Learning how to make homemade chicken broth is easy! Get the step by step instructions (with pictures!) here. It’s a healthy start to your new year!
Making homemade chicken broth is something that can seem complicated or intimidating, but it truly is so easy. I try not to waste in the kitchen and making chicken broth is a great way to ensure I can use every part of the chicken.
I often make chicken noodle soup from scratch at the same time I’m making homemade chicken broth, so that post will be up next! This post will focus on how to make homemade chicken broth, I took step by step photos so hopefully, it all makes sense.
I always make homemade chicken broth with leftover chicken, usually, it is just leftover bones and meat from making a whole chicken or a store-bought rotisserie chicken.
If you don’t have leftover chicken and want to make some broth, you can use raw chicken just be sure it is bone-in and skin-on. This will give you the most flavorful broth.
The first step to making homemade chicken broth is to break the leftover chicken up into pieces that will fit in your stock pot. You’ll want to use a very large stockpot. I brake off the legs and wings, if there are any left, and then break along the sternum and the back of the chicken so there are two halves.
It doesn’t matter how you do this step though, as long as it fits in your pot! You can also use a crockpot if you’d like {I recommend this model! -affiliate link}. That is definitely a better option if you are going to be leaving – don’t leave your stove on while you’re gone!
Next, you’ll want to add veggies. I always add carrots, onion, and celery but if you have other leftovers like tomatoes or squash, add those as well.
I always have frozen tomatoes from my garden in my freezer so I also add a bag of those. You’ll also need to add some herbs, fresh or dried, it doesn’t matter. I happened to have fresh parsley this time so I added that along with dried basil and thyme.
The herbs you add is really up to you. To season the broth, I added whole peppercorns and some salt.
After that, it’s super easy. Fill the stock pot {or crockpot} up with water, just enough to cover everything in the pot. Then put it on a back burner and bring it to a boil. Once it’s boiling, turn the burner to low and simmer it for at least 4 hours.
I usually put mine on in the morning and then finish it up in the afternoon when the kiddos are napping.
When it is done, everything will be cooked down and soft. If you are just making broth, all you have to do is pour it through a strainer over a bowl large enough to catch the broth and then divide it up into containers.
I keep mine in mason jars in my fridge, I use it quick enough that it doesn’t go bad. If you wanted to store it for longer you could freeze it or can it. I always opt for freezing because I have more freezer space than shelf space at the moment. Plus its way easier! 🙂
Sometimes it can turn into a gel in the fridge, I think this depends on how many bones you had and how long you cooked them. If this happens, don’t fret. As soon as it warms up it will liquify again.
There you have it, the easiest homemade chicken broth ever!
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How to Make Homemade Chicken Broth
Equipment
Ingredients
- 1 whole chicken fresh or leftover, see note
- 2 large carrots cut in half, peeling is optional
- 2 celery stalks cut in half
- 1 large onion quartered, peeling is optional
- 3 large tomatoes quartered
- 3 teaspoons dried parsley or 6 fresh parsley stalks
- 2 teaspoons dried basil or 6 fresh basil leaves
- 1 teaspoon dried thyme or 4 fresh thyme sprigs
- 1 teaspoon whole peppercorns
- 3 teaspoons salt
- 8 cups water see note
Instructions
- Break chicken into pieces so it will fit easily in your stock pot.
- Add in vegetables, herbs, peppercorns and salt.
- Add enough water to cover everything in the pot, usually for an average size chicken, this is about 8 cups.
- Bring to a boil.
- Reduce heat to low and simmer for at least 2 hours, up to 4.
- Allow to cool, strain over a bowl large enough to hold all of the broth.
- Divide into usable portions, about 2 cups.
- Store in fridge up to 1 week or the freezer up to 6 months.
Alli says
Easy and amazing!
Alana says
That is essentially a bone broth. The reason it turns jelly like is because of all the marrow from the bones is liquified so its like the real glucosamine. Great for joints and bones! Its also a gut healing medicine.
Alli says
Hi Alana! Yes, it is a bone broth, thank you for clarifying. I figured the reason for it turning to jelly had something to do with marrow. Thank you for the insight!! I appreciate it you sharing 🙂