Homemade Chicken Broth Recipe

Prepare chicken

If using whole chickens, remove giblets (reserve for another use or include). Rinse the birds or carcasses under cold water and pat dry. Cut large birds into 2–4 pieces to fit in your stockpot.

Place chicken pieces or carcasses into a large stockpot. Add 6 L cold water, or enough to cover the bones by about 1–2 inches but leave room to prevent boiling over.

Add apple cider vinegar to the cold water and chicken. Let rest for 20–30 minutes before heating; the acid helps draw minerals and gelatin from the bones.

Add quartered unpeeled onions, chopped carrots, celery (including leaves), chopped leek, smashed garlic cloves, and parsnip (if using) to the pot with the chicken and water.

Tie parsley and thyme into a loose bundle with kitchen twine or place herbs and bay leaves in a spice sachet. Add the herbs, peppercorns, and 3 tsp kosher salt to the pot.

Bring the pot to a very gentle simmer over medium-high heat. As soon as small bubbles appear at the surface (not a rolling boil), reduce heat to maintain a bare simmer. Skim any foam or scum that rises to the surface with a fine-mesh skimmer or spoon for the first 30–45 minutes; occasional skimming thereafter improves clarity and flavor.

Continue to simmer gently, uncovered or partially covered, for 6–8 hours. Maintain a very low, steady simmer; avoid boiling, which emulsifies fat and cloudiness into the broth. If necessary, reduce heat and adjust occasionally.

Every 1–2 hours, check liquid level and add small amounts of hot water if needed to keep bones submerged. Taste after 4 hours and season lightly if necessary, remembering the broth will concentrate as it reduces.

When simmering is complete (6–8 hours), remove from heat and let cool slightly for 10–15 minutes. Using tongs, remove large solids (bones, vegetables, herb bundle) and discard or reserve solids for compost.

Line a fine-mesh strainer with cheesecloth (or use a chinois) and place it over a large heatproof bowl or another pot. Carefully strain the broth through the lined strainer to remove fine particles. For a clearer broth, strain a second time through fresh cheesecloth.

Skim off excess fat from the surface with a spoon or refrigerate the strained broth uncovered until the fat solidifies on top (2–4 hours), then remove the solidified fat if you want a leaner broth. Reserve some fat if desired for cooking.

Adjust seasoning to taste with additional salt if needed. If the broth is too concentrated, dilute with up to 0.5 L of hot water to reach desired strength.

Cool broth quickly by dividing into shallow containers. Store in the refrigerator for up to 4–5 days or freeze for up to 3 months. For convenient portions, freeze in 1–2 cup portions or in an ice cube tray for small amounts.

If you need a clarified consommé: whisk one egg white with 1/2 cup cold water per liter of broth, bring cold broth to a gentle simmer, stir in the egg-white mixture, and simmer gently without stirring for 5–10 minutes; strain through cheesecloth. This step is optional and will produce a crystal-clear broth.