Homemade Chicken Broth
Updated November 13, 2023
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
3 pounds meaty chicken bones, a combination of wings, backs and necks
2 medium onions, peeled and quartered
2 carrots, peeled
2 celery stalks
1 bay leaf
2 thyme sprigs
2 parsley sprigs
5 black peppercorns
Nutritional analysis per serving
2 grams carbs; 17 milligrams cholesterol; 70 calories; 2 grams saturated fat; 4 grams fat; 85 milligrams sodium; 6 grams protein; 1 gram sugar
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.
The flavor of this broth was lacking; too watery. I suggest adapting this wonderful recipe for turkey broth. https://body-change.today/recipes/1015731-roasted-turkey-stock?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=3435745435670832&req_id=5232002396027331&surface=cooking-search&variant=0_rel</a>.</p><div class="noteactions_noteActions__VlyP0">