The smell of Homemade Chicken Broth that has been simmering on the stove creates an aroma like nothing else! Once you make this, you will never buy store-bought again!
I have included affiliate links to useful products and services related to the topic of this post.
If you purchase via the links I may earn a commission.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy
Homemade Chicken Broth
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Sure, it’s easy to just grab a box of chicken broth off the shelf at the store; but if you’ve never made your own, let’s just say you don’t know what you’re missing.
Although this recipe takes a little time to come together, the results are well worth it. Making homemade chicken broth is a great way to get more value from a whole roasted chicken and to use up excess vegetables. As an added bonus, the difference in flavor between homemade broth and store-bought varieties is undeniable.
Once cooked you could use the broth immediately as a soup – or even add in rice or pasta to make it more filling.
Some of the recipes on The Purple Pumpkin Blog that could use this soup include 15 Bean Soup, plus these recipes coming soon: Chicken & Wild Rice Soup, Chorizo & Red Lentil Soup, Bone-In Pork Chops with White Beans, and Cuban-Style Black Beans.
The glass jars pictured in the photos are for aesthetic purposes only. This is not a canning recipe – directions for storage are included in the recipe card.
What is the Difference Between Broth and Stock?
When sharing recipes on my blog I have to bear in mind my worldwide audience. I am British from the UK, but most of my readers are from overseas – mainly the USA. As such as I have to be mindful (when possible – I don’t know everything!) of the different words and terms used on each side of the pond for the same thing. This is one of those times!
This recipe is for chicken broth – but in the UK we tend to call this chicken stock. The words broth and stock can be used interchangeably to describe this recipe – and could be used in other recipes that call for either broth or stock. But there are slight differences in preparing them.
According to my research, stock is made by boiling the bones, meat, and other ingredients like vegetables and herbs for a longer period of time to develop deep flavors. Stocks are usually used to make soups.
On the other hand, broths are made with more meat and are lighter than stocks and could be used to cook pasta or vegetables in – and as a base for soups.
Confused? I am! Unless you are a chef that needs to be super specific, then call this recipe broth or stock, however it is described in your part of the world. All I know is that you will not be disappointed with the delicious chicken-y flavor of this wonderful broth/stock!
Ingredients & Equipment Used In This Recipe
You may already have some of the ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Roasted Chicken Carcass – after you’ve eaten your chicken dinner, use the carcass (and any of the leftover meat on the bones) to throw in the stockpot to make your own chicken broth. If you have a lot of chicken left, you could easily turn this broth into chicken soup and shred the chicken into it. Or if you want to have a meatier stock and leftover meat, why not roast two chickens and use one in this recipe?
- Vegetables & Aromatics – carrots, celery, onions, garlic
- Dried Oregano
- Dried Parsley
- Dried Thyme
- Bay Leaves
- Whole Black Peppercorns – or you could use ground pepper
- Coarse Sea Salt
For best results, use a large stockpot for this recipe. If you do not have one, use a large (6-quart/6-litre or larger) Dutch oven or similar pot. If using a 6-quart pot for this recipe, stir more frequently to ensure exposed parts are submerged during the cooking process.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Chicken
One of the hero ingredients in this recipe is chicken, so here are some more recipes using the same:
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!
Soup Recipes To Try
A good soup has to have a good broth or stock to make it taste great! So here are some soup recipes for you to try out next:
- Gluten-Free Minestrone Soup with Cannellini Beans
- 30 Minute Ground Turkey Mushroom Soup Recipe
- Authentic Greek-Cypriot Avgolemono – Egg Lemon Soup
I’ve got more Easy Soup Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
How Do I Make Homemade Chicken Broth?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 (5 - 6 lb / 2.2 - 2.7kg) roasted chicken
- 3 large carrots, roughly chopped
- 3 large celery stalks, roughly chopped
- 2 medium yellow onions, roughly chopped
- 4-5 large cloves garlic, peeled and smashed
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- 1 Tbsp dried thyme
- 1 Tbsp whole black peppercorns (or ½ tsp ground pepper)
- 1 tsp coarse sea salt
- 2 whole bay leaves
- 12 cups / 2.8L water
- Place chicken carcass to a large stockpot, then add the carrots, celery, onions, and garlic around the chicken.
- Sprinkle oregano, parsley, thyme, peppercorns, salt, and bay leaves on top.
- Add water and bring to a rapid boil over high heat, then immediately reduce heat to medium-low. Simmer for 3½ - 4 hours, stirring occasionally.
- When the meat is falling off the bone, remove from heat. Carefully strain the contents of the pot to separate the liquids and solids. Reserve the liquid and the larger pieces of chicken. Store chicken separately in the refrigerator or freezer to stir into soups later and discard the remaining solids.
- Allow broth to cool and transfer to airtight, freezer-safe containers. Freeze for longer-term storage or store in the refrigerator for several days before using it.
Images of the chicken broth shown in jars for aesthetic purposes, this is not a canning recipe.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 42Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 275mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.