Making chicken broth using a whole chicken is a great way to create a rich, flavorful base for soups, stews, and other dishes. Here’s a simple and traditional method:
Ingredients:
1 whole chicken (3–4 lbs)
2–3 carrots, roughly chopped
2–3 celery stalks, roughly chopped
1 large onion, quartered (skin on for colour)
2–3 garlic cloves, smashed (optional)
1 bay leaf
1 tsp whole black peppercorns
A few sprigs of fresh parsley, thyme, or rosemary (optional)
1 tbsp apple cider vinegar (helps extract minerals from bones)
Cold water (enough to cover everything, about 12–16 cups)
Salt (to taste, added at the end)
Instructions:
1. Prepare the Chicken:
Remove any giblets or organs from the cavity (you can use them for extra flavour if desired).
Rinse the chicken under cold water and pat dry.
2. Combine Ingredients in a Pot:
Place the whole chicken in a large stockpot or Dutch oven.
Add the chopped carrots, celery, onion, garlic, bay leaf, peppercorns, herbs, and apple cider vinegar.
Cover everything with cold water (about 1–2 inches above the chicken).
3. Simmer Gently:
- Bring the pot to a gentle boil over medium-high heat, then reduce to low heat to maintain a slow simmer (small bubbles, not a rolling boil).
Skim off any foam or impurities that rise to the top in the first 20 minutes.
4. Cook Time:
Simmer uncovered for 1.5–2 hours (or up to 4 hours for deeper flavor).
After about 1 hour, you can remove the chicken (if tender) to shred the meat for other uses, then return the bones to the pot to continue simmering for richer broth.
5. Strain the Broth:
Once done, carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids (or save tender vegetables if desired).
6. Cool & Store:
Let the broth cool slightly, then refrigerate (skim off any fat that solidifies on top if desired).
Store in airtight containers in the fridge for up to 5 days or freeze for 3–6 months.
Tips for Best Results:
For richer broth: Roast the chicken and vegetables at 400°F (200°C) for 30 minutes before simmering.
For gelatinous broth: Use more bones (like chicken feet) and simmer longer (6+ hours).
Salt at the end to control seasoning.
How To Make Chicken Broth
Ingredients
- 1 whole chicken (3–4 lbs)
- 2–3 carrots, roughly chopped
- 2–3 celery stalks, roughly chopped
- 1 large onion, quartered (skin on for colour)
- 2–3 garlic cloves, smashed (optional)
- 1 bay leaf
- 1 tsp whole black peppercorns
- A few sprigs of fresh parsley, thyme, or rosemary (optional)
- 1 tbsp apple cider vinegar (helps extract minerals from bones)
- Cold water (enough to cover everything, about 12–16 cups)
- Salt (to taste, added at the end)
Instructions
- Remove any giblets or organs from the cavity (you can use them for extra flavour if desired).
- Rinse the chicken under cold water and pat dry.
- Place the whole chicken in a large stockpot or Dutch oven.
- Add the chopped carrots, celery, onion, garlic, bay leaf, peppercorns, herbs, and apple cider vinegar.
- Cover everything with cold water (about 1–2 inches above the chicken).
- Bring the pot to a gentle boil over medium-high heat, then reduce to low heat to maintain a slow simmer (small bubbles, not a rolling boil).
- Skim off any foam or impurities that rise to the top in the first 20 minutes.
- Simmer uncovered for 1.5–2 hours (or up to 4 hours for deeper flavor).
- After about 1 hour, you can remove the chicken to shred the meat for other uses, then return the bones to the pot to continue simmering for richer broth.
- Once done, carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids (or save tender vegetables if desired).
- Let the broth cool slightly, then refrigerate (skim off any fat that solidifies on top if desired).
- Store in airtight containers in the fridge for up to 5 days or freeze for 3–6 months.