Chicken Broth Recipe

4.72 from 32 votes

Chicken Broth is so easy to make, you won't need to buy it from the store anymore. This delicious 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!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time4

Total Time4 20

Course: Soup

Cuisine: American

Servings: cups

Author: Becky Hardin

Ingredients

2 (5-pound) whole young roasting chickens
6 quarts cold water
3 yellow onions unpeeled and quartered
1 head garlic unpeeled and halved; optional
6 carrots washed, unpeeled, and quartered
4 ribs celery with leaves washed and halved
2 tablespoons herbs de Provence
4 bay leaves
12 whole cloves
2 teaspoons whole black peppercorns
1 tablespoon kosher salt
1 tablespoon low-sodium soy sauce for gluten free use gluten free soy

Instructions

Place all ingredients in a 16-20 quart stockpot, and cover with 6 quarts of water.
2 (5-pound) whole young roasting chickens, 6 quarts cold water, 3 yellow onions, 1 head garlic, 6 carrots, 4 ribs celery with leaves, 2 tablespoons herbs de Provence, 4 bay leaves, 12 whole cloves, 2 teaspoons whole black peppercorns, 1 tablespoon kosher salt, 1 tablespoon low-sodium soy sauce
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 broth is finished cooking, strain it through a colander and discard the remaining solids.
Refrigerate the broth overnight and remove the surface fat the next day.

Video

Notes

Yield: 19 cups broth and 4 cups cooked chicken

The broth will be slightly gelatinous, but it will liquefy and add a rich, lovely flavor when heated.
This recipe was inspired by Ina Garten and Jacques Pepin.

Nutrition