BrothsAmericanEasy

Homemade Chicken Broth

Name: Homemade Chicken Broth
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb (1800 g) bone-in, skin-on chicken parts (wings, backs, thighs, or drumsticks), rinsed under cold water; larger pieces such as thighs left whole; 4 quarts (3800 ml) cold water, cold, plus more if needed to keep ingredients covered; 2 medium (340 g) yellow onions, unpeeled, quartered through the root end; 3 medium (225 g) carrots, scrubbed, not peeled, cut into 2-inch (5 cm) chunks; 3 stalks (150 g) celery stalks, including leaves, cut into 2-inch (5 cm) pieces; 1 head (50 g) garlic, halved crosswise, papery skin left on; 2 leaves (1 g) dried bay leaves, whole; 1 tsp (3 g) whole black peppercorns; 6 stems (15 g) fresh flat-leaf parsley stems, whole, a small bunch of stems with a few leaves is fine (optional); 1 tsp (4 g) kosher salt, Diamond Crystal; use half as much if using fine salt, or add to taste at the end

From the MyKitchenBank Kitchen

A clear, golden, deeply savory chicken broth made with bone-in chicken parts and a simple mirepoix. Gentle simmering and a good skim give a clean flavor that works for soup, sauces, rice, and sipping.

Prep: 20 min
Cook: 3 hr
Wait: 2 hr 30 min
Total: 5 hr 50 min
Makes: About 2.5 quarts (2.4 liters), 8 cups of 10 fl oz each

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Ingredients

8 servings

4 lb (1800 g) bone-in, skin-on chicken parts (wings, backs, thighs, or drumsticks), rinsed under cold water; larger pieces such as thighs left whole
4 quarts (3800 ml) cold water, cold, plus more if needed to keep ingredients covered
2 medium (340 g) yellow onions, unpeeled, quartered through the root end
3 medium (225 g) carrots, scrubbed, not peeled, cut into 2-inch (5 cm) chunks
3 stalks (150 g) celery stalks, including leaves, cut into 2-inch (5 cm) pieces
1 head (50 g) garlic, halved crosswise, papery skin left on
2 leaves (1 g) dried bay leaves, whole
1 tsp (3 g) whole black peppercorns
6 stems (15 g) fresh flat-leaf parsley stems, whole, a small bunch of stems with a few leaves is fine (optional)
1 tsp (4 g) kosher salt, Diamond Crystal; use half as much if using fine salt, or add to taste at the end

Equipment (8)

8-quart (7.5 L) stockpot or Dutch oven
Fine-mesh strainer
Large heatproof bowl or second pot (6 quart / 5.7 L or larger)
Slotted spoon or skimmer
Ladle
Chef's knife and cutting board
Airtight containers or jars for storage
Instant-read thermometer

Steps

Before you start

Use a pot of at least 8 quarts (7.5 liters); the chicken and vegetables must be covered by about 1 inch (2.5 cm) of water.
Keep the skin on the chicken for flavor and body, but expect a fat layer on top that you will chill and remove.
Plan on about 6 hours total, mostly hands-off: 3 hours simmering plus cooling and chilling time.
Do not salt the broth heavily; season it later according to how you use it.

1
Prep the ingredients
- Rinse the chicken parts under cold running water and pat off any loose bits.
- Quarter the unpeeled onions through the root end, cut the carrots and celery into 2-inch (5 cm) pieces, and halve the head of garlic crosswise.
- Leave all skins on; onion skins add golden color.
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Ready when: Everything is cut into large chunks that will not dissolve during a long simmer.
Tip: Large pieces keep the broth clear; small pieces break down and cloud it.
2
Start in cold water
- Place the chicken in an 8-quart (7.5 L) stockpot and add the 4 quarts (3.8 L) cold water.
- The chicken should be covered by about 1 inch (2.5 cm).
- Set the pot over medium-high heat, uncovered, and bring slowly to a bare simmer, which takes about 25 to 30 minutes.
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Ready when: Small bubbles break the surface here and there and gray foam collects on top; the water is not at a full rolling boil.
Tip: Starting with cold water draws out more flavor and makes impurities easier to skim.
3
Skim the foam
- As soon as the foam rises, use a slotted spoon or skimmer to remove the gray-white scum from the surface and discard it.
- Keep skimming for about 5 minutes, until little new foam forms.
- Reduce the heat to low so the liquid barely trembles.
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Ready when: The surface looks mostly clear with only a few specks of foam and fat.
Tip: Never let the broth boil hard; boiling emulsifies fat and foam into the liquid and makes it cloudy.
4
Add vegetables and aromatics
- Add the onions, carrots, celery, garlic, bay leaves, peppercorns, parsley stems if using, and the kosher salt.
- Nudge the ingredients down so they are submerged.
- Add a little hot water if anything pokes above the surface.
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Ready when: All solids are submerged and the liquid returns to a gentle simmer within a few minutes.
Tip: If you plan to reduce the broth later, use the lesser amount of salt or skip it.
5
Simmer gently
- Partially cover the pot, leaving a 1-inch (2.5 cm) gap for steam.
- Keep the heat low so only a bubble or two breaks the surface every second or two.
- Simmer for 3 hours, skimming any fat or foam once or twice.
- Stir as little as possible.
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Ready when: The liquid is golden and fragrant, the chicken meat is falling off the bones, and the volume has reduced by about one-quarter.
Tip: If the liquid drops below the solids, top up with hot water.
6
Check the chicken
- Near the end of simmering, lift a thigh or drumstick with tongs and check that the meat is completely tender and pulls easily from the bone.
- An instant-read thermometer in the thickest part should read well above 165°F (74°C).
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Ready when: Meat shreds easily with no resistance and the bones feel loose in their joints.
Tip: The cooked meat will be pale and flavorless after this long; save it for pet food or discard rather than for chicken salad, or shred it early (see tips).
7
Strain the broth
- Set a fine-mesh strainer over a large heatproof bowl or second pot.
- Use tongs to remove the large pieces of chicken and vegetables first and discard them, then carefully ladle or pour the broth through the strainer.
- Do not press on the solids.
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Ready when: The strained broth is clear and golden with no bits of vegetable or bone.
Tip: Pressing on the solids pushes cloudy particles through. Let gravity do the work.
8
Cool quickly
- Set the bowl or pot of broth in a sink filled with ice water, stirring occasionally, until it is lukewarm, about 30 minutes.
- Do not leave hot broth at room temperature for more than 2 hours.
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Ready when: The broth is lukewarm or cooler to the touch, below about 90°F (32°C).
Tip: Divide into shallow containers to cool even faster.
9
Chill and defat
- Transfer the broth to airtight containers, cover, and refrigerate for at least 4 hours or overnight.
- The fat will rise and solidify into a white layer.
- Lift or scrape it off with a spoon and discard or save it.
- The broth below may be jelly-like, which is a sign of good collagen.
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Ready when: A solid fat cap sits on top and lifts off in sheets or pieces.
Tip: The jelly melts as soon as the broth is warmed.
10
Taste and store
- Warm a small amount of broth and taste.
- Add more salt only if needed for your use.
- Portion into containers or jars, leaving 1 inch (2.5 cm) of headspace if freezing, and refrigerate or freeze as directed.
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Ready when: The broth tastes rich and savory, with a clean chicken flavor and gentle sweetness.
Tip: Freeze in 1-cup and 2-cup portions so you can thaw only what you need.

Good to know

Tips

For a richer, gelatin-heavy broth, include 1 lb (450 g) of wings or feet in place of an equal weight of other parts.
To use the chicken meat, remove the thighs or drumsticks after 45 minutes, pull off the meat, and return the bones to the pot to finish simmering.
For deeper color and flavor, roast the chicken parts and vegetables at 425°F (220°C) for 35 to 40 minutes before adding to the pot.
Keep the simmer gentle at all times; a hard boil is the most common cause of cloudy, greasy broth.

Make ahead

"Make the broth up to 4 days ahead and keep it refrigerated, or freeze for up to 3 months. The overnight chill is part of the recipe, so it is ideal to make a day in advance."

Storage & reheating

Refrigerator: up to 4 days in airtight containers. Freezer: up to 3 months in freezer-safe containers with 1 inch (2.5 cm) headspace; thaw overnight in the fridge. Reheat on the stovetop over medium heat until steaming and bubbling at the edges, at least 165°F (74°C). Do not store at room temperature for more than 2 hours.

Substitutions

bone-in, skin-on chicken parts (wings, backs, thighs, or drumsticks) → 1 leftover roasted chicken carcass plus 1 lb (450 g) wings. Gives a darker, roastier broth; reduce simmer time to 2 to 2.5 hours.
yellow onions → 2 leeks, white and green parts, well washed. Gives a slightly sweeter, milder flavor.
fresh flat-leaf parsley stems → 4 sprigs fresh thyme. Adds a more earthy, herbal note.
kosher salt → Omit entirely. Produces an unsalted broth that is more flexible for sauces and reductions; salt the finished dish instead.