Homemade Chicken Broth


One of the best and easiest ways to take your soups, stews, sauces, to the next level is by making and having a homemade chicken broth. The difference in the taste and body of homemade chicken broth versus store-bought is so obvious. What most people don’t realize is that it really is so super easy and doesn’t require much effort.

There is actually a difference between chicken stock and chicken broth. Chicken stock is made with the bones and carcass of the chicken, while chicken broth is made with the actual meat. Some say that chicken stock has more of a fuller body and taste because of the gelatin that is released from the bones through the long simmering process. However, chicken broth is also a great option when you want to quickly throw everything into a pot and let it do it’s thing. In this case, I made a homemade chicken broth so I could later produce a homemade chicken noodle soup. From now on, I will only make homemade chicken stock or broth.

For this recipe you will need:

4 lb chicken parts, breasts, wings, bones, etc.

2 yellow onions, medium dice

2 large carrots, medium dice

2 large celery stalks, medium dice

2 parsnips, medium dice

8 garlic cloves, smashed

10 peppercorns

1 bunch thyme

1 bunch rosemary


Be sure you have a large stock pot or large pot for this recipe.

Simply add the chicken parts, onions, carrots, celery, parsnips, garlic, peppercorns, thyme, and rosemary to the pot. Add water until it covers all of the ingredients. Do not boil, but bring the pot to a steady simmer. Écumer or skim away any of the froth or “scum” that floats on the top of the broth. Allow the broth to simmer for 1.5 – 2 hours. Remove the chicken from the pot and set aside to use later. Strain the broth, discarding the vegetables. Voila! It’s that easy and you won’t believe the amazing difference it makes rather than buying chicken broth from the store.


*If you want to make chicken stock instead of broth, simply replace the chicken meat with chicken bones or a couple chicken carcasses.*

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