Homemade Chicken Broth
This post may contain affiliate links. See my disclosure policy.
Nothing speaks comfort quite like chicken soup and absolutely nothing beats homemade chicken broth. Bone-in chicken pieces are simmered low and slow with vegetables and herbs to create a rich and flavorful broth that is nutritious and delicious! This homemade chicken broth recipe is easy to make and it freezes for up to 3 months.
Homemade chicken broth will always remind me of home. Growing up in Germany I remember the fragrance that would fill our kitchen and home whenever my mom had a pot of homemade chicken broth simmering on the stovetop. We knew that whatever soup she was going to use the broth for was going to be amazing, whether it was for German Maultaschen in broth (one of my favorites), German Potato Soup, French Lentil Soup, Creamy Cabbage and Kielbasa Soup, or any number of soups calling for chicken broth.
You can easily tailor this homemade chicken broth recipe to your tastes by using a variety of vegetables as well as different herbs and spices. A classic homemade chicken broth includes onion, garlic, carrots, celery, and herbs for seasoning. I virtually always add some leek because I love the flavor, so much so that I grow a lot of leek in my garden every year. For me chicken broth just isn’t quite as good without it. Parsnips and celeriac also make nice additions to chicken broth.
Should I Use Bone-In or Boneless Chicken?
You can use either but for the best flavor there is no comparison to make broth with bone-in chicken. I likewise recommend leaving the skin on because that adds additional flavor, especially after we brown the chicken pieces. If you’re averse to the added fat, you can skim off some or all of the fat at the end after the soup has cooled.
Should You Brown the Chicken First?
Browning the chicken adds incredible richness and depth of flavor. The broth will also be darker in color instead of a pale yellow. Just as browning beef makes all the difference in a beef stew, so does browning the chicken for homemade chicken broth. In other words, for the absolute best flavor, browning is a must.
How to Freeze Homemade Chicken Broth
To freeze homemade chicken broth let the strained broth cool completely. Pour it into freezer proof containers, cover tightly, and freeze for up to 3 months. To take up a little less room you can also line freezer the freezer proof containers with a freezer bag and pour the cooled broth inside. Then cover and freeze it and once frozen you can remove the block of chicken broth in the bag from the container and stack the blocks in the freezer.
Another option is to freeze concentrated broth into cubes. Pour the strained stock into a pot or large saucepan with a wide diameter (to allow to reduce more quickly) and let it boil down until it’s about 1/4 its original volume. Let it cool completely and then pour the concentrated chicken broth into ice cube trays. Freeze the trays and then transfer the broth cubes to a freezer proof container or freezer bag. Then simply remove however many cubes you need and reseal the container or bag. These will likewise freeze for up to 3 months.
Homemade Chicken Broth Recipe
Let’s get started!
In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces on all sides in batches. Transfer the chicken to a plate and set aside.
Add the onion, carrots, celery, and leek to the pot and cook until just barely softened, 5-7 minutes. Add garlic and cook for another minute.
Return the chicken pieces to the pot.
Add the thyme, rosemary, bay leaves, salt, and pepper. For a clearer chicken broth use whole peppercorns.
Add enough water to fully cover the chicken (about 12 cups). Bring everything to a boil, scraping off any browned bits on the bottom of the pot.
Reduce the heat to low or medium-low, cover, and simmer for about 90 minutes. Occasionally skim off the foam that develops on the surface. You can simmer it longer but first remove the chicken so that it doesn’t dry out from over-cooking. At the end of the cooking time taste the broth and add more salt if desired.
Enjoy!
For some additional “how to” tutorials be sure to try:
Homemade Chicken Broth
Ingredients
- 3 to 5 pounds bone-in, skin-on chicken pieces (or one large whole chicken), the more chicken the stronger the broth
- 2 tablespoons oil
- 1 large yellow onion , roughly chopped
- 3 large carrots , roughly chopped
- 3 celery ribs , roughly chopped
- 1 medium leek , roughly chopped
- 2 teaspoons kosher salt or sea salt , plus more to taste
- 3 to 4 cloves garlic , chopped
- 1 teaspoon dried thyme , see note
- 1 teaspoon dried rosemary , see note
- 2 bay leaves
- 1 teaspoon whole black peppercorns or 1/2 teaspoon freshly ground (peppercorns will keep the broth clearer)
- cold water
Instructions
- In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces on all sides in batches. Transfer the chicken to a plate and set aside.
- Add the onion, carrots, celery, and leek to the pot and cook until just barely softened, 5-7 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot. Add the thyme, rosemary, bay leaves, salt, and peppercorns. Add enough water to fully cover the chicken (about 12 cups). Bring everything to a boil, scraping off any browned bits on the bottom of the pot.Reduce the heat to low or medium-low, cover, and simmer for about 90 minutes. Occasionally skim off the foam that develops on the surface. You can simmer it longer but first remove the chicken so that it doesn't dry out from over-cooking. At the end of the cooking time taste the broth and add more salt if desired.
- Strain the broth through a fine-mesh strainer or cheesecloth. If you prefer to remove excess fat from your chicken broth, place the broth a large bowl, let cool completely, chill over night in the refrigerator, and then scrape off the layer of fat on top. Keep the chicken broth stored in the fridge for up to 4 days. For longer storage you can freeze the broth in freezer-safe containers for up to 3 months.Makes roughly 2 quarts.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
