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Home » Recipes & Tips » How to Make Homemade Chicken Broth

How to Make Homemade Chicken Broth

12/27/16 | Kitchen How-To's, Recipes & Tips

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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! #homemade #fromscratch #homemadebroth #homemadestock #chickenbroth #chickenstock #chickensoup #homeamdesoup

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!

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.

How to make homemade chicken 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.

How to make homemade chicken broth!

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.

How to make homemade chicken broth!

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.

How to make homemade chicken broth!

There you have it, the easiest homemade chicken broth ever!

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Jar of chicken stock.
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How to Make Homemade Chicken Broth

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!
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Course Soup
Cuisine American
Keyword homemade chicken broth, making chicken broth
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 cups
Calories 196kcal
Author Longbourn Farm • Alli Kelley
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Equipment

  • Redmond Real Salt

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
US Customary - Metric

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. 
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Notes

I make this most often with leftover whole chicken, so there is some meat on the bones. You can use leftover chicken or a whole fresh chicken, or chicken pieces. The broth will be more flavorful if more chicken is on the bones. 
Leaving the bones in will make your chicken broth solidify when it's cold, this is normal and fine. 
The amount of broth you will get depends on how large your chicken pieces are and how many veggies you add. You will be able to estimate this based on the amount of water you add to your pot.
Fresh herbs can be used in place of dried herbs. Add them whole with the stems attached. It is also unnecessary to peel any of the vegetables. 
You can make the broth in a crock pot instead of a stock pot on the stove, just be sure everything will fit.
Turkey broth can be made using this same method.
The leftover veggies and meat from making the broth can be shredded and chopped and added back to some broth to make a soup. Get my recipe for homemade egg noodles here!

Nutrition

Calories: 196kcal | Carbohydrates: 5g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 962mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3090IU | Vitamin C: 9.8mg | Calcium: 44mg | Iron: 1.4mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Comments | 3 comments

« Feeding Horses in Winter
Chicken Noodle Soup from Scratch »

Comments

  1. Alli says

    January 4, 2018 at 4:21 PM

    5 stars
    Easy and amazing!

    Reply
  2. Alana says

    December 30, 2016 at 10:14 PM

    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.

    Reply
    • Alli says

      December 31, 2016 at 1:50 PM

      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 🙂

      Reply

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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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