Homemade Chicken Broth
Updated Nov. 14, 2023
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds meaty chicken bones, a combination of wings, backs and necks
- 2medium onions, peeled and quartered
- 2carrots, peeled
- 2celery stalks
- 1bay leaf
- 2thyme sprigs
- 2parsley sprigs
- 5black peppercorns
Nutritional analysis per serving (1 servings)
69 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 85 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all the ingredients in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.
- Step 2
Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
- Step 3
Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.
Private Notes
Comments
This is such a great basic, old fashioned recipe and exactly what I have done for all the years of my married life (60). I do add a couple of cloves of garlic and never count the peppercorns, just dump in a small fistful. This is also a basic good recipe to use with beef bones, which I have also done for years, after first giving them a quick oven roast, maybe a half hour.
One more thing ... if you're lucky you may find a good, plump fowl at your supermarket, or wherever you shop, which takes the place of the backs, wings and necks. It may take a bit longer, maybe 3-1/2 hours to 4, since it's a whole bird, but you will be then rewarded with flavorful chicken to cut up and use in other recipes.
A solid recipe. I learned when I was living to add the green of leeks and a bouquet garni of rosemary, sage, Thyme and parsley. It really makes a difference.
I cooked it as recommended on the rove top and then transferred it to a crock pot and let it go overnight and the whole next day. It’s so good! It was perfect while I was sick to sip
As chicken has become more “farmed” the backs and necks seem to impart a rather weak broth. I’ve been using chicken legs for years now and find they produce an intensely flavorful and satisfying broth,
More like bore ragnarok..really, you can’t buy this in any store I know. Home-made chicken stock will elevate any recipe. And sometimes a delicious cup of hot chicken broth is just what the doctor ordered!