Homemade Chicken Broth

I love making chicken broth because it provides a flavorful base for soups, stews, and sauces. Plus, it's a great way to utilize leftover chicken bones and vegetable scraps to reduce food waste.

📝 Ingredients

• 1 whole chicken (4 to 5 pounds)
• 4 thyme sprigs (or 1/4 teaspoon dried thyme)
• 4 parsley stems
• 2 garlic cloves (crushed or halved)
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 12 cups cold water
• 1 cup yellow onions (1" dice)
• 1/2 cup carrots (1" pieces)
• 1/2 cup celery (1" pieces)

👨‍🍳 Instructions

1. 1Prepare the Chicken – Cut the chicken into breast, thigh, leg, and wing pieces to release more flavor into the soup. The carcass can be added or saved to make chicken stock. The giblets, except the liver, can be added. Set aside.
2. 2Prepare the Sachet d’Épices – Place the thyme, parsley stems, garlic, bay leaf, and peppercorns in the center of a piece of cheesecloth. Gather the edges and tie securely with kitchen twine to form a pouch. This allows for easy removal after simmering. Set aside.If you don’t have cheesecloth, you can later add the herbs and spices directly to the pot, as they’ll be strained out later.
3. 3Simmer the Chicken – In a large stock pot or Dutch oven, add the chicken pieces and cold water. Bring to a boil over medium-high heat, then immediately reduce to low to simmer, not going above 185ºF (85ºC). After about 10 minutes, use a spoon to skim off any fat and foam that rise to the surface of the stock. This prevents the stock from becoming cloudy.
4. 4Add the Mirepoix and Sachet – Carefully add the onions, carrots, celery, and Sachet d'Épices to the pot. Simmer the stock over low heat for 1 hour.
5. 5Remove the Chicken Breast – After the broth has cooked for 1 hour, transfer the chicken breasts to a large bowl. If any bones are attached to the breast meat, add them back to the pot.
6. 6Simmer the Broth – Simmer the chicken bones for another 1 to 4 hours. The longer the simmer, the more concentrated the flavor. If needed, add more water to keep the chicken pieces covered. Continue to skim off any fat or impurities that rise to the surface. This helps keep the broth clear and clean in taste.
7. 7Strain the Stock – Transfer the pieces of chicken to the bowl with the breast meat. Pour the stock through a fine-mesh strainer set over a clean pot or large bowl. For extra clarity, line the strainer with cheesecloth to catch smaller particles. Let the strained stock rest for about 10 minutes so the fat rises to the surface, then skim off any fat or remaining impurities.
8. 8Use or Store – Season the broth with salt to taste if desired. Use immediately for a recipe or let it cool for about 2 hours at room temperature. Refrigerated broth can be used within 5 days, skimming of the solidified fat before use.