Homemade Chicken Broth

chicken broth

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Use this simple homemade chicken broth recipe to make the best chicken soup you’ve ever tasted, or use it as a base for other delicious soups and recipes.


  • 1 stewing bird or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
  • 24 chicken feet (optional, but great if you have them)
  • 2 tablespoons vinegar
  • Enough water to cover
  • Veggies and herbs of your choice, such as bay leaves, peppercorns, turmeric, carrot tops and peelings, celery leaves and trimmings, onions, leeks, scallions, garlic or parsley.


Place chicken in a large stainless steel pot with water, vinegar, herbs and veggies. Let stand 30 minutes to 1 hour. Turn on heat cover and bring to a simmer. (You can also do this in a crockpot.)

Let simmer for at least 6 to 8 hours (up to 24 hours). Add more water if needed to keep the carcass covered and make sure your stock doesn’t cook dry. (Make sure to top off the water if you’re going to leave it on the stove top overnight.)

If I’m cooking a whole bird for stock, I pick the meat off the bones at around the eight hour mark. To remove chicken pieces, use a slotted spoon or tongs to lift bird hunks out of the broth. Let cool and remove chicken meat from the bones. Return the carcass to the pot to continue simmering.

When you’re finished cooking your homemade chicken broth, strain the stock into a large bowl or other container. Place the container in the refrigerator until the fat rises to the top and congeals. Skim off the fat and use it for cooking. (Check out the schmaltz post for more info on rendered chicken fat.)


Keep broth refrigerated or frozen, or can or freeze dry for longer storage.