Homemade Chicken Broth
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Use a leftover chicken carcass, veggies, fresh herbs, and seasonings to make this simple chicken broth recipe on the stovetop or in the slow cooker or Instant Pot.
Or try our Turkey Stock recipe with a leftover turkey carcass.
Ingredients
Here are the ingredients needed, but you can tweak this based on what you have on hand.
Ingredient Notes:
- Chicken carcasses or chicken parts/necks – A great way to use leftovers from Crock Pot Whole Chicken or Roasted Chicken and Vegetables.
- Onion, Carrots, and Celery – Any combo of these is great.
- Fresh thyme or rosemary sprigs, and parsley – Any combo works.
Step-by-Step Instructions
This recipe is all about flexibility–using the ingredients you have on hand and cooking the broth using your method of choice (stovetop, slow cooker, or Instant Pot). Here’s how to make your broth…
Step 1: Add Ingredients
Place 1-2 chicken carcasses (or 3-4 lbs chicken parts), veggies, fresh herbs, and enough water to cover the carcass in a large stock pot, 6+ quart slow cooker, or 6+ quart Instant Pot.
Step 2: Cook the Broth (3 Methods)
You have three choices for cooking this broth…
Stovetop Method: Bring to a boil, reduce to a simmer, and simmer, uncovered, for 2-3 hours.
Crockpot Method: Cover with the lid and slow cook on LOW for 8-12 hours.
Instant Pot Method: Lock and seal the lid. Cook at high pressure for 45 minutes with a quick release.
Step 3: Strain the Chicken Broth
Using a colander/strainer over a large bowl or pot, strain out the solids from the broth. Let cool on the counter for up to 2 hours only (then must be refrigerated to be safe!).
Step 4: Use or Store It
After the broth is cool, either refrigerate and use within 3-5 days, or divide into freezer containers–like mason jars, Souper Cubes, or Pyrex containers with lids (leave at least 1-inch headroom for expansion)–and freeze for up to 3 months.
How to Freeze & Thaw Broth
To Freeze: Cook and fully cool the broth. Divide into freezer containers–like mason jars, Souper Cubes, or Pyrex containers with lids (leave at least 1-inch headroom for expansion)–and freeze for up to 3 months.
To Thaw: Thaw in the fridge for 24-48 hours or using the defrost setting on the microwave.
Tip: I prefer to freeze it in 2 cup increments, making it faster to thaw and a good portion size for recipes.
Recipe FAQs
Chicken broth lasts for 3-4 days in the fridge, according to USDA’s recommendations for how to store leftovers safely. That’s why we are big proponents of freezing chicken broth in 2-cup increments. That way the broth will last up to 3 months (oftentimes longer!) and can thaw safely and quickly using one of these methods for use in recipes.
While both are flavorful liquids, broth is usually made from simmering meat and vegetables, creating a lighter flavor, whereas stock uses bones, which results in a richer flavor and thicker texture due to collagen released from the bones.
Yes, chicken necks are excellent for making broth! They contain connective tissue and small bones, which release collagen and create a rich, flavorful, and slightly gelatinous broth. You can use chicken necks on their own or combine them with other chicken parts (like wings, carcasses, or feet) for a deeper flavor and higher nutrient content.
Use Chicken Broth in These Recipes
This homemade chicken broth can be used in any recipe that calls for chicken broth or stock. Try it in some of these Thriving Home favorites…
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Homemade Chicken Broth
Don’t toss out those chicken carcasses! A simple combination of a chicken carcass or parts, veggies, and herbs creates a healthy, delicious homemade chicken broth. Freeze some to use in homemade soups.
Ingredients
- 1–2 chicken carcasses (or 3–4 lbs chicken parts, like necks)
- 1 large onion, quartered
- 4 carrots, roughly chopped
- 4 stalks of celery, roughly chopped
- 2 garlic cloves, peeled and smashed
- 1–2 fresh thyme or rosemary sprigs
- handful of fresh parsley
- 1 bay leaf
- 1/2 teaspoon whole peppercorns (optional)
- About 10–12 cups water (enough to cover all ingredients)
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Instructions
1. Add Ingredients: Place the chicken carcass/parts, onion, carrots, celery, garlic, fresh herbs, bay leaf, peppercorns, and enough water to cover the carcass in a large stock pot or in a 6+ quart slow cooker or Instant Pot. (Note: For the Instant Pot, be sure to not fill beyond the Fill Line.)
2. Cooking Methods: Cook the chicken broth using one of these methods:
- Stovetop: Bring to a simmer over high heat. Reduce heat to low, cover, and simmer for 2-3 hours.
- Crockpot: Cover with the lid and slow cook for 8-12 hours on low (or 4-6 hours on high).
- Instant Pot: Lock and seal the lid. Cook at high pressure for 45 minutes with a quick release.
3. Strain: Using a colander/strainer over a large bowl or pot, strain out the solids from the broth. Let cool on the counter up to 2 hours only (then must be refrigerated to be safe!).
4. How to Store: Either refrigerate and use within 3-5 days or divide into freezer containers–like mason jars, Souper Cubes, or Pyrex containers with lids (leave at least 1-inch headroom for expansion)–and freeze for up to 3 months. Tip: I prefer to freeze it in 2-cup increments, making it faster to thaw and a good portion size for recipes.
Notes/Tips
Can You Use a Turkey Instead? Absolutely! You can use your leftover turkey carcass to make delicious Turkey Stock instead.
Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full review here.
How To Thaw Broth: Thaw in the fridge for 24-48 hours or using the defrost setting on the microwave.
I love being able to use something that would go directly in the trash to make something healthy for my family. Thank you for giving instructions for all the different cooking methods.
Are you sure it’s only9 cups of water ?? Cause I tired this and after six hours the water was all gone ??
Thanks for letting us know about this. I double checked a few sources and I think we had the cooking time length wrong for some reason. Should only be 2-3 hours, not 5-6. So I made that change. Sorry about that, but I’m glad we got this older recipe corrected!
I’m 64 and have grown up eating chicken necks and backs both fried, and in chicken and dumplings. Give them a try and you’ll be surprised how good they are. I love them either way.
How long will this last in the refrigerator? We use chicken stock instead of water to cook rice, so it wouldn’t all get used at once.