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A whole chicken cut into pieces in a black cast iron dutch oven with onions and carrots.

How to Make Chicken Broth

Meg Austin
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!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 219 kcal

Equipment

  • large dutch oven
  • fine mesh strainer

Ingredients
  

  • 1 whole chicken cut into pieces at joints
  • 1 yellow onion quartered
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 2 bay leaves
  • 2 teaspoons coarse salt
  • 2 tablespoons apple cider vinegar or substitute white wine
  • 2-3 quarts water cold

Instructions
 

  • 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! It can all be used to make stock. 
    A whole raw chicken cut into eight bone-in pieces on a white platter with onion and carrots.
  • 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. 
    A whole chicken cut into pieces in a black cast iron dutch oven with onions and carrots.
  • Pour enough water into the pot to cover the chicken by 1-2 inches. This is usually 2-3 quarts. 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.
    A cut up chicken in a dutch oven with vegetables.
  • Turn the heat down to low and put the lid on the pot. Cook on low for 2-4 hours. 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.
    A quart mason jar of pressure canned chicken bone broth with a rich brown color.

Video

Notes

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.

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?

There are several ways to store chicken stock: refrigeration (up to 5 days), freezing, dehydrating, freeze drying & pressure canning. Having a jar of homemade broth in the pantry is a wonderful addition to your layers of food preservation.

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.

Nutrition

Calories: 219kcalCarbohydrates: 3gProtein: 18gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 71mgSodium: 682mgPotassium: 287mgFiber: 1gSugar: 2gVitamin A: 2865IUVitamin C: 4mgCalcium: 32mgIron: 1mg
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