This Homemade chicken broth is incredibly easy to prepare, and the results are so much richer and more satisfying than anything you’ll find in a can.
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Whether you're using it as a base for soups, stews, risottos, or gravies, like Jamaican brown stew chicken or fish, smothered turkey, Korean noodle soup, this homemade chicken broth will elevate your dishes with its depth of flavor.
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Why Choose This Recipe?
You can adjust the seasoning and ingredients to suit your taste or dietary preferences.
This rich, yellow, low-fat, low-sodium chicken broth recipe is insanely easy to make. Your stove or instant pot does all the hard work, like this collard greens recipe, which I used the broth for.
If you’re already cooking chicken at home, making broth with leftover bones and scraps is a great way to stretch your ingredients and avoid waste.
Homemade chicken broth is a weekend ritual in my home, especially on those chilly winter evenings. I love how easy it is to put all the ingredients in a large pot, fill it with water, and let them simmer for hours. The result is a rich, flavourful, and comforting broth that's as soul-nourishing on its own as it is as a base for this goat curry , braised beef, beef curry or dirty rice.
Slow-simmering chicken bones for hours adds a depth of flavour you can't get in store-bought stock. Fresh herbs, aromatic vegetables, and Better Than Bouillon paste impart a savoriness that's hard to beat.
What is the Difference Between Chicken Broth and Chicken Stock?
The terms "stock" and "broth" are often used interchangeably, but they have some key differences regarding ingredients, preparation, and flavor. Chicken broth and chicken stock differ in ingredients, texture, and usage. Broth is made by simmering chicken meat and bones with vegetables and herbs for a shorter time (1.5 to 3 hours), resulting in a lighter, well-seasoned, nutrient-dense liquid gold ideal for soups, sipping, and cooking grains.
On the other hand, chicken stock is made by simmering chicken bones and extracting collagen, which gives it a more prosperous, gelatinous texture when cooled. It is a star ingredient in sauces, gravies, and stews, especially chicken noodle soup. While both add depth to dishes, broth is best for direct consumption, whereas stock provides a more concentrated base for cooking.
Recipe Ingredients
Chicken: I have used chicken backs and necks. Depending on your preference, you can use whole chicken, bone-in chicken parts, chicken breast, or even leftover rotisserie chicken as the foundation of this broth.
Vegetables: A classic combination of onion, carrots, celery, and leeks provides a natural sweetness that balances the broth's savoury elements.
Herbs and Spices: Aromatic herbs like bay leaves, thyme, and parsley bring freshness and depth, while black peppercorns and garlic add a subtle warmth and spice. Salt enhances all the flavours, combining everything to create a well-balanced and savoury broth.
Salt is optional. I didn't use it.
See the recipe card for detailed measurements.
Variations & Substitutions:
Spicy Kick: Add whole chili or red pepper flakes for a touch of heat.
Lemony Broth: Stir in fresh lemon juice before serving for a bright, tangy finish.
Herb Variations: Use sage or oregano instead of rosemary and thyme for a different flavour profile.
Be Creative with Veggies: I often use onions, garlic, carrots, celery, and parsley. But you can always experiment with adding your favourite veggies, including leeks and mushrooms.
How to Make Homemade Chicken Broth
I used the stovetop method in this recipe. However, the recipe card below also has the instant pot method.
- Add the chicken with all the ingredients and boil. Reduce heat to low, cover, and let the broth simmer gently for 1.5 to 2 hours (or up to 3 hours if using a whole chicken). Skim off any foam that rises to the surface to ensure a clear broth.
- Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or large container.
- Allow the broth to cool. You can also put it in the refrigerator and scoop out the fat later.
- Transfer it to Mason jars or airtight containers.
Storing Leftovers
Leftover chicken broth can be stored in the fridge for up to four days in airtight containers or Mason jars. Make a big batch and store the broth in freezer-safe containers or ice cube trays for up to 3 months. When ready to eat, warm over low heat on the stovetop or microwave in short intervals.
Tips & Tricks
Use High-Quality Bone-in Chicken: For a richer, more nutritious broth, opt for chicken backs, wings, or thighs.
Skim the Foam: Removing impurities during boiling results in a clearer broth.
Simmer for Longer: The longer you simmer, the deeper the flavour.
Chill Overnight for Easy Fat Removal: Refrigerating overnight allows the fat to solidify for easy skimming.
Strain the broth: Use a fine mesh strainer to strain the broth to ensure no chicken bits or veggies remain.
Serving Ideas & Suggestions:
Chicken broth makes an excellent base for this hearty and flavorful West African Stew, a Christmas centrepiece from my childhood, served with boiled white rice. If you are in the mood for Southern-style comfort food, these juicy and perfectly baked Smothered Turkey Wings are one of the best recipes you can make with homemade chicken broth.
RECIPE FAQS
The broth is ready with a deep, rich flavor and a golden color. You can also test it by tasting it and adjusting the seasoning. If the broth is too light, let it simmer slightly to intensify the flavor.
Absolutely! If you don’t have leftover bones from a cooked chicken, you can buy chicken bones or parts like wings, backs, or necks from your butcher or grocery store. These bones will work perfectly for making broth.
Yes, you can! While using bone in chicken (with some meat) will yield a richer, more flavorful broth due to the collagen released from the bones, boneless chicken can still be used.
Other Recipes to Try
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Homemade Chicken Broth
Ingredients
- 2 kg Chicken with bones I used chicken backs and necks
- 1 large Onion cut into halves
- 10 cups Water
- 2 Carrots cut into chunks
- 1 bulb Garlic cut into two halves or adjust accordingly
- 1 inch Ginger
- 4 Celery stalks cut into chunks
- 4-5 sprigs Fresh Thyme
- 5 sprigs Fresh Parsley
- 3 sprigs Rosemary
- 3 Bay leaves
- 1 tablespoon Whole peppercorns
- Salt to taste optional
Instructions
- Wash the chicken well and transfer to a large pot.
- Add all the ingredient into the pot and add the water.
- Turn the heat to high, bringing the broth to a boil. As it heats up, you'll notice some foam (scum) forming on the top. Skim this off with a spoon to ensure a clear broth.
- Once boiling, reduce the heat to a low simmer. Cover and let the broth cook for 1.5 to 2 hours. If you're using a whole chicken, it may take a bit longer, up to 3 hours, to get a deep, flavorful broth.
- Remove the chicken and vegetables from the pot. If you used a whole chicken, you can shred the meat and save it for later use.
- Strain the broth through a fine-mesh sieve or cheesecloth into another pot or large container. Let it cool, then transfer to mason jars and refrigerate or freeze
- Another tip, if you want to remove the fat or if it has too much fat, refrigerate the strained broth overnight. Scoop the fat on top and discard the next morning. You can reheat so it comes to liquid form, cool again and preserve in jars.
If using an Insatant Pot
- Repeat step 1 and 2.
- Close the Instant Pot lid and make sure the valve is set to "Sealing."Select the Manual or Pressure Cook button, and set the cooking time for 10 minutes on high pressure.
- Once the cooking time is done, let the pressure naturally release for about 15-20 minutes.
- Scoop any foam ontop and repeat steps 5, 6, and 7 above.
Deb Baker
Turn out awesome - thanks
I wanted something homemade, free from preservatives and was tired of the store version. This recipe is my favorite. Save it.