Go Back
Print

Simple Chicken Broth

Let the chicken shine through.
Prep Time2 hours 36 minutes
Cook Time6 hours
Servings12 cups
Calories: 25kcal

Ingredients

  • 1 whole chicken roasted or unroasted
  • 1 bay leaf
  • 1 medium onion quartered (no need to peel)
  • 2 garlic cloves smashed (no need to peel)
  • 1 carrot roughly chopped
  • 1 stalk of celery roughly chopped
  • 3 peppercorns
  • 1 tsp salt adjust to taste
  • Water enough to cover the chicken and veggies by about 2 inches
  • ½ tsp Herbes de Provence just enough to give a hint
  • 1 sprig of fresh thyme or about 1/4 tsp dried thyme
  • For Roasting the Chicken:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt to rub on the chicken

Instructions

  • Preheat the oven to 400°F.
  • Rub the whole chicken with olive oil, then season generously with garlic powder, onion powder, paprika, and salt.
  • Roast for 20–30 minutes, until the skin is golden brown and crispy.
  • In a large stock pot, add the roasted chicken, bay leaf, onion, 2 garlic cloves, carrot, celery, and 1/2 tsp Herbes de Provence or thyme.
  • Add 1 sprig of fresh thyme (or 1/4 tsp dried thyme).
  • Cover everything with cold water (enough to submerge everything by about 2 inches).
  • Let the mixture sit for 20–30 minutes before turning on the heat, allowing the herbs and veggies to start infusing.
  • Slowly bring the pot to a boil over medium-high heat, then reduce to low and simmer for 1 to 1.5 hours.
  • Skim off any foam or impurities during the first 30 minutes to keep the broth clear.
  • After simmering for 1 to 1.5 hours, carefully remove the chicken from the pot and place it on a cutting board.
  • Let it cool slightly so you can handle it.
  • Once cool enough, debone the chicken and set the meat aside for later use (you can shred it for soups, sandwiches, or store it for another meal).
  • Discard the skin and bones that you don’t want to reuse.
  • Return the Bones to the Pot:
  • Add the bones back into the pot and peppercorns. The bones will continue to infuse the broth with their richness and collagen for the remaining simmering time.
  • Keep the broth simmering for an additional 5 to 6 hours, adding a little water as necessary to maintain the level of liquid.
  • Skim periodically if needed to keep the broth clear. (optional)
  • After simmering for a couple of hours, taste the broth and add 1 tsp salt (or more, depending on taste). Adjust seasoning as you go.
  • Once the broth is done, remove the bones and strain the broth through a fine mesh strainer to remove any solids.
  • Taste again and adjust salt if needed.

Notes

  • You do not need a whole chicken to make flavorful chicken broth.
    This recipe works just as well with chicken bones, skin, backs, necks, or wings. Save scraps in a freezer bag and use them when you’re ready to make broth.
  • Fresh vegetables are not required.
    Chicken broth is a great way to use vegetable scraps. Save and freeze onion ends and skins, carrot peels and tips, and celery tops instead of throwing them away.
  • Roasted scraps add deeper flavor.
    Bones and skin from roasted chicken will give the broth a richer, more developed taste, but raw scraps work perfectly too.
  • This is a flexible, forgiving recipe.
    Broth doesn’t need exact measurements. Use what you have and keep the vegetables minimal so the chicken flavor stays front and center.