How long does chicken broth last in the fridge?

Name: Homemade Chicken Broth (3 Cooking Methods)
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)

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.

Homemade Chicken Broth (3 Ways!)

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Homemade Chicken Broth (3 Cooking Methods)

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

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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/