Homemade chicken broth not only tastes great but is also fairly simple to prepare with most of the time being spent on letting the broth simmer. As an added bonus, it fills your home with a savory aroma while cooking!
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What is Chicken Broth?
A staple of many dishes around the world, chicken broth can be used as a base for soups, stews, and sauces. It’s made from combining chicken meat, mirepoix (onions, carrots, and celery), herbs, and water into a pot and simmering on low heat for one to two hours.
My recipe calls for a whole chicken, which works well if you plan on using the chicken in another dish, such as chicken dumpling soup. However, you can use a meaty carcass from a roasted chicken or rotisserie chicken as well. I love doing this as you maximize the use from your chicken.
How Long Does Chicken Broth Last in the Fridge or Freezer?
I like to make chicken broth often and freeze it so it’s available when I need it. Provided it’s stored in an appropriate freezer bag or container, you can expect your homemade chicken broth to last up to six months in the freezer. Be sure to freeze it in smaller portions so you can only thaw what you need. The best way to thaw your broth is in the fridge overnight.
You can also store chicken broth in the fridge for 3-4 days, provided that you use a proper airtight container. This is a great option if you plan to use it within a few days.
What’s the Difference Between Chicken Broth and Chicken Stock?
Chicken broth is made from the chicken meat and is typically simmered for less time (1-2 hours). Chicken stock, on the other hand, is made from chicken bones and simmers for longer (2-3 hours). Chicken stock typically has a deeper flavor due to the collagen being released from the chicken bones as it simmers.
The two can be used interchangeably. However, salt may need to be added to the broth depending on how it’s used.
How to Make Chicken Chicken Broth
The secret to making a great broth is to skim the white foam that floats to the top at regular intervals as it simmers. You will notice that this is most necessary as the broth first comes to a simmer. However, I also check on it every 30 minutes or so as it cooks. I then chill the strained broth overnight in the fridge and skim the fat from the top of the broth the next morning to ensure maximum clarity.
Below are step-by-step instructions on how to prepare amazing chicken broth:
1. Cut the chicken into smaller pieces so they better fit into the pot. I remove the legs and wings. I then separate the back from the breasts. Then add the chicken pieces into the pot.
2. Cut the carrots and celery into 3 inch pieces. Peal the onion and cut it into fourths.
3. Add the cut vegetables to the same pot as the chicken. Then add enough cold water to cover the chicken bones and vegetables. Cold water it important as it prevents your broth from becoming cloudy.
4. Add the thyme, parsley, garlic, bay leaves, peppercorns, and salt to the pot and give it a good stir.
5. Add the pot to the stove and bring to a boil on high heat to bring it to a simmer as fast as possible. The longer it takes to come to a simmer, the cloudier the broth will be.
6. Just before the broth comes to a boil, reduce the heat to low and simmer for two hours. Skim all the white scum that floats to the top of the broth so it doesn’t make the broth cloudy. This is an important step that needs to be repeated as much as needed (I usually check on it every 30 minutes or so).
7. Once the broth is done simmering, remove the large pieces of chicken, bone, and vegetables. Make sure to keep the chicken for a soup or other dish. Discard the bones and remaining vegetables. Then strain the broth into a large bowl and chill in the fridge overnight.
8. The next morning, skim the fat off the top of the broth. This helps to keep the broth clear. Once the broth is skimmed, you can either use it right away, store it in the fridge for 3-4 days, or freeze for up to six months.
Chicken Broth Recipe
Chicken Broth Recipe
Equipment
- 1 Large Soup Pot
- 1 Sharp knife
- 1 Sieve
- 1 Large mixing bowl
Ingredients
- 1 Whole Chicken 3-5 lbs.
- 2 Carrots Cut into 3" pieces
- 2 Stalks of celery Cut into 3" pieces
- 1 Onion Cut into quarters
- 6 Sprigs of Fresh Thyme
- 6 Sprigs of Fresh Parsley
- 3 Cloves Garlic
- 4 Bay Leaves
- 1 tsp. Fresh Peppercorns
- 1 tsp. Salt
Instructions
- Cut the chicken into smaller pieces so they better fit into the pot and they break down easier in the broth. I typically remove the legs and wings. I then separate the back from the breasts. Then add the chicken pieces into the pot.
- Cut the carrots and celery into 3 inch pieces. Peal the onion and cut it into fourths.
- Add the cut vegetables to the same pot as the chicken. Then add enough cold water to cover the chicken bones and vegetables by an inch or two. Cold water it important as it prevents your broth from becoming cloudy.
- Add the thyme, parsley, garlic, bay leaves, peppercorns, and salt to the pot and give it a good stir.
- Add the pot to the stove and bring to a boil on high heat to bring it to a simmer as fast as possible. The longer it takes to come to a simmer, the cloudier the broth will be.
- Just before the broth comes to a boil, reduce the heat to low and simmer for two hours. Skim all the white scum that floats to the top of the broth so it doesn't make the broth cloudy. This is an important step that needs to be repeated as much as needed (I usually check on it every 30 minutes or so).
- Once the broth is done simmering, remove the large pieces of chicken, bone and vegetables. Make sure to keep the chicken for a soup or other dish. Discard the bones and remaining vegetables. Then strain the broth into a large bowl and chill in the fridge overnight.
- The next morning, skim the fat off the top of the broth. This helps to keep the broth clear. Once the broth is skimmed, you can either use it right away, store it in the fridge for 3-4 days, or freeze for up to six months.
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Nutrition
Frequently Asked Questions
Is chicken broth gluten-free?
Yes. All ingredients in homemade chicken broth are naturally gluten-free. However, check your labels if you buy chicken broth from the store as sometimes the additives can contain gluten.
Is homemade chicken broth healthier than store bought?
Yes. Homemade chicken broth is typically lower in sodium and preservatives than than store bought broth.
Final Thoughts on Chicken Broth
As chicken broth serves as the flavor base for many dishes, I think it’s important that your broth be as flavorful and nutritious as possible. I hope you enjoy this recipe as much as I do. Happy cooking!
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