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Homemade Chicken Broth

Ingredients

  • 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
  • 2 celery ribs with leaves, cut into chunks
  • 2 medium carrots, cut into chunks
  • 2 medium onions, quartered
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 to 10 whole peppercorns
  • 2 quarts cold water

Directions

  • 1. Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
  • 2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts

1 cup: 245 calories, 14g fat (4g saturated fat), 61mg cholesterol, 80mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 21g protein.

Reviews

Average Rating:
  • Darrell
    Dec 31, 1969

    what do you do with vegetables afterward? can you eat them?

  • Donita
    Feb 4, 2018

    How long does it last in the fridge? This was easy and the taste is incredible!

  • cinderbe
    Dec 31, 1969

    Can you freeze this? How long does it keep in the fridge?

  • cast_iron_king
    Mar 24, 2017

    This is the perfect recipe for a perfect bone broth. It's pretty much the same technique I use, but I pressure cook mine and it's done in 30 minutes. Regarding "solidifying" in the refrigerator: Vishy, that's exactly what it's supposed to do. You didn't do anything wrong. The collagen in the bones is what makes that happen, the more collagen, the silkier the liquid. When you refrigerate it, the fat left in the liquid will harden and rise to the top where it can be easily skimmed off. The stock itself will vary in density from being like egg whites to being like soft-set jello. Sounds like you got some good stuff! If you want to get rid of the meat pieces, strain it through a couple layers of cheesecloth before refrigerating.

  • Vishy
    Dec 31, 1969

    The broth solidified into a paste when i refrigerated it. Did i do something wrong?

    There was some chicken leftover in the broth, maybe that is the issue.

  • SHYANKI
    Mar 3, 2013

    Its a simple and tasty recipe.

  • SHYANKI
    Mar 3, 2013

    Its a simple and tasty recipe

  • chickenbrothrecipes.com
    Feb 8, 2012

    Good recipe - like the rosemary!

  • Jan 26, 2012

    This recipe is great as is but I have also used less bay leaf and added 1/2 teaspoon ground sage. Another trick I use is to add about 1 dozen ice cubes to the broth while it is cooling. The fat solidifies and sticks to the cubes which I then scoop out before they melt. This works great if you want to use part or all of the broth right away.

  • Markjr1977
    Jan 17, 2012

    Great recipe, one thing I like to do is use the tips of chicken wings. I cook buffalo or barbecued chicken wings from time to time and instead of tossing the tips of the wings in the trash, I like to save them for my chicken stocks and broths.

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