How to Make Chicken Broth

For the best, most delicious homemade bone broth, start with a whole raw chicken or chicken pieces and simple vegetables and herbs. At the end of it, you'll have 4 cups of delicious cooked chicken and 2 quarts of the best chicken broth you've ever tasted.

👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min🔥 Cook: 1h 30m👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pot
●dutch oven
●oven
●baking sheet
●bowl
●strainer

📝 Preparation Steps

To a Dutch oven or large stock pot, add chicken and cold water to cover. Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.

To the pot, add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).

salt1 tablespoonfresh parsley stems6garlic2 clovesbay leaf1

Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least ⏱️ 1 hour or up to ⏱️ 5 hours. The longer the broth simmers, the more flavor it will have. (NOTE: After ⏱️ 1 hour, you should remove the chicken breasts from the pot to prevent them from drying out).

Remove chicken from pot to a rimmed baking sheet or large bowl. Separate chicken, discarding skin and bones (you should have about 4 cups chicken).

Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.

The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.

Nutrition Facts

calories

13 kcal

fat Content

1 g

serving Size

1 cup

fiber Content

1 g

sugar Content

1 g

sodium Content

884 mg

protein Content

1 g

cholesterol Content

1 mg

carbohydrate Content

3 g

saturated Fat Content

1 g

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