Chicken Broth Recipe

Name: Chicken Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds chicken backs and wings; 4 ribs celery with leaves; 4 carrots, unpeeled, halved; 2 onions, unpeeled, halved; 2 parsnips, unpeeled, halved; 1 large ripe tomato or 3 ripe plum tomatoes, halved; 4 cloves garlic, unpeeled, lightly bruised; 8 sprigs fresh flat-leaf parsley, stems lightly bruised; 4 sprigs fresh dill, stems lightly bruised (optional); 1 large bunch fresh thyme; 6 black peppercorns; 4 whole cloves; 1 bay leaf; 1 tablespoon coarse salt, or to taste; 4 quarts water

Servings: persons

6 pounds chicken backs and wings
4 ribs celery with leaves
4 carrots, unpeeled, halved
2 onions, unpeeled, halved
2 parsnips, unpeeled, halved
1 large ripe tomato or 3 ripe plum tomatoes, halved
4 cloves garlic, unpeeled, lightly bruised
8 sprigs fresh flat-leaf parsley, stems lightly bruised
4 sprigs fresh dill, stems lightly bruised (optional)
1 large bunch fresh thyme
6 black peppercorns
4 whole cloves
1 bay leaf
1 tablespoon coarse salt, or to taste
4 quarts water

1
Rinse the chicken pieces well, removing all excess fat.
2
Place the chicken in a large soup pot, and add all the remaining ingredients.
3
Bring to a boil over medium-high heat.
4
Reduce the heat to medium and simmer gently, partially covered, for 1 1/2 hours, carefully skimming off any foam that rises to the surface.
5
Adjust the seasonings and cook 30 minutes longer.
6
Remove the pot from the heat, and let the broth cool slightly.
7
Strain the broth through a sieve into a bowl, then line the sieve with a double thickness of dampened cheesecloth and pour through again.
8
Cool to room temperature.
9
If the broth is to be used immediately, allow the fat to rise to the surface; then degrease the broth completely by skimming off the fat with a metal spoon or by pouring the broth through a gravy separator.
10
If it is not for immediate use, transfer the cooled broth to a storage container and refrigerate it, covered, for 4 hours or overnight.
11
Remove the hardened layer of fat from the top before using.
12
Use the defatted broth within 4 days, or transfer it to freezer containers and freeze it for up to 3 months.

1284

kcal

Calories

Fat

Carbs

217

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 pounds chicken backs and wings, 4 ribs celery with leaves, 4 carrots, unpeeled, halved, 2 onions, unpeeled, halved, and more.

Yes, Chicken Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions