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A metal ladle lifting golden brown homemade chicken broth from a black cast iron pot on a wooden cutting board, with a stove visible in the background.
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4.92 from 12 votes

Homemade Chicken Broth

Homemade Chicken Broth is slow simmered with chicken, carrots, celery, onion, and garlic to create the most flavourful, nutritious, and healing broth that can be used in soups, stews, risottos and more.
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: chicken broth, homemade chicken broth, Homemade Chicken Broth Recipe, How To Make Homemade Chicken Broth
Servings: 14 cups
Author: Sammy Montgoms

Equipment

  • 1 large dutch oven or large pot

Ingredients

  • 12 chicken thighs/drums bone in & skin on
  • 16-18 cups water depending on the pot size
  • 7 carrots peeled, cut in half
  • 7 celery stalks cut in half
  • 1 large yellow onion ends removed, peel on
  • 5 whole garlic cloves peels removed
  • 3 small bay leaves
  • 1 tbsp peppercorns
  • salt to taste

Instructions

  • Grab the largest pot you have and begin by adding the chicken.
  • Fill the pot will cold water, leaving some room to add the vegetables.
    Sammy's notes: this works out to about 16-20 cups of water as it will depend on the size of pot you are using.
  • Boil the chicken on medium heat for about 10 minutes, allowing some of the fat to surface.
  • Using a large spoon, skim off the foam and excess fat that rises to the top. Discard to ensure a clear, clean broth.
  • Add the carrots, celery, onion, garlic, bay leaves, and peppercorns.
  • Let simmer for 5 minutes uncovered.
  • Cover the pot with a lid and let simmer on low for 6-8 hours.
    Sammy's notes: avoid a hard boil. A steady, low simmer allows the flavors to extract slowly and keeps the broth from becoming greasy or cloudy.
  • Using a slotted spoon or fine-mesh strainer, remove all chicken and vegetables. Transfer to a separate bowl and set aside if using.
    Sammy’s notes: while these can be discarded, I love to save the tender chicken and carrots to add back in if I’m making pastina.
  • Carefully strain the broth through a fine-mesh sieve into a second large pot.
    This removes any remaining sediment, leaving you with a perfectly smooth, clear broth.
  • Add salt to taste.
  • Before refrigerating or freezing allow the broth to come to room temperature.

Nutrition

Calories: 232kcal | Carbohydrates: 5g | Protein: 19g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 106mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5249IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
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