Chicken Broth from Scratch – The Old-Fashioned Way
A rich, golden homemade chicken broth simmered low and slow the old-fashioned way. Made with a whole chicken, fresh vegetables, and simple aromatics, this broth is the foundation for everything from soups and gravies to rice and dumplings.
Equipment
- Large Stockpot (8-quart or larger)
- Fine mesh strainer
- Large Heat-Safe Bowl
- Ladle
- Cheesecloth (optional)
Ingredients
Broth
- 1 whole chicken about 4 pounds
- 2 large yellow onions quartered, skin on
- 4 celery stalks cut into 3-inch pieces, leaves included
- 3 large carrots scrubbed and cut into 3-inch pieces, no need to peel
- 4 garlic cloves smashed with the flat of a knife
- 2 bay leaves
- 1 tsp whole black peppercorns
- 4 fresh thyme sprigs
- 6 fresh parsley stems stems have more flavor than leaves for broth
- 1 tbsp apple cider vinegar
- 1 tbsp kosher salt adjust to taste
- 16 cups cold water enough to cover the chicken by about 2 inches
Instructions
Prepare the Pot
- Place the whole chicken in a large stockpot. Arrange the quartered onions, celery, carrots, and smashed garlic around the chicken.
- Add the bay leaves, peppercorns, thyme sprigs, and parsley stems. Pour in the apple cider vinegar and sprinkle the kosher salt over everything.
- Pour cold water over the chicken until it is covered by about 2 inches. Do not use hot water — starting with cold water draws out more flavor.
Simmer the Broth
- Place the pot over medium-high heat and bring to a boil. As soon as you see a rolling boil, reduce the heat to low so the surface barely trembles with a gentle simmer.
- During the first 30 minutes, use a ladle or large spoon to skim off any foam or scum that rises to the surface. This keeps the broth clear and clean-tasting.
- Let the broth simmer gently, uncovered, for 3 to 4 hours. The liquid should reduce by about one-third. Do not stir or disturb the pot — just let it do its work.
Strain and Finish
- Carefully remove the chicken from the pot and set aside. The meat can be picked off and saved for soups, salads, or sandwiches once cool enough to handle.
- Set a fine mesh strainer over a large heat-safe bowl. Pour the broth through the strainer, discarding the vegetables and aromatics. For crystal-clear broth, line the strainer with cheesecloth before pouring.
- Taste the broth and add more salt if needed. Let cool to room temperature, then refrigerate. A layer of fat will solidify on top — remove it before using or leave it for extra richness.
Nutrition
Calories: 38kcalCarbohydrates: 1gProtein: 5gFat: 1.4gSaturated Fat: 0.4gCholesterol: 7mgSodium: 290mgPotassium: 210mgSugar: 0.5gVitamin A: 250IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg
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