When making homemade chicken broth, crafting it in your own kitchen is truly special.
Unlike store-bought versions, this broth recipe lets you control the ingredients, ensuring a rich, flavorful base for soups or stews.
Chicken broth is not just a simple cooking liquid; it’s an essential component that enhances every dish it touches.
When I first started making chicken broth, I was amazed at how easy and rewarding it was.
By simmering chicken pieces with aromatic vegetables and herbs, you create a warm, comforting broth that fills the kitchen with an inviting aroma.
The beauty of this chicken broth recipe is that it transforms ordinary ingredients into something extraordinary, and it’s a perfect way to use leftover chicken parts.
What captivates me about making homemade chicken broth is its versatility and simplicity. With just a few steps, you have a base that’s free from additives and bursting with natural flavors.
Whether you’re whipping up a quick soup or a more complex dish, this broth recipe will be your new kitchen staple.
Why You Will Love Homemade Chicken Broth
I love making homemade chicken broth because it is a truly satisfying experience. The comforting aroma fills my kitchen, creating a sense of warmth and coziness.
Using fresh ingredients like celery, onions, and carrots adds a depth of flavor that’s hard to match. Tossing a handful of herbs and spices, such as bay leaves and thyme, enhances the savory profile of the broth.
Making chicken stock at home allows me to control the ingredients and ensure that there are no additives or preservatives. I can enjoy a pure and natural broth.
Another reason is the versatility that savory flavor brings. It’s perfect as a base for soups or to cook rice in. Plus, I can store it in the freezer for later use.
Creating homemade chicken broth from scratch allows me to make the most of a whole chicken. Utilizing both the meat and bones ensures that I get every bit of goodness packed into my broth.
How To Make Homemade Chicken Broth
Making delicious homemade chicken broth is simple and rewarding. The secret lies in choosing fresh ingredients and letting them simmer gently.
Whether you use a whole chicken, chicken pieces, or a chicken carcass, the result is a rich and flavorful broth. The process is straightforward, making it easy to prepare in a stockpot, slow cooker, or instant pot.
Ingredients
To make a tasty chicken broth, I gather some simple ingredients. The most important is a whole chicken or chicken pieces—even leftover roasted chicken or a chicken carcass works well.
I like using mirepoix, which is a classic mix of onion, carrots, and celery. Tossing in some garlic cloves adds depth to the flavor.
Herbs such as bay leaves, thyme, and parsley add a nice aroma, while a few peppercorns give a mild kick.
These ingredients can be paired with other vegetable scraps I have on hand, which helps keep things waste-free. To simmer, plenty of cold water is necessary, enough to fully cover the chicken and vegetables.
Instruments
When I’m ready to cook, I gather a few key tools. A large stockpot is essential when making broth on the stove.
For a hands-off approach, a slow cooker or instant pot can also be used. To extract all the goodness from the liquid, a fine mesh strainer or cheesecloth is needed to strain the broth later.
I find that using a ladle and tongs helps manage larger pieces in the pot.
When it’s time to cool the broth, a large bowl and ice bath work perfectly to prevent bacterial growth. These instruments ensure a simple and efficient cooking experience.
Step By Step Instruction
I start by placing the chicken, mirepoix, and garlic into the pot. Next, I add my herbs and spices.
Then, I pour enough cold water to submerge everything completely. Bringing this to a boil, I then lower the heat, cover the pot with a small vent, and let it simmer for 1 ½ to 2 hours.
As it cooks, proteins might rise to form foam, which I skim off to keep the broth clear.
Once cooked, I carefully use a fine mesh strainer to strain the broth, discarding the solids. Cooling the broth quickly preserves its flavor and keeps it fresh.
This fresh, fragrant chicken broth can be used in countless recipes or stored in the fridge or freezer for later use.
Ingredient Substitute
When making homemade chicken broth, having the right ingredients is key. Sometimes, you might run out of certain items. No worries! There are great substitutes for these ingredients.
If you don’t have black peppercorns, use a pinch of ground black pepper. Sea salt adds a lovely flavor, but table salt works if that’s all you have.
Thyme adds a wonderful aroma to broth. If fresh thyme isn’t available, dried thyme is a good stand-in.
Don’t fret over missing bay leaves. They’re subtle, but if skipped, the broth will still taste good.
Cloves bring a warm depth to broth. If you don’t have them, leave them out or try a touch of allspice.
For fresh parsley, dried parsley can do the trick. It won’t have the same bright flavor, but it’ll add some herbal notes.
Rosemary is optional but adds an earthy touch. If you’re out, try a little extra thyme or parsley.
If you prefer a stronger herbal essence, boost your broth with additional herbs and spices like oregano or marjoram. They can enhance the overall taste if some original herbs are missing.
Remember, ingredient substitution is flexible. Adjust based on what you have. It’s all about personal taste and balance!
What To Serve With Homemade Chicken Broth
When I make homemade chicken broth, there are so many tasty options to serve alongside it for a satisfying meal.
Chicken noodle soup is a classic choice. Adding hearty noodles and tender chicken pieces can turn a simple broth into a comforting bowl of goodness.
A delicious vegetable dish pairs well too. I sometimes make a light vegetable soup using seasonal veggies like carrots, celery, and peas. It complements the flavors of the broth beautifully.
For something more filling, I like to serve white rice cooked in chicken broth instead of water. This dish gains an aromatic taste with herbs like thyme or rosemary.
Sometimes, I prepare mashed potatoes using broth, which adds extra savoriness compared to water or milk.
Crusty bread or garlic toast on the side is perfect for soaking up any leftover broth in your bowl. It’s an easy way to enjoy every drop!
These options make chicken recipes versatile and enjoyable, each providing a unique twist to the traditional chicken broth.
How To Store Homemade Chicken Broth
When I store homemade chicken broth, I have a few methods to keep it fresh and delicious.
In the Fridge: I first let the broth cool a bit before pouring it into an airtight container. In the refrigerator, it lasts up to four days. I always make sure to label the container with the date. This helps me track how long it’s been stored.
Freezing Options: To store longer, I prefer freezing. I use freezer-safe containers or even ice cube trays for smaller portions.
This way, I can just pop out the exact amount I need. Broth can be kept in the freezer for several months without losing its flavor.
Avoiding Food Waste: By using smaller containers, I can defrost only what I need. If I make a big batch, I divide it into several portions, ensuring nothing goes to waste.
These methods help me enjoy my homemade broth whenever I need it. Whether it’s for soup or adding flavor to a dish, my chicken broth is always ready.
Is Homemade Chicken Broth Healthy
Many people ask if homemade chicken broth is a healthy choice, and I confidently say yes. This type of broth offers many benefits.
One of the main reasons I prefer homemade broth is that I control the ingredients. I can add fresh vegetables like carrots and celery and choose herbs for flavor, making it both tasty and healthy.
Bone broth is another form of this dish that stands out for its nutritional value. It is rich in minerals such as calcium and magnesium, which come from simmered chicken bones. It contains gelatin, which is good for joint health.
Unlike store-bought varieties, homemade broth often has less sodium. I can adjust the seasoning to my taste, making it a healthier choice for those watching their salt intake.
The health benefits don’t stop at the nutrients. Making broth at home is also a great way to save money and decrease food waste. I use leftover chicken bones and veggie scraps, turning them into something nutritious.
Nutrition Fact
When I make homemade chicken broth, I like to break down its nutritional components for a clearer view. Here are some essential facts:
- Calories: For every 100 grams, the calories can range from 10 to 36, depending on the recipe.
- Protein: Generally includes about 2 to 3 grams per cup, contributing to muscle repair and growth.
- Fat: Contains between 1 to 5% fat, offering energy.
- Carbohydrates: Usually low in carbs, with around 0 to 3 grams per serving.
- Sodium: Can vary greatly. Some store-bought broths may have high sodium levels, so it’s key to check the label if you’re watching salt intake.
- Minerals: This broth is rich in essential minerals like calcium, magnesium, and phosphorus, which are important for bone health.
- Gelatin: Homemade versions frequently contain gelatin, good for improving joint health.
Homemade Chicken Broth
Equipment
- Large stockpot or slow cooker
- Ladle
- Tongs (optional)
- Fine mesh strainer or cheesecloth
- Large bowl for cooling (optional)
- Airtight container for storing
Ingredients
- 1 whole chicken or chicken pieces or leftover chicken carcass
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves smashed
- 2 bay leaves
- 1 tablespoon dried thyme or fresh, if preferred
- 1 bunch fresh parsley optional
- 6-8 peppercorns
- Water enough to cover the chicken and vegetables
- Sea salt or kosher salt to taste
Instructions
- Prepare the ingredients: Place the chicken, mirepoix (onion, carrots, and celery), garlic, and herbs into a large stockpot or slow cooker.
- Add water: Pour in enough cold water to fully cover the chicken and vegetables.
- Bring to a boil: Heat over medium-high heat until the broth starts to boil. Reduce heat to low once it begins to boil, cover with a lid, leaving a small vent, and let it simmer for 1 ½ to 2 hours. Skim any foam or scum that rises to the surface.
- Strain the broth: After the broth has simmered and the flavors have developed, carefully strain the liquid through a fine mesh strainer or cheesecloth into a clean bowl, discarding the solids.
- Cool and store: Allow the broth to cool before transferring it to airtight containers. Store in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Calories: ~15-30 kcal
- Protein: 2-3g
- Fat: 1-2g
- Carbohydrates: 0-3g
- Sodium: Varies depending on salt added
- Minerals: Rich in calcium, magnesium, and phosphorus
- Gelatin: Contains natural gelatin from simmered chicken bones, supporting joint health
