Homemade Chicken Broth Recipe (2024)

This is such a great basic, old fashioned recipe and exactly what I have done for all the years of my married life (60). I do add a couple of cloves of garlic and never count the peppercorns, just dump in a small fistful. This is also a basic good recipe to use with beef bones, which I have also done for years, after first giving them a quick oven roast, maybe a half hour.

One more thing ... if you're lucky you may find a good, plump fowl at your supermarket, or wherever you shop, which takes the place of the backs, wings and necks. It may take a bit longer, maybe 3-1/2 hours to 4, since it's a whole bird, but you will be then rewarded with flavorful chicken to cut up and use in other recipes.

A solid recipe. I learned when I was living to add the green of leeks and a bouquet garni of rosemary, sage, Thyme and parsley. It really makes a difference.

Added some kosher salt and 3 cloves of garlic and took the chicken off the bone after 1 hour to save for another use.

Delicious and rave reviews from husband and kids on our chicken noodle soup made with it.

There is no salt in the recipe because the salt would be added when the stock is used in a recipe (soup, etc.). If the salt were added to the stock and the recipe assumed unsalted stock, it could end up way too salty. Salt can always be added later if necessary.

Why is salt not in the recipe?

* I include: Parsnip. Celery root. Leek. Fennel. A tomato or two. Also a bouquet of herbs: Parsley. Oregano. Basil. Dill. Thyme. Sage.* Instead of salt, I add 2 teaspoons of Better Than Bouillon chicken paste. * When the broth is ready, you can boil it down to a more concentrated liquid to save space and freeze in smaller batches. Add water when it is time to use. * To extract more flavor from the bones, boil the broth for at least 4 hours.

Not sure whether or why salt was omitted from this recipe, but I added a Tbsp of kosher salt to the pot and the resulting broth was not by any means "salty." Can anyone speak to the omission of salt?

I follow some advise that I read or watched somewhere that it was good to sautee the onions, carrots and celery to intensify their flavor and then add them to the pot. It was good advise.

Annie’s notes are right on. I crack the pepper corns (more than 5), add a few garlic cloves and feel free to use dried thyme, which has good flavor dried. I add salt at the end, to taste, and a pinch of cayenne.

Used this with the turkey back bone, sign tips, etc. Thanksgiving 2021

A solid recipe. I learned when I was living to add the green of leeks and a bouquet garni of rosemary, sage, Thyme and parsley. It really makes a difference.

This is such a great basic, old fashioned recipe and exactly what I have done for all the years of my married life (60). I do add a couple of cloves of garlic and never count the peppercorns, just dump in a small fistful. This is also a basic good recipe to use with beef bones, which I have also done for years, after first giving them a quick oven roast, maybe a half hour.

One more thing ... if you're lucky you may find a good, plump fowl at your supermarket, or wherever you shop, which takes the place of the backs, wings and necks. It may take a bit longer, maybe 3-1/2 hours to 4, since it's a whole bird, but you will be then rewarded with flavorful chicken to cut up and use in other recipes.

Added some kosher salt and 3 cloves of garlic and took the chicken off the bone after 1 hour to save for another use.

Great recipe, but you can just buy this.

Didn't have carrots or celery. Used generous dried thyme and peppercorns, and added some leftover gravy-style sauce. Let simmer for 4 hours. Turned out majorly delicious (if mega-hearty).

Delicious and rave reviews from husband and kids on our chicken noodle soup made with it.