Homemade Chicken Broth
This homemade chicken broth is rich, clear, and deeply savory, making it a reliable base for soups, sauces, and braised dishes. Slow simmering chicken bones with vegetables and herbs creates a full-bodied stock that stores beautifully for future meals.
Servings2 Portions
Prep Time15 Mins
Cook Time510 Mins
Difficulty
Easy
Ingredients
2
- chicken carcasses with wings4 carcasses
- onions, halved2
- carrots, cut into chunks4
- leek, cut into chunks1
- celery stalk, cut into chunks1
- water4 liters
- peppercorns5
- allspice berries3
- parsley80 g
Step-by-Step Instructions
01
Place the chicken carcasses, onions, carrots, leek, celery, peppercorns, and allspice in a large stockpot. Pour in 4 liters of cold water and bring to a boil over medium-high heat.
02
As soon as the liquid reaches a boil, reduce the heat to low. Add the parsley, partially cover the pot, and let the broth simmer very gently for about 6 hours. Skim off any foam and excess fat from the surface from time to time to keep the broth clear.
03
Strain the broth through a fine sieve or colander into a clean container, discarding the solids. Let it cool, then refrigerate until the fat rises and solidifies on top.
04
Lift off the chilled fat with a spoon. For a more concentrated flavor, return the broth to the stove and simmer until reduced to your preferred strength.
Chef's Tips
Use chicken wings if carcasses are not available for a richer broth. Keep the broth at a very gentle simmer rather than a rolling boil so it stays clear. Refrigerate for up to 4 days or freeze for up to 3 months.
