Have you ever wondered how to make homemade chicken broth? Is it hard? Is it worth the time and effort? I'll show you how to make homemade chicken broth and give you ideas for how to use it. It's not hard to make and it's totally worth the time and effort!

With robust flavor, this homemade chicken broth is lightly seasoned and perfect for making homemade chicken soup or my Tomato Basil Soup recipe. Additionally, homemade chicken broth is used to make casseroles, rice dishes and any recipe that calls for chicken broth.

What is chicken broth made of?

Chicken broth is made with meat and bones and is simmered on the stove for a relatively short amount of time. The ingredients I use in my homemade chicken broth recipe are as follows:

• 4-5 lb whole chicken
• 1 head of garlic, cut in half horizontally
• 2 carrots, cut into chunks
• 2 celery ribs, cut into chunks
• 2 onions, peeled and cut into quarters
• 1 tbsp black peppercorns
• 1 tbsp kosher salt
• 2 bay leaves, fresh or dried
• 4 thyme sprigs
• Water, enough to cover ingredients in pot

How to make Homemade Chicken Broth

1. Place chicken in a large stock pot
2. Add remaining Broth ingredients
3. Add enough water to just cover chicken
4. Bring to a gentle simmer over medium heat. Cover and adjust heat so it's simmering gently with the lid on
5. Simmer 1.5 to 2 hours until chicken is tender
6. Skim froth (also known as scum) off surface during first 30 minutes
7. Remove chicken and shred. Discard bones
8. Strain broth and discard solids
9. For a leaner broth, refrigerate a few hours until fat hardens and can easily be removed from the surface (optional)

Why do you use a whole chicken to make chicken broth?

I use a whole chicken to make chicken broth because, typically, whole chickens are more economical than chicken pieces. Additionally, by making chicken broth with a whole chicken you get, in addition to the chicken broth, the meat to enjoy for dinner with a salad, use in soups or casseroles, and you can make homemade chicken salad for sandwiches too. I typically use half the chicken to make chicken soup and the other half for chicken salad sandwiches.

Can I use another cut of chicken to make broth?

You can substitute just about any bone-in, skin-on chicken in place of the whole chicken. Chicken thighs and legs work well, but might be a little more costly than a whole chicken.

Are chicken broth and chicken stock the same?

No, chicken broth and chicken stock differ in how they are prepared. Chicken broth is made with meat and bones and is simmered on the stove for a relatively short amount of time. It has a light chicken flavor and is perfect to use in soups or as a soothing drink when you're not feeling well.

Chicken stock has a deeper, richer flavor. Stock is made from bones simmered for hours on the stove. The longer cooking time pulls more collagen from the bones, which intensifies the flavor of the stock. It’s excellent for making sauces, soups, rice, or any recipe where you want a richer flavor.

Can I substitute broth for stock?

Yes, broth and stock are interchangeable in most recipes. Keep in mind,   stock contains more collagen which results in a slightly richer texture than broth.

Why is my chicken broth cloudy?

Your chicken broth can turn cloudy due to impurities or particles in the broth. You can strain through a fine mesh sieve and cheesecloth to remove those particles. Additionally, to avoid your broth being cloudy, be sure to use cold water when starting your broth and simmer the water, without coming to a full boil. During the first 30 minutes or so you'll want to carefully spoon any froth from the surface. If the chicken broth does boil, some of the fat will emulsify into the liquid, which can make it cloudy. If this happens, it's totally fine and safe to eat.

How do I store chicken broth?

Once the broth has cooled, strain our the meat, bones and vegetables and pour into a mason jar for storing in the refrigerator for 3-5 days. For longer storage, portion chicken broth into freezer bags and store, flat, in the freezer for 6-9 months. I portion chicken broth into 1 cup servings in zip top freezer bags. I like the one cup portion size as I use that for making rice like for my Taco Rice Bowl. Some suggest using ice cube trays to make frozen chicken broth cubes to store in bags making them handy to use in recipes when needed.

How do I use homemade chicken broth?

You can use this homemade chicken broth recipe in any recipe that calls for chicken broth. You may also use this chicken broth when a recipe calls for a mixture of chicken base (or other bouillon) and water - just substitute this homemade chicken broth in equal amounts of the water called for in the recipe and omit the chicken base or bouillon. Here are just a few recipes where I use this chicken broth:

• Orzo Pasta with Spinach & Parmesan
• Stuffed Green Peppers
• Chicken Pot Pie Orzo
• Zucchini Soup Recipe
• Mashed Potato Soup Recipe

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How to make homemade chicken broth

Homemade

American

Yield: 8

Author: Life Tastes Good

How to Make Homemade Chicken Broth

I show you how to make homemade chicken broth and give you ideas of how to use it. It's not hard and it's totally worth the time and effort!

Prep time: 15 MCook time: 1 H & 30 MTotal time: 1 H & 45 M

Ingredients:

• 4-5 lb whole chicken
• 1 head of garlic, cut in half horizontally
• 2 carrots, cut into chunks
• 2 celery ribs, cut into chunks
• 2 onions, peeled and cut into quarters
• 1 tbsp kosher salt
• 1 tbsp black peppercorns
• 2 bay leaves, fresh or dried
• 4 thyme sprigs
• Water, enough to cover ingredients in pot

Instructions:

1. Place chicken in a large stock pot
2. Add remaining Broth ingredients
3. Add enough water to just cover chicken
4. Bring to a gentle simmer over medium heat. Cover and adjust heat so it's simmering gently with lid on
5. Simmer 2 hours until chicken is tender
6. Skim froth (also known as scum) off surface during first 30 minutes
7. Remove chicken and shred. Discard bones
8. Strain broth and discard solids
9. For a leaner broth, refrigerate a few hours until fat hardens and can easily be removed from the surface (optional)

Notes:

To ensure your broth is clear, remove all solids and strain broth through cheesecloth Freeze 1 cup portions of broth in zip top baggies for future use Substitute pound for pound chicken thighs and/or legs in place of whole chicken if you prefer

Products I use - Affiliate links:

Tramontina 12 quart covered stock pot

Fine mesh strainerr

Liquid measuring cup

Calories

22.74

Fat (grams)

0.12

Sat. Fat (grams)

0.02

Carbs (grams)

5.22

Fiber (grams)

1.03

Net carbs

4.19

Sugar (grams)

1.77

Protein (grams)

0.77

Sodium (milligrams)

17.82

Cholesterol (grams)

0.00

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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