How to Make Chicken Broth
Use this easy, rich and flavorful homemade chicken broth in soups, stews and casseroles!
Course condiment, Soup
Cuisine American
Keyword chicken broth recipe, homemade chicken broth, how to make chicken broth
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings
Adjust recipe servings
cups
Calories 38kcal
Author Blair
Ingredients
list of 11 items
• 1 (4-5 lb.) whole chicken (or 4-5 lbs. of bone-in, skin-on chicken parts)
• 2 large carrots, peeled and cut into thirds
• 3 leafy celery stalks, halved
• 1 onion, halved
• 1 bay leaf
• 1 clove garlic, peeled but left whole
• 5 sprigs fresh parsley
• 2 sprigs fresh thyme
• 5 black peppercorns
• 10 cups cold water, or more as needed
• 1 teaspoon kosher salt
list end
Instructions
list of 2 items
1. Place the chicken in your largest stock pot. Add the carrots, celery, onion, bay leaf, garlic, parsley, thyme and peppercorns. Pour in the cold water
and salt, adding more water (if necessary) to cover the chicken. Bring to a boil. Lower the heat; cover the pot (leaving just a small gap to allow some
steam to escape). Simmer for 1 ½ hours, skimming the top occasionally.
2. Turn off the heat and remove the chicken from the pot. When the chicken is cool enough to handle, remove the meat from the skin and bones. Save the
meat to use in a recipe and discard the skin and bones. Strain the contents of the pot through a colander into a large bowl or other pot; discard the solids.
Pack the broth in containers and refrigerate for 3-4 days or freeze for up to 6 months.
list end
Notes
group start Block: List
• The longer you simmer the broth, the richer the flavor. This is a lighter broth, which I simmered for 1 ½ hours. If you like, you can simmer the broth
for up to 5 hours; however, remove the chicken from the pot after 90 minutes to prevent the meat from drying out.
• As the broth is simmering, occasionally skim the foam off of the top. Skimming off the scum and fat that accumulates on the surface of the broth helps
create a clear, clean broth.
• Allow the broth to cool completely before packing and storing in the refrigerator or freezer. If you have time, chill the broth in the refrigerator overnight
and then scrape off the surface fat before freezing or using.
Nutrition
Serving: 1cup of broth | Calories: 38kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 203mg | Sugar: 1g
| Calcium: 9mg | Iron: 1mg
From the seasoned mom
Use this easy, rich and flavorful homemade chicken broth in soups, stews and casseroles!
Course condiment, Soup
Cuisine American
Keyword chicken broth recipe, homemade chicken broth, how to make chicken broth
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings
Adjust recipe servings
cups
Calories 38kcal
Author Blair
Ingredients
list of 11 items
• 1 (4-5 lb.) whole chicken (or 4-5 lbs. of bone-in, skin-on chicken parts)
• 2 large carrots, peeled and cut into thirds
• 3 leafy celery stalks, halved
• 1 onion, halved
• 1 bay leaf
• 1 clove garlic, peeled but left whole
• 5 sprigs fresh parsley
• 2 sprigs fresh thyme
• 5 black peppercorns
• 10 cups cold water, or more as needed
• 1 teaspoon kosher salt
list end
Instructions
list of 2 items
1. Place the chicken in your largest stock pot. Add the carrots, celery, onion, bay leaf, garlic, parsley, thyme and peppercorns. Pour in the cold water
and salt, adding more water (if necessary) to cover the chicken. Bring to a boil. Lower the heat; cover the pot (leaving just a small gap to allow some
steam to escape). Simmer for 1 ½ hours, skimming the top occasionally.
2. Turn off the heat and remove the chicken from the pot. When the chicken is cool enough to handle, remove the meat from the skin and bones. Save the
meat to use in a recipe and discard the skin and bones. Strain the contents of the pot through a colander into a large bowl or other pot; discard the solids.
Pack the broth in containers and refrigerate for 3-4 days or freeze for up to 6 months.
list end
Notes
group start Block: List
• The longer you simmer the broth, the richer the flavor. This is a lighter broth, which I simmered for 1 ½ hours. If you like, you can simmer the broth
for up to 5 hours; however, remove the chicken from the pot after 90 minutes to prevent the meat from drying out.
• As the broth is simmering, occasionally skim the foam off of the top. Skimming off the scum and fat that accumulates on the surface of the broth helps
create a clear, clean broth.
• Allow the broth to cool completely before packing and storing in the refrigerator or freezer. If you have time, chill the broth in the refrigerator overnight
and then scrape off the surface fat before freezing or using.
Nutrition
Serving: 1cup of broth | Calories: 38kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 203mg | Sugar: 1g
| Calcium: 9mg | Iron: 1mg
From the seasoned mom
