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Homemade Chicken Broth

Homemade Chicken Broth

The ultimate comfort food, Homemade Chicken Broth is rich, flavorful, and incredibly nourishing. Perfect for any occasion, this easy weeknight recipe will warm your heart and soul. Make it tonight and enjoy the delightful aroma filling your kitchen!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Soups
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 5 pounds bone-in, skin-on chicken pieces (or one large whole chicken)
  • 2 tablespoons oil
  • 1 large yellow onion (roughly chopped)
  • 3 large carrots (roughly chopped)
  • 3 ribs celery (roughly chopped)
  • 1 medium leek (roughly chopped)
  • 2 teaspoons kosher salt (or sea salt, plus more to taste)
  • 3 to 4 cloves garlic (chopped)
  • 1 teaspoon dried thyme (see note)
  • 1 teaspoon dried rosemary (see note)
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns (or 1/2 teaspoon freshly ground)
  • cold water (enough to cover the ingredients)

Equipment

  • Large Pot
  • Oven
  • Chef's Knife
  • Saucepan

Method
 

  1. In a large Dutch oven or stock pot, heat the oil over medium-high heat. When hot, add the chicken pieces in batches to brown them on all sides. This step adds a rich, golden color and enhances the flavor. Once browned, transfer the chicken to a plate and set aside.
  2. Next, add the onion, carrots, celery, and leek to the pot. Cook for about 5 to 7 minutes until just barely softened. This softening process helps to release their flavors into the broth.
  3. Stir in the garlic and cook for another minute, allowing its aromatic goodness to fill the air.
  4. Return the browned chicken pieces to the pot, alongside the thyme, rosemary, bay leaves, salt, and peppercorns. This is where the magic begins!
  5. Add enough cold water to completely cover the ingredients, usually around 12 cups. Bring everything to a boil, making sure to scrape off any browned bits from the bottom of the pot. These bits are packed with flavor!
  6. Once boiling, reduce the heat to low or medium-low. Cover the pot and let it simmer for about 90 minutes. Occasionally skim off any foam that forms on the surface; this will keep your broth clear and clean.
  7. You can let it simmer longer if you wish, but be sure to remove the chicken so that it doesn’t dry out from overcooking. At the end of the cooking time, taste your broth and add more salt if desired.
  8. Strain the broth through a fine-mesh strainer or cheesecloth to separate the solids from the liquid. This step ensures a silky, smooth broth.
  9. If you’d like to remove excess fat, place the broth in a large bowl and let it cool completely. Chill overnight in the refrigerator, and the layer of fat will solidify on top, making it easy to scrape off.
  10. Keep your chicken broth stored in the fridge for up to 4 days. For longer storage, freeze the broth in freezer-safe containers, where it will last for up to 3 months. Congratulations, you’ve made approximately 2 quarts of delicious broth!

Notes

Feel free to substitute other herbs of your choice such as dill or sage.