Homemade Chicken Broth
User Reviews
5
Homemade Chicken Broth
Description
This recipe uses four pounds of bone-in, skin-on chicken pieces combined with quartered onion, unpeeled garlic cloves, carrots, celery, parsley, kosher salt, and whole black peppercorns. The ingredients are placed in a large stockpot with water and brought to a boil, then simmered gently for about three hours with partial cover. Skimming foam during early boiling helps clarify the broth.
After simmering, solids are removed and the broth strained for clarity. The resulting stock has a balanced flavor profile contributed by the mix of aromatics and chicken bones, offering richness and depth.It can be served immediately or refrigerated and allowed to cool completely, after which the fat solidifies on top and can be removed for a leaner broth.
This broth provides a versatile base for soups, sauces, and other recipes requiring a savory liquid. Using bone-in, skin-on pieces is key for maximum flavor and body, while boneless, skinless cuts do not yield a comparable broth.
The broth stores well in the refrigerator for about five days and can be frozen in portions for longer storage, making it useful for meal prep or batch cooking.
Ingredients
- 4 pounds chicken pieces bone-in, skin-on
- 1 onion quartered, large
- 4 garlic unpeeled, cloves
- 2 carrot large
- 2 celery cut into thirds, stalks
- 1 parsley small bunch
- 2 tablespoons kosher salt or 1 tablespoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 teaspoon black peppercorns whole
- 3 quarts water
Instructions
- Place the chicken, onion, garlic, carrots, celery, parsley, kosher salt, black peppercorns, and water in a large, heavy-bottomed stockpot. Bring to a boil. It should take about 20 minutes for the water to reach a boil.
- Skim the foam layer from the top with a spoon, then reduce the heat to medium-low.
- Partially cover the pot and simmer the broth for 3 hours. Check the soup periodically to ensure it maintains a slow, steady simmer rather than reaching a boil.
- Remove the solids using a large slotted spoon.
- Strain the broth through a colander. If you can’t bring yourself to discard the chicken, keep it and use it (without the skin) in these chicken patties.
- You can serve the broth immediately or cool it completely and refrigerate it overnight. The next day, remove the fat layer from the top before reheating the broth.
Notes
- Bone-in, skin-on chicken pieces like drumsticks or thighs are essential for a flavorful, rich broth; boneless, skinless cuts will not provide the same depth.
- This broth keeps refrigerated in an airtight container for up to five days.
- For freezing, portion the broth into 1-cup containers or 8-ounce mason jars for convenient use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 86kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 343mg | 14% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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