homemade chicken broth
There are certain smells that just wrap you in a hug, aren’t there? For me, one of those is the deep, comforting aroma of chicken broth simmering on the stove. It’s more than just a kitchen scent; it’s the scent of home, of care, and of a little bit of magic happening right in my own pot. I remember my grandma, her hands dusted with flour, always having a batch going, especially when anyone in the family felt a bit under the weather. That liquid gold, as I like to call it, was her answer to everything from sniffles to a weary spirit. Now, as a mom myself, I find myself reaching for it constantly, a secret weapon for weeknight dinners and a soothing balm on cold days. This Homemade Chicken broth is my absolute favorite way to capture that pure, unadulterated chicken flavor, so much better than anything you can buy in a carton, trust me on this one!
What is a chicken broth?
So, what exactly is this culinary treasure we’re talking about? Think of homemade chicken broth as the purest essence of chicken, coaxed out slowly and gently with aromatics like vegetables and herbs. It’s essentially the liquid that remains after simmering chicken bones and scraps (or a whole chicken, if you prefer!) for an extended period. Unlike store-bought bouillon or stock, which can sometimes taste a bit metallic or artificial, this homemade version is wonderfully nuanced. It’s clean, rich, and carries the subtle sweetness of slow-cooked vegetables. It’s the unsung hero of so many dishes, the foundation upon which countless delicious meals are built, and the ultimate comfort in a mug.
Why you’ll love this recipe?
Honestly, there are so many reasons why this homemade chicken broth has become a staple in my kitchen. First and foremost, the flavor is just out of this world. It’s deep, savory, and has this incredible depth that store-bought just can’t replicate. You get all those lovely notes from the chicken bones, the sweet undertones from the carrots and onions, and a hint of earthiness from the celery and herbs. Then there’s the simplicity of it all. Once you’ve done the initial prep, it’s pretty much hands-off simmering. It’s a lifesaver on busy days because I can just let it do its thing while I’m tackling other chores or spending time with my family. And let’s talk about the cost-efficiency! Using chicken backs, wings, or even leftover carcass from a Roasted Chicken is incredibly budget-friendly. It’s a fantastic way to use up ingredients you might otherwise discard. Plus, the versatility is a huge win. I use this broth for everything: creamy soups, risottos, braised meats, deglazing pans, and even just a simple, comforting bowl with a sprinkle of salt and pepper. It’s so much more than just a cooking ingredient; it’s a versatile pantry staple that elevates everything it touches. What I love most about this recipe is how it makes me feel so resourceful and in tune with my kitchen. It’s like unlocking a secret level of deliciousness!
How do I make homemade chicken broth?
Quick Overview
Making your own chicken broth is surprisingly straightforward. You’ll essentially combine chicken bones (or a whole chicken), a mirepoix of vegetables (carrots, celery, onion), some herbs, and water in a large pot, then let it simmer gently for hours. The slow cooking process extracts all the goodness from the ingredients, creating a rich, flavorful liquid. It’s a forgiving recipe, meaning even if your vegetable cuts aren’t perfect or you’re a little off on the simmering time, it will still turn out beautifully. This method is all about patience and low, slow heat to unlock maximum flavor.
Ingredients
For the Broth Base:
I always start with about 3-4 pounds of chicken bones. You can get these from your butcher, or save them from a roasted chicken, or even use chicken backs and wings – they’re packed with flavor! If you’re feeling fancy or want to make a really rich broth, a whole chicken (about 3-4 pounds) works beautifully too. You’ll also need about 10-12 cups of cold water. Using cold water helps to draw out impurities slowly, resulting in a clearer broth. Don’t skimp on the water; you want everything to be submerged.
For the Aromatics & Flavor:
Here’s where the magic really happens! I throw in 2-3 large carrots, roughly chopped. No need to peel them unless they’re really dirty; the skins add extra color and nutrients. Next, 2-3 celery stalks, also roughly chopped. I usually don’t worry about the leafy tops; they add a nice subtle flavor. Then, 1-2 large yellow onions, quartered. I often leave the skins on the onions for added color, just make sure they’re clean. For herbs, a good handful of fresh parsley sprigs and a couple of bay leaves are essential. A few peppercorns (about 1 teaspoon) add a gentle warmth. Some people like to add a clove or two of garlic, smashed, which I do occasionally, especially if I’m feeling a bit under the weather myself!
Step-by-Step Instructions
Step 1: Prepare Your Pot and Ingredients
Grab your biggest stockpot or Dutch oven – you want something that can hold at least 8 quarts. If you’re using chicken backs or wings that aren’t from a roasted bird, I like to give them a quick rinse under cold water. For the vegetables, just give them a good scrub and chop them into large, rustic pieces. No need for precision here; they’re just going to infuse their flavor.
Step 2: Combine Everything in the Pot
Place your chicken bones (or whole chicken) into the pot. Add the roughly chopped carrots, celery, and onions. Tuck in the parsley sprigs and bay leaves, and sprinkle in the peppercorns. Pour in your cold water, making sure everything is completely submerged. It might look like a lot of water, but it will reduce as it simmers.
Step 3: Bring to a Gentle Simmer
Place the pot over medium-high heat and bring it just to a boil. As soon as you see the first few bubbles, immediately reduce the heat to the lowest setting possible. You want the barest whisper of a simmer – just a few gentle bubbles rising to the surface now and then. If it’s boiling vigorously, it can make your broth cloudy.
Step 4: Simmer and Skim
This is the longest part, but it’s all hands-off! Let the broth simmer gently for at least 4 hours, and up to 8 hours for a richer flavor. During the first hour or so, you’ll notice some foamy scum rising to the surface. Use a fine-mesh sieve or a large spoon to skim this off. It’s mostly impurities and proteins, and removing it contributes to a clearer, cleaner-tasting broth. I usually do this a couple of times in the first hour.
Step 5: Strain the Broth
Once your broth has finished simmering, it’s time to strain it. Place a large colander lined with a few layers of cheesecloth (if you have it – it makes it extra clear!) over a large heatproof bowl or another clean stockpot. Carefully ladle or pour the hot broth through the strainer. You want to catch all the solids. Discard the solids; they’ve given up all their flavor!
Step 6: Cool and Degrease (Optional but Recommended)
This is a step I highly recommend, especially if you’re planning to use the broth in delicate dishes. Let the strained broth cool down completely in the refrigerator for at least 6-8 hours, or ideally overnight. As the broth chills, the fat will rise to the top and solidify. Once it’s firm, you can easily scrape it off with a spoon. You’ll be amazed at how much fat comes off, leaving you with a beautiful, gelatinous, nutrient-rich broth.
Step 7: Portion and Store
Now for the best part – storing your liquid gold! I like to portion my broth into various sizes. Small jars or containers are perfect for quick additions to sauces, while larger containers are great for making soup. You can also freeze the broth in ice cube trays for small flavor boosters, then transfer the cubes to a freezer bag. This way, you always have exactly what you need on hand!
What to Serve It With
This homemade chicken broth is truly a chameleon in the kitchen, adapting beautifully to all sorts of culinary adventures. For breakfast, I love a small mug of it on a chilly morning, maybe with a tiny splash of soy sauce or a squeeze of lemon for a little zing. It’s surprisingly satisfying and gets my day off to a healthy start. For brunch, it’s the backbone of any amazing soup or stew that might be on the menu. Think of a rich Chicken Noodle Soup, or a hearty lentil stew – the broth makes all the difference. When it comes to dessert, it might sound odd, but a good chicken broth can actually add incredible depth to certain savory-sweet glazes or even enrich a bread pudding base. For those cozy snack moments, it’s unbeatable. A simple bowl with some noodles and maybe a few shreds of cooked chicken is pure comfort. My kids actually ask for a bowl of “chicken soup” even when they’re not sick, just because they love the flavor. It’s also my secret weapon for deglazing pans when I’m searing chicken or steak – it adds instant flavor to any pan sauce. I’ve also used it as the liquid base for cooking rice or quinoa, and it makes them so much more flavorful than just using water.
Top Tips for Perfecting Your Homemade Chicken Broth
Over the years, I’ve learned a few tricks that really elevate my homemade chicken broth game. When it comes to the chicken itself, don’t be afraid to use bones from a rotisserie chicken. They’ve already been cooked, and they still have plenty of flavor left to give. If you’re using raw bones, a quick roast in the oven (about 20-30 minutes at 400°F/200°C) before they go into the pot can add an incredible depth of color and a richer, roasted flavor. For the vegetables, roughly chopping is key. You don’t want tiny pieces that will break down and make your broth murky. Bigger chunks mean easier straining later. Also, don’t peel your onions or carrots unless they’re really dirty; the skins add a beautiful golden hue and extra nutrients. When it comes to simmering, patience is your best friend. I know it’s tempting to speed things up, but a long, slow simmer (at least 4 hours, but 6-8 is even better) is what really extracts all the collagen and flavor from the bones, giving you that rich, gelatinous quality. If you want a crystal-clear broth, make sure you’re skimming off that scum diligently during the first hour of simmering. And for the degreasing step, chilling the broth is absolutely crucial. That solidified fat is easy to remove once it’s firm, and it makes a big difference in the final taste and texture, especially if you’re using it for delicate dishes or sauces. If you find your broth isn’t quite as rich as you’d like, consider adding a chicken foot or two to the pot. They are loaded with collagen and will make your broth super silky and gelatinous!
Storing and Reheating Tips
Once you’ve gone through the effort of making this liquid gold, you’ll want to store it properly to enjoy its goodness later. For short-term storage, my homemade chicken broth is fantastic in the refrigerator for up to 4-5 days. Make sure it’s completely cooled before transferring it to airtight containers. I like using glass jars or sturdy plastic containers. If you won’t use it within that timeframe, freezing is your best bet. Broth freezes beautifully for up to 6 months, and honestly, it’s still good beyond that, though the quality might diminish slightly. When freezing, I recommend portioning it out. Ice cube trays are perfect for small flavor boosters you can toss into sauces or stir-fries. Once frozen in cubes, transfer them to a freezer bag to save space. For larger quantities, use freezer-safe containers or heavy-duty freezer bags. When you’re ready to use it, you can thaw it overnight in the refrigerator or gently reheat it on the stovetop. For reheating, low and slow is the way to go. Avoid boiling it vigorously, as this can sometimes affect the texture. If you’re reheating a larger batch, just bring it to a gentle simmer and keep it warm. If you’ve degreased your broth, you might notice a slightly different texture when reheating, but the flavor will be just as wonderful. For those amazing gelatinous cubes, just toss them directly into your hot pan or pot; they’ll melt in seconds and add an instant flavor boost.
Frequently Asked Questions
Final Thoughts
There you have it – my foolproof method for making the most delicious homemade chicken broth. It’s such a rewarding process, and the results are truly unparalleled. The aroma that fills your kitchen while it simmers is just the beginning of the culinary journey. It’s a recipe that’s not just about food; it’s about nourishment, comfort, and a touch of home-cooked magic. I really hope you give this a try; you’ll be amazed at the difference it makes in your cooking. If you love this as much as I do, you might also enjoy my recipe for [link to a related recipe, e.g., “Creamy Chicken Noodle Soup“] or my guide to [link to a related recipe, e.g., “Making Pan Sauces from Scratch”]. I can’t wait to hear how yours turns out! Please leave a comment below and tell me about your experience, or share any variations you tried. Happy simmering!
Easy Homemade Chicken Broth Your Crock Pot
Ingredients
Main Ingredients
- 3 whole chicken breast halves
- 1 whole onion quartered
- 1 whole tomato quartered
- 1 cup carrots
- 2 stalks celery
- 2 cloves garlic
- 2.5 sprigs thyme
- 3 whole bay leaves
- 0.5 cup fresh herbs like cilantro or parsley (I used cilantro)
- 1 tablespoon whole peppercorns
- 1 teaspoon kosher salt
Instructions
Preparation Steps
- Place all ingredients into the crock pot and fill with water, ensuring everything is submerged.
- Cover the crock pot and cook on high heat for 4 hours, or on low heat for 8 hours.
- Once cooked, discard the vegetables and strain the liquid. Remove the chicken for use in other recipes like chicken salad.
- If you won't be using the broth immediately, store it in airtight containers in the refrigerator for up to 2 days or freeze for several months.
- When the broth is chilled, any fat will rise to the top and solidify, making it easy to remove.
