Homemade Chicken Broth
Although this recipe for homemade chicken broth takes a little time to come together, the results are well worth it. You get more value from a whole roasted chicken and use up excess vegetables when you turn these leftovers into broth. As an added bonus, the difference in flavor between homemade broth and store-bought varieties is undeniable.

Homemade Chicken Broth
For best results, use a large stockpot for this recipe. If you do not have one, use a large (6-quart or larger) Dutch oven or similar pot. If using a 6-quart pot for this recipe, stir more frequently. You want to make sure that exposed parts stay submerged during the cooking process.
The chicken stock vs. chicken broth debate
Chicken stock and chicken broth are frequently used interchangeably in everyday cooking. In many recipes, either can be used depending on personal preference and ingredient availability.
You make chicken stock by simmering chicken bones, along with vegetables and aromatics over an extended period. This longer cooking time allows for the extraction of deep flavors and collagen from the bones, resulting in a richer and more intense flavor. Typically, chicken stock serves as a robust foundation for sauces and heartier dishes, lending them a full-bodied flavor.
On the other hand, you make chicken broth by simmering chicken meat alongside vegetables and seasonings, but for a shorter duration compared to stock. This results in a lighter flavor profile that emphasizes the taste of the chicken meat itself. Chicken broth is commonly utilized as a standalone soup or in recipes where a lighter touch is desired, bringing a more subtle chicken flavor to the forefront.
“I always save scraps from chopping vegetables to use for making chicken broth,” says Megan Myers of Stetted. “It’s so easy to save the ends of carrots, celery, onions and more in the freezer! It saves me a lot of time during the day, adds flavor and reduces food waste. An all-around win!”
Basic ingredients and equipment needed
The first step to making delicious homemade chicken stock is gathering the right ingredients and tools. Ensure you have fresh chicken bones, aromatic vegetables, a large stockpot and a fine-mesh strainer for optimal results.
- Chicken parts: You can use the meat, skin and bones from a chicken carcass, bones from chicken pieces or a combination. Using chicken wings is a good option as well.
- Vegetables: These are an essential component for flavor. Onions, carrots and celery are staples in stock, but you can also use a variety of other vegetables.
- Aromatics: Garlic, herbs and spices that you need for flavoring. Try using whole peppercorns and anise seeds for great flavor.
- Water: Use plenty of water to submerge the stock ingredients.
- Stockpot or slow cooker: Use a large enough pot to hold the water and ingredients.
- Strainer: This is necessary for straining out the solid ingredients.
“Simplicity is key when making homemade chicken broth,” says Jessica Haggard of Primal Edge Health. “I like to place chicken bones or a leftover carcass into my crockpot and add onions, carrots, celery and a handful of fragrant herbs such as thyme and parsley. Then, I let the slow cooker do its work. The broth is a staple in my home for making soup, rice and gravy.”
Ingredients for Homemade Chicken Broth
- 1 5-6 pounds roasted chicken carcass
- 3 large carrots, roughly chopped
- 3 large celery stalks, roughly chopped
- 2 medium yellow onions, roughly chopped
- 4-5 large cloves garlic, peeled and smashed
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 tablespoon whole black peppercorns (or 1/2 teaspoon ground pepper)
- 1 teaspoon coarse sea salt
- 2 whole bay leaves
- 12 cups water
7 easy steps for homemade chicken stock
In the process of making your homemade chicken stock, follow these seven easy steps for a flavorful and versatile addition to your kitchen. Enjoy the rich aroma of the broth as it simmers in your pot.
- Add the chicken pieces, vegetables and herbs to a stockpot.
- Cover the ingredients with cold water.
- Bring the water to a boil, turn the heat to low and simmer uncovered for three to four hours. The longer you let the broth simmer on the stove, the better the flavor you will have.
- Stir the pot occasionally to distribute the ingredients and add extra water if necessary to submerge everything.
- Let the broth cool and then carefully lift the chicken bones out of the liquid. Strain the stock to capture the vegetables and any remaining bits, leaving you with a clear, golden stock.
- Taste the stock to determine if you need to add more seasonings.
- Allow the stock to cool completely, transfer it to storage containers and refrigerate. Or pour it into freezer bags for putting in the freezer where it will last several months.

Customize the stock
The beauty of homemade chicken stock lies in its adaptability. You can experiment with different herbs, spices and vegetable combinations, tailoring them to suit your taste and match various recipes.
Learn how to freeze your vegetable scraps. When preparing herbs and vegetables, such as carrots and onions, save the peels, ends of tomatoes and peppers and stems of herbs in a freezer bag. These scraps can be stored in the freezer and used later for making broth.
“I love to use homemade chicken broth to infuse flavor and nutrition into simple foods. I use broth as the cooking liquid for rice, most grains and potatoes,” says Michelle Goth of Blackberry Babe.
This is a must-have recipe for making homemade chicken stock, a kitchen staple you will want to have on hand in your fridge and freezer. This flavorful stock can be used in baked dishes, such as an onion chicken bake, as well as various soup recipes and casseroles. Also, you can add it to pan sauces or used to enhance the flavor of numerous dishes.
Finally, considering a low-carb way of eating, this chicken broth is perfect. It has very few calories and is very low in carbs.
Portions of this article originally appeared on Food Drink Life.


Homemade Chicken Broth
Equipment
Ingredients
- 6 pounds roasted chicken carcass
- 3 carrots, large roughly chopped
- 3 celery stalks roughly chopped
- 2 yellow onions, medium roughly chopped
- 5 garlic cloves peeled and smashed
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 tablespoon whole black peppercorns or ½ t. ground pepper
- 1 teaspoon coarse sea salt
- 2 whole bay leaves
- 12 cups water
Instructions
- Place chicken carcass in a large stockpot, then add the carrots, celery, onions, and garlic around the chicken. Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
- Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ – 4 hours, stirring occasionally.
- When the meat is falling off the bone, remove from heat. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.
- Allow broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer-term storage or store in the refrigerator for several days before using. Enjoy!