Making chicken broth from scratch is easier than you think, and the flavor you get is unbeatable compared to store-bought versions. Plus, it’s a fantastic way to use up leftover chicken parts and add a nutritious, rich base to your soups, stews, and sauces. Here’s a friendly, step-by-step guide to help you create your own delicious chicken broth right at home.
Ingredients You’ll Need
– 2 to 3 pounds of chicken with bones (whole chicken, wings, thighs, or carcasses)
– 2 to 3 onions, quartered (leave the skin on for color)
– 2 to 3 carrots, peeled and cut into large chunks
– 2 to 3 celery stalks, cut into large pieces
– 3 to 4 garlic cloves, smashed (optional)
– Fresh herbs like parsley, thyme, rosemary, and bay leaves
– 10 to 12 whole peppercorns
– Sea salt to taste
– 10 to 12 cups of cold water
Optional ingredients for extra flavor: a splash of soy sauce or a few whole cloves for warmth.
Step-by-Step Instructions
1. Prepare Your Ingredients
Place your chicken pieces, vegetables, herbs, peppercorns, and salt into a large stockpot. Pour in cold water until everything is just covered by about an inch.
2. Bring to a Gentle Simmer
Slowly bring the pot to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer uncovered. Keep the heat low enough so the broth bubbles gently – a rolling boil can make the broth cloudy.
3. Skim Off Foam
As the broth simmers, you’ll notice foam rising to the surface. Skim this off occasionally with a spoon to keep your broth clear and clean-tasting.
4. Simmer for Several Hours
Let the broth simmer for about 3 to 4 hours. The long cooking time extracts all the rich flavors from the chicken bones and vegetables, resulting in a deep, savory broth.
5. Strain the Broth
Once done, carefully remove the large pieces of chicken and vegetables with tongs. Pour the broth through a fine mesh strainer or cheesecloth into a large bowl to remove any small bits.
6. Cool and Skim Fat
Let the broth cool completely. Refrigerate it overnight if possible. The next day, skim off the solidified fat from the surface. You can leave a little fat if you prefer a richer taste.
7. Store or Use Immediately
Use your homemade chicken broth right away, or store it in airtight containers in the fridge for up to five days. For longer storage, freeze the broth in ice cube trays, then transfer the frozen cubes to freezer bags. This lets you thaw just the amount you need.
Tips for the Best Chicken Broth
– Use bone-in, skin-on chicken pieces for the richest flavor.
– Don’t rush the simmering process; slow and steady brings out the best taste.
– Keep the heat low to avoid cloudy broth.
– Experiment with herbs and spices like bay leaves, thyme, or even a touch of soy sauce for umami depth.
– Save the cooked chicken meat for other dishes like salads or sandwiches.
Delicious Ways to Use Your Homemade Chicken Broth
– As a base for soups and stews
– To cook rice or grains for extra flavor
– In sauces and gravies
– Simply warmed up as a comforting drink
Once you taste your own homemade chicken broth, you’ll wonder why you ever bought it from the store!
Ready to try making your own? Let me know if you want recipes that use homemade broth or tips on freezing and storing it!