Homemade Chicken Broth

5 from 1 vote

This homemade chicken broth is the heart of so many comforting meals. Made with whole ingredients and gently simmered, it’s deeply flavorful, nourishing, and worth every minute. Keep it on hand to elevate everyday cooking.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Soup

Cuisine: Italian

Keyword: chicken broth, Chicken Stock, Homemade Broth

Servings: servings

Author: Elena Davis

Ingredients

1 cooked whole chicken carcass skin and meat removed
1 whole onion cut in half outer layer removed
1 large large carrot whole or cut in half
2 celery ribs with leaves cut in half
1 clove garlic peeled (optional)
2 bay leaves
1 sprig fresh rosemary add other favorite fresh herbs
1 teaspoon sea salt or to taste
water

Instructions

Place all chicken broth ingredients in a large pot, soup kettle, or Dutch oven. Cover with water just enough so all ingredients are submerged. Bring to a boil on high heat. Let boil for a few minutes then reduce heat until it is just at a simmer. Simmer, uncovered, for 2-3 hours, skimming foam from top as necessary.
Strain broth through a colander, or sieve. Discard the vegetables and herbs. Try this broth in my pastina soup or tortellini en brodo.

Notes

Elena's Tips:

Simmer Slowly for Maximum Flavor. Take your time with this broth; the longer it simmers, the richer and more flavorful it becomes.
Skim for a Clear Broth. While simmering, gently skim off any foam or impurities that rise to the top. This keeps your broth golden and clear, perfect for using in other recipes.
Double the Batch. Homemade broth freezes well, so consider making a double batch to have on hand for meals throughout the week.

How to Store:

Storage: You can store the chicken broth or stock in airtight containers in the fridge for 3-4 days or freeze it for months.
Reheat: Add the leftovers to a small pot over low heat until the broth is warm enough for your liking.

Nutrition