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Homemade Chicken Broth recipe

Chicken Broth Recipe

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Prep Time 30 mins
Cook Time 6 hrs
Total Time 6 hrs 30 mins
Course Dinner
Servings 20 cups


  • 5 lbs of chicken carcasses (including backs and necks)
  • 1 large quartered onion
  • 4 carrots, peeled and cut in half
  • 4 cut in half ribs of celery
  • 1 cut in half white part of leek
  • 10 sprigs of fresh thyme
  • 10 sprigs of fresh parsley (with stems)
  • 2 bay leaves
  • 10 peppercorns
  • 2 cloves of garlic, peeled whole
  • 2 gallons of cold water


  • Place chicken, hebs, spices, and vegetables into 12 quart stockpot.
  • Set steamer basket, opened, on ingredients and pour in water.
  • Cook on high until bubbles break through liquid's surface.
  • Turn heat down, medium-low, and simmer. Add hot water as needed so everything remains submerged.
  • Skim scum from stock using spook or mesh strainer every 10-15 minutes for 1 hour. Skim every half hour for 2 hours afterwards.
  • Simmer for 6-8 hours, uncovered.
  • Strain stock through fine mesh strainer into new large stockpot (or heat proof container).
  • Discard any solids.
  • Cool in large cooler with ice (or in sink of ice).
  • Refrigerate over night.
  • Remove fat that has solidified on surface and store in lidded container.


It will remain good in the refrigerator for 2-3 days but can be put into the freezer for 3 months. Always boil for 2 minutes before using.
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