes that happen, the more collagen, the silkier the liquid. When you refrigerate it, the fat left in the liquid will harden and rise to the top where it can be easily skimmed off. The stock itself will vary in density from being like egg whites to being like soft-set jello. Sounds like you got some good stuff! If you want to get rid of the meat pieces, strain it through a couple layers of cheesecloth before refrigerating.
Mar 23, 2017
The broth solidified into a paste when i refrigerated it. Did i do something wrong?There was some chicken leftover in the broth, maybe that is the issue.
Mar 3, 2013
Its a simple and tasty recipe.
Mar 3, 2013
Its a simple and tasty recipe
Feb 8, 2012
Good recipe - like the rosemary!