How to Make Chicken Broth
Good chicken broth comes down to a slow simmer, not a boil, and enough time for the bones to actually give up their flavor and gelatin. Rush it or boil it hard and the broth turns cloudy, greasy, and thin-tasting instead of rich and clear.
Steps
- 1Place 3-4 pounds of chicken bones (raw or from a roasted carcass) or a whole chicken in a large stockpot.
- 2Cover with cold water by about 2 inches, roughly 4 quarts for this amount of bones.
- 3Bring slowly to a bare simmer over medium heat, this should take 20-30 minutes; do not let it reach a rolling boil.
- 4Skim off the gray foam and scum that rises to the surface during the first 30 minutes.
- 5Add 1 roughly chopped onion, 2 carrots, 2 celery stalks, a few peppercorns, and a bay leaf.
- 6Simmer uncovered, at a bare bubble, for 4-6 hours for bones or 2-3 hours for a whole chicken, adding water if it drops below the bones.
- 7Strain the broth through a fine mesh strainer into a clean pot or containers, discarding the solids.
- 8Cool the broth, then refrigerate; skim the solidified fat off the top before using or freezing.
Common mistakes
- Boiling instead of simmering: a hard boil emulsifies the fat into the liquid, making the broth cloudy and greasy rather than clear.
- Skipping the skim: leaving the foam in gives the broth a muddy flavor and dull color.
- Not simmering long enough: broth needs hours, not minutes, for the collagen in bones and connective tissue to break down into gelatin.
- Adding salt too early: broth reduces as it cooks, so salting at the start can make it too concentrated and salty by the end.
- Using only meat, no bones: bones and cartilage are what give broth body; meat alone makes a thin, watery liquid.
Equipment
- Large stockpot (8-quart or bigger)
- Fine mesh strainer or cheesecloth
- Ladle
- Storage containers or freezer bags
FAQ
What's the difference between chicken broth and chicken stock?
Broth is traditionally made with meat and bones and simmered for a shorter time, giving a lighter, more seasoned result. Stock uses mostly bones and joints, simmers longer, and turns gelatinous when chilled because of the extra collagen extracted.
How do I know when chicken broth is done?
The broth should taste noticeably savory and slightly rich, and when chilled it should have a loose, jelly-like set from the released gelatin. If it still tastes watery after the recommended simmer time, let it go another hour or two.
Can I use a slow cooker or pressure cooker instead of the stovetop?
Yes. In a slow cooker, cook on low for 8-12 hours. In an electric pressure cooker, use high pressure for 45 minutes with a natural release, which extracts gelatin faster than stovetop simmering.
How long does homemade chicken broth keep?
Refrigerated broth keeps 4-5 days once the fat cap is left intact on top as a seal. Frozen broth keeps well for 4-6 months in airtight containers, leaving room at the top for expansion.
Why is my broth cloudy?
Cloudiness almost always comes from boiling too hard, which breaks fat into tiny droplets that stay suspended in the liquid instead of rising to the top for easy skimming.
Need exact temperatures or timing? Check our Time & Temperature Guide →