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Easy Homemade Chicken Broth

Marybeth Feutz
Use every bit of your chicken and make this easy Homemade Chicken Broth. Use it as a base for soups, or as a replacement for store-bought chicken broth in any recipe.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Soup
Servings 6 -8 cups


  • 2 chicken backs and gizzards without the liver
  • 3 stalks celery with leaves cut into large pieces
  • 2 carrots unpeeled, cut into large pieces
  • 1 large onion unpeeled and cut in quarters
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 6-10 cups cold water enough to cover the ingredients in the stock pot


  • Add all ingredients, except water, to a large stockpot. Cover with water.
  • Cover stockpot, and bring to boiling. Reduce heat and simmer, covered, for 2-3 hours, stirring occasionally.
  • Strain broth through cheesecloth and a colander. Set chicken pieces aside. Discard vegetables, peppercorns, and bay leaves. When cool, remove meat from chicken bones and reserve for other use.
  • Cover and refrigerate broth overnight in the refrigerator, then remove fat and discard.
  • Store broth, covered, in the refrigerator up to 3 days.
  • Pour broth into Ziploc bags, ice cube trays, or muffin tins to freeze. Store in the freezer for up to 6 months.
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