How long does chicken broth last in the fridge?

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.

What's the difference between broth and stock?

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.

Can I use chicken necks to make chicken broth?

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.

Homemade Chicken Broth - Thriving Home

Name: Homemade Chicken Broth
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
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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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.

Yield: 8-10 cups 1x

Prep: 10 minutesCook: 2 hoursTotal: 2 hours 10 minutes

Units:

Scale:

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.

Cuisine: American Method: Stovetop

Find it online: https://thrivinghomeblog.com/homemade-chicken-broth/