Have you ever wondered How to Make Chicken Broth? You will wonder why you have been buying store-bought broth from grocery store for all these years. This homemade chicken broth recipe tastes SO much better! Perfect for adding to any of your favorite recipes.
The Best Homemade Chicken Broth Recipe
There are so many wonderful reasons to make your own homemade chicken stock! We love to keep it in the fridge during those chilly, winter months to warm-up and sip on when feeling under the weather. Or for bringing all those chicken soup recipes to the next level! Plus, homemade broth can easily be frozen and enjoyed for months to come. For a long time we had been wanted to figure out how to make chicken broth from bones and now that we know how easy it is, we will be making it all the time!
Looking for another broth recipe? Check out our Homemade Turkey Broth recipe!
Why You Will Love This Recipe
- No Waste: When cutting up carrots or celery we always keep the ends or any extras in a big freezer bag – then when we have chicken bones or a chicken carcass (like after making this amazing whole roast chicken). Just pull out the scraps and make broth! That way, nothing goes to waste!
- Flavor: Store-bought versions don’t even begin to compare!
- Stocked: we love having the fridge and freezer stocked with this stuff.
What You Will Need
- leftover chicken bones or carcass – once you have removed all of the chicken meat from a leftover rotisserie chicken, spatchcock chicken, or beer can chicken….place all the bones in the large pot.
- carrots & celery – fresh vegetables that bring so much flavor to this chicken stock.
- onion & garlic – simple aromatic vegetables that bring the best flavor to any broth or homemade soups!
- bay leaf – classic ingredient that is a must in this cooking process.
- fresh rosemary & fresh thyme – love these fresh herbs, but feel free to use a dried thyme and/or dried rosemary if you don’t have fresh.
- salt – a simple seasoning that is always needed for that extra flavor.
- water – just enough cold water to cover everything in the soup pot!
How to Make Homemade Chicken Bone Broth
The first steps to making this easy recipe are to add all of the basic ingredients in the recipe card to a large stock pot or dutch oven.
Pour enough water in the pot to cover the chicken and vegetables.
Bring to a boil, then reduce to a simmer, and cover. Let it all simmer for about 4-6 hours.
After 4-6 hours of cooking time, remove the cover and take off the heat.
Use a fine mesh sieve to scoop out the large chicken pieces and veggies.
Then hold the strainer over a large bowl and pour the broth through to remove all the small bits of onion peels, veggie scraps, herbs and spices.
Finally, use immediately or pour the finished broth into mason jars or another airtight container to store for later.
Best Way To Use Chicken Broth
The options for a traditional homemade chicken broth are endless! We love to enjoy some flavorful chicken broth in a warm mug for sipping, use in so many different recipes, or making some classic chicken soup. A few of our favorite chicken soups are Chicken Dumpling Soup, Chicken Wild Rice Soup, and Lemon Chicken Orzo Soup. Or use some to make the best homemade chicken gravy!
Recipe FAQ
If you plan to use your broth in the next few days, just pour it in a mason jar, seal, and keep in the fridge for about 3-4 days.
You can also freeze it in a mason jar – just fill the jar ALMOST all the way full, but leave a bit of room at the top as the liquid will expand as it freezes and you don’t want a shattered mason jar in your freezer! You can also freeze this flavorful broth in silicon ice cube trays, if you want smaller frozen portions. It is also a good idea to let your birth cool to room temperature before moving to the freezer.
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How to Make Chicken Broth
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Approx. 7-8 cups
- Category: Broth/Soup
- Method: Stove Top
- Cuisine: American
Description
How to Make Chicken Broth is an easy, step-by-step tutorial that teaches you how to successfully make homemade chicken broth!
Ingredients
- 1 leftover chicken carcass
- 2–3 medium carrots, cut into 2–3 inch chunks
- 4 celery stalks, cut into 2–3 inch chunks
- 1 sweet yellow onion, quartered
- 1 head of garlic, cut off the end
- 1 bay leaf
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- 1 tablespoon kosher salt (more to taste)
- water (approx. 8-12 cups)
Instructions
- Place chicken carcass in a large dutch oven. Add carrots, onion, celery, bay leaf, garlic, bay leaf, rosemary, thyme, and salt. Add enough water to cover the carcass (about 8-10 cups).
- Cover and bring to a boil over medium-high heat, then reduce to a simmer.
- Let simmer, covered, for 4-6 hours.
- Remove large chunks of vegetables and the chicken carcass.
- Carefully pour the remaining broth through a fine mesh strainer and into a large bowl to remove any other bits of vegetables.
- Use immediately, store in the refrigerator for 4-5 days (in sealed mason jar), or freeze for up to 6 months.
Notes
- Chicken Carcass: if you don’t have a whole chicken carcass – bones from drumsticks or bone-in chicken breasts will work tool
- Storage:
- Fridge: Place it in a sealed mason jar and put in the fridge. If you plan on using it in the next 3-4 days.
- Freezer: You can also freeze it in a mason jar – just fill it ALMOST all the way full, but leave a little room at the top as the liquid will expand when it freezes and you don’t want a shattered mason jar in your freezer! You can also freeze it in silicon ice cube trays if you want smaller frozen portions.
Nutrition
- Serving Size: 1/2 cup
- Calories: 17
- Sugar: 1 g
- Sodium: 256.5 mg
- Fat: 0.1 g
- Carbohydrates: 3.7 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Renee says
This is seriously so good and easy. The best base for soups, pot pies or anything that calls for chicken broth. I can’t really go without it anymore!
Erin says
Happy to hear that, Renee!! Thank you so much for taking the time to leave your feedback – I really appreciate it!