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Homemade Chicken Broth
Bone-in chicken is simmered low and slow with vegetables and seasonings to create a rich and flavorful broth that is nutritious and delicious. Sip it on its own or use it as the base for your favorite soups.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8
Calories: 309 kcal
Course:
Soup , Others
Cuisine:
gluten-free
Ingredients
- 3 to 5 pounds bone-in, skin-on chicken pieces (or one large whole chicken), the more chicken the stronger the broth
- 2 tablespoons oil
- 1 large yellow onion , roughly chopped
- 3 large carrots , roughly chopped
- 3 celery ribs , 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 (peppercorns will keep the broth clearer)
- cold water
Instructions
- In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces on all sides in batches. Transfer the chicken to a plate and set aside.
- Add the onion, carrots, celery, and leek to the pot and cook until just barely softened, 5-7 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot. Add the thyme, rosemary, bay leaves, salt, and peppercorns. Add enough water to fully cover the chicken (about 12 cups). Bring everything to a boil, scraping off any browned bits on the bottom of the pot.Reduce the heat to low or medium-low, cover, and simmer for about 90 minutes. Occasionally skim off the foam that develops on the surface. You can simmer it longer but first remove the chicken so that it doesn't dry out from over-cooking. At the end of the cooking time taste the broth and add more salt if desired.
- Strain the broth through a fine-mesh strainer or cheesecloth. If you prefer to remove excess fat from your chicken broth, place the broth a large bowl, let cool completely, chill over night in the refrigerator, and then scrape off the layer of fat on top. Keep the chicken broth stored in the fridge for up to 4 days. For longer storage you can freeze the broth in freezer-safe containers for up to 3 months.Makes roughly 2 quarts.
Cup of Yum
Notes
- Feel free to substitute other herbs of your choice such as dill or sage.
Nutrition Information
Serving
1cup
Calories
309kcal
(15%)
Carbohydrates
7g
(2%)
Protein
22g
(44%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
87mg
(29%)
Sodium
686mg
(29%)
Potassium
370mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4875IU
(98%)
Vitamin C
7mg
(8%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 309
% Daily Value*
| Serving | 1cup | |
| Calories | 309kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 686mg | 29% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4875IU | 98% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.