My Recipe Box

Homemade Chicken Broth

RATE IT

Yields about 3 quarts

  • by Tony Rosenfeld from Fine Cooking
    Issue 114

Making your own chicken broth if an easy proposition. All is requires is throwing a chicken and some vegetables into a pot and them letting them simmer. This version is made from a whole chicken, which means you get the bonus of lots of tender meat to add to soup. 

  •  1 3-lb. chicken
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium celery stalks, cut into 2-inch pieces
  • 1 medium yellow onion (about 6 oz.), cut into 1/2-inch wedges
  • Kosher salt
  • Freshly ground black pepper
Tip:
Removing the chicken’s skin gives you a less fatty broth that won’t need as much skimming.

Using a small sharp knife and your fingers, remove the skin from the chicken and discard it.

Rinse the chicken well and put it in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add enough cold water to submerge the chicken (about 5 quarts). Cover the pot, with the lid slightly ajar. Bring to a boil over high heat and then reduce the heat to maintain a very gentle simmer. Cook, occasionally skimming off any foam that accumulates on the surface, until foam no longer rises, about 30 minutes.

Add the carrots, celery, onion, 1-1/2 Tbs. salt, and 2 tsp. pepper and simmer until the vegetables start to soften and the chicken is completely cooked through, about 20 minutes.

Using tongs and a slotted spoon, transfer the chicken to a large rimmed baking sheet. Let cool for 10 minutes; meanwhile, continue simmering the broth, partially covered. Using your fingers, pull the meat from the bones and shred it into bite-size pieces; discard any gristle or fat. Set aside the shredded chicken.

Return the carcass to the broth and simmer, partially covered, until the vegetables are completely soft and the flavor has intensified, about 30 minutes more. If at any time the water level drops below the solids, add water to cover and return to a simmer.

Remove the carcass from the broth and discard. Strain the broth through a fine sieve set over another pot or a bowl large enough to hold the broth. Gently press on the solids with a large spoon to squeeze out any remaining broth.

Make Ahead Tips

The broth can be refrigerated for up to 3 days or frozen for up to 3 months.

Photo: Scott Phillips

Do not let broth ever rise above a low simmer. It may take more attention/time but the final taste is worth it.

This is your basic chicken stock recipe. I like to also add a parsnip or two, a bunch of parsley, and a bay leaf to flavor my stock.

Excellent and easy. Does take a little time for the flavour building but it isn't anything labour-intensive and so very worth it. I've made this three times in three weeks, this is one I'll definitely be coming back to again and again. I don't use all the chicken in a soup as I find it to be too much. I use a bit more than half the meat for the soup and the leftovers I've been using for stir-fried rice and chicken enchiladas (another Fine Cooking favourite).

Very easy to make and so much more flavorful than canned broth.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More