Homemade Chicken Broth
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
309 kcal
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Cuisine
gluten-free
Homemade Chicken Broth
Description
This recipe starts by browning chicken pieces in oil to develop richer flavor before adding roughly chopped vegetables such as onions, carrots, celery, and leek to soften. Garlic and dried herbs like thyme, rosemary, bay leaves, and whole peppercorns are added for aromatic complexity. Cold water covers the ingredients, and the mixture is brought to a boil then simmered low to gently release flavors while keeping the broth clear.
During simmering, foam is skimmed off the surface to maintain broth clarity. After cooking, the broth is strained to remove solids. For a leaner broth, excess fat can be skimmed off after cooling. The resulting broth is versatile for soups, stews, sauces, or cooking grains and beans.
You can substitute herbs like dill or sage depending on your flavor preference. Homemade broth enhances dishes with a depth that store-bought versions may lack.
Ingredients
- 3 to 5 pounds chicken or one large whole chicken), the more chicken the stronger the broth, bone-in, skin-on pieces
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 large yellow onion , roughly chopped
- 3 large carrot roughly chopped
- 3 celery roughly chopped, ribs
- 1 medium leek , roughly chopped
- 2 teaspoons kosher salt plus more to taste, or sea salt
- 3 to 4 cloves garlic , chopped
- 1 teaspoon thyme see note, dried
- 1 teaspoon rosemary see note, dried
- 2 bay leaf
- 1 teaspoon black peppercorns peppercorns will keep the broth clearer, or 1/2 teaspoon freshly ground
- water cold
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.
Notes
- Other dried herbs such as dill or sage may be used in place of thyme and rosemary for varied flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 309 kcal
% 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.
User Reviews
Overall Rating
5
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