Description
This clear homemade chicken broth recipe yields a rich, flavorful base perfect for soups, stews, and other dishes. Made by simmering a whole chicken with fresh vegetables and herbs, this method extracts maximum taste and nutrition, delivering a comforting and versatile broth.
Ingredients
Scale
Chicken and Vegetables
- 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)
Other
- 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 full submersion; 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 heat to medium-low to maintain a gentle simmer. Let 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, imparting 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 large bowl with a fine strainer and pour broth through it to remove solids, capturing a clear broth.
- Cool and Store: Ladle the strained broth into glass jars and let cool to room temperature. Store in the refrigerator for 3–5 days.
- For Longer Storage: Chill broth fully in the fridge before transferring to freezer-safe containers. Freeze for up to 3 months for extended use.
Notes
- Skimming foam during the first 30 minutes is key for a clear broth.
- Using filtered or high-quality water improves broth taste.
- Parsley is optional but adds fresh flavor.
- Be sure the chicken reaches 165°F for safe consumption.
- Cool broth before refrigeration or freezing to preserve quality.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup/Broth
- Method: Stovetop
- Cuisine: American
Keywords: homemade chicken broth, clear chicken broth, chicken stock, easy chicken broth recipe, homemade stock
