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homemade chicken broth recipe how to make best from scratch

Homemade Chicken Broth

By Kimberly Killebrew
Bone-in chicken is simmered low and slow with vegetables and seasonings to create a rich and flavorful broth that is nutritious and delicious. Sip it on its own or use it as the base for your favorite soups.
5 from 38 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8

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

Feel free to substitute other herbs of your choice such as dill or sage.  

Nutrition

Serving: 1cupCalories: 309kcalCarbohydrates: 7gProtein: 22gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 87mgSodium: 686mgPotassium: 370mgFiber: 2gSugar: 3gVitamin A: 4875IUVitamin C: 7mgCalcium: 41mgIron: 2mg
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