My Homemade Chicken Broth is made with a whole chicken, some veggies and fresh herbs. This versatile broth can be used in a variety of dishes and I show you just how easy it is to make at home. This Easy Chicken Broth tastes superior to anything you can buy in a store and makes the best soups and sauces.
I started making my own Homemade Chicken Broth a few years ago and I haven’t looked back. It is perfect when making your own homemade chicken soup.
There is always a supply of homemade stock in my freezer along with this Easy Beef Bone Broth.
I like making my own broths because you can control the ingredients. You know exactly what is going into them and can adapt the flavors to suit your own tastes.
This homemade chicken broth recipe tastes better than store-bought broth in my opinion.
These homemade broths are a great addition soups, stews and any other recipe that calls for broths.
This easy homemade chicken broth can be prepared in 10 minutes, then it’s left to simmer away on the stove top for 2-4 hours while you get on with your day.
This recipe makes 6-8 cups of chicken stock from carcass and is easily stored in the freezer for use another day.
What is Chicken Broth?
This chicken stock recipe is made with chicken meat, bones, vegetables and for me always with fresh herbs.
The delicious homemade broth is simmered for a few hours to get as much flavor as possible out of the chicken carcass.
After that the broth is strained and can be stored in the refrigerator or freezer. It’s them ready to add to a whole host of chicken dishes.
Recipe Ingredients You’ll Need:
- Whole Chicken: This recipe is made using one whole Chicken with the giblets removed. If you do this method I suggest removing the chicken and using the meat at about the 45 minutes mark so it doesn’t get dry and returning the bones to the pot to continue simmering. If you would rather just use the bones and carcass I often use this Whole Roasted Chicken with Potatoes, Slow Cooker Mediterranean Whole Chicken or this Instant Pot Rotisserie Chicken to make my broth after taking the meat off the bones.
- Veggies: A combination of celery, carrot, onion and garlic are added to the stock to add depth of flavor to the finished broth.
- Fresh Herbs: I add fresh rosemary, thyme, parsley and a bay leaf to my stock. Chicken stock can easily turn out bland so I always use fresh herbs in this recipe as they make a HUGE difference in how the stock will turn out. Fresh herbs make all the difference and add tons of delicious flavor to your stock and the aroma they produce is amazingly fragrant. I personally have never tried using dried variations of the herbs.
- Black Peppercorns: The whole peppercorns season the stock and add depth of flavor.
- Salt: I use 1 teaspoon of salt but if you want a saltier broth feel free to use more. This is up to each individual cook.
How to Make Chicken Broth at Home:
Step 1: Saute the Chicken: {optional if you are using a whole chicken and not just the bones} Place some cooking oil in the bottom of large stockpot. Add in whole chicken, {or you can use just the bones of the chicken if you like} onion, carrots, celery and garlic.
Lightly brown the contents of the pot over medium heat for 6-7 minutes.
Step 2: Add Water: Pour in 6-8 cups of water, using enough to cover the contents of the pot by an inch or two to the pot with the chicken or chicken bones.
Step 3: Add Fresh Herbs: Add in fresh rosemary, thyme, parsley, bay leaf, peppercorns and salt to add flavor to the stock.
Step 4: Simmer the Broth: Bring to a boil and cover with a lid, then reduce the heat to low and simmer gently for 2-3 hours.
Step 5: Adjust Seasoning: Taste the broth for flavor and add more salt if desired.
Step 6: Remove Everything from the Broth: Once the broth is done simmering remove everything from the broth. You can use a colander to pour the broth through into a large container, which will remove excess vegetables and fresh herbs you don’t want in the broth or use a fine-mesh strainer. Serve in soup bowls or use in a chicken soup.
Step 7: Store: Let the broth cool and store in an freezer proof containers in the fridge for up to four days. You can freeze for up to 6 months. Another great option is to pour the broth into ice cube trays and then pop them out once frozen and freeze until ready to use. Once ready to use skim off the fat and heat.
How Long Should I Cook Chicken Broth?
The length of time to cook chicken stock can vary widely, although 2 hours minimum is usually a good start. Allowing the stock to simmer for several hours longer will produce a stronger, more concentrated flavor. I would say that 2-3 hours is sufficient time for a flavorful chicken stock.
Don’t cook for longer than 4 hours as a longer cooking time will mean less juice, but a more concentrated flavor, so it really just depends on how much broth you need and what you are using it for.
How to Make Stock in the Instant Pot:
Set the Instant Pot to manual, high pressure and cook for 3-4 hours. Use the natural pressure release before opening the lid.
How to Make Stock in the Slow Cooker:
Bring the stock to the boil then add everything to the pot of a slow cooker.
Set the slow cooker to low and cook for 6-8 hours.
Recipe FAQ
The ingredients used in this recipe are an estimate, as it really depends on the size of the pot you’re using, the size of the chicken, etc.
I like to cook the chicken and veggies slightly for a few minutes for additional flavor before adding in the water. This step is optional. For the best flavored both, it’s really important not use too much water. Too much water means more broth, but at the expense of the flavor. Use just enough to cover the chicken and contents of the pot.
Next time you are cooking roast chicken, but don’t have time to make stock right there and then. Freeze the chicken carcasses, then make the broth at a later date when you have time.
If you are planning on using the chicken meat for soup or other dishes, I suggest removing the chicken after 45 minutes to an hour. Let the chicken cool for a few minutes while the broth continues to simmer. Once the chicken is cool enough to handle, remove the majority of the meat from the chicken to use in your dish. Then toss the carcass back into the broth to continue to simmer for at least another hour.
Don’t use meat that has been cooked in the broth for 3 hours as although it will be tender, it will be overcooked and lack flavor.
How to Store Chicken Broth:
- Once made this fresh broth can be stored in the refrigerator for 3-4 days.
- Alternatively you can freeze the broth. Allow the broth to cool and place into mason jars or sealed containers and store in the freezer for up to 6 months.
- If freezing in mason jars, I suggest freezing with the lid off or very loose, with at least an inch of space at the top of the jar. Only add the lid once the broth has frozen. This prevents the glass jar from exploding in the freezer.
Ways to Use Homemade Chicken Stock:
- INSTANT POT TURKEY CHILI
- COQ AU VIN
- EASY GNOCCHI SOUP
- SLOW COOKER CHICKEN AND LIME SOUP
- ASIAN CHICKEN NOODLE SOUP
Homemade Chicken Broth
Ingredients
- 1 Whole Chicken {about 4 pounds}, giblets removed {or chicken bones, necks, legs, backs, wings, are best}
- 2 whole carrots
- 3 garlic cloves
- 1 large onion, halved
- 1 tablespoon olive oil
- 6-8 cups of water {just enough to cover the contents of the pot}
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 3-4 sprig of fresh parsley
- 2 bay leaves
- 1 teaspoon whole peppercorns optional
- 1 teaspoon salt
Instructions
- Place cooking oil in bottom of a large pot. Add in whole chicken {if using bones skip the chicken and add the bones in with the water}, onion, carrots, celery and garlic.
- Lightly brown contents of pot over medium high heat for 6-7 minutes.
- Add in 6-8 cups of water, using enough to cover contents of pot by an inch or two.
- Add in fresh rosemary, thyme, parsley, bay leaf, peppercorns and salt {and bones if using bones}.
- Bring to a boil and cover.
- Reduce heat to low and let simmer for 2-4 hours {I suggest the longer the better to really infuse the flavors into the broth}.
- Remove everything out of the broth. Skim the broth trough a collander.
- Let cool and store in mason jars or an airtight container in the fridge for up to 4 days or in the freeze for up to 6 months.
Notes
- Chicken stock can easily turn out unflavorful. The fresh herbs in this recipe add tons of delicious flavor to your stock. I personally have never tried using dried variations of the herbs. But they make a HUGE difference in how the stock turns out. The aroma they produce is amazing!
- I like to cook the chicken and veggies slightly for a few minutes for additional flavor before adding in the water. But this step can be skipped.
- The ingredients are an estimate in this recipe, as it really depends on the size of the pot your using, the size of the chicken, etc. The important part is to not use too much water. Too much water means more broth, but at the expense of the flavor. Use just enough to cover the chicken and contents of the pot.
- Usually 2-4 hours is sufficient time for a flavorful, delicious broth but you can do more for more flavor.
- The longer cooking time will mean less juice, but a more concentrated flavor, so it really just depends on how much broth you need.
If you are planning on using the chicken meat for soup or other dishes, I suggest removing the chicken after about 45 minutes to an hour, and let cool for a few minutes while the broth continues to simmer. Remove the majority of the meat from the chicken and toss the carcas back into the broth to continue to simmer for at least another hour, up to seven additional hours. This will make the meat more tender and not flavorless and overcooked.
