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Stovetop Chicken Broth Recipe

By Britney Brown-Chamberlain
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings: 10 cups
chicken broth in a mason jar with a spoon on top of the jar.
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This homemade chicken broth is rich, golden, and packed with slow-simmered flavor. Made with a whole chicken, fresh herbs, and a few flavor-boosting secrets, it's the kind of broth that makes every soup, grain, and sauce taste a little more special.

Equipment

  • Large Stock Pot
  • Colander / Sieve
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Ingredients 

  • 1 Whole Chicken, 4-5 lbs
  • 4 Carrots, cut into large chunks
  • 4 Celery Stalks, cut into large chunks
  • 2 Onions, cut into quarters
  • 8 cloves Garlic, smashed
  • 3 Bay Leaves
  • 1 tbsp Whole Peppercorns
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 2 tsp Turmeric
  • Fresh Parsley
  • 4 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 10-12 cups Filtered Water, enough to cover the chicken
  • 1 tbsp Chicken Bouillon Paste, optional
  • 2 tbsp Vinegar

Instructions 

  • Remove the chicken from the packaging and remove the innards from the chicken cavity. You can throw them away 1 Whole Chicken
  • Place the chicken into a large stockpot (cavity side down - this prevents the cavity from filling with broth while cooking, making the chicken easier to remove from the pot). Add the carrots, celery, onions, smashed garlic, bay leaves, peppercorns, garlic powder, onion powder, turmeric, parsley, rosemary, and thyme into the pot. 1 Whole Chicken 4 Carrots 4 Celery Stalks 2 Onions 8 cloves Garlic 3 Bay Leaves 1 tbsp Whole Peppercorns 1 tbsp Garlic Powder 1 tbsp Onion Powder 2 tsp Turmeric Fresh Parsley 4 sprigs Fresh Rosemary 4 sprigs Fresh Thyme
  • Pour in 10-12 cups of filtered water, making sure the chicken is fully submerged. 10-12 cups Filtered Water
  • Add the chicken bouillon paste and vinegar, this helps pull the collagen out of the bone, adding tons of flavor. 1 tbsp Chicken Bouillon Paste 2 tbsp Vinegar
  • Place the pot on the stove over medium-high heat and bring it to a boil. Once it starts boiling, reduce heat to low, cover with a lid, and allow it to simmer for 1 hour. Around the 1 hour mark, you’ll see foam rise to the top - those are impurities. Skim that off with a spoon or strainer for a cleaner, clearer broth. Continue to simmer for an additional 2 hours (up to 4 hours depending on how long you want to develop the flavor). The longer it gently simmers, the richer, deeper, and more concentrated your broth will become - just be sure to keep it at a low simmer and add a splash of water if the liquid reduces too much.
  • Once the broth is done, carefully remove the chicken from the pot. Get a large strainer or colander and place it over a large bowl. Pour broth into the strainer. Discard the veggies (or eat them, your choice!)
  • Then we’re going strain the broth again. Pour broth back into the pot. Place 3 paper towels on top of the strainer and place the strainer on top of the bowl. Pour the broth through the paper towels, slowly, and let it drain through.
  • Let it cool to room temperature, then pour into an airtight container(s) and place into the refrigerator.

Notes

  • Cavity-side down is key. Place the chicken with the cavity facing down in the pot — this prevents it from filling with liquid and makes it much easier to remove after cooking.
  • Don't skip skimming the foam. Around the 1-hour mark, foam will rise to the top, skim it off for a cleaner, clearer broth.
  • Low and slow wins. Keep the heat at a gentle simmer, not a rolling boil. A hard boil makes the broth cloudy and can muddy the flavor.
  • The vinegar is doing real work. Don't skip it! It helps pull collagen from the bones for a richer, silkier broth. You won't taste it in the finished product.
  • Double-strain for a clear broth. After straining through a colander, do a second pass through paper towels for a beautifully clear, restaurant-quality result.

Nutrition

Calories: 188kcal, Carbohydrates: 5g, Protein: 15g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 57mg, Sodium: 189mg, Potassium: 235mg, Fiber: 1g, Sugar: 1g, Vitamin A: 161IU, Vitamin C: 5mg, Calcium: 37mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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