Homemade Chicken Broth Recipe

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Homemade Chicken Broth

Bri Tripp


If you tend to use a lot of Chicken broth with your soups and don't feel like spending money on all that broth, just make your own.
The chicken parts can be found relatively cheap at the local butcher.
If you don't think you are going to use this much broth in a 6 month time span then cut the recipe down until you have the amount you want.

Found in a Healthy eating for two recipe book.

★★★★★ 1 vote
3 1/2 Quarts
30 Min
4 Hr


3 lb
chicken necks, wings or backs
4 qt
cold water
1 large
2 medium
carrots, cut into 2" lengths
2 medium
celery ribs with leaves, cut into 2" lengths
1 tsp
black peppercorns
1 tsp
dried thyme
whole cloves
bay leaves
parsley sprigs (optional)


1Place chicken and water in a 6-quart saucepan or stockpot and bring to simmer over medium heat; simmer for 30 minutes, skimming off the scum that rises to the top.
2Add the onions, carrots, celery, peppercorns, thyme, cloves, bay leaves and parsley (if using); bring to a simmer.
3Reduce the heat to the lowest setting and simmer the broth for 3-4 hours. Strain the broth and discard the solids; they will have given all their flavor to the broth. Set the container of broth in a sink full of cold water to cool quickly. Cover and refrigerate overnight.
4The next day, lift off and discard the congealed chicken fat that has risen to the top.
5Transfer to 1- or 2-cup containers. Store in refrigerator for up to 3 days or in the freezer for up to 6 months.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy