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Chicken Broth

Chicken Broth

The ultimate comfort food, this homemade Chicken Broth is rich, nourishing, and packed with flavor. Perfect as a base for soups or enjoyed on its own, it's an easy weeknight staple that will warm your heart. Try making this delicious broth tonight!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner, Soups
Cuisine American
Servings 19 cups
Calories 150 kcal

Equipment

  • Baking Sheet
  • Large Pot
  • Oven
  • Peeler
  • Saucepan

Ingredients
  

  • 2 whole 5-pound whole young roasting chickens
  • 3 large yellow onions (unpeeled and quartered)
  • 1 head garlic (unpeeled and halved, optional)
  • 6 large carrots (washed, unpeeled and quartered)
  • 4 ribs celery with leaves (washed and halved)
  • 2 tablespoons herbes de Provence
  • 4 dried bay leaves
  • 12 whole cloves
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon kosher salt
  • 1 tablespoon low-sodium soy sauce
  • 6 quarts cold water

Instructions
 

  • Place all ingredients in a 16 to 20 quart stockpot, and cover with 6 quarts of water.
  • Bring to a boil, reduce heat to low, and simmer uncovered for 2½ hours.
  • Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
  • After removing the meat from the bones, place the bones and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
  • Continue cooking the chicken broth another 1½ hours.
  • While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
  • After the broth is finished cooking, strain it through a colander, and discard the remaining solids.
  • Refrigerate the broth overnight, then remove the surface fat the next day.
  • The broth will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.

Notes

  • Tip 1: This broth is naturally much lower in sodium than store-bought, but it is not “low sodium” by definition. A truly low-sodium broth should have 140mg or less of sodium per 1-cup serving.
  • Tip 2: To spice up this broth, add in some crushed red pepper or chilis.
  • Tip 3: You can simmer this broth for up to 8 hours, but I always recommend removing the chicken meat at 2½ hours so it doesn’t get overcooked.
  • Tip 4: The longer you cook the broth, the more concentrated the flavor will be, and the more collagen it will have.
  • Tip 5: Don’t throw out the fat! It's excellent for preventing freezer burn when stored in the freezer.
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