Chicken Broth from Scratch

straining chicken broth

Jumpstart your soups, sauces, and casserole recipes with homemade chicken broth. You’ll love how easy it is to make and how nice it is to have a supply in your freezer. Get out your biggest stockpot, and get cooking!

Chicken Broth
Makes about 3 1/2 quarts
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  1. 5 pounds split chicken leg quarters
  2. 4 1/2 quarts water
  3. 3 cups chopped white onion
  4. 1 1/2 cups chopped celery
  5. 1 1/2 cups chopped carrot
  6. 10 sprigs fresh parsley
  7. 10 sprigs fresh thyme
  8. 3 bay leaves
  9. 1 tablespoon black peppercorns
  1. In large stockpot, bring all ingredients to a boil over high heat. Reduce heat, and simmer for 3 hours.
  2. Line a fine-mesh seive with cheesecloth, and set over a large bowl. Ladle broth into strainer, discarding solids. Cover broth, and refrigerate overnight.
  3. Scrape off and discard solidified fat from surface of broth. Refrigerate for up to 5 days, or freeze in quart containers for up to 6 months.
Paula Deen Magazine
split chicken leg quarters
STEP 1: The bones in the chicken leg quarters release collagen, which turns into gelatin after simmering. A good broth will be jelly-like when cold.
making chicken broth
STEP 2: Bring all the ingredients to a boil, and begin timing once the temperature is reduced to a simmer.
straining chicken broth
STEP 3: Strain broth, and discard the solids. Using cheesecloth ensures a clear liquid.
scraping fat off chicken broth
STEP 4: Refrigerate the broth overnight. The fat will solidify on top, which you can scrape off with a spoon.