How To Make Chicken Broth
Learn how to make tasty chicken broth at home. Follow simple steps and enjoy a healthy, homemade flavor in your soups and recipes.
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.