Say goodbye to store-bought chicken broth and hello to homemade goodness with this easy recipe. Using just a few simple, fresh ingredients, you’ll create a flavorful, clear broth that's free from preservatives. It’s straightforward to make and can be stored for a long time, so you’ll always have a delicious base ready when you need it. Check out how simple it is to make your own chicken broth, and enjoy the convenience of having it on hand whenever you need a boost of flavor!
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
6 Reasons to Love This Recipe
If you’re looking for a foolproof way to make homemade chicken broth, here’s why this recipe stands out:
- Very simple recipe that requires just a few ingredients!
- Consistently creates a super flavorful broth!
- Includes great tips for keeping the stock clear and not cloudy!
- Easy to store and freezes beautifully for future use!
- Perfect base for soups, sauces, or other savory dishes!
- Ideal for those avoiding preservatives and food-grade chemicals!
Is Chicken Broth Low Carb?
Yes, chicken broth is low carb. This homemade chicken broth recipe has only 5.3 grams of protein and 2.3 grams of fat per cup, making it perfect for anyone following a low carb or keto diet.
Homemade Chicken Broth Ingredient List
Below is the list of ingredients you need to make homemade chicken bone broth recipe:
- 15 cups water
- 15 whole black peppercorns
- 3 stalks celery, leaves removed and cut in half
- 1 chicken carcass, plus bits and pieces
- 1 large carrot, washed and cut in half
- 1 onion, quartered
- 1 bay leaf
- 1 tablespoon apple cider vinegar
Ingredient Substitutions
If you’re in need of a quick substitution for any of the ingredients in this homemade chicken broth recipe, here are some tasty alternatives to keep your broth delicious and flavorful:
- Chicken carcass: I always used to add three or four raw chicken wings (along with the tips and everything) and the carcass and bones into the stock. If you don’t have a carcass, add 8-10 raw chicken wings or legs. These will enrich your broth with collagen and great flavor, just like the carcass.
- Celery: Fresh parsley stems can stand in for celery rib. Just skip the leaves, as they might affect the color of the broth.
- Carrot: In a pinch, you can substitute a parsnip for the medium carrot. While it’s not an exact match, it will still add a nice touch to your healthy chicken broth.
- Onion: If you’re out of yellow onions, slice 2-3 shallots in half and add them to the pot. They’ll give your broth a similar depth of flavor.
- Whole peppercorns: You can skip the peppercorns if you don’t have them. I've also used green or white peppercorns as they also work well.
- Bay leaf: For a different twist, use ¼ teaspoon of dried thyme or oregano. It won’t mimic the bay leaf exactly but adds a lovely fragrance.
- Apple cider vinegar: Replace it with an equal amount of vermouth, red or white wine vinegar, balsamic vinegar, or even fresh lemon juice. A splash of acid will balance out the flavors beautifully.
Additional Ingredients
I used to load my stocks and broths with a mountain of vegetables, believing that more veggies meant more flavor. Over the years, I’ve discovered that’s not necessarily the case. For more insights on this, check out my Pro Tips for easy chicken broth recipe below.
- Garlic: A lot of people swear by adding garlic cloves directly to the pot when making stock. I disagree, as it can overshadow the chicken flavor with a strong garlic profile. When making delicate dishes like risotto or clarified soup, I like to keep the focus on the chicken flavor. However, if you enjoy a hint of garlic, you can simply toss a clove or two into the pot, unpeeled, for a subtle touch.
- Leeks: Adding leeks gives your broth a delicate onion flavor that enhances the overall taste without being too strong. Use them sparingly to complement the other ingredients.
- Turnips: My cooking school instructor always insisted on adding turnips to every stock for maximum flavor. While I agree with him on many points, I find turnips can sometimes be a bit bitter, so I’ve opted not to include them in my stock. However, many people really enjoy their flavor.
- Fennel bulb: Including a fennel bulb, with its core, introduces a subtle anise (licorice) flavor to your broth. It’s especially wonderful if you plan to use the broth in a soup.
- Star anise: Perfect for an Asian-style soup, star anise adds a unique twist. Just one or two pieces are enough to infuse your broth with a distinctive flavor.
- Cinnamon stick: A cinnamon stick (not ground cinnamon) can add a lovely depth of flavor to stews and chowders. It provides a warm, aromatic touch to your broth.
- Salt and pepper: Many broths are lightly salted and often include ground pepper. I prefer not to add salt to my broths, as I like to control the salt content in the final dish myself. If you decide to season your broth, kosher or sea salt is the way to go.
Note: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools Required
Below is the list of cooking tools you'll need to make chicken broth:
- Cutting board
- Sharp knife
- Stock pot
- Strainer or colander
- Ladle
- Containers for the stock
How to Make Homemade Chicken Broth: Complete Cooking Guide
Follow these easy steps to make homemade chicken broth right in your kitchen. I’ll guide you through the process and share tips to help you avoid common mistakes. Here's how to make chicken broth:
Cooking Method
- Boiling
Preparation Steps
- Place your stockpot on the stove. If you have a strainer basket, insert that now.
- Wash and cut your veggies. Toss into the pot.
- Add in the chicken carcass, bones and pieces.
- Add in the spices and vinegar.
- Pour in the cold water until it is 1 to 2” above the top of the highest ingredient in the pot.
Cooking Steps
- Turn your burner on high. Cover the pot with a tight fitting lid.
- Check that the stock does NOT come to a boil. We are looking for it to just start to bubble and have a slight roll. Bringing the broth to a boil will cause cloudy broth.
- When you see bubbles, turn the heat to simmer or low.
- Skim off any of the scum and while stuff on the top of the stock.
- Place the lid at an angle on the pot, allowing for steam to escape.
- Simmer (keep an eye that it does not boil) for about 2 hours.
- The liquid will have cooked off about a half inch to an inch depending on the temperature held during the cooking process. Now it is time to strain.
- If using a strainer basket, just lift out of the stockpot. If using an external colander, place over a large bowl and pour the broth through the colander.
- Using the ladle, press lightly on the ingredients in the mesh strainer or colander, extracting some of the liquid remaining in the ingredients.
- Discard the pressed solids.
- Allow to cool and either store in the refrigerator or divide into individual containers for freezing. See storage tips for more information below.
Step 1: Place the chicken carcass, celery stalks, and onion halves into a large pot.
Step 2: Add apple cider vinegar to the pot. This helps to extract nutrients from the bones during the cooking process.
Step 3: Fill the pot with enough water to cover the ingredients. Bring the mixture to a boil, then reduce the heat to a low simmer.
Step 4: As the broth simmers, skim off any foam that rises to the surface using a spoon.
Step 5: Allow the broth to simmer gently, with the bones, onions, and celery infusing the liquid with flavor.
Step 6: After simmering for several hours, the broth is ready.
Step 7: Turn off the heat and carefully ladle the hot broth into sterilized glass jars using a funnel. Be sure to leave some headspace at the top of each jar.
Step 8: Fill the jars with broth until all the liquid has been transferred. Wipe the rims of the jars to ensure a clean seal.
Step 9: Once the jars are filled and sealed, allow the broth to cool before storing it in the refrigerator or freezer for later use.
💡 My Pro Tips
I have a few tips for this recipe that I’ve picked up over the years—please read these to avoid some common mistakes:
- Using ingredients that don’t really belong in a broth or stock:
- Cruciferous vegetables: Broccoli, cauliflower, and cabbage can make the stock taste bitter.
- Potato skins: These add starch, making the stock or broth thick with a slightly odd mouthfeel.
- Green beans and bell peppers: Like the cruciferous veggies, these will make the stock bitter if simmered for too long.
- Greens: Using kale, lettuce, parsley, cilantro leaves, or the leafy bits from ribs of celery or carrots can turn the stock slightly green. Nobody wants a green broth.
- Don’t bring the broth to a full, rolling boil. Bring it to a bubble with a slight roll. This means the broth is hot enough but hasn't begun to churn vigorously. Boiling causes the liquid to churn and rapidly break down the chicken left on the carcass, along with the more delicate vegetables, resulting in a cloudy stock. While it will taste fine, it won't look great. Remember, water boils at 212°F, and chicken cooks at 165°F. There’s no need to bring the broth to a boil.
- Simmering allows the broth to cook slowly with just a bubble or two now and then. If you cover the pot with a tight-fitting lid, even at a low temperature, the heat will build under the lid and bring the liquid to a roll. Keep the lid slightly ajar to prevent this and avoid excessive evaporation.
- The lid should be slightly ajar to moderate the temperature and reduce evaporation. Leaving the lid off entirely will result in a lot of liquid evaporating. While some believe this concentrates the flavor, I find it just reduces the amount of broth. The flavor will be full and robust either way, but keeping the lid slightly ajar can give you an extra half cup or more of broth at the end of the cooking time.
⏲️ Time-Saving Tips
You can’t rush the process of making this old fashioned chicken broth recipe—there’s no shortcut to achieving the rich flavors. The prep is simple, but the cooking time is essential for extracting all the goodness. My best tip is to keep chicken carcasses and bones in the freezer in a bag. This way, you’ll always have them ready when you want to make a delicious chicken broth.
What To Make With Homemade Chicken Broth?
Wondering what to whip up with your homemade broth? Let me share a few of my favorite recipes that make the most of this flavorful base. Over the years, I’ve found these recipes with chicken broth amazing:
- Thai Red Curry Soup: In the past, I’ve tried various curry soups, but this one always hits the spot. The homemade chicken broth adds a rich depth that perfectly complements the spicy red curry and creamy coconut milk.
- Keto Broccoli Cheese Soup: This is a go-to for me when I want something comforting and low carb. The flavorful chicken broth enhances the creamy cheese and tender broccoli, making it a hearty, satisfying meal.
- Roasted Red Pepper and Tomato Soup: I’ve experimented with different soups, and this one is a standout. The chicken broth adds an extra layer of flavor to the sweet roasted peppers and tomatoes, creating a hint of sweetness along in the smooth and savory soup.
- Leftover Rotisserie Chicken Soup: When I have leftover rotisserie chicken, this is my favorite soup to use it up. The homemade chicken soup helps to bring all the flavors together, making a quick and tasty meal.
- Tomato Bisque Soup: While this classic often calls for homemade vegetable broth, adding homemade chicken broth takes it to another level. It enriches the bisque with a savory undertone, blending beautifully with the tomatoes and cream.
Storage, Freezing, And Reheating Instructions
The main reason for making homemade chicken broth is to have it on hand for future use. Here’s how to store it properly so you always have some ready.
Storage Tips
After your broth has cooled to room temperature, transfer it to airtight containers and refrigerate. Fresh batch of chicken broth only lasts up to five days in the fridge before it becomes cloudy and develops an off odor. If it’s still in there by day three, it’s time to consider freezing it.
Freezing Tips
Freezing is a great way to extend the life of your chicken broth. Here are some methods:
- Plastic soup containers: The freezer-safe containers are readily available online or at grocery stores and typically hold 3-4 cups of liquid. Since this recipe makes 12-15 cups of broth, you’ll need several containers. Leave about ¾ to ½ inch of headspace at the top to accommodate expansion during freezing. Label each container with the date and store in the freezer for six to nine months.
- Ice cube trays: I use large silicone ice cube trays, which hold just under ½ cup of liquid each—perfect for recipes that call for small amounts of broth. I usually freeze 2-3 trays at a time and store the cubes in a freezer-safe bag for six to nine months, if they last that long.
- Freezer-safe bags: Pour some broth into a freezer-safe zip-top bag and lay it flat on a half-sheet pan in the freezer. It will freeze flat, making it easy to stack and store. To defrost, place the bag in the refrigerator overnight or remove the broth from the bag and heat in a high-sided soup pot over medium heat until thawed.
Reheating Tips
Chicken broth reheats wonderfully, whether it’s fresh or frozen. Simply heat it in a soup pot over medium heat. For frozen broth, add it directly to the pot with ¼ cup of water, cover, and heat until ready to use. You can also reheat it in the microwave on medium heat, but be careful not to overheat it.
Final Thoughts
As the weather starts to turn chilly, my cravings for homemade chicken, beef, and vegetable broths kick into high gear. This season is all about cozy soups, hearty stews, and comforting winter dishes that everyone in my house eagerly anticipates.
While this recipe leans toward being a chicken stock, it has enough meat on the bones to qualify as a rich, flavorful broth—the best chicken broth anywhere, in my opinion. For a more robust meat flavor, you can add chicken wings or legs, as suggested in the ingredient substitutions section, to create an even more collagen-rich broth.
One of my favorite aspects of this recipe is the way it fills the house with the heartwarming aroma of chicken broth. It’s a joy to see visitors walk in and take that deep, appreciative inhale of the delicious smell. It's moments like these that make cooking so rewarding. I hope you get to experience this delightful sensation too.
Feel free to leave any questions or suggestions in the comments, or connect with us on Facebook or Instagram.
Other Stock/Broth Recipes:
Chicken broth can be made in other ways too, try this easy recipe:
FAQs
In most regards, yes. Some minor difference between chicken broth and stock. Broth typically uses more of the chicken meat than stock and is more heavily seasoned, particularly with salt. Often times, stocks use roasted bones to create a more hearty and flavorful liquid. For all intents and purposes, they can be used interchangeably.
No. The water should not come to a rolling boil, otherwise the broth will be cloudy with bits of skinless chicken that will not strain out. Additionally, there are other vegetables and aromatics added to flavor the broth.
Absolutely. Chicken broth can be used for many different soups, stews and other savory dishes.
You can substitute chicken broth with vegetable broth for a similar flavor or use beef broth for a richer taste. For a lighter option, consider using water with a splash of soy sauce or miso for added depth.
Chicken Broth Recipe
Ingredients
- 15 cups water
- 15 whole black peppercorns
- 3 stalks celery leaves removed and cut in half
- 1 chicken carcass plus bits and pieces
- 1 large carrot washed and cut in half
- 1 onion quartered
- 1 bay leaf
- 1 tablespoon apple cider vinegar
Instructions
Preparation Steps
- Place your stockpot on the stove. If you have a strainer basket, insert that now.
- Wash and cut your veggies. Toss into the pot.
- Add in the chicken carcass, bones and pieces.
- Add in the spices and vinegar.
- Pour in the cold water until it is 1 to 2” above the top of the highest ingredient in the pot.
Cooking Steps
- Turn your burner on high. Cover the pot with a tight fitting lid.
- Check that the stock does NOT come to a boil. We are looking for it to just start to bubble and have a slight roll. Bringing the broth to a boil will cause cloudy broth.
- When you see bubbles, turn the heat to simmer or low.
- Skim off any of the scum and while stuff on the top of the stock.
- Place the lid at an angle on the pot, allowing for steam to escape.
- Simmer (keep an eye that it does not boil) for about 2 hours.
- The liquid will have cooked off about a half inch to an inch depending on the temperature held during the cooking process. Now it is time to strain.
- If using a strainer basket, just lift out of the stockpot. If using an external colander, place over a large bowl and pour the broth through the colander.
- Using the ladle, press lightly on the ingredients in the mesh strainer or colander, extracting some of the liquid remaining in the ingredients.
- Discard the pressed solids.
- Allow to cool and either store in the refrigerator or divide into individual containers for freezing. See storage tips for more information below.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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