Chicken Broth, Homemade

Chicken Broth, Homemade

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  • 4 lbs chicken breasts bone in, skin removed
  • 4 quarts water
  • 3 medium onions quartered
  • 3 ribs celery roughly chopped
  • 4 cloves garlic smashed
  • 4 sprigs fresh thyme
  • 5-6 fresh parsley stems
  • 2 bay leaves
  • 1/2 Tbsp salt
  • 1 tsp freshly ground black pepper


  • Rinse the chicken well under cool running water and remove skin if present.
  • Place all ingredients in a large stockpot or Dutch oven.
  • Bring to a boil, cover and reduce heat to a simmer. Cook for 1 hour; at that point, the chicken should easily pull away from the bones.
  • Using tongs, remove the chicken from the stock and set aside until cool enough to handle.
  • Strain the cooking liquid through a fine-mesh strainer, discarding the vegetables.
  • Pull the chicken meat off the bones, discarding the bones, and any fat.
  • Shred and reserve the meat, and refrigerate until needed.
  • Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 6 months.


Chef Tip:  You can add a variety of vegetables.  I like to keep a freezer bag in my refrigerator for the discarded ends, leaves and peels of the vegetables I use throughout the week and add them to my stock.  In addition to onion, celery and herbs, I also sometimes use mushrooms (or mushroom stems), eggplant, asparagus (or discarded ends), fennel (stalks and trimmed ends), bell peppers, chard (stems and leaves), etc.
I keep a separate bag in my freezer for chicken and beef bones and add them to my broth to create nutrient rich bone broth.  For best results, I simmer my bone broth up to 24 hours.