I use chicken broth all the time in my cooking: soups, stews, gravy, stir-fry, you name it. Since I'm not a fan of store-bought chicken broth, I started making it at home, and honestly, it’s a total game changer.
Chicken Broth
I love how easy, healthier, and flavorful homemade chicken broth is! Just toss all the ingredients into a large pot, let it simmer over medium-low heat for 5 to 6 hours, and voilà!
I usually make the broth with chicken carcasses, but I didn’t have any on hand, so I used what I had in the freezer (drumsticks). You can actually use any part of the chicken, though I recommend using pieces with bones for a richer flavor.
I prefer to keep the spices minimal, which allows me to use the broth freely in a variety of recipes.
You'll Need
Chicken: I use chicken drumsticks, bone-in and skin-on for extra flavor.
Veggies: I kept it simple with carrots, celery, onion, and a few garlic cloves.
Seasonings: I added just peppercorns, bay leaves and salt to taste.
Water: Just enough to cover everything in the pot. I use cold water.
Find the quantities in the recipe card.
How To Make Chicken Broth
Step 1: Boil the water in a large pot over medium-high heat; as soon as it is boiling, add the chicken and boil for 8-10 minutes (skim off the foam and fat using a large spoon).
Step 2: Add the onion, garlic, celery, carrots, bay leaves and peppercorns and then turn down the heat and, cover the pot and allow the broth to simmer for about 5-6 hours.
Step 3: Use a colander to strain the broth; I like to strain it twice to ensure the broth is smooth and free from any bits. I also keep the meat to use in other dishes.
Step 4: Add the salt and then allow it to cool completely. Skim the fat if you want (you can use a fat separator).
Pro Tip: The 2 liters of water were reduced to just one quart and one pint. If you'd like a larger batch, feel free to double or triple the recipe.
How To Store Chicken Broth
To store the broth, keep it in the fridge for 2-3 days in a well-sealed glass jar.
If you like to freeze the broth, I recommend avoiding glass jars! I've found they often crack or even explode in the freezer. Instead, I prefer using plastic containers or ziplock bags. It freezes so well for 2-3 months.
More Soup Recipes
- Egyptian Molokhia Soup
- Beef Stew with Tomato Sauce
- Gypsy Soup
- Caribbean Seafood Stew
- Spicy Korean-Chinese Seafood Soup (Jjampong)
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Recipe
Chicken Broth
Equipment
- Large Pot
Ingredients
- 8 large chicken drumsticks, bone in-skin-on
- 2 liters water
- 1 large onion, peeled, ends removed and cut into halves
- 2 stalks celery, cut in half
- 3 carrots, peeled and chopped
- 2 cloves garlic, peeled
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 teaspoon salt
Instructions
- Boil the water in a large pot over medium-high heat; as soon as it is boiling, add the chicken and boil for 8-10 minutes (skim off the foam and fat using a large spoon).
- Add the onion, garlic, celery, carrots, bay leaves, and peppercorns and then turn down the heat and, cover the pot and allow the broth to simmer for about 5-6 hours.
- Use a colander to strain the broth; I like to strain it twice to ensure the broth is smooth and free from any bits. I also keep the meat to use in other dishes.
- Add the salt and then allow it to cool completely. Skim the fat if you want (you can use a fat separator).
Notes
- The 2 litres of water were reduced to just one quart and one pint. If you'd like a larger batch, feel free to double or triple the recipe.
- To store the broth, keep it in the fridge for 2-3 days in a well-sealed glass jar or in ziplock bags in the freezer for up to 2-3 months.
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