Clear Homemade Chicken Broth

Recipe card

Clear Homemade Chicken Broth

Prep 15 minCook 1 hr 50 minTotal 2 hr 5 minYield About 2 litres

Equipment: Large stockpot, skimmer, fine sieve, shallow storage containers

Ingredients

1 kg bone-in chicken pieces or carcass 2.5 l cold water 1 whole medium onion, quartered 1 whole carrot, cut in chunks 2 stalks celery, cut in chunks 2 cloves garlic, lightly crushed 2 whole bay leaves 8 whole black peppercorns 1 tsp salt, optional 2 tbsp chopped parsley or dill

Instructions

1. Start broth

   Put chicken in a large stockpot and add cold water. Bring slowly just to a simmer, skimming foam from the surface.

2. Add aromatics

   Add onion, carrot, celery, garlic, bay and peppercorns. Keep at a bare simmer, not a rolling boil.

3. Simmer

   Cook 1 1/2 to 2 hours until chicken is cooked through and flavourful. Lift out chicken; remove any meat for another use.

4. Strain

   Strain broth through a fine sieve. Season lightly with salt if using.

5. Cool and store

   Divide into shallow containers and refrigerate promptly, or cool over an ice bath before freezing. Garnish servings with herbs.

How to tell when it is ready

Chicken reaches 74°C (165°F); broth stays at a gentle simmer and is strained clear.

Tips

• Begin with cold water for gradual extraction.
• Skim foam early and avoid a rolling boil.
• Do not rinse raw chicken.
• Cool broth quickly before storing.

Troubleshooting

• If the mixture is too thick, add liquid a little at a time.
• If browning too quickly, lower the heat and cover loosely.

Substitutions

• Use a similar neutral cooking oil.
• Choose a suitable dairy-free alternative where practical.

Variations

• Adjust the seasoning to taste.
• Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

• Serve as a light soup with herbs.
• Add noodles or rice when serving.
• Use as a base for vegetable soup.
• Sip warm with toast when a light meal is wanted.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate 3 to 4 days or freeze up to 3 months. Chill in shallow containers promptly.

Storage

Refrigerate 3 to 4 days or freeze up to 3 months. Chill in shallow containers promptly.

Food safety

Cook poultry to 74°C (165°F). Cool broth quickly in shallow containers and refrigerate within 2 hours; use within 3 to 4 days or freeze. Do not rinse raw chicken.

Frequently asked questions

Can I make this ahead?

Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.

How should I store clear homemade chicken broth?

Refrigerate 3 to 4 days or freeze up to 3 months. Chill in shallow containers promptly.

Serve as a light soup with herbs. Refrigerate 3 to 4 days or freeze up to 3 months. Chill in shallow containers promptly.