I make soup all the time, so broth is always on my grocery list. But if I knew how easy it is to make homemade chicken broth, I’d have stopped buying it at the store years ago! My delicious recipe is made with just 10 simple ingredients and is incredibly rich and flavorful. I have a few secret ingredients up my sleeve that really give this recipe that extra oomph! I use it in all of my soups and stews all winter long.
Homemade Chicken Broth Recipe
Different from chicken stock, this homemade chicken broth recipe uses both the meat and the bones of the chicken to create a rich and flavorful broth. I combine the whole chickens with a mix of veggies, herbs de Provence, cloves, black peppercorns, and a touch of soy sauce to create an incredible broth with so few ingredients. It tastes as good as more complicated broths with way more ingredients. The soy sauce really enhances the umami flavor, and the cloves give it a touch of warmth. This stuff blows store-bought broth out of the water!
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How to Store and Reheat
Store leftover chicken broth in an airtight container(s) in the refrigerator for up to 3 days. You can use it cold straight from the fridge when adding it to recipes, or gently reheat it on the stovetop until warmed through. I always heat some up when I’m feeling under the weather.
How to Freeze
Pour homemade chicken broth into freezer-safe containers, and it will keep for up to 3 months. I like to portion off the broth before freezing to make it easier to grab and thaw when I’m ready to cook.
Notes and Tips
- To spice up this broth, add in some crushed red pepper or chilis.
- To easily remove the meat from the bones, pull the chicken apart with your hands so that the wings, body, legs, and thighs are all separate. Then pull the white meat off the body, keeping the pieces as large as possible. Don’t forget about the wing joints and wishbones as well — there’s good meat hiding in there!
- There are plenty of ways to use up the spent veggies after making this broth. I like to make vegetable soup, veggie stir fry, a frittata or quiche, or blend them into a veggie dip! The options are endless.
- Don’t throw out the fat! The fat is not only highly nutritious but is excellent for preventing freezer burn when stored in the freezer. It also is a useful ingredient for sauteeing your leftover veggies.
Homemade Chicken Broth Recipe
Ingredients
- 2 (5-pound) young roasting chickens (whole)
- 6 quarts cold water
- 3 large yellow onions unpeeled and quartered
- 1 head garlic unpeeled and halved, optional
- 6 carrots washed, unpeeled and quartered
- 4 ribs celery with leaves washed and halved
- 2 tablespoons herbes de Provence
- 4 dried bay leaves
- 12 whole cloves
- 2 teaspoons whole black peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon soy sauce
Instructions
- Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water.2 (5-pound) young roasting chickens (whole), 6 quarts cold water, 3 large yellow onions, 1 head garlic, 6 carrots, 4 ribs celery with leaves, 2 tablespoons herbes de Provence, 4 dried bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablespoon kosher salt, 1 tablespoon soy sauce
- Bring to a boil, reduce heat to low, and simmer uncovered for 2½ hours.
- Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
- After removing the meat from the bones, place the bones and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
- Continue cooking the chicken broth another 1½ hours.
- While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
- After the broth is finished cooking, strain it through a colander, and discard the remaining solids.
- Refrigerate the broth overnight, then remove the surface fat the next day.
- The broth will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
- Keep the broth refrigerated and use within 3 days, or pour into freezer containers (or zip-top bags) and freeze up to 3 months.
Notes
- Nutritional information is for the broth only, not the cooked chicken.
When I make chicken broth, I usually just throw a chicken carcass (from roasting) and a bunch of other stuff. I can’t wait to try this, which sounds way better!!
I hope you love it, Altie!