Introduction

Homemade clear chicken broth is a flavorful and nourishing base perfect for soups and sauces. This recipe guides you through making a rich, clear broth using a whole chicken and simple vegetables. With a few careful steps, you’ll have a comforting broth to enhance many dishes.

A clear glass jar filled about three-quarters with a bright yellow, translucent liquid sits on a white marbled surface. Behind it, a large clear glass mixing bowl holds more of the same yellow liquid, with a dark spoon resting inside. To the left, a white cloth with dark blue stripes is partially visible. The background shows white tiled walls, creating a clean and simple kitchen setting. photo taken with an iphone --ar 4:5 --v 7

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 filtered or drinkable quality water

Instructions

Step 1: Place the whole chicken into a large stock pot or Dutch oven that holds at least 6 quarts. Add the quartered onion, carrots, halved celery stalks, salt, and if using, the peppercorns and bay leaves.
Step 2: Pour in filtered water until ingredients are covered by at least 1 inch. Gently press the chicken down with a wooden spoon if it floats to fully submerge it. Add more water if needed.
Step 3: Heat the pot over high heat until the water reaches a rolling boil.
Step 4: Reduce heat to medium-low to maintain a gentle simmer. Let the broth cook uncovered for 1½ to 2 hours to extract maximum flavor.
Step 5: During the first 30 minutes, skim off any foam that rises to the surface with a spoon or skimmer to clarify the broth.
Step 6: Rotate the chicken halfway through cooking for even heat distribution. Add parsley in the last 10 minutes if using for fresh herb aroma.
Step 7: Use a thermometer to ensure the chicken’s internal temperature reaches 165°F for doneness. Increase to a high simmer if needed until fully cooked.
Step 8: Remove the chicken from the pot. Strain the broth through a fine strainer into a large bowl to remove solids and achieve clear broth.
Step 9: Ladle the strained broth into glass jars and allow it to cool to room temperature before storing in the refrigerator for 3-5 days.
Step 10: For longer storage, chill the broth completely, then transfer to freezer-safe containers and freeze for up to 3 months.

Tips & Variations

For a richer broth, roast the chicken and vegetables before simmering to add depth of flavor.
Use fresh herbs like thyme or rosemary instead of parsley for a different herbal note.
Remove skin before simmering to reduce fat and yield a leaner broth.
Skimming foam diligently early in cooking helps keep your broth clear and clean tasting.

Storage

Store the cooled chicken broth in airtight glass jars in the refrigerator for up to 5 days. To keep it longer, freeze the broth in freezer-safe containers for up to 3 months. When reheating, thaw in the refrigerator overnight and warm gently on the stovetop to preserve flavor and prevent cloudiness.

How to Serve

A clear glass jar filled about three-quarters with a bright yellow liquid, showing a smooth texture, sits on a white marbled surface. Behind the jar is a large clear glass bowl holding more of the same yellow liquid, with a wooden spoon resting across the top. A white cloth with blue stripes is casually folded on the left side of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, using parts like wings, backs, or thighs works well for broth, though a whole chicken adds more balanced flavor and body. Adjust cooking time accordingly.

How do I keep the broth clear instead of cloudy?

Simmer gently without boiling vigorously and skim off foam during the first half hour. Avoid stirring or disrupting the broth while cooking to maintain clarity.