How Do You Make Homemade Chicken Broth: The Ultimate Guide for Rich, Flavorful Results

Are you tired of store-bought chicken broth that tastes like salty water? Making your own homemade chicken broth isn’t just economical—it’s a game-changer for your cooking. I’ve been making my own broth for years, and let me tell you, once you try it, you’ll never go back to the boxed stuff!

In this comprehensive guide I’ll walk you through everything you need to know about creating delicious nourishing homemade chicken broth that’ll elevate your soups, stews, gravies, and more. Let’s dive right in!

What’s the Difference Between Chicken Stock and Broth?

Before we get started let’s clear up a common confusion

Chicken stock is typically made from simmering bones or bony parts of chicken (like a leftover chicken carcass) for a longer period It has a richer flavor and thicker texture thanks to the gelatin released from the bones

Chicken broth is generally made with both bones and meat, and isn’t simmered quite as long. It’s lighter in color and flavor.

Though they’re technically different, many home cooks (including myself!) use the terms interchangeably, and they can often be substituted for each other in recipes.

Basic Ingredients for Homemade Chicken Broth

Here’s what you’ll need to make delicious homemade chicken broth:

• Chicken: A whole chicken (4-5 lbs) or equivalent bone-in, skin-on chicken pieces
• Vegetables: Carrots, celery, and onion (the classic mirepoix)
• Herbs and seasonings: Parsley, thyme, bay leaf, garlic, and peppercorns
• Cold water: Always start with cold water for clearer broth
• Kosher salt: Adjust to taste
• Apple cider vinegar (optional): Helps extract nutrients from the bones

Step-by-Step Instructions for Making Homemade Chicken Broth

Method 1: Stovetop Chicken Broth

1. Prepare your ingredients: Place your whole chicken (or chicken parts) in your largest stockpot. Add 2 peeled and cut carrots, 3 halved celery stalks, 1 halved onion, 1 bay leaf, 1 whole garlic clove, 5 sprigs of parsley, 2 sprigs of thyme, and 5 black peppercorns.

2. Add water and salt: Pour in about 10 cups of cold water (or enough to cover the chicken) and add 1 teaspoon of kosher salt.

3. Bring to a boil: Heat the pot until the water boils, then lower the heat and cover the pot, leaving a small gap to allow some steam to escape.

4. Simmer: Allow the mixture to simmer on low heat for about 1½ hours, occasionally skimming off any foam that rises to the top.

5. Remove the chicken: Turn off the heat and take the chicken out of the pot. When it’s cool enough to handle, remove the meat from the bones. Save the meat for other recipes and discard the skin and bones.

6. Strain the broth: Pour the contents through a colander into a large bowl or another pot, discarding the solids.

7. Store: Pack the broth in containers and refrigerate for 3-4 days or freeze for up to 6 months.

Method 2: Instant Pot Chicken Broth

If you’re short on time, the Instant Pot is your friend:

1. Add chicken: Place your chicken carcass or bones in an 8-quart Instant Pot.

2. Add vinegar: Cover with water and add ¼ cup apple cider vinegar. Let sit for 30 minutes (this helps extract nutrients from the bones).

3. Add vegetables and seasonings: Add your carrots, onion, celery, garlic, herbs, salt, and peppercorns.

4. Pressure cook: Secure the lid and pressure cook on high for 2 hours.

5. Strain and store: Once done, strain the broth and store as described above.

Pro Tips for the Best Homemade Chicken Broth

1. Simmer, don’t boil: A gentle simmer yields clearer, more flavorful broth.

2. Skim regularly: Remove foam and impurities that rise to the top for a cleaner-tasting broth.

3. Save veggie scraps: Keep a bag in your freezer for veggie peels and scraps to add to your next batch of broth.

4. Roast the bones first: For a deeper flavor and color, roast your chicken bones in the oven before making stock.

5. Don’t add too much water: You want the water to just cover the ingredients for concentrated flavor.

6. Don’t skip the salt: Even a small amount enhances the overall flavor.

7. Allow time: The longer you simmer (up to 5 hours), the richer your broth will be. Just remember to remove the chicken meat after about 90 minutes to prevent it from drying out.

How to Store Homemade Chicken Broth

Refrigerator Storage

Allow your broth to cool completely before storing. It’ll keep in the refrigerator for 3-4 days. You’ll notice hardened fat accumulate at the top of the chilled broth—you can either scrape it off or stir it back in when reheating.

Freezer Storage

Homemade chicken broth freezes beautifully and will keep for up to 6 months. Here are some storage options:

• Sturdy resealable plastic bags: Lay flat to freeze for space-saving storage
• Mason jars: Leave headspace for expansion
• Muffin tins: Freeze broth in muffin cups, then pop out and store the disks in freezer bags for perfectly portioned amounts

Canning Homemade Chicken Broth

If you want to store your broth long-term without freezing, pressure canning is a great option:

1. Prepare your canning equipment: Clean and sterilize quart or pint jars, lids, and rings.

2. Fill jars: Ladle hot broth into jars, leaving 1-inch headspace.

3. Process in pressure canner: Quarts need 25 minutes, pints need 20 minutes (follow your pressure canner’s instructions).

4. Cool and check seals: After processing, let jars cool undisturbed for 24 hours before checking seals.

Properly canned chicken broth can last 12-18 months in your pantry!

Important safety note: Chicken broth MUST be pressure canned, not water bath canned, due to its low acidity.

Ways to Use Your Homemade Chicken Broth

Now that you’ve got this liquid gold, here are some delicious ways to use it:

• Soups and stews: The most obvious choice—use as a base for chicken noodle soup, chicken and rice soup, or any soup recipe
• Cooking grains: Replace water with broth when cooking rice, quinoa, or other grains
• Gravy: Make flavorful gravy for mashed potatoes or roasts
• Casseroles: Add moisture and flavor to casseroles
• Sauces: Use as a base for pasta sauces or pan sauces
• Braising liquid: Add depth when braising meats or vegetables
• Risotto: Essential for creating creamy, flavorful risotto

Common Questions About Making Homemade Chicken Broth

Do I need to peel my vegetables?

It’s up to you. Some folks prefer to peel carrots for better flavor, while others leave peels on for added nutrients. Just make sure to wash everything thoroughly.

What size stockpot do I need?

A 7-12 quart stockpot is ideal for making chicken broth. Anything labeled as a “stock pot” should be adequate.

Can I add other vegetables to my broth?

Absolutely! While the classic mirepoix (carrots, celery, onion) forms the flavor base, you can add parsnips, leeks, or other veggies you have on hand.

What if my broth is cloudy?

Cloudy broth is perfectly fine to eat—it just means proteins from the chicken have been released into the liquid. For clearer broth, simmer very gently and avoid stirring too much.

How can I make my broth more flavorful?

Try roasting the chicken bones and vegetables before adding them to the pot, or simmer the broth longer to concentrate the flavors.

Why Homemade Chicken Broth Is Worth the Effort

I gotta say, making your own chicken broth is one of those kitchen skills that just makes you feel accomplished. There’s something deeply satisfying about transforming what would otherwise be kitchen scraps into something nourishing and delicious.

Not only does homemade broth taste infinitely better than store-bought, but it’s also:

• More economical: You’re using parts of the chicken that might otherwise be discarded
• Healthier: You control the ingredients and sodium levels
• More sustainable: Less packaging waste and you’re using more of the chicken
• Versatile: Can be customized to your taste preferences

Final Thoughts

Making homemade chicken broth isn’t complicated—it just requires a bit of time and patience. The good news is that most of that time is hands-off, letting you go about your day while your kitchen fills with the most incredible aroma.

Do you have any special ingredients you add to your homemade chicken broth? I’d love to hear about your tricks in the comments below!