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Homemade Chicken Broth

Scott Phillips

Yield: Yields about 3 quarts

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


  • 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.


Removing the chicken’s skin gives you a less fatty broth that won’t need as much skimming.

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Reviews (6 reviews)

  • MikeC999 | 12/31/2018

    Great recipe, nice and easy to follow. But, discard the skin? I think not. Just fry the skin off in a little olive oil, great to crumble on top of your soup or just eat on it's own;)

  • skc921 | 12/27/2017

    This was originally published as a group of recipes that use the broth and meat for a variety of chicken soups. Unfortunately Fine Cooking's website no longer makes it easy to find the associated recipes, so I have to do a lot more searching! They used to link to the article and the accompanying recipes.

    This is a great approach to a chicken soup and is actually pretty easy. Chickens in my grocery store tend to be on the large side, so I'll often remove the drumstick and thigh with their skin and save them for another use.

    I've made may of the soups associated with this recipe- Bok Choy and Ramen, White Beans and Escarole, Barely and Mushroom, Classic, and Chicken Corn Chowder.

    Fine Cooking does a lot of these articles with many recipes varying on a theme, and usually there are only a few good ones, at best, but these are all well thought out and balanced. Yet another great set of recipes from Tony Rosenfeld!

  • User avater
    Chef_Dave_in_OR | 01/10/2012

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

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