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Introduction
Wrapped in warmth and rich with flavor, there’s nothing that quite compares to a hearty mug of homemade chicken broth. Whether I’m fighting off a cold, building the base for a nourishing soup, or just craving something cozy, this liquid gold never disappoints. Forget the store-bought cartons loaded with sodium and preservatives—this recipe delivers deep, savory comfort straight from your kitchen. Plus, making your own assures you total control over ingredients and flavor. Trust me, once you’ve tried this, you won’t go back!
If you’re a soup lover like me, don’t forget to explore more delicious options from this collection of satisfying soups that complement the broth beautifully.
Ingredients You Will Need
Making homemade chicken broth starts with just a few humble ingredients crafted to deliver deep layers of flavor. Here’s everything you need:
- 2-3 lbs of chicken bones (backs, necks, wings work great – cooked or raw)
- 1 large onion, quartered (no need to peel)
- 2 large carrots, peeled and halved
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 1 tablespoon apple cider vinegar (helps extract nutrients from bones)
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- Fresh herbs: a few sprigs of thyme and parsley
- 12-14 cups cold water
Tip: For a richer flavor, roast the chicken bones and vegetables at 425°F for 30 minutes before simmering. You can also toss in parsnips or leeks for a deeper aroma.
Timing
Great broth takes patience, but the results are worth every minute.
- Preparation Time: 10 minutes
- Simmering Time: 1 hour 30 minutes to 2 hours
- Total Time: Around 2 hours (about 20% faster than traditional 2.5-hour recipes!)
Want to set it and forget it? This broth can also be made using a slow cooker! Check out these crockpot-friendly soups while you’re at it.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Place chicken bones, vegetables, herbs, garlic, and peppercorns in a large stockpot. Add water until everything is just covered. Don’t overfill, as it can weaken the flavor.
Step 2: Add the Apple Cider Vinegar
Stir in the apple cider vinegar. This adds a barely-there tang and helps draw out minerals like calcium and magnesium from the bones.
Step 3: Slow Simmer to Draw Out Flavor
Bring to a gentle boil over medium-high heat, then immediately reduce to a simmer. Skim off any foam or impurities that rise to the surface during the first 20-30 minutes—it keeps the broth clear.
Step 4: Let It Gently Simmer
Partially cover and simmer for at least 90 minutes. For a deeper, roasted flavor, simmer up to 4 hours or longer. The longer you wait, the richer your broth gets.
Step 5: Strain It
Using a fine-mesh strainer or cheesecloth, strain the broth into a clean bowl. Discard the solids—they’ve done their job!
Step 6: Cool and Store
Let the broth cool completely, then transfer to jars or containers. Store it in the fridge or freeze for later use.
Nutritional Information
Made with real, whole ingredients, homemade chicken broth delivers nourishment inside and out. Here’s what one cup typically contains:
- Serving Size: 1 cup
- Calories: 86
- Sugar: 1g
- Sodium: 220mg
- Fat: 3.1g
- Saturated Fat: 1g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 13mg
Healthier Alternatives for the Recipe
Want to make this even healthier or fit special dietary needs? Try these:
- Use only skinless chicken parts to reduce fat content
- Add turmeric and ginger for extra anti-inflammatory benefits
- Go low-sodium by omitting pre-salted ingredients
- Use more vegetables and fewer bones for a vegan twist (vegetable broth!)
- Swap parsley for cilantro for a flavor punch that’s also rich in antioxidants
Serving Suggestions
Here’s how I love to enjoy my homemade chicken broth:
- Sip it straight like a warm, savory tea
- Use it as a flavor base for your favorite soups and stews
- Cook rice, couscous, or quinoa in it for extra depth
- De-glaze pans for rich sauces and gravies
- Incorporate it into these cozy comfort soup recipes
Common Mistakes to Avoid
Even good cooks slip up. Avoid these broth blunders:
- Boiling instead of simmering: High heat can make broth cloudy and flat in flavor
- Skipping the vinegar: It’s crucial for extracting minerals and creating deeper flavors
- Neglecting to skim the foam: Removing those impurities ensures clarity and taste
- Adding salt too early: Always season after it’s done to avoid over-salting during concentration
- Not roasting the bones first: If you love deeper color and richness, roasting is your best friend
Storing Tips for the Recipe
Smart storage means greater convenience and less food waste. Here’s how to do it:
- Let broth cool completely before transferring to storage
- Store in the fridge for up to 5 days
- Freeze in mason jars, silicone cubes, or freezer bags for up to 3 months
- Label with the date and freeze-flat in bags for efficient stacking
- Use ice cube trays for quick, easy small portions—perfect for sauces
Conclusion
There’s just something soul-soothing about a simmering pot of homemade chicken broth. It’s simple. It’s nourishing. It’s the flavorful foundation your comfort food dreams are built on. And once you commit to making it from scratch, there’s really no going back.
Ready to wow your family with a broth this good? I’d love to hear how yours turns out. Drop a comment below and let me know! Keep exploring flavors by diving into these inviting fall soup recipes for even more inspiration.
FAQs
What’s the difference between broth and stock?
Broth is typically made with meat plus bones, while stock usually uses only bones and has a richer gelatinous texture. **Homemade chicken broth** strikes a balance by using both.
Can I make broth with leftover rotisserie chicken?
Absolutely! Leftover rotisserie bones make exceptional broth full of roasted flavor.
Is homemade broth really that much better than store-bought?
Yes! It’s richer, healthier, free of preservatives, and customizable to your dietary needs.
Can I make chicken broth in a slow cooker or Instant Pot?
Yes, both methods work beautifully. A slow cooker is hands-off, and an Instant Pot cuts cook time significantly.
Should the broth gel when cooled?
Yes! That’s a sign your broth is rich in collagen. It’ll melt into liquid gold when heated.