Classic Chicken Broth Recipe

A clear, golden chicken broth in a white ceramic bowl on a wooden countertop.

5 from 2 votes

A clear, flavorful chicken broth made from meat, aromatics, and gentle simmering. Light enough for soups and sipping, yet rich enough to anchor everyday cooking.

Prep Time10

Cook Time1 45

Total Time1 55

Course: Stocks

Cuisine: American

Keyword: chicken broth

Servings: cups

Calories: 14kcal

Equipment

stock pot

Ingredients

3 pounds chicken parts with meat backs, wings, necks, legs, or a whole chicken cut up
10 cups cold water
1 large onion peeled and halved
2 carrots cut into large chunks
2 celery stalks cut into large chunks
2 cloves garlic smashed
1 bay leave
8 whole black peppercorns
salt to taste, added at the end

Instructions

Start with Cold Water

Place the chicken in a large stockpot and add the cold water. Starting cold helps draw flavor gently from the meat as the liquid heats.

Add Aromatics

Add the onion, carrots, celery, garlic, bay leaf, and peppercorns. Keep the vegetables large so they flavor the broth without breaking down and clouding it.

Bring to a Gentle Simmer

Set the pot over medium heat and slowly bring it to a bare simmer. Do not let it boil. You should see only an occasional bubble breaking the surface.
Tip: Boiling emulsifies fats and proteins, making the broth cloudy.

Skim the Surface

As the broth begins to simmer, foam and impurities will rise to the top. Skim these off with a spoon for a cleaner-tasting broth.

Simmer Gently

Lower the heat and simmer uncovered for 1½ to 2 hours. Keep the broth at a quiet simmer, not a rolling boil.

Strain the Broth

Remove the pot from the heat. Strain the broth through a fine-mesh strainer into a clean container. Discard solids.

Season to Taste

Add salt gradually, tasting as you go. Broth should be pleasantly seasoned but not salty, especially if it will be reduced later.

Cool & Store

Let the broth cool slightly, then refrigerate or freeze.

Notes

Helpful Tips for Better Broth

Use meat-forward chicken parts
Broth relies on meat for flavor. Backs, wings, and legs are ideal.

Keep it simple
Too many herbs or spices overpower the broth and limit its versatility.

Salt at the end
Salting early can make the broth too salty if it reduces.

For extra clarity
Avoid stirring once the broth starts simmering.

Nutrition