Homemade Chicken Broth
- MakesMakes about 3½ quarts
- Cook Time4½ hours
- Active time plus cooling30 minutes active
For broth-centric soups, store-bought pales in comparison to slow-simmered homemade broth that is full-bodied with gelatin and rich poultry flavor. This recipe is minimalist—we’ve even left out the usual aromatics (onion, carrot, celery) and herbs (parsley, bay, thyme), as we found they tend to obscure rather than enhance the pure, simple chicken flavor. Chicken backs, sometimes sold at the meat counter or offered in the freezer section, typically have a decent amount of meat and skin still attached, so they yield excellent broth. If you’re able to get chicken feet, a combination of 1 pound chicken feet, rinsed well, and 3 pounds chicken backs will result in an especially gelatinous brew. We include just a small amount of salt to enhance flavor, but it is not enough for the broth to taste fully seasoned.
Don’t let the liquid boil. It is important to maintain a gentle simmer throughout the process to ensure the broth is clear rather than murky. Also, vigorous bubbling will result in a smaller yield due to evaporation.
Step 1
In an 8- to 12-quart pot, combine the chicken, 4 quarts water and 1 teaspoon salt. Bring to a vigorous simmer over high, then reduce to low. Simmer gently, uncovered, for 4 hours; adjust the heat to maintain steady but gentle bubbling.
Step 2
Set a fine-mesh strainer over a large (at least 5-quart capacity) heatproof container. Transfer the contents of the pot to the strainer; discard the solids. If the strainer and container are not large enough to hold the solids and liquid, work in batches. Let the broth cool until barely warm to the touch, then refrigerate, uncovered, until fully chilled.
Step 3
Scrape the congealed fat off the surface of the chilled broth; discard the fat or reserve for another use. The broth is ready to use, or can be refrigerated in airtight containers for up to a week or frozen for a few months.