Homemade Chicken Broth is so easy to make, you won't need to buy it from the store anymore. This delicious chicken broth recipe is made with lots of vegetables, spices, and chicken to create the perfect flavor. Learn how to make chicken broth and use it in all of your soups this winter season!

Homemade Chicken Broth Recipe

Course: Soup
Cuisine: American
Keyword: chicken broth, chicken stock
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10
Calories: 37kcal
Author: Becky Hardin - The Cookie Rookie
Homemade Chicken Broth is so easy to make, you won't need to buy it from the store anymore. This delicious chicken broth recipe is made with lots of vegetables, spices, and chicken to create the perfect flavor. Learn how to make chicken broth and use it in all of your soups this winter season!
Print Recipe

Ingredients

  • 2 5-pound young roasting chickens (whole)
  • 6 quarts cold water
  • 3 large yellow onions unpeeled and quartered
  • 1 head garlic unpeeled and halved, optional
  • 6 carrots washed, unpeeled and quartered
  • 4 stalks celery with leaves washed & halved
  • 2 tablespoons herbes de Provence
  • 4 dried bay leaves
  • 12 whole cloves
  • 2 teaspoons whole black peppercorns
  • 1 tablepoon kosher salt
  • 1 tablespoon soy sauce

Instructions

  • Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water.
  • Bring to a boil, reduce heat to low and simmer, uncovered, 2½ hours.
  • Carefully transfer the chickens to two large bowls. Remove the chicken meat from the bones and set aside.
  • After removing the meat from the bones, place them and the excess broth (from the bones) back into the stockpot. Season to taste – the broth should taste lightly salted.
  • Continue cooking the broth another 1½ hours.
  • While the broth reduces, cut or shred the chicken meat and save for other meals. (It freezes beautifully.)
  • After the stock is finished cooking, strain it over through a colander and discard the remaining solids.
  • Refrigerate the stock overnight and remove the surface fat the next day.
  • The stock will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
  • Keep the stock refrigerated and use within 3 days or pour into freezer containers (or zipper bags) and freeze up to 3 months.
  • Enjoy!

Video

Notes

Yield: 19 cups broth and 4 cups cooked chicken
Inspiration: Ina Garten and Jacques Pepin

Nutrition

Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 141mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6215IU | Vitamin C: 5.5mg | Calcium: 47mg | Iron: 1.4mg