Chicken Broth

Total Time:
3 hr 5 min
20 min
30 min
2 hr 15 min

about 3 quarts

  • 1 (4-pound) chicken, whole
  • 1 medium onion, peeled and quartered
  • 2 medium carrots, quartered,
  • 2 stalks celery, quartered
  • 1 leek, dark tops only
  • 1 medium parsnip, peeled and quartered, optional
  • 3 generous sprigs fresh thyme or 1 teaspoon dried
  • 3 generous sprigs flat-leaf parsley
  • 5 whole black peppercorns
  • 1 bay leaf
  • About 4 quarts water
  • Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.

  • Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.

  • Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

  • Copyright 2003 Television Food Network, G.P. All rights reserved

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4.6 10
It's craveable. Enough said!! : item not reviewed by moderator and published
Wow, I was not expecting too much but this will be my new go-to for chicken! The chicken was soft and juicy and easy to remove from the bone. I am going to make a double batch of this once a week because the chicken can be used in anything. Salads, soups, enchiladas, etc. Wondering how well it will freeze. HAve not used the broth yet but it looks and smells rich. I did add a teaspoon of kosher salt, and next time might add two. But I prefer my food a bit saltier. item not reviewed by moderator and published
If you have a deep freezer you can use a 2 liter bottle. just leave 2 inches of space in the top for the freezing. also you can put the stock into ice trays and freeze then transfer to zip lock bags and use how many cubes you need at a time. item not reviewed by moderator and published
First time making chicken broth homemade and it came out fantastic. I didn't know how simple it would be! I froze a few portions in soup containers. And I used one the next day to make Ina Garten's recipe for Coq Au Vin. YUM-MY. I'm sure this homemade chicken stock had a lot to do with it. Thanks for the recipe! item not reviewed by moderator and published
Perfect....I freeze the broth in small containers for my spanish rice, It's great and sooo tasty...I don't have to add salt! item not reviewed by moderator and published
I already had a chicken carcass from another meal and didn't feel like making chicken soup. Had the idea to make broth for future cooking so I looked up this recipe. I didn't have turnips to use but everything else was "on hand" and it was refreshing to have something to use the tops of the leeks for instead of just throwing them out. item not reviewed by moderator and published
good one item not reviewed by moderator and published
I like to make homemade broth than cubes. Very good. item not reviewed by moderator and published
This was fast, easy and delicious. Comfort food at it's best! item not reviewed by moderator and published
I love the simplicity of this recipe. Well explained and completely painless (except for the chicken). item not reviewed by moderator and published

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