The Best Chicken Broth: A Simple Recipe Using Your Leftover Chicken

If you’ve ever strolled through the soup aisle of your local grocery store, you’ve likely noticed how overpriced chicken broth can be. I used to buy those convenient cartons for all my recipes, believing it was the only option. But then I discovered the joy and simplicity of making my own chicken broth at home using leftover chicken parts. It’s a game-changer that not only saves you money but also elevates your cooking to an entirely new level.

Why Homemade Chicken Broth?

Chicken broth is one of those foundational ingredients that can enhance a variety of dishes, from soups and stews to sauces and grains. When you make your own, you’re in control. You know exactly what goes into your broth, avoiding those unpronounceable ingredients found in store-bought versions. Plus, homemade broth has a depth of flavor that simply cannot be matched.

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Gathering Ingredients

If you raise your own chickens, you have the added benefit of knowing where your chicken comes from and what it has been fed. This transparency can offer peace of mind that is hard to come by when purchasing packaged products. You’ll never want to go back to store-bought broth once you experience the rich, wholesome taste of your homemade version.

When broth is fully cooked, the bones will fall apart.

You might be surprised at how few ingredients you actually need to make a delicious chicken broth. The star of the show is, of course, the leftover chicken carcass. Whether it’s from a roast chicken or a rotisserie chicken, don’t throw that carcass away! If you’re not ready to make broth immediately, you can easily store it in a Ziploc bag in the fridge or freezer until you are.

In addition to the carcass, here’s what I like to use:

Vegetables: I typically add a halved onion, some carrots, and celery. However, feel free to get creative! If you have other vegetables that need to be used up—like garlic, leeks, or even the ends of green onions—throw those in as well.
Water: Enough to cover the chicken and vegetables in your pot. We use filtered water.
Apple Cider Vinegar: Just a splash (about 1-2 tablespoons) helps to draw nutrients from the bones and makes for a richer broth.
Optional Herbs and Spices: Bay leaves, thyme, peppercorns, or parsley can add extra flavor, depending on what you have on hand.
Salt: I prefer to hold off on adding salt until I use the broth in a recipe. This way, I can control the seasoning for each dish.

Making the Broth

Prepare the Carcass: Place your leftover chicken carcass in a large pot or slow cooker. If you have chicken feet or necks from your local butcher, add those in! They’re packed with collagen, which makes for a gelatinous and rich broth.
Add Vegetables: Chop up your vegetables and toss them into the pot. Don’t worry about chopping them finely; they will be strained out later.
Fill with Water: Pour in enough water to cover everything.
Incorporate Vinegar: Add the splash of apple cider vinegar. This small step will work wonders in extracting flavor and nutrients.
Bring to a Boil: Heat the pot on high until it reaches a boil. Once boiling, reduce the heat to a gentle simmer.
Simmer: Let the broth simmer for at least 4-6 hours. If you’re using a slow cooker, set it on low and let it go for 8-12 hours. The longer you simmer, the richer the broth will become. You can even simmer it overnight for maximum flavor. I’ve let mine sit simmering for several days. Adding in more water.
Strain the Broth: Once your broth has reached the desired flavor, strain it through a fine-mesh sieve into another pot or bowl. Discard the solids—your chicken carcass and vegetables have done their job!

Storing Your Broth

Now that you have your delicious homemade broth, you can use it right away or store it for later. If you’re not planning to use it immediately, let it cool completely. I recommend using mason jars for freezing, but be sure to leave enough headspace in each jar for the liquid to expand when frozen. I’ve learned the hard way that jars with curved tops are more prone to breaking, so opt for straight-sided jars if possible. These weck jars work great. You can also can broth for a shelf stable option.

Conclusion

Once you start making your own chicken broth, you’ll never want to go back to that store-bought stuff again. The depth of flavor, the nourishing qualities, and the satisfaction of creating something from your kitchen will transform your cooking experience. Plus, it’s a fantastic way to utilize leftovers, ensuring that nothing goes to waste. So next time you roast a chicken, remember to save that carcass and embark on your journey to

Print Recipe

The Best Chicken Broth: Using Your Chicken Left Overs

Ingredients

Vegetables: I typically add a halved onion some carrots, and celery. However, feel free to get creative! If you have other vegetables that need to be used up—like garlic, leeks, or even the ends of green onions—throw those in as well.
Water: Enough to cover the chicken and vegetables in your pot. We use filtered water.
Apple Cider Vinegar: Just a splash about 1-2 tablespoons helps to draw nutrients from the bones and makes for a richer broth.
Optional Herbs and Spices: Bay leaves thyme, peppercorns, or parsley can add extra flavor, depending on what you have on hand.
Salt: I prefer to hold off on adding salt until I use the broth in a recipe. This way I can control the seasoning for each dish.

Instructions

Prepare the Carcass: Place your leftover chicken carcass in a large pot or slow cooker. If you have chicken feet or necks from your local butcher, add those in! They’re packed with collagen, which makes for a gelatinous and rich broth.
Add Vegetables: Chop up your vegetables and toss them into the pot. Don’t worry about chopping them finely; they will be strained out later.
Fill with Water: Pour in enough water to cover everything.
Incorporate Vinegar: Add the splash of apple cider vinegar. This small step will work wonders in extracting flavor and nutrients.
Bring to a Boil: Heat the pot on high until it reaches a boil. Once boiling, reduce the heat to a gentle simmer.
Simmer: Let the broth simmer for at least 4-6 hours. If you’re using a slow cooker, set it on low and let it go for 8-12 hours. The longer you simmer, the richer the broth will become. You can even simmer it overnight for maximum flavor. I’ve let mine sit simmering for several days. Adding in more water.
Strain the Broth: Once your broth has reached the desired flavor, strain it through a fine-mesh sieve into another pot or bowl. Discard the solids—your chicken carcass and vegetables have done their job!