How to Make Chicken Broth

5 from 1 vote

Make a batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. Easy recipe and lots of tips to keep it clear!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Soup and Stew

Cuisine: North American

Diet: Gluten Free

Servings: cups

Calories: 50kcal

2-3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
1 medium onion whole and peeled
2 medium carrots peeled and coarsely chopped
3 medium celery ribs coarsely chopped
3-4 bay leaves
6-8 whole peppercorns
Cold water
Salt and ground black pepper to taste

In a large pot, add chicken, onion, carrots, celery, bay leaves, peppercorns and cold water to almost the top of the pot.
Cover with a lid and bring to a boil, watching it closely not to run. Then immediately reduce heat to low and skim the foam off the top with a fine mesh strainer.
Simmer gently with bubbles occasionally showing up on top and the lid half way covering the pot for 1.5 - 2 hours. The longer broth simmers, the more flavorful it is.
Remove chicken into a large bowl and let it cool. Separate chicken meat and skin from bones, saving meat and skin for other recipes and discarding the bones.
Remove and discard the onion, celery, bay leaves and peppercorns with a mesh strainer. Remove carrots and save them for eating later or discard. Then I like to skim more small pieces from the broth with a fine mesh strainer or you can strain it into a different pot.
Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then divide chicken broth between large Mason jars or airtight containers and let cool to room temperature.

Chicken skin: I recommend to remove some chicken skin by holding onto it with paper towel, to avoid broth being extra fatty.
Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.