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Full mason jars labeled chicken broth.

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.
5 from 1 vote
Yield: 10 cups
Prep Time:10 minutes
Cook Time:2 hours
Total Time: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)

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. Cook: Use 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. Store: Either refrigerate and use within 3-5 days or see freezer instructions below.

Freezer Instructions

Freeze for Later: Divide into freezer containers--like mason jars, Souper Cubes, or Pyrex containers with lids (leave at least 1-inch head room 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 it's a good portion size for recipes.
Prepare from Frozen: Thaw in the fridge for 24-48 hours or using the defrost setting on the microwave.

Notes/Tips

  • Can You Use a Turkey Instead? Absolutely! You can use your leftover turkey carcass to make delicious Turkey Stock instead.
  • Use your broth to stock up on Homemade Cream of Chicken Soup so you can avoid the additives in canned versions.
  • 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. 

Nutrition

Serving: 1 cup | Calories: 16 kcal (1%) | Carbohydrates: 4 g (1%) | Protein: 0.4 g (1%) | Fat: 0.1 g | Sodium: 19 mg (1%) | Fiber: 1 g (4%) | Sugar: 2 g (2%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer