How To Make Chicken Broth Recipe

Creating a wholesome and delicious chicken broth is an easy yet rewarding task. What I find so wonderful about it is how simple it is—just a few key ingredients—yet how far it goes in terms of flavor and nourishment.

Using a whole chicken ensures rich depth, and the addition of ubiquitous mirepoix (onions, carrots, and celery) sifts a lovely sweetness into the broth. Fresh herbs do wonders for the broth.

While thyme and parsley are in every kitchen, I find that dill, too, is a powerhouse herb for broth. And then there’s the matter of seasoning.

Black pepper is always nice, but whole peppercorns? Bay leaves?

There’s nothing like ’em.

Ingredients

Whole chickens are high in protein.

They are a good base for broth.

Onions: Intensify taste; contribute innate saccharinity.

Carrots supply sweetness and are abundant in antioxidants.

Celery: Contributes a fragrant and flavored herbaceous element; contains dietary fiber.

Cloves of garlic: Enriches flavor; presents many health benefits.

Adds complexity and heat: Black Peppercorns.

Bay Leaves: Imparts understated earthy notes.

Herbs, when fresh, add an element of directly perceived nearness that hits the olfactory passages and taste buds.

The fresh presence of herbs is aromatic, is flavorful, and is intense.

Fresh herbs’ liveliness makes any dish foreground the next level.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds), cleaned
• 12 cups cold water
• 2 large onions, quartered
• 3 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 6 garlic cloves, peeled
• 1 tablespoon black peppercorns
• 2 bay leaves
• Fresh herbs (such as a few sprigs of thyme, parsley, and dill)
• Salt to taste

Instructions

1. In a large stockpot, place the entire chicken and add 12 cups of cold water, making sure the chicken is completely underwater.

2. Add the onions, quartered; the carrots, in chunks; and the celery, in chunks, to the pot.

3. Incorporate the garlic cloves that have been removed from their skins, the whole black peppercorns, and the bay leaves.

4. Add to the pot the herb sprigs (thyme, parsley, and dill) tied together with kitchen twine.

5. Heat the mixture over medium-high heat until it reaches a boil. When it is boiling, decrease the heat and allow it to simmer gently.

6. Remove any foam or impurities that rise to the surface and skim them off during the first 30 minutes of the simmer.

7. Simmer uncovered for about
1.5 to 2 hours, or until the chicken is done and the broth is flavorful.

8. The chicken should be removed gently from the pot and set aside. Shred the meat, if desired, to use in other dishes.

9. Pour the broth through a fine-mesh sieve or cheesecloth and into another large pot or bowl to remove the solids.

10. Salt the filtered broth to your taste and allow it to cool before storing it in airtight containers in the refrigerator or freezer.

Equipment Needed

1. Large stockpot
2. Kitchen twine
3. Cooking spoon or skimmer
4. Fine-mesh sieve or cheesecloth
5. Large bowl or another pot for straining
6. Airtight containers for storage

FAQ

• Can I use chicken parts instead of a whole chicken?Using a whole chicken will give you a more flavorful broth, but you can also use bone-in chicken parts like thighs and drumsticks.
• How long should I simmer the broth for the best flavor?Keep the broth at a gentle boil for at least 4 hours. You can go longer—up to 6 hours—for a broth that’s really packed with flavor.
• Can I add other vegetables or herbs to the broth?Of course! You can make it your own by adding other vegetables, like leeks, or by using herbs, like rosemary, to give it your personalized touch.
• Is it necessary to skim the foam off the top while cooking?Indeed, removing the foam does contribute to making a clearer broth because the foam contains impurities that are better removed than left in the broth.
• How should I store the chicken broth?Let it cool, then keep in airtight containers in the refrigerator for up to a week, or freeze for up to three months.
• What should I do if my broth lacks flavor?If your broth is devoid of flavor, you should let it simmer longer or add more salt and herbs during the actual cooking of the broth.
• Can I use the cooked chicken meat from the broth?Certainly! The cooked chicken can be shredded and utilized in various dishes such as soups, salads, or sandwiches.

Substitutions and Variations

Substituting Chicken Parts for Whole Chicken: When using parts instead of a whole chicken, use about the same total weight and cook as directed. That means using thighs and drumsticks. (And if you must, use some other part; just don’t substitute with breast meat.)
Shallots or leeks can be used in place of onions (adjust the amount to account for taste).
Carrots: For a somewhat different flavor, replace with parsnips.
Celery stalks: For a different aromatic profile, use fennel stalks.
If fresh herbs are not available, substitutes can be made using dried herbs. Thyme, parsley, or 1 teaspoon of any other dried herb can easily fill the fresh herb void in this dish.