This simple and nourishing homemade chicken broth recipe is the perfect base for all your soups, sauces, and other cooking needs. It freezes great so you can always have homemade chicken broth ready to go when a recipe calls for it!
Chicken broth is a common ingredient in recipes you’ll see on my site, in cookbooks, and in your grandma’s recipe box. I’m not above using better-than-bouillon chicken base when I don’t have homemade chicken broth on hand, but there is something so satisfying about having a few jars of this in the fridge or blocks of chicken broth in the freezer for whenever I need them.
This homemade chicken broth recipe is so good for making chicken noodle soup (or any soup that calls for chicken stock or chicken broth), cooking rice, making gravies, pan sauces, risotto, and braising.
Making homemade chicken broth is also a great way to use up onion peels, carrot and celery scraps, slightly wilted vegetables, and chicken pieces like skin and bones that might otherwise go to waste. It’s cost effective, flavorful, and incredibly nourishing.
What You’ll Need
- Chicken carcass: I typically just use a roasted chicken that has been mostly stripped of the meat. You can serve your whole roasted chicken for dinner and then the carcass to make broth the following day or freeze it for a day when you have time to pull it out and throw it in the stock pot with all your water and veggies. Alternatively, you can choose to use a store bought rotisserie chicken, just remove the meat and use the leftover carcass.
- Onion: I used a yellow onion (skins and all) for this recipe, though white would be great too.
- Carrots: I recommend using large, whole carrots though baby carrots would work if that’s what you have.
- Celery: Trim the base, and stalks and leaves are great to add to the pot.
- Bay leaves: A traditional herb in most broth recipes. You can also add your favorite herbs like thyme or rosemary if you want.
- Apple cider vinegar: This addition helps pull out nutrients from the bones, helping to create a nutrient dense broth.
You will also need a large pot or slow cooker, good knife, a cutting board, measuring spoons, and storage jars with lids or silicon containers for freezing. We really like Souper Cubes which you can get in 1 cup and 2 cup sizes for convenient portioning in the freezer.
Let’s Make Chicken Broth!
- Start by roughly chopping the carrots, celery and onion. You don’t need to peel them, but definitely wash all of the veggies first. I like to quarter the onion and chop the carrots and celery into larger pieces.
- Place the chicken carcass, along with bones and skin, into the bottom of a large pot. Toss the chopped vegetables on top of chicken pieces.
- Pour the apple cider vinegar into the pot, and add bay leaves and any additional herbs. Add enough water to just cover all ingredients in the pot.
- Bring the pot to a boil and then reduce heat to a low simmer.
- Continue to simmer for at least 6 hours. Frequently check the water level. You’ll need to add water throughout the simmering process as some will evaporate.
- After 6 hours, remove from heat. Allow to cool.
- Once cooled, pour contents through a fine mesh strainer into a large bowl. This step will separate the veggies and chicken pieces from the broth. Discard chicken and veggies.
- Transfer broth to large jars for storing in the fridge or freeze in silicon molds for convenience.
Storage Instructions
Chicken broth can be stored in airtight containers, in the refrigerator for up to 4 days. The fat of the broth will settle on top as it chills, and your broth will develop a jelly-like substance (collagen) throughout. This is all the good stuff. To reheat, warm broth in a pan over medium heat. The fat and collagen will dissolve back into broth.
Can you freeze Chicken Broth?
Yes! Once your broth is prepared, allow it to cool completely on the counter. Strain and divide into jars or freezer-safe silicon molds, being sure to leave room for the liquid to expand as it freezes. Top each jar or mold with a lid and place in the freezer for up to 3 months. Thaw broth on the counter or in the refrigerator overnight.
Substitutions or Additions
I’ve prepared this recipe many times with a variety of ingredients. Simply, you need to start with the chicken carcass and water. These two ingredients will get you the most basic broth. Sometimes if I’m short on veggies I’ll simplify it to just that, but I do love adding as much flavor and nutrients when possible.
The onion, carrots, celery and apple cider vinegar boost the nutritional value of this recipe and add great flavor. You can add more or less of each vegetable as you like. A partial head of cabbage is another vegetable I like to add when I have it in the fridge.
Can I make this in a slow cooker?
Yes, absolutely! This recipe notes to simmer the broth for 6 hours on the stovetop but you can also cook it on LOW for 8 hours in the slow cooker. Low and slow is key for broths. If you have time to allow it to simmer longer, you can opt for an even longer simmer. Around the 12 hour mark you get to a true bone broth.
More Pantry & Fridge Basics
- Easy Homemade Bisquick Mix
- Homemade Hot Chocolate Mix
- Homemade Vanilla Extract
- Easy Homemade Flour Tortillas
Homemade Chicken Broth
Ingredients
- 1 chicken carcass (bones and skin)
- 1 large yellow onion
- 3 large carrots
- 4 celery ribs
- 3-4 cloves garlic peeled and smashed
- 2 Tablespoons apple cider vinegar
- 2 bay leaves
- Optional additional herbs like ½ bunch of fresh parsley, 4-5 sprigs fresh thyme or rosemary, etc.
- 1 teaspoon kosher salt (optional)
- 10-12 cups water
Instructions
- Roughly chop the carrots, celery, onion, and garlic. I like to quarter the onion and chop the carrots and celery into larger pieces.3-4 cloves garlic
- Place the chicken carcass, along with bones and skin, into the bottom of a large pot. Toss the chopped vegetables on top of chicken pieces.1 chicken carcass, 1 large yellow onion, 3 large carrots, 4 celery ribs
- Pour the apple cider vinegar into the pot, and add the bay leaves, any herbs, and salt, if using. Add enough water to just cover all ingredients in the pot.2 bay leaves, Optional additional herbs like ½ bunch of fresh parsley, 4-5 sprigs fresh thyme or rosemary, etc., 2 Tablespoons apple cider vinegar, 10-12 cups water, 1 teaspoon kosher salt
- Bring the pot to a boil and then reduce heat to a low simmer.
- Continue to simmer for at least 6 hours. Frequently check the water level. You’ll need to add water throughout the simmering process as some will evaporate.
- After 6 hours, remove from heat. Allow to cool.
- Once cooled, pour contents through a fine mesh strainer into a large bowl. This step will separate the veggies and chicken pieces from the broth. Discard chicken and veggies.
- Transfer broth to large jars for storing.
Notes
- Yield: This recipe makes about 10-12 cups (about 2 ½ to 3 quarts) of chicken broth, depending on how much you cook it down.
- Slow Cooker Method: Follow the instructions above except place everything into a slow cooker. Place the lid onto the slow cooker, and set to low (8 hours). After 8 hours, remove the lid allow the broth to cool.
- Instant Pot Method: Combine all of the ingredients in a pressure cooker but only cover with water up to the “MAX FILL” line (you might not use all of the water). Cook on high pressure for 1 hour, then do a natural pressure release for 15-20 minutes. Strain well, then cool and store like normal.
- Texture: Don’t be surprised if your chilled chicken broth looks more gelatinous. This comes from the collagen from the chicken bones that is released during cooking and it adds wonderful flavor, depth, and nutrients to your dishes.
