Homemade Chicken Broth

Ingredients

• 1 whole chicken (about 3–4 lbs) or 2–3 lbs of chicken parts (wings, thighs, drumsticks, or bones)

• 10 cups water

• 1 large onion, quartered

• 3 large carrots, cut into chunks (if using fresh carrots include some of the tops)

• 3 large celery stalks, cut into chunks (include the leaves, they add flavor!)

• 4 cloves garlic, smashed

• 2 bay leaves

• 1 tsp black peppercorns

• 1 tsp Kosher or sea salt (adjust to taste)

• 1 tbsp dried thyme (or a few fresh sprigs)

• 1 tsp poultry seasoning

• 1 pinch saffron (adds depth and color, but optional)

• 1 tbsp apple cider vinegar (helps extract nutrients from the bones)

Instructions

1. Prepare the Ingredients

   • Rinse the chicken and remove any excess fat or organs if using a whole bird.

   • Chop the vegetables into large chunks.

2. Simmer the Broth

   • In a large pot, add the chicken, water, onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, poultry seasoning, saffron (if using) and apple cider vinegar.

   • Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises to the top.

   • Let it simmer uncovered for 2–4 hours (or longer for deeper flavor). If using just bones, you can simmer for up to 8 hours.

3. Strain the Broth

   • Remove the chicken and strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl.

   • Discard the solids or pick the meat off the bones to use in soup or other dishes.

4. Cool & Store

   • Let the broth cool to room temperature.

   • Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.

Tips for the Best Chicken Broth

✔ For extra richness, roast the chicken bones at 400°F (200°C) for 30 minutes before simmering.
✔ Want a clearer broth? Avoid stirring too much and skim off excess foam.
✔ Freeze in portions for easy use—ice cube trays work great for small servings!

This homemade broth adds incredible depth to any recipe. Enjoy!

There’s something so comforting about the aroma of homemade chicken broth simmering away. It’s like a warm hug from the kitchen!

Using a whole chicken gives you tender meat for other dishes, ( like my Italian Wedding Soup) while chicken parts (like wings, thighs, or carcasses) create a rich, deeply flavored broth. Try it both ways and you decide your favorite!

Keeping it uncovered allows the liquid to reduce and concentrate, making for a more flavorful end result. And sticking to that 4-hour limit when using a whole chicken, ensures the broth doesn’t develop any bitter or overcooked flavors.