The first time I made homemade chicken broth, I immediately regretted all the money I’d spent on store-bought cartons that never tasted quite right.
Here’s the truth: When you roast a chicken, you can make several quarts of rich, flavorful broth for almost no extra cost — just use the bones and the pan juices.
Many recipes suggest adding a variety of aromatics and seasonings to homemade chicken broth, which can be great. But the simplest method is often best: place the chicken bones in a pot, cover them with water, and let them simmer gently for many hours. The long, slow simmer draws out gelatin, minerals, and flavor, producing a clear, savory broth that far surpasses commercial options.
Once you know how easy homemade chicken stock is, buying cartons becomes unnecessary. Make as much as you need, and if you have extra, freeze it in portions. You can also save and freeze carcasses or bones until you’re ready to make another batch.
If you try this recipe, I’d love to hear how it turned out. Scroll down to leave a comment and rate it.
📖 Recipe
Simple Homemade Chicken Broth
The easiest way to make homemade chicken stock at home with minimal fuss.
Ingredients
- The bones from one or two roasted chickens, with most of the meat removed — or the carcass from a rotisserie chicken
- Water, enough to cover the bones
Instructions
- After removing most of the meat from a roasted chicken, place the bones — including leftover skin and carcass — in a heavy-bottomed saucepan, Dutch oven, or slow cooker. Add enough water to cover the bones.
- Stovetop: Bring the water to a boil, then cover and reduce the heat to low so the liquid maintains a gentle simmer. You should see only small bubbles occasionally rising to the surface. Check the first hour and adjust the heat as needed, then simmer, covered, for at least 12 hours and up to 24 hours for a richer broth.
- Slow Cooker: Combine bones and water in the slow cooker. Cook on high for 1 hour, then switch to low and cook for 12 to 24 hours.
- When cooking is complete, remove the lid and let the broth cool slightly so straining is easier. Place a colander over a large bowl or saucepan and strain the broth to separate it from the bones and solids.
Refrigerate the strained broth for up to 1 week or freeze in portions for up to 3 months.
Notes
Don’t worry about removing every last scrap of meat; small bits of meat left on the bones add depth and body to the broth. After roasting, scrape any flavorful juices from the roasting pan and add them to the pot for extra richness. If you chill the broth, the fat will rise and solidify on top, making it simple to remove if you prefer a leaner stock.
Nutrition Information:
Amount Per Serving:
Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Did you make this recipe?
Please leave a comment on the blog or share a photo if you made this broth.