How to Make Clear Homemade Chicken Broth Recipe
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.
- 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
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
- 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.
- 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.
- Heat to Boil: Place the pot on the stovetop and heat over high heat until the water reaches a rolling boil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
