Recipe

Rich Homemade Chicken Broth

A deep, golden, flavor-packed chicken broth made with accessible ingredients and low drama technique. Freezer friendly, weeknight powerful.

By Marilyn Volture

•

4.9

A large stockpot filled with golden chicken broth gently simmering with chicken bones, onions, carrots, and celery on a stovetop

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If your soups have ever tasted like they forgot to put on pants, this is the fix. Rich homemade chicken broth is one of those quietly life-changing kitchen habits, because it makes everything taste like you tried harder than you did. Noodles, risotto, beans, pan sauces, gravy, even just a mug of broth with a squeeze of lemon when you feel a little dramatic and in need of comfort.

This version is built for real life. You can make it with a leftover roast chicken carcass, a store-bought rotisserie bird, or a mix of chicken backs and wings from the butcher counter. The goal is the same: a clean, savory broth with body, not a murky pot of salty regret.

A wooden cutting board with roughly chopped onions, carrots, celery, and garlic next to a raw chicken carcass ready for making broth

Why It Works

Big flavor from simple stuff: Roasting the bones and vegetables first gives you deeper, toastier notes without adding fancy ingredients.
Gelatin-rich body: Wings, backs, and feet (optional but powerful) bring collagen, which makes broth feel silky and full.
Clear, clean taste: A gentle simmer, not a rolling boil, keeps the broth from turning cloudy and harsh.
Season later: This broth is intentionally low salt so you can reduce it or use it in recipes without accidentally creating a sodium situation.

Storage Tips

How to Store It

Fridge: Cool completely, then refrigerate in a covered container for up to 4 days. The fat may solidify on top. That is a good thing. It acts like a natural lid. Scoop it off to use for cooking, or leave a thin layer to protect the broth.
Freezer: Freeze up to 4 months. Portion it like you actually use it: 1 cup, 2 cup, and 1 quart containers. Silicone muffin tins also work for broth pucks you can toss into sauces.
Fast cooling tip: Set the pot in the sink in an ice bath and stir every few minutes. Broth cools faster and spends less time in the temperature danger zone.
Concentrate option: Simmer strained broth uncovered to reduce by one third to one half, then freeze. Dilute with water when you use it.

Common Questions

FAQ

Do I have to roast the bones first?

No, but it is the difference between “nice” and “why does this taste like a restaurant?” Roasting adds browned flavor and deeper color. If you want a lighter broth for delicate soups, skip roasting and go straight to a gentle simmer.

Why shouldn’t I boil broth?

A hard boil emulsifies fat into the liquid and knocks particles loose, which makes broth cloudy and can taste slightly bitter. Aim for a lazy simmer with small bubbles and occasional movement.

How do I make it more gelatinous?

Use collagen-rich parts: wings, backs, necks, and feet if you can find them. Also keep the simmer gentle and do not dilute with too much water. When chilled, it should look like jiggly savory Jell-O. That is the good stuff.

Can I make this in a slow cooker or Instant Pot?

Yes. Roast first for flavor, then:

Slow cooker: 8 to 12 hours on low.
Instant Pot: 45 minutes on high pressure for a carcass, 60 minutes for lots of raw bones. Natural release 20 minutes.

When should I salt it?

Salt at the end, or salt the dish you are making with the broth. If you salt early and then reduce, things can get aggressively salty fast.

Marilyn Volture

I’m Marilyn Volture, a home cook with a whisk in one hand and a sense of humor in the other. I share approachable, flavor-forward recipes that work on real weeknights, plus a few “because I felt like it” desserts that are absolutely worth the dishes. My style is practical but playful: big taste, clear steps, and permission to improvise. If you catch me in the fridge at midnight, I’m probably turning leftovers into something suspiciously impressive.

Kitchen Essentials

Large stockpot (8 to 12 quart) with lid
Rimmed baking sheet (for roasting)
Fine mesh strainer
Large bowl or second pot for straining
Slotted spoon or tongs
Measuring cup or ladle
Storage containers or freezer bags

I started making broth after one too many soups that tasted like hot, beige water pretending to be dinner. The first time I chilled a pot of homemade broth and it turned into a wobbling golden gel, I felt like I had accidentally unlocked a kitchen cheat code. Now it is my favorite midnight fridge activity: staring at leftovers, whispering “I can fix this,” and turning a random pile of bones into tomorrow’s very impressive noodles.

Rich Homemade Chicken Broth

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 50 minutes

Servings Makes about 2 to 2 1/2 quarts

Ingredients

Chicken: 3 to 4 lb mixed chicken bones (carcass, backs, necks, wings) or 1 large cooked carcass plus 1 lb wings
2 medium onions, quartered (leave skins on for color)
2 large carrots, cut into chunks
2 celery ribs, cut into chunks
1 head of garlic, halved crosswise
2 tbsp olive oil (for roasting)
1 tbsp tomato paste (optional, for deeper color)
2 bay leaves
10 to 12 black peppercorns
4 to 6 sprigs fresh thyme or parsley stems (optional)
10 to 12 cups cold water (enough to mostly cover)
Salt: to taste at the end (start with 1 to 1 1/2 tsp kosher salt per quart if serving as sipping broth)
Optional flavor boosts: 1 small piece of ginger, 1 parmesan rind (for soups), 1 dried mushroom

Instructions

Roast for flavor: Heat oven to 425 F. Spread bones and vegetables (onion, carrot, celery, garlic) on a rimmed baking sheet. Drizzle with olive oil and toss. If using tomato paste, dab and smear it onto the bones and veg. Roast 35 to 45 minutes, turning once, until deeply browned in spots.
Deglaze the tray: Transfer everything to a large stockpot. Pour 1 cup of water onto the hot baking sheet and scrape up the browned bits. Add that liquid to the pot. Those bits are pure flavor.
Add aromatics and water: Add bay leaves, peppercorns, and herbs if using. Pour in cold water until bones are mostly covered, usually 10 to 12 cups. Do not overfill. You want concentration.
Bring to a gentle simmer: Set over medium heat until you see small bubbles at the edges. Reduce heat to low and maintain a lazy simmer. Skim foam for the first 20 minutes if you want a cleaner-tasting broth.
Simmer: Partially cover and simmer 3 hours. Check occasionally and keep it at a gentle simmer, not a boil.
Strain: Use tongs to pull out the big pieces, then strain through a fine mesh strainer into a bowl or second pot. Do not press the solids if you want clearer broth.
Cool quickly: Cool in an ice bath in the sink, stirring occasionally, then refrigerate. Once chilled, skim off some or all of the fat cap as you like.
Season when using: Taste and add salt only when you are ready to serve as broth or when building a recipe. If you are using it for soup, start with a modest pinch and adjust later.

A fine mesh strainer set over a large bowl with golden chicken broth being poured through, with roasted bones and vegetables visible in the strainer

Nutrition information is estimated.

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