Homemade chicken broth tastes so much better than canned broths or stocks and it is easy to make! Make a big batch and freeze it for later use!
I prefer to make my own chicken broth simply because it has much more flavor, less sodium than store brands, and I know exactly what is in it! You can make a big batch of chicken broth and freeze it for later use. I’ve seen some folks pour the chicken broth into ice trays and freeze them–great idea! Just grab a cube when you need it!
What’s The Difference Between Stock and Broth?
The terms “stocks” and “broths” are often used interchangeably, however stocks–chicken, beef, veal or fish– generally have the bones included in the preparation. Broths are formed from the meat only, for instance, with boneless chicken breasts.
How Do I Make Chicken Broth?
Chicken broth is made by cooking a whole chicken in water with seasonings, spices, herbs and aromatics. Simply place the chicken in a big stock pot, add chopped onion, celery, a few bay leaves, a little salt/pepper, and any herbs you like–parsley, rosemary, etc.
Allow the chicken to cook low and slow for about 2 hours. Check the water level frequently and replenish if it gets low. Once the broth is done, remove the chicken, and strain the broth through a tight strainer.
Can I Freeze Chicken Broth?
Yes! There are various methods for freezing chicken broth. One is to pour the cooled liquid into small storage freezer bags. Another, to pour the broth into an ice cube tray (if anyone still knows what those are:)
The beauty of freezing chicken broth in smaller portions is that you’ll have it on hand at any given moment! Just pop an “ice cube” of broth into your soup or stew, and you’re good to go!
Should I Use White or Dark Meat for Chicken Broth?
You can use either white or dark, however, dark meat generally has a stronger flavor than white meat.
Do I Buy Boneless? Skinless Chicken?
For the most robust flavor, consider buying dark, bone-in, skin-on chicken thighs. The fat from the skin renders a nice flavor to the broth, as do the bones.
Craving More? You Might Like: Chicken and Dumplings
Homemade Chicken Broth
- 1 lb. boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 32 oz. water
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 tablespoons marjoram
- In a large stockpot, heat oil on medium heat; add carrots, onions celery and marjoram; cook till tender
- Add water and bring to boil; add chicken thighs; season with salt and pepper;
- Cook until the centers of the chicken thighs reach 165ºF; use tongs and remove chicken to plate; refrigerate or freeze cooked chicken
- Strain solids from broth and serve