Easy Homemade Chicken Stock Recipe

This homemade chicken broth will blow away anything you can buy at the store.. Use leftover bones or chicken pieces. Head over to the Homemade Chicken Broth Recipe or read on for our tips on how to make it.


Not only does it taste better than the can, but it requires little effort on your part. It even lasts up to 3 months in the freezer.

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How to make the best broth or chicken broth

Homemade chicken broth is easy to make. Use any part of the chicken—whole chicken, bones, wings, and thighs are great options. Leftover fried chicken bones work great too.


Here are three tips for making the best chicken broth at home:

  • Add more or less chicken depending on the richness of the broth. Our recipe below calls for 12 cups of water. For a light but flavorful chicken broth, use about 4 pounds of chicken pieces. For a rich, ultra-flavorful broth, use about 8 pounds.
  • Add lots of flavorings. For the tastiest broth, add chopped onion, carrot, celery, and garlic to the saucepan along with bay leaves, peppercorns, and fresh herbs. Other vegetables like fennel and leeks are great for adding.
  • Keep the broth on low. By allowing the broth to simmer as it cooks, we help keep the broth as clear as possible.


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Updated recipe originally posted October 2010. Since it was posted in 2010 we have changed the recipe for clarity. – Adam and Joanne

Easy Homemade Chicken Broth Recipe

  • COOK

This homemade chicken broth will blow away anything you can buy at the store. It requires minimal effort and can be stored in the freezer for up to 3 months. Mostly we use chicken wings to make broth; They are less expensive than other cuts of meat. However, other parts of the chicken, such as the whole chicken, bones, breasts, and thighs, will work well. Use more chicken pieces depending on the richness of the broth. For a light but flavorful broth, 4 pounds of chicken chunks will do. Use more for richer supplies.

Makes 10-12 cups

will need

4 to 8 pounds of chicken pieces, such as whole chicken, bones, wings, breast, and thighs

1 pound onion, peeled and chopped (2 large)

1/2 pound carrots, chopped (4 to 5 medium)

1/2 pound celery, chopped (3 to 4 celery ribs)

6 medium garlic cloves, crushed with the back of a knife

2 bay leaves

6 sprigs of fresh thyme

Small bunch of fresh parsley or dill

2 teaspoons whole peppercorns

2 teaspoons sea salt or more to taste

12 cups of cold water


    In a large saucepan, combine chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns, and salt. Add 12 cups of water and bring to a boil. Reduce heat and simmer uncovered for 4 hours. Taste and add more salt if needed.

    Strain the broth through a fine sieve and let cool until no longer hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight.

    Skim off fat and remove from surface. Refrigerate for up to 5 days or freeze for up to 3 months.

Advice from Adam and Joanne

  • Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values. It was difficult to estimate the actual numbers for this recipe. Instead, we share the rough nutrition for USDA Supertracker Bouillon/Broth. After straining and skimming, the broth is low in calories and nutrients except for sodium.

Updated recipe originally posted September 2009. Since it was posted in 2009 we have changed the recipe for clarity. – Adam and Joanne

Nutritional value per serving: Part 1 cup / calories 12 / protein 1g / carbohydrates 1g / fiber 0g / total sugar 0g / total fat 0g / Saturated Fatty Acids 0g / cholesterol 0 mg / sodium 343mg

AUTHOR: Adam and Joanne Gallagher

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Source : inspiredtaste.net

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