I penned a foolproof guide to Homemade Chicken Stock using simple bones and pantry staples, offering a savory foundation that will make you rethink how soups, stews, and risottos begin.
I used to think good broth was some secret only restaurant chefs knew, until I started making my own and realized how simple it is. I coax flavor from onion and garlic, toss in bay leaves and a sprig of parsley, then let time do the rest.
There’s something strangely addictive about watching plain ingredients turn into something rich and useful, and it makes you wonder why we ever bought the boxed stuff. This is exactly the kind of guide you’d save when hunting through Chicken Broth Recipes or searching for a reliable Soup Broth idea.
My first try was a mess, but it taught me the little fixes.
Ingredients
- chicken bones or whole chicken: Rich in collagen and protein, builds body, gives deep savory broth.
- onion: Adds sweetness and umami, also a little vitamin C and antioxidants.
- carrots: Bring natural sweetness, beta carotene and fiber, brightens the broth.
- celery: Gives mild savory notes, some sodium and fiber, aromatic base for depth.
- garlic: Punchy, slightly sweet when cooked, has allicin and immune boosting effects.
- apple cider vinegar: Acid helps draw minerals from bones, gives a faint tang to broth.
- parsley and thyme: Herbs add freshness, small vitamins and a bright herbal finish.
- bay leaves and peppercorns: Bay gives subtle floral bitter notes, pepper adds warm spice and aroma.
Ingredient Quantities
- 3 to 4 lb chicken bones or 1 whole chicken (about 1.5 to 2 kg)
- 12 cups cold water (about 3 liters)
- 1 large onion
- 2 large carrots
- 2 celery stalks
- 3 to 4 garlic cloves
- 2 bay leaves
- 10 whole black peppercorns
- 1 small bunch fresh parsley (stems ok)
- 3 sprigs fresh thyme
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons kosher salt
- Optional: 1 leek or 1 parsnip
How to Make this
1. Preheat oven to 425 F if you like a deeper flavor, then roast 3 to 4 lb chicken bones (or the whole chicken cut in pieces) 30 to 40 minutes until browned; or skip roasting and use raw bones/chicken for a lighter stock.
2. Put bones or the whole chicken in a large stockpot and pour in 12 cups cold water (about 3 liters) so everything is covered; add 2 tablespoons apple cider vinegar and let sit 20 to 30 minutes — the vinegar helps draw minerals out of the bones.
3. Roughly chop 1 large onion, 2 large carrots, 2 celery stalks and optional leek or parsnip; smash 3 to 4 garlic cloves. Add all vegetables to the pot along with 2 bay leaves, 10 whole black peppercorns, 1 small bunch fresh parsley (stems ok) and 3 sprigs fresh thyme.
4. Bring the pot slowly to a gentle simmer over medium heat, then reduce to low so it barely bubbles. During the first 30 minutes skim off any foam or scum that rises to the surface with a spoon or fine skimmer.
5. Simmer low and slow: if you used bones simmer 4 to 6 hours (you can go up to 12 or even 24 hours for extra body), if you used a whole chicken simmer
1.5 to 2 hours. Keep the lid slightly ajar so steam can escape a little.
6. About 15 minutes before you stop cooking add 1 to 2 teaspoons kosher salt or to taste. Taste and adjust at the end, remember you can always salt more later.
7. Turn off the heat and remove large solids. Strain the broth through a fine mesh sieve lined with cheesecloth into another pot or large bowl, pressing gently on solids to extract liquid. If you cooked a whole chicken reserve the meat for soups or shredding.
8. Cool broth quickly by placing the container in an ice bath or dividing into smaller containers. Refrigerate until the fat rises and solidifies on top, then skim off fat if you want a leaner broth. Store in the fridge 3 to 5 days or freeze in portions for up to 3 months.
9. Optional hacks: reduce strained broth on the stove to concentrate flavor, or reserve some fat for cooking later. For extra clarity strain again through cheesecloth or a coffee filter if you want crystal clear stock.
10. Always label and date containers before freezing so you know what you got and when you made it.
Equipment Needed
1. Large stockpot (6 to 8 qt), for simmering the bones or chicken
2. Rimmed baking sheet or roasting pan, if you brown the bones/chicken first
3. Sharp chef’s knife and sturdy cutting board, for chopping veggies
4. Fine mesh sieve plus cheesecloth (or a chinois) for clear straining
5. Large ladle and a slotted spoon or skimmer to remove foam and solids
6. Measuring cups and spoons for water, vinegar and salt
7. Heatproof bowl or second pot to catch the strained broth and to cool in an ice bath
8. Storage containers or mason jars and a permanent marker to label and date them so you dont forget
FAQ
How To Make Homemade Chicken Broth Recipe Substitutions and Variations
- Chicken bones or whole chicken: turkey carcass or leftover roasted chicken carcass, beef bones for a richer, meatier stock, roasted vegetable mix with mushrooms and soy sauce for a veggie broth, or pre-made low-sodium chicken broth if you’re short on time.
- Onion: yellow or white onion can be swapped for shallot, 1 leek (white part) chopped, or 1 teaspoon onion powder if fresh onions aren’t available.
- Celery stalks: use fennel stalks for a subtle anise note, celeriac (celery root) chopped, or extra carrot plus a bit more parsley and thyme if you don’t have celery.
- Apple cider vinegar: white wine vinegar, a squeeze of lemon juice, plain white vinegar (use a bit less), or a splash of dry white wine to help draw minerals out of the bones.
Pro Tips
1) Roast or dont, but know what you get: roasting the bones or bird at high heat for 30 to 40 minutes gives a deeper, richer brown flavor, skip it if you want a lighter stock. Always start with cold water and add a couple tablespoons of apple cider vinegar then let it sit 20 to 30 minutes before heating—the acid helps pull minerals from the bones and makes the broth fuller.
2) Skim early and keep it barely bubbling: most of the nasty foam comes up in the first half hour so skim it off, then turn the heat way down so the pot just gently simmers. Keep the lid slightly ajar so steam can escape a little, that keeps the stock clear and concentrated instead of cloudy and watered down.
3) Salt at the end, taste as you go: add a little near the end of cooking but dont overdo it earlier because reduction concentrates salt. If you plan to reduce the broth later for a concentrate, under-salt now and adjust after reducing.
4) Chill, skim, strain and label: cool the broth fast in an ice bath or divide into smaller containers, refrigerate till the fat solidifies and scrape it off if you want leaner stock; save some of that fat for sautéeing later. For crystal clear stock strain once through cheesecloth and optionally again through a coffee filter, reduce on the stove if you want a beefier flavor, and always label and date portions before freezing so you know whats what.
How To Make Homemade Chicken Broth Recipe
I penned a foolproof guide to Homemade Chicken Stock using simple bones and pantry staples, offering a savory foundation that will make you rethink how soups, stews, and risottos begin.
8
servings
40
kcal
Equipment: 1. Large stockpot (6 to 8 qt), for simmering the bones or chicken
2. Rimmed baking sheet or roasting pan, if you brown the bones/chicken first
3. Sharp chef’s knife and sturdy cutting board, for chopping veggies
4. Fine mesh sieve plus cheesecloth (or a chinois) for clear straining
5. Large ladle and a slotted spoon or skimmer to remove foam and solids
6. Measuring cups and spoons for water, vinegar and salt
7. Heatproof bowl or second pot to catch the strained broth and to cool in an ice bath
8. Storage containers or mason jars and a permanent marker to label and date them so you dont forget
Ingredients
3 to 4 lb chicken bones or 1 whole chicken (about 1.5 to 2 kg)
12 cups cold water (about 3 liters)
1 large onion
2 large carrots
2 celery stalks
3 to 4 garlic cloves
2 bay leaves
10 whole black peppercorns
1 small bunch fresh parsley (stems ok)
3 sprigs fresh thyme
2 tablespoons apple cider vinegar
1 to 2 teaspoons kosher salt
Optional: 1 leek or 1 parsnip
Directions
- Preheat oven to 425 F if you like a deeper flavor, then roast 3 to 4 lb chicken bones (or the whole chicken cut in pieces) 30 to 40 minutes until browned; or skip roasting and use raw bones/chicken for a lighter stock.
- Put bones or the whole chicken in a large stockpot and pour in 12 cups cold water (about 3 liters) so everything is covered; add 2 tablespoons apple cider vinegar and let sit 20 to 30 minutes — the vinegar helps draw minerals out of the bones.
- Roughly chop 1 large onion, 2 large carrots, 2 celery stalks and optional leek or parsnip; smash 3 to 4 garlic cloves. Add all vegetables to the pot along with 2 bay leaves, 10 whole black peppercorns, 1 small bunch fresh parsley (stems ok) and 3 sprigs fresh thyme.
- Bring the pot slowly to a gentle simmer over medium heat, then reduce to low so it barely bubbles. During the first 30 minutes skim off any foam or scum that rises to the surface with a spoon or fine skimmer.
- Simmer low and slow: if you used bones simmer 4 to 6 hours (you can go up to 12 or even 24 hours for extra body), if you used a whole chicken simmer
- 5 to 2 hours. Keep the lid slightly ajar so steam can escape a little.
- About 15 minutes before you stop cooking add 1 to 2 teaspoons kosher salt or to taste. Taste and adjust at the end, remember you can always salt more later.
- Turn off the heat and remove large solids. Strain the broth through a fine mesh sieve lined with cheesecloth into another pot or large bowl, pressing gently on solids to extract liquid. If you cooked a whole chicken reserve the meat for soups or shredding.
- Cool broth quickly by placing the container in an ice bath or dividing into smaller containers. Refrigerate until the fat rises and solidifies on top, then skim off fat if you want a leaner broth. Store in the fridge 3 to 5 days or freeze in portions for up to 3 months.
- Optional hacks: reduce strained broth on the stove to concentrate flavor, or reserve some fat for cooking later. For extra clarity strain again through cheesecloth or a coffee filter if you want crystal clear stock.
- Always label and date containers before freezing so you know what you got and when you made it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 8
- Calories: 40kcal
- Fat: 1.5g
- Saturated Fat: 0.4g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 0.6g
- Cholesterol: 15mg
- Sodium: 500mg
- Potassium: 200mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 6g
- Vitamin A: 1500IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 0.5mg
