Homemade Chicken Broth

Ingredients

• 1whole chicken or chicken pieces (skin removed)
• 2 largecarrots, thickly sliced
• 2onions, cut into wedges
• 1 bunchfresh herbs of your choice, such as parsley or coriander
• 1 headgarlic, roughly chopped
• 2 largecelery sticks, roughly chopped
• 1parsnip, roughly chopped (optional)
• 2bay leaves
• 3star anise
• 2cinnamon sticks
• 10whole black peppercorns
• 4whole cardamom pods

Instructions

1. 1

   Fill the pot

   Put all the ingredients in a large pot and add enough water to just cover them.

2. 2

   Bring to simmer

   Bring the pot to the boil over medium heat, then lower the heat to maintain a simmer.

3. 3

   Simmer and skim

   Skim off and discard any foam that rises to the surface, repeating as needed during cooking. Simmer for 3–4 hours.

4. 4

   Strain the broth

   When the stock is ready and the chicken is cooked, strain the contents to separate the chicken from the broth.

5. 5

   Shred the chicken

   Discard the vegetables and aromatics. Leave the chicken to cool until you can handle it, then pull the meat from the bones and shred it. Use it straight away, refrigerate it for 3–4 days or freeze it for 4–6 months.

6. 6

   Chill and store

   Let the broth cool slightly, then refrigerate it for 8 hours or overnight. Skim the fat from the surface once chilled; use the broth or store it in a tightly sealed container in the fridge for 3–4 days or the freezer for up to 6 months.

What is chicken broth?

Chicken broth is a savoury liquid made by gently simmering chicken with vegetables and flavourings. This American-style homemade version also produces cooked chicken, so you get both a useful stock and meat for another meal.

Whole spices, garlic and fresh herbs lend the broth a fragrant, gently warming flavour. A long, low simmer gives the chicken time to cook and the ingredients time to flavour the liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 40 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while any remaining chicken fat contributes fat; the vegetables contribute a small amount of carbohydrate to the broth. Pair a bowl with shredded chicken and vegetables or a grain such as rice for a more complete meal.

Choosing the ingredients

Chicken: A whole chicken or pieces both work; removing the skin, as specified here, keeps it from adding as much fat to the pot.

Vegetables and herbs: Carrot, onion, celery and garlic form the savoury base, while the optional parsnip adds another root vegetable. Choose parsley or coriander, or another fresh herb you enjoy.

Spices: Bay, peppercorns, star anise, cinnamon and cardamom make this broth distinctive. Keep them whole so they are easy to strain out.

Keep the simmer gentle

Bring the pot to the boil over medium heat, then turn the heat down. A steady simmer is easier to manage than a vigorous boil while the chicken cooks for 3–4 hours.

Skim foam from the surface as it appears and discard it. It may return during cooking, so check the pot more than once.

Straining and shredding

Separate the broth and chicken once the chicken is cooked. Lift and strain carefully, taking care with the hot liquid.

Discard the vegetables and whole aromatics, then let the chicken cool enough to handle. Pull the meat away from the bones and shred it for immediate use or storage.

Chilling for a clearer broth

Cool the broth slightly before putting it in the refrigerator for 8 hours or overnight. Once chilled, the fat will be on the surface and can be skimmed off before using or storing the broth.

Use a tightly sealed container for storage. Keep the shredded chicken and broth in separate containers if you expect to use them at different times.

Ways to use it

Use the broth as a base for soups, stews or other recipes that call for chicken stock. Its spices are aromatic, so consider how they will fit with the flavours of the dish you are making.

The shredded chicken can go into sandwiches, salads or a simple meal with vegetables and grains. For a filling bowl, serve it with rice or noodles and some of the broth.

Recipe notes & tips

• Use a pot large enough for the chicken and vegetables, with room to cover them with water.
• Keep the heat low after bringing the pot to the boil so the broth simmers steadily.
• Skim foam whenever it gathers on the surface during cooking.
• Let the chicken cool until comfortable to handle before pulling the meat from the bones.
• Chill the broth for 8 hours or overnight before skimming the fat.
• Label containers with the date before refrigerating or freezing the chicken and broth.

Variations

• Parsley: Use parsley for a familiar, fresh herbal flavour.
• Coriander: Choose coriander for a more distinctive herbal note.
• Parsnip: Leave out the optional parsnip for a simpler vegetable mix.
• Chicken pieces: Use chicken pieces instead of a whole chicken.
• Broth seasoning: Add salt to taste when using the broth in a finished dish.

Common mistakes to avoid

• Boiling hard: A vigorous boil can agitate the ingredients; reduce the heat to a steady simmer.
• Skipping the skimming: Foam can build up on the surface; remove it as it appears.
• Straining too soon: Check that the chicken is cooked before separating it from the broth.
• Handling hot chicken: Let it cool until you can safely handle it before shredding.
• Skipping the chill: Refrigerate the broth for 8 hours or overnight before removing the surface fat.
• Leaving containers open: Use tightly sealed containers for refrigerated or frozen storage.

How to store

Refrigerate the shredded chicken and broth in separate tightly sealed containers for 3–4 days. Freeze the chicken for 4–6 months and the broth for up to 6 months. Thaw frozen portions in the refrigerator and reheat until hot.

Frequently asked questions