Homemade Chicken Broth

chicken stock

Chicken stock (to me) was one of those things that was much too convenient to buy from the store then to make at home.  I’ve read, as I’m sure you have, about how much better it is when you make it yourself.

I used to think to myself ‘it doesn’t really have much flavor to being with.  What could possibly be that different?’

Well I am now pleased to call myself a chicken broth snob.  To buy the boxed or canned version now simply won’t do.  What I really like the most about making my own is the control I have over the salt.  You’ll notice  down below in the list of ingredients, there is no salt  added.  If you choose to add salt to the stock as it’s cooking it will condense down, therefore making it overly salty.

Instead the best method is to add the salt to the broth (or stock) as you are using it, say in making Chicken Noodle Soup.  You have much more control over it this way.


Homemade Chicken Broth



  • 1 chicken carcass (I include any residual meat, skin, etc)
  • 1 large onion quartered
  • 4 carrots peeled, cut in thirds
  • 4 ribs celery, cut in thirds
  • 10 sprigs fresh thyme
  • 10 sprigs fresh parsley
  • 2 bay leaves
  • 810 peppercorns
  • 2 whole cloves garlic peeled
  • Enough water to cover chicken


  1. Place chicken, veg and herbs in a big stockpot. Put enough water in to completely cover all chicken and vegs – I used 8-10 cups
  2. Cook on high heat until you begin to see bubbles. Do not boil. Turn down so stock maintains a slow gentle simmer.
  3. Skim the surface when you see fat rising every hour or so
  4. Continue simmering uncovered for 6-8 hours. You will need to add water each time you see the carcass or veggies. I end up using 16 or more cups by the time it was done. Don’t be afraid to add more water unless you want a really condensed chicken broth. the longer it simmers the deeper the flavor will become
  5. When the broth has cooled a bit, strain it into another pot, discarding all the solids
  6. You can refrigerate the broth for up to a week or freeze it for later use

Recipe Adapted from:  All Recipes, Food Network, Magazine clipping
I used all organic ingredients when available, and hope you do too!  🙂

Print Friendly, PDF & Email


  1. Good. Make ruex with 1/4 cup flour and 1stick no salt butter. Stir for 10 minutes until golden caramel color, take off heat and stir in ruex and I cup pan dripping (if you want)to 6 cups of stock. Gooooood!!!!

  2. Isn’t it amazing how much better homemade tastes versus the store bought stuff? We are continually amazed each time we venture out to make our own. How do you usually store this?

    • I have to be honest here, I go through so much chicken stock that it’s usually gone in 3 days. I just put it in a big bowl in my fridge. But on the off chance I have extra, I freeze it in 2 cup batches in Ziploc bags. Another idea I’ve seen is to freeze it in icecube trays, pop it out and put it in Ziploc bags too!

Speak Your Mind