Chicken Broth Recipe is a Must in Your Kitchen
You’ve probably seen those boxes of chicken broth on supermarket shelves, right? They’re convenient, but nothing beats the flavour and benefits of homemade chicken broth. When you’re making chicken broth yourself, you’re in control—no added preservatives, excess sodium, or mysterious ingredients. Plus, it’s packed with nutrients like collagen, amino acids, and minerals that are fantastic for your skin, joints, and overall health.
One of the best parts? It’s incredibly cost-effective. You can use leftover chicken bones from last night’s roast, or even pick up a cheap pack of chicken necks or wings. Add in some veggies, herbs, and water, and you’ve got liquid gold simmering away on your stove.
Tips for the Best Chicken Broth Ever
- Start with Quality Bones: The key to a good chicken broth recipe is good bones. Chicken necks, wings, or a leftover carcass from a roast chicken are ideal. You can even mix in some beef bones for an even richer flavour if you like.
- Don’t Skip the Vinegar: Adding a splash of apple cider vinegar helps to draw out minerals from the bones, making your broth even more nutritious. Don’t worry—the vinegar taste won’t be noticeable!
- Low and Slow: The longer you simmer your broth, the better. If you’ve got the time, let it go for up to 24 hours on a very low heat. This slow cooking process extracts maximum nutrients and deepens the flavour.
- Skim the Fat: During cooking, you’ll notice some foam and fat rising to the top. Skimming this off every so often will give you a clearer, cleaner broth. But if you’re after a richer broth, you can leave some fat in—your call!
- Cool and Store Properly: Once your broth is done, let it cool down before storing. I like to pour mine into ice cube trays or ziplock bags, making it super easy to grab just the amount I need. It’ll keep in the fridge for up to a week or in the freezer for several months.
How to Use Your Chicken Broth
- Soup Base: Of course, the most common use for chicken broth is as a base for soups. Whether it’s a classic chicken noodle soup, a hearty vegetable stew, or a creamy mushroom soup, your homemade broth will add depth and richness that store-bought versions just can’t match.
- Cook Grains: Use your broth instead of water to cook rice, quinoa, or couscous. It’ll infuse the grains with flavour, making your side dishes more exciting.
- Sip it Straight: If you’re feeling under the weather or just need a comforting pick-me-up, warm up a mug of broth and sip it as is. It’s soothing, nourishing, and just plain delicious.
- Sauces and Gravies: Add your broth to pan sauces, gravies, or as the base for a reduction. It adds a depth of flavour that makes your dishes stand out.
- Freeze for Later: As I mentioned earlier, freezing your broth in portions makes it easy to have on hand whenever you need it. Try freezing it in ice cube trays for small amounts that can be quickly added to dishes.
Serving Suggestions and Pairings
Chicken broth is incredibly versatile, but here are a few dishes that pair especially well with it:
Share Your Creations!
I’d love to see how you use your homemade chicken broth! Snap a picture of your delicious dishes and share it with me on Instagram @steph_cooks_stuff. Who knows, you might inspire others to start making their own broth too!BeefNow that you’re armed with all the tips, tricks, and benefits, it’s time to get simmering. Your homemade chicken broth is just a pot away from becoming a kitchen staple you’ll wonder how you ever lived without. Happy cooking! 🍽️
This chicken broth recipe is not just about making chicken broth—it’s about creating a foundation for countless meals that are both delicious and nourishing. Give it a try, and I’m sure you’ll agree that homemade is always better.
Chicken Broth
Prep Time 10 minutes 
Setting Time
1 hour 
Total Time 1 hour 10 minutes 
Ingredients
Equipment
Method
- Roughly chop the celery, carrots, and onions. No need to peel them, just give them a good wash!
- Assemble the Pot: Pop all the ingredients into your cooking pot.
- Add Water: Cover everything with water. Make sure there’s enough to fully submerge all the ingredients.
- Pressure Cooker: Set too high for 1 hour.
- Slow Cooker: Cook on high for 4 hours or low for 6 hours.
- Stove Top: Simmer on low for 4 to 6 hours.
- Strain: Once done, strain the broth to catch all the bits.
- Store: Let it cool, then store in the fridge for up to a week or freeze for later use. I like to pop into zip lock bags and freeze them flat so they take up less room in my freezer.
Nutrition
Video
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