Classic Chicken Broth Recipe

Name: Classic Chicken Broth
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: about 8 cups
Cuisine: American
Ingredients: 1 whole chicken (3-4 lbs), cut into pieces; 2 carrots, chopped; 2 celery stalks, chopped; 1 large onion, quartered; 4 cloves garlic, smashed; 1 bay leaf; 1 teaspoon black peppercorns; 2 sprigs fresh thyme; 2 sprigs fresh parsley; 10 cups cold water

American · Soup · 195 min total

Soups and Broths recipe videos

A rich, golden chicken broth made from scratch, perfect for sipping or as a base for soups and stews.

15
min prep

180
min cook

8
servings

45
kcal/serving

Ingredients

1 whole chicken (3-4 lbs), cut into pieces
2 carrots, chopped
2 celery stalks, chopped
1 large onion, quartered
4 cloves garlic, smashed
1 bay leaf
1 teaspoon black peppercorns
2 sprigs fresh thyme
2 sprigs fresh parsley
10 cups cold water

Instructions

Place chicken pieces in a large stockpot. Add carrots, celery, onion, garlic, bay leaf, peppercorns, thyme, and parsley.
Pour in cold water, ensuring ingredients are just covered. Bring to a boil over high heat, then reduce heat to low and skim off any foam that rises.
Simmer gently, partially covered, for 2-3 hours, skimming occasionally. Do not stir.
Remove from heat. Strain broth through a fine-mesh sieve into a large bowl; discard solids.
Let broth cool to room temperature, then refrigerate. Once chilled, skim off solidified fat from surface.
Use immediately or store in airtight containers in refrigerator for up to 5 days or freeze for up to 3 months.

Tips

For a darker broth, roast chicken pieces and vegetables in a 400°F oven for 30 minutes before adding to pot.
Add a splash of apple cider vinegar to help extract minerals from bones.
Store broth in ice cube trays for easy portioning.

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