Chicken Broth
Prep
20 mins
Cook
2 hrs
Servings
8
Difficulty
Easy
Chicken broth is a classic, comforting stock made from chicken bones or a whole chicken simmered with vegetables and aromatics. Built on a foundation of onions, carrots, celery, garlic, thyme and bay leaves, this simple preparation takes just 20 minutes to prepare and 2 hours to cook. The result is a flavourful broth suited to anyone seeking a versatile base for soups, stews and sauces.
Ella x
Ingredients
- 1200 gchicken bones or whole chicken(cleaned)
- 2onions(quartered)
- 3carrots(cut into chunks)
- 2celery stalks(cut into pieces)
- 4garlic cloves(crushed)
- 3fresh thyme sprigs
- 2bay leaves
- 8black peppercorns
- 2500 mlwater
- 5 gsalt(to taste)
Detail level
Instructions
- 1
Place chicken bones in a large pot and cover with cold water. Bring to a boil, then immediately drain and rinse the bones under cold running water to remove impurities.
Tip: This blanching step produces a clearer, more refined broth.
- 2
Return the cleaned bones to the pot and add the fresh water. Bring to a gentle boil, then reduce heat to low and maintain a subtle simmer.
Tip: A gentle simmer prevents the broth from becoming cloudy.
- 3
Add the quartered onions, carrot chunks, celery pieces, and crushed garlic cloves to the pot.
Tip: Charring the onions slightly in a dry pan before adding will deepen the broth's colour and flavour.
- 4
Add the thyme sprigs, bay leaves, and black peppercorns. Stir gently to combine all ingredients.
- 5
Simmer the broth uncovered for 2 hours, occasionally skimming off any foam or fat that rises to the surface with a spoon.
Tip: Regular skimming ensures a clear, clean-tasting broth.
- 6
Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Allow to cool slightly.
Tip: Line your sieve with cheesecloth for an even clearer result.
- 7
Once cooled to room temperature, season with salt to taste. Use immediately or refrigerate for up to 5 days.
Tip: For easier fat removal, refrigerate overnight and lift off the solidified fat layer from the top before reheating.
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