Rich, Flavorful Homemade Chicken Broth
This is the same Homemade Chicken Broth recipe I've been using for over a decade, and it couldn't be easier to make. Simmer a roaster chicken with unpeeled carrots, celery, onions, garlic, and herbs for a flavorful broth that's tastier than anything you'll find in the store. Can be used as a base for soup, added to pan-sauces, risotto, and more. Gluten-free, dairy-free. Yields 10-12 cups.
Servings: 10 cups
Calories: 63kcal
Ingredients
For the broth
- 1 4 lb roaster chicken, patted dry with a paper towel
- 6 large carrots, unpeeled, cut into 3" pieces
- 1 bunch of celery, cut into 3" pieces
- 2 large sweet onions, unpeeled and cut in half
- 2 heads garlic, unpeeled and cut in half horizontally through the cloves
- 1 Tbsp whole peppercorns
- 2 dried bay leaves
- 1 small bunch of fresh parsley, leaves and stems
For the chicken soup
- 4 large carrots, peeled and sliced into ¼" rounds
Instructions
- Place ingredients in a large stock pot. Add unpeeled carrots, celery, halved onions, halved garlic, and whole roaster chicken in a large stock pot. Add 1 Tbsp whole peppercorns, 2 dried bay leaves, and 1 bunch of fresh parsley.
- Cover with water. Fill most of the way to the top with water, making sure all ingredients are fully submerged, then set over high heat and bring to a rapid boil.
- Simmer. Reduce the heat to a simmer, then cook for 3 hours.
- Strain the broth. Carefully use tongs to lift the cooked chicken out of the stock pot, then transfer to a large bowl or cutting board to cool. It will likely be so tender that it falls apart – this is normal. Place a large colander over a second very large bowl, then strain the broth, discarding all vegetables and herbs. Wipe or rinse the large pot of any remaining solids.
- If making chicken soup, return the broth to the large stock pot. Place over medium-high heat, then add the 4 sliced carrots and bring to a simmer. Meanwhile, once the chicken is cool enough to handle, peel away and discard the chicken skin, then shred the meat. Return pulled chicken meat to the large pot of soup. Cook until the carrots are tender, about 15-20 minutes. Serve immediately!
- If not making chicken soup, transfer to storage containers. We love mason jars for storing chicken broth and stock, but if you plan to freeze it, make sure you do not fill it up to the top! The broth will expand as it freezes, and you’ll end up with cracked or broken glass in your freezer. Instead, allow to cool completely, then fill each jar about ¾ full. Seal tightly and store in a fridge or freezer. Alternatively, you can freeze stocks and soup in large Ziploc bags. Lay flat to freeze.
Notes
- Storage: Refrigerate homemade chicken broth for 3–4 days.
- Freezing: Freeze broth up to 6 months. Leave headspace if using jars to allow for expansion.
- Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop or in 30-second microwave intervals.
Nutrition
Serving: 1cup | Calories: 63kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 59mg | Potassium: 357mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12074IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 1mg
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