How to Make Clear Homemade Chicken Broth Recipe

Introduction

Homemade chicken broth is a comforting and flavorful base for countless dishes. This simple recipe transforms a whole chicken and fresh vegetables into a rich, nourishing broth perfect for soups, stews, or sipping on its own.

Ingredients

• 1 whole chicken (4-5 lbs)
• 1 onion, quartered
• 2 carrots, quartered
• 2 celery stalks, halved
• 2 teaspoons mineral salt
• 1 teaspoon peppercorns (optional)
• 2 bay leaves (optional)
• ½ bunch parsley (optional)
• 8-12 cups water (filtered or drinkable quality)

Instructions

1. Step 1: Place the whole chicken in a large stock pot or Dutch oven that holds at least 6 quarts.
2. Step 2: Add the quartered onion, carrots, halved celery, mineral salt, peppercorns, and bay leaves if using.
3. Step 3: Pour in filtered water until everything is covered by at least 1 inch. Press the chicken down if it floats and add more water as needed.
4. Step 4: Heat the pot over high heat until it reaches a boil.
5. Step 5: Reduce heat to medium-low and simmer uncovered for 1½ to 2 hours.
6. Step 6: During the first 30 minutes, skim off any foam with a spoon or skimmer to keep the broth clear.
7. Step 7: Rotate the chicken halfway through cooking for even cooking. Add parsley during the last 10 minutes if using.
8. Step 8: Check that the chicken’s internal temperature reaches 165°F; if not, increase to a high simmer until fully cooked.
9. Step 9: Remove the chicken and strain the broth through a fine strainer into a large bowl.
10. Step 10: Ladle the strained broth into glass jars, cool to room temperature, then refrigerate. Use within 3-5 days or freeze for longer storage.

Tips & Variations

• For a richer broth, roast the chicken and vegetables before simmering.
• Add garlic cloves or ginger for extra flavor.
• Use kitchen twine to bundle herbs for easier removal.
• Remove excess fat from the surface after chilling for a cleaner broth.

Storage

Store chicken broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the broth in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, chicken parts like bones, wings, or thighs work well and may even yield a more concentrated broth. Adjust the cooking time to ensure the meat is tender.

Should I salt the broth during cooking?

Adding salt during cooking helps season the broth evenly, but you can adjust the salt level later when using the broth in recipes.

How to Make Clear Homemade Chicken Broth Recipe

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4.7 from 78 reviews

This classic homemade chicken broth recipe uses a whole chicken and fresh vegetables simmered gently on the stovetop to create a rich, flavorful, and nourishing broth. Perfect as a base for soups, stews, and sauces, this broth is easy to prepare with simple ingredients and traditional techniques.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: Approximately 8 cups of chicken broth 1x
• Category: Soup Base
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 whole chicken (4–5 lbs)
• 1 onion, quartered
• 2 carrots, quartered
• 2 celery stalks, halved

Seasonings

• 2 teaspoons mineral salt
• 1 teaspoon peppercorns (optional)
• 2 bay leaves (optional)
• ½ bunch parsley (optional)

Liquid

• 8–12 cups filtered or drinkable quality water

Instructions

1. Add Chicken and Vegetables: Place the whole chicken into a large stock pot or Dutch oven that can hold at least 6 quarts. Add the quartered onion, carrots, halved celery stalks, salt, optional peppercorns, and bay leaves to the pot.
2. Add Water: Pour in filtered water until everything is covered by at least 1 inch. The chicken may float, so gently press it down with the end of a wooden spoon to ensure it is fully submerged; add more water if necessary.
3. Heat to Boil: Place the pot on the stovetop and heat over high heat until the water reaches a rolling boil.
4. Simmer the Broth: Reduce the heat to medium-low to maintain a gentle simmer. Let the broth cook uncovered for 1½ to 2 hours to extract maximum flavor.
5. Skim Foam: During the first 30 minutes of simmering, use a spoon or skimmer to remove any foam that rises to the surface. This clarifies the broth and improves flavor.
6. Rotate the Chicken & Add Parsley: Rotate the chicken halfway through cooking to ensure even heat distribution. Add parsley during the last 10 minutes if using, to impart fresh herb notes.
7. Check Chicken Temperature: Use a thermometer to check the internal temperature of the chicken. It should reach 165°F to confirm doneness. If not, increase to a high simmer until fully cooked.
8. Remove Chicken and Strain: Take the chicken out of the pot. Set up a very large bowl with a fine strainer and pour the broth through it to remove solids, capturing a clear broth.
9. Cool and Store: Ladle the strained broth into glass jars and let it cool to room temperature. Store in the refrigerator for 3-5 days.
10. For Longer Storage: Chill the broth fully in the fridge before transferring to freezer-safe containers. Freeze for up to 3 months for extended use.

Notes

• Using a whole chicken, including bones and skin, enriches the broth with flavor and nutrients.
• Skimming foam early results in clearer broth without off-flavors.
• Add fresh herbs like parsley only towards the end to preserve their bright flavor.
• Do not cover the pot completely; simmering uncovered allows excess moisture to evaporate and concentrates flavor.
• Cool jars before refrigerating to prevent condensation and dilution of broth.
• This broth can be used as a base for soups, sauces, or cooking grains.
• For a richer broth, simmer longer, up to 3 hours, but avoid boiling vigorously.

Keywords: chicken broth, homemade broth, chicken stock, soup base, homemade soup, chicken recipe, clear broth