Chicken Broth Recipe
Transform simple chicken bones into liquid gold with this rich, golden chicken broth. Perfect for soups, sauces, and countless dishes, this recipe creates a nourishing elixir worth every minute invested. The longer simmering time produces a richer, more flavorful broth with incredible health benefits.
- Prep Time: 20 minutes
- Cook Time: 4-24 hours (depending on desired richness)
- Total Time: 4 hours 20 minutes - 24 hours 20 minutes
- Yield: 2-3 quarts of broth 1x
- Category: Basics, Broths, Soups
- Cuisine: International
Ingredients
Scale
Main Ingredients
- Bone-in, skin-on chicken pieces (preferably thighs or a whole bird)
- Chicken giblets (except liver)
- Cold filtered water (enough to cover chicken by 1-2 inches)
- 1 tablespoon apple cider vinegar
Aromatics
- 2 medium onions, quartered
- 3 carrots, peeled and roughly chopped
- 3 celery stalks with leaves, roughly chopped
- 4–6 garlic cloves, smashed
Herbs and Spices
- 1 bouquet garni (parsley stems, thyme sprigs, bay leaves)
- 1 teaspoon black peppercorns
- 1/4–1 1/2 teaspoons turmeric (optional, for golden color)
- Kosher salt (for serving only)
Instructions
- Pre-boil bones for 20 minutes to remove impurities. Drain and rinse the bones.
- Place chicken pieces breast-side down in a large stockpot with all aromatics.
- Add cold filtered water to cover ingredients by 1-2 inches.
- Add apple cider vinegar and let sit for 30 minutes (helps extract minerals).
- Bring to a boil over medium-high heat.
- Skim foam regularly for the first 15 minutes using a fine-mesh sieve.
- Reduce heat to maintain a gentle simmer – look for barely perceptible bubbles around the pot’s edge.
- Add herbs and spices in a bouquet garni or sachet for easy removal later.
- Simmer gently for 4-24 hours, depending on desired richness. If using a whole chicken, remove breast meat after 1 hour to prevent overcooking.
- Around the 2-hour mark, crush the bones to release collagen.
- Avoid excessive stirring throughout the cooking process.
- Strain broth through a fine-mesh sieve lined with cheesecloth.
- Cool rapidly to room temperature before refrigerating.
- Skim fat from the surface once cooled.
- Store properly in airtight containers.
Notes
- Storage: Refrigerate for 3-5 days or freeze for up to 3-6 months
- Golden color: Add turmeric for that signature golden hue
- Clarity tip: Always start with cold water and maintain a gentle simmer
- Flavor enhancer: Consider adding steam-cooked pumpkin for natural thickness and sweetness
- Optimal flavor: Season with salt only when serving, not during cooking
- Successful gel: A properly made broth will gel when cooled, indicating extracted collagen
- Alternative aromatics: Try leeks or bell peppers for subtle sweetness
- Freezing portions: Use ice cube trays for small recipe additions
Find it online: https://www.alldayieat.com/recipe/chicken-broth-recipe/