Homemade Chicken Broth Recipe

Overhead view of a stainless steel pot filled with chicken broth on a wooden countertop.

5 from 1 vote

Homemade Chicken Broth Recipe

This homemade chicken broth is rich, savory, and made from scratch using chicken bones, vegetables, and herbs. A versatile base for soups, rice dishes, stews, and everyday cooking

Prep Time15

Cook Time1

Rest Time15

Total Time1 30

Course: braises, rice, Soup, soups, Stews and Soups

Cuisine: French, Puerto Rican

Cooking Technique: simmering

Servings: oz

Calories: 9kcal

Author: Zoé Forestier

Equipment

1 Stockpot

Ingredients

1-1½ pound chicken bones including leftover carcass, neck, wings, backs
2 onions medium diced
1 carrot medium diced
2 stalks celery medium diced
6-8 peppercorns
1-2 bayleaves
3 sprigs parsley
3 cloves garlic optional

Instructions

Place raw chicken pieces on a cutting board. These can include backs, wings, or a carcass prepared for broth or left over from a rotisserie chicken.
Transfer the chicken to a large pot and add chopped onions, carrots, and celery.
Add whole garlic cloves to the pot with the chicken and vegetables.
Add whole peppercorns to the pot
Add bay leaves to the pot, then cover the chicken and vegetables with cold water.
Bring the pot to a gentle simmer. The chicken and vegetables should be fully submerged and slowly cooking.
Once the broth is finished simmering, strain it through a cheesecloth-lined strainer to separate the liquid from the solids.

Notes

Cool soups, sauces, and broths quickly to prevent bacterial growth. Transfer hot liquid to shallow containers and place them in an ice bath. Avoid putting hot liquids directly in the fridge. Cool to 140°F within 2 hours, then to below 40°F within the next 4 hours.
Start with cold water for better extraction.
Keep the broth at a gentle simmer, not a boil.
Skim foam early for a cleaner flavor.
Strain through a fine-mesh sieve for clarity.
Refrigerate up to 5–7 days or freeze for longer storage.
Freeze in small portions for easy use later.

Nutrition