Chicken Broth Recipe – Easy Homemade Chicken Stock You’ll Want to Make Every Week
There’s something deeply grounding about a pot of chicken broth quietly simmering on your stove. Maybe it reminds you of home, of someone taking care of you when you weren’t feeling well, or of the unmistakable aroma that fills the kitchen on a slow afternoon. Whatever the memory, homemade chicken broth has a way of feeling personal.
If you’ve ever reached for a store-bought carton and wondered if there’s a better way, you’re in the right place. This chicken broth recipe walks you through an easy homemade method that fits into real life—no chef skills, no fancy tools, and no unnecessary steps. By the end, you’ll know exactly how to make chicken stock that tastes richer, costs less, and works in almost every savory dish you cook.
Table of Contents
What Is Chicken Stock vs Chicken Broth? (And Why You Should Care)
Before you start cooking, it helps to understand what you’re actually making. The terms chicken stock and chicken broth are often used interchangeably, but they’re not exactly the same.
Chicken Broth
- Made primarily with meat
- Simmered for a shorter time
- Lighter in color and texture
- Ideal for soups you want to sip or serve as-is
Chicken Stock
- Made mostly with bones
- Simmered for several hours
- Fuller body and deeper flavor
- Perfect for sauces, stews, and risottos
This recipe gives you flexibility. If you use bones and simmer longer, you’ll end up with stock. If you use meat and cook it shorter, you’ll get broth. Either way, the method stays simple and approachable.
Why This Homemade Chicken Broth Recipe Beats Store-Bought Every Time
Once you make your own chicken broth, it’s hard to go back. Here’s why homemade wins on every level:
- You control the ingredients
No preservatives, no added sugars, no artificial flavors. - The flavor is noticeably richer
Even simple soups taste more layered. - It’s budget-friendly
You turn scraps and leftovers into something valuable. - It’s customizable
You decide how salty, mild, or aromatic it should be. - It feels good to make
There’s real satisfaction in using what you already have.
Most boxed broths rely heavily on salt to create flavor. Homemade chicken broth relies on time, bones, and gentle heat—resulting in something that tastes clean and deeply savory.
Ingredients for Easy Homemade Chicken Stock
You don’t need a long shopping list. In fact, you probably already have everything on hand.
Simple Ingredients You’ll Use
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken bones or whole chicken | 2–3 lbs | Raw or cooked |
| Onion | 1 large | Quartered |
| Carrots | 2 medium | Roughly chopped |
| Celery stalks | 2 | Optional but recommended |
| Garlic cloves | 3 | Lightly crushed |
| Bay leaves | 1–2 | Optional |
| Black peppercorns | 1 tsp | Whole |
| Water | Enough to cover | Cold, filtered if possible |
| Salt | To taste | Add at the end |
Tip: Leftover rotisserie chicken bones work perfectly here.
How to Make Chicken Stock at Home (Step-by-Step)
This is where everything comes together. The process is straightforward and forgiving, making it ideal even if you’ve never made stock before.
Step 1: Prepare the Ingredients
- Place chicken bones or meat into a large stockpot
- Add vegetables, garlic, bay leaves, and peppercorns
- Cover everything with cold water (about 1–2 inches above ingredients)
Optional but helpful:
If you want deeper flavor, roast the bones at 400°F (200°C) for 30 minutes before simmering.
Step 2: Bring to a Gentle Simmer
- Bring the pot to a slow boil
- Immediately reduce heat to a gentle simmer
- Skim off any foam that rises to the top during the first 20 minutes
Avoid vigorous boiling. A calm simmer keeps the broth clear and balanced.
Step 3: Simmer Time
- For chicken broth: 2–3 hours
- For chicken stock: 4–6 hours
During this time, your kitchen will fill with a warm, comforting aroma. Check occasionally and add water if needed to keep ingredients submerged.
Step 4: Strain and Cool
- Remove large solids with tongs
- Strain through a fine mesh sieve
- Let cool slightly before storing
Once cooled, you’ll often notice the broth thickening—that’s a sign of natural gelatin from the bones.
Pro Tips for the Best Chicken Broth Recipe
These small adjustments make a noticeable difference:
- Keep the simmer low and steady
- Add salt only at the end
- Use cold water to start
- Don’t overfill the pot
- A splash of apple cider vinegar can help draw minerals from bones (optional)
Common Mistakes to Avoid When Making Chicken Stock
Even simple recipes have pitfalls. Here’s what to watch out for:
- Boiling too hard – results in cloudy broth
- Adding salt too early – flavor becomes concentrated
- Using too much water – weakens taste
- Skipping the skim – affects clarity
- Rushing the process – time builds flavor
How to Store and Freeze Homemade Chicken Broth
Once your broth is ready, proper storage keeps it fresh and usable.
Refrigerator Storage
- Store in airtight containers
- Lasts 4–5 days
- Fat will rise and solidify—this helps preserve freshness
Freezer Storage
- Freeze in:
- Ice cube trays (perfect for sauces)
- Freezer-safe jars or bags
- Lasts up to 6 months
Label containers with the date for easy tracking.
How to Use Homemade Chicken Broth in Everyday Cooking
This is where homemade broth really shines. You’ll find yourself reaching for it constantly.
Use your chicken broth for:
- Soups and stews
- Cooking rice, quinoa, or couscous
- Pan sauces and gravies
- Mashed potatoes
- Ramen or noodle bowls
- Braised vegetables
Anywhere water feels bland, chicken broth adds depth.
Nutritional Benefits of Homemade Chicken Stock
Homemade chicken stock isn’t just flavorful—it offers practical benefits:
- Naturally contains collagen and gelatin
- Supports hydration
- Provides amino acids
- Easier to digest than many processed foods
- Contains minerals released from bones
While it’s not a cure-all, it’s a nourishing base you can feel good about using regularly.
Frequently Asked Questions About Chicken Broth Recipe
Can you make this chicken broth recipe in a slow cooker?
Yes. Add all ingredients and cook on low for 8–10 hours.
Is this chicken broth recipe the same as bone broth?
They’re similar, but bone broth typically simmers longer and uses more bones.
How long does homemade chicken broth last?
- Refrigerator: 4–5 days
- Freezer: up to 6 months
Can you make chicken broth without vegetables?
Yes, but the flavor will be lighter and less aromatic.
Why did your chicken broth turn into gel?
That’s a good sign. It means your broth is rich in natural gelatin.
Conclusion: Why This Chicken Broth Recipe Deserves a Spot in Your Kitchen
Making your own chicken broth isn’t about perfection. It’s about slowing down just enough to turn simple ingredients into something useful, comforting, and genuinely satisfying. Once you experience the flavor and versatility of homemade broth, the store-bought versions start to feel unnecessary.
You now have a method that’s flexible, affordable, and easy to repeat. Whether you’re cooking for your family, prepping meals ahead, or just trying to waste less food, this chicken broth recipe fits naturally into your routine.
