Home Chicken Soups/Chili Homemade Chicken Broth
Becky Hardin
4.82 from 16 votes
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Homemade Chicken Broth is so easy to make, you won’t need to buy it from the store anymore. This delicious recipe is made with lots of vegetables, spices, and chicken to create the perfect flavor. Learn how to make chicken broth and use it in all of your soups this winter season!
What’s in Homemade Chicken Broth?
This homemade chicken broth recipe combines chicken (both meat and bones) with veggies like carrots, celery, onions, and garlic. It’s cooked all together in a pot with herbs and spices, and comes out perfect.
- Chicken: Use two 5 lb. roasting chickens to get the best chicken flavor. (Chicken Stock uses bones only, but broth uses both meat and bones.)
- Vegetables: Veggies like carrots, celery, onions, and garlic make for an ultra-flavorful chicken broth.
- Herbes de Provence: This savory herb blend creates the best flavor!
- Bay Leaves: An herb that always tastes amazing with chicken-flavored dishes.
- Cloves: Cloves provide just the right amount of warm, sweet spice to balance out the savory notes.
- Black Peppercorns: Peppercorns add a woodsy, piney flavor.
- Salt: Salt is necessary to bring out all the great flavors.
- Soy Sauce: Soy sauce adds a nice umami flavor that’ll richen the taste.
How can I change the flavor of this broth?
To spice up your homemade chicken broth, add in some crushed red pepper or chilis.
For a bit of Asian influence, add in some fresh ginger, lime juice, scallions, and soy sauce.
And if you’d rather swap out the chicken for a different protein, use a small whole turkey or beef shank instead!
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What can I do with the veggies after making the broth?
There are plenty of ways to use up your veggies after making your broth. You could make vegetable soup, veggie stir fry, make a frittata or quiche, or blend them into a veggie dip! The options are endless.
Should I throw out the fat?
No! The fat is not only highly nutritious but is excellent for preventing freezer burn when stored in the freezer. It also is a useful ingredient for sauteeing your leftover veggies.
How do you get the meat out of boiled chicken?
Once you’re ready to take the chicken out of the broth, you’ll have to remove all the meat. To do this, start by pulling it apart with your hands so that the wings, body, legs, and thighs are all separate. Then pull the white meat off the body, keeping the pieces as large as possible. Don’t forget about the wing joints and wishbones as well — there’s good meat hiding in there!
How to Store and Reheat Chicken Broth
Store your chicken broth in an airtight container(s) in the refrigerator for up to 3 days. Then use as instructed in any recipe that calls for it.
You can also gently heat it on the stove (simmering and stirring) and eat/drink it on it’s own. It’s the perfect liquid for sick days.
How to Freeze Homemade Chicken Broth
Pour your homemade chicken broth into freezer-safe containers, and it will keep for up to 3 months. You can portion off the broth before freezing to make it easier to grab and thaw when you’re ready to cook.
4.82 from 16 votes
Homemade Chicken Broth Recipe
Homemade Chicken Broth is such a simple thing to make for yourself, and you'll use it in so many different recipes. Learn how to make chicken broth and start making those delicious soups!
Prep: 20 minutes minutes
Cook: 4 hours hours
Total Time: 4 hours hours 20 minutes minutes
Servings: 10
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Ingredients
- 2 5-pound young roasting chickens (whole)
- 6 quarts cold water
- 3 large yellow onions unpeeled and quartered
- 1 head garlic unpeeled and halved, optional
- 6 carrots washed, unpeeled and quartered
- 4 stalks celery with leaves washed & halved
- 2 tablespoons herbes de Provence
- 4 dried bay leaves
- 12 whole cloves
- 2 teaspoons whole black peppercorns
- 1 tablepoon kosher salt
- 1 tablespoon soy sauce
Instructions
Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water.
2 5-pound young roasting chickens (whole), 6 quarts cold water, 3 large yellow onions, 1 head garlic, 6 carrots, 4 stalks celery with leaves, 2 tablespoons herbes de Provence, 4 dried bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablepoon kosher salt, 1 tablespoon soy sauce
Bring to a boil, reduce heat to low, and simmer uncovered for 2½ hours.
Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
After removing the meat from the bones, place the bones and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
Continue cooking the chicken broth another 1½ hours.
While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
After the broth is finished cooking, strain it through a colander, and discard the remaining solids.
Refrigerate the broth overnight, then remove the surface fat the next day.
The broth will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
Keep the broth refrigerated and use within 3 days, or pour into freezer containers (or zip-top bags) and freeze up to 3 months.
Enjoy!
Notes
Yield: 19 cups chicken broth and 4 cups cooked chicken.
Inspiration: Ina Garten and Jacques Pepin.
Storage: Refrigerate chicken broth for 3 days. Freeze up to 3 months.
Nutrition Facts
Homemade Chicken Broth Recipe
Amount Per Serving
Calories 37
% Daily Value*
Sodium 141mg6%
Potassium 228mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 6215IU124%
Vitamin C 5.6mg7%
Calcium 47mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Soup
Cuisine:American
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
Altie Metcalf says
When I make chicken broth, I usually just throw a chicken carcass (from roasting) and a bunch of other stuff. I can’t wait to try this, which sounds way better!!Reply
- Becky Hardin says
I hope you love it, Altie!
Reply
