How to Make Chicken Broth

The ability to make a nourishing gelatinous broth is one of the best life skills you can develop! Making homemade chicken broth from scratch will save you money because you will never again have to buy boxed stock from the store. Bonus, it will also teach you how to be more thrifty and less wasteful! Keep reading and learn how to make chicken broth!

All chicken stock is broth, but not all chicken broth is stock. While I sometimes use these words 'broth' and 'stock' interchangeably, they are two totally different things. That is, unless you live in the Midwest like me. For those of us in the middle of the country, we call everything chicken broth regardless of the ingredients.

If you slip up and call stock broth or broth stock, I won't be confused or correct you! It's really just a name. I really didn't even want to include this clarification, but I knew that there will be people reading this who want the i's dotted and t's crossed.

Jump to:

• what is the difference between chicken broth and chicken stock?
• How to Make Chicken Stock with Leftovers
• How to Make Chicken Stock More Flavorful
• What is an Aromatic?
• Ingredients for Homemade Chicken Stock
• How to Make Chicken Stock or Chicken Broth
• Video of Making Broth
• Can You Overcook Chicken Broth?
• How to Make Chicken Broth in the Instant Pot
• Can Chicken Broth be Made in the Oven?
• What Can Chicken Broth be Used For?
• How to Store Chicken Broth
• How to Pressure Can Homemade Chicken Broth
• Can Chicken Broth be Water Bath Canned?
• Chicken Recipes You'll Love
• Recipe
• HOW TO PRESSURE CAN HOMEMADE CHICKEN BROTH
• Comments

How to Make Chicken Stock with Leftovers

One of my favorite thrifty and time saving tips is to save all of the chicken carcasses and skins from grilled or roasted chickens. Once my family is finished eating, I gather up all of the leftover bones and bits and put them in a freezer bag.

When I am ready to make stock, I pull the bag out and add it to a pot of water and simmer until it's done!

How to Make Chicken Stock More Flavorful

Adding aromatics like fresh vegetables or herbs will not only flavor the broth, but also infuse the liquid with various health benefits.

The aromatics can be added during the initial simmering of the broth, as a finishing infusion after the broth has cooked (similar to making tea), or added directly to the finished broth either fresh sprigs, chopped or dried.

Learning how to make chicken stock with aromatics is truly the art of broth!

My secret trick for making an extra flavorful broth is by adding in the pan drippings. I will save the drippings in a freezer bag, just like the bones and skin, but instead of adding them at the beginning of the broth I will add them near the end.

Remember how I said simmering certain flavors for too long can cause the flavor to be bitter or unpleasant? Same thing with the drippings. For a quick stock it won't make a difference, but a slow cooked stock could develop an unpleasant taste.

What is an Aromatic?

I use aromatic vegetables to flavor a chicken stock. My favorite aromatic vegetables include carrots, celery, onion, garlic, turmeric, fennel and leeks.

If I want a neutral base for my homemade broth, I will make a mirepoix from chopped carrots, celery and onion.

Ingredients for Homemade Chicken Stock

There are very few ingredients for homemade chicken stock and homemade chicken broth. While the recipe is very versatile and can be customized to almost any flavor, this is the base recipe I use.

It has a mellow flavor and can be spiced up for taco soups or taste hearty and comforting in chicken and noodle soup. And everything in between!

• 1 whole chicken, including the bones and skin. If you have access to the feet and neck, add them to the pot, too!
• 1 medium onion, cut into large pieces. I tend to use yellow onions because they are mild and sweet, but a white onion would also work.
• 1 cup carrots, cut in large chunks. I typically use two large carrots.
• 1 cup celery, cut in large pieces. This is usually two stalks of celery, plus I include the inner leaves of the celery bunch! Real life confession: I was out of celery today when I was shooting these pictures, oops!
• 2 bay leaves, optional but I love the mellow flavor it adds.
• 2 teaspoons sea salt, use non iodized coarse salt like Himalayan or Celtic.
• 2 tablespoons apple cider vinegar, this is what releases the trace minerals and nutrients from the chicken bones. If you do not have ACV, substitute white wine.
• 2-3 quarts water, the trick to keeping broth from becoming excessively cloudy is to start with cold water.

How to Make Chicken Stock or Chicken Broth

1. Cut the whole chicken apart at the joints. I use heavy weight kitchen shears to do this, but a chefs knife would also work. I include the feet, spine and neck in the stock if it is available. Do not discard any parts! I use every little bit to make stock!
2. In a large dutch oven or stock pot, lay the chicken in an even layer on the bottom of the pot. Add the onion, carrots, celery, bay leaves, salt and apple cider vinegar to the pot.
3. Pour enough water into the pot to cover the chicken by 1-2 inches. This is usually 2-3 quarts.
4. Turn the stove on to medium heat and begin to cook the stock. As it begins to simmer, you will notice a white foamy film on the water. I skim this off with a spoon and discard it.
5. Turn the heat down to low and put the lid on the pot. Cook on low for 2-4 hours.
6. Remove the chicken and vegetables from the pot and strain the liquid through a fine mesh strainer or cheese cloth. The stock can be stored in the refrigerator for up to 5 days.

Video of Making Broth

Can You Overcook Chicken Broth?

Yes! You can overcook chicken broth. In fact, I have many times. If the broth is simply unseasoned bones and skin, it can be cooked for a long time without developing a bad flavor.

However, a broth that includes vegetables and herbs can become bitter or develop an unpleasant flavor if simmered too long. Just ask my family, the know!

How to Make Chicken Broth in the Instant Pot

Follow the same instructions from above. Using the manual setting on the instant pot, cook on manual high pressure for 10 minutes per pound of raw chicken.

For example, a 4.5 pound whole chicken would cook for 45 minutes on manual pressure. If you are using the bones from a previously cooked chicken, use the manual setting and set it to 45 minutes regardless of the weight of the bones.

Can Chicken Broth be Made in the Oven?

Follow the recipe above, but instead cook the whole chicken in the oven at 250 degrees for four hours.

What Can Chicken Broth be Used For?

• in place of water for cooking pasta or rice
• soup liquid base
• a nourishing drink when feeling under the weather
• use in place of water for savory dishes
• used as a substitute for cream, butter or milk in mashed potatoes

How to Store Chicken Broth

• Refrigerator - Pour the broth into an airtight container, such as a mason jar or pyrex bowl with lid. Use within 5 days.
• Freezer - The broth can be placed in freezer bags or other freezer safe containers. Remember to leave space for expansion! Use within 6 months.
• Pressure canning - see note below!
• Freeze drying - Pour the broth into your freeze dryer trays. Do not overfill! Leave room for expansion. Run the freeze drying cycle. Store in mylar bags or mason jars.

How to Pressure Can Homemade Chicken Broth

1. Prepare your pressure canner by placing the rack in the bottom of the canner and filling it with 2-3 inches of water. Bring the water to 140 degrees Fahrenheit.
2. I bring my refrigerated broth back to a boil in a large pot. Fill the hot jars with hot broth and measure the headspace with a ruler to allow one inch.
3. Wipe the rim of the jar clean with a paper towel dipped in vinegar.
4. Place the just-washed lids and rims on the jar. Tighten to fingertip tight.
5. Use a jar lifter to place the jars in the pressure canner. Place the lid on the canner and lock it into place. Turn the heat on high watch for a steady stream of steam. Once it is steaming, set a timer for ten minutes.
6. Put the counterweight on to block the vent and wait until the pressure reaches 10 pounds of pressure. Set a timer and hold the pressure for 20 minutes for pints and 25 minutes for quarts.
7. Turn off the heat and allow the pressure to reduce to zero naturally. When the pressure has completely reduced, and wait ten minutes before removing the jars from the canner.

Can Chicken Broth be Water Bath Canned?

A common question I hear people ask is can chicken broth be water bath canned? The answer is a vehement NO.

Broth must be pressure canned using a recipe from a trusted source. I have seen so many people sharing that broth can be canned in an instant pot or water bath canner and I would NEVER recommend this.

Chicken Recipes You'll Love

Once you have made chicken broth, the obvious next step is homemade chicken and noodle soup. Remove the chicken meat from the bones and shred it in bitesized pieces. Add the shredded chicken to the broth and bring it to a simmer. Cook the noodles according to your recipe or package directions.

If you are wanting to think outside the box, try my Chicken Taquitos! They are an easy meal that can be made in the air fryer. Make a batch ahead of time and freeze them for later!

For a cozier chicken recipe, try my Gluten Free Chicken Pot Pie. This is a rich and creamy pot pie that anyone can make, regardless of cooking skill. Swap the homemade pie crust for biscuits or a store bought crust to make it easier.

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

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