Homemade Chicken Broth Recipe

Chicken broth served in a transparent bowl and some of the ingredients to make it are in the picture.

Homemade chicken broth made with blanched chicken, fresh herbs, and vegetables for a clean, flavorful base you can use in soups, sauces, rice, stews, and more.

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Course: how to

Cuisine: latin american, Mexican

Keyword: broth, chicken

Prep Time: 20

Cook Time: 2 10

Total Time: 2 30

Servings: cups

Calories: 113kcal

Author: Ana Jimenez

Ingredients

For Blanching the Chicken

Enough water to fully cover the chicken
½ pound (0.25 kilogram) chicken legs skinless or skin-on
½ pound (0.25 kilogram) chicken drumsticks skinless or skin-on
¾ pound (0.35 kilogram) chicken wings

For the Broth:

8 cups water
½ medium sized onion
2 garlic cloves, peeled
1 celery stalk, roughly chopped
1 medium sized carrot, peeled and roughly chopped
⅓ ounce (10 grams) fresh thyme
⅓ ounce (10 grams) fresh cilantro
4 bay leaves
1 teaspoon allspice

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Instructions

Start by blanching the chicken. Bring a pot of water to a boil. Add the chicken pieces, making sure they are fully covered with water.
Let the chicken boil for 5 minutes. Turn off the heat and discard any foam that forms on top. Drain the chicken and set it aside.
In a separate pot, add 8 cups of water and place it over medium-high heat. Add the onion, garlic, celery, carrot, thyme, cilantro, bay leaves, allspice, and the blanched chicken pieces.
Bring the broth to a light rolling boil and cook uncovered for 2 hours.
After the first hour, check the liquid level. If too much water has evaporated, add up to 1 cup of water.
After 2 hours, turn off the heat and remove the chicken from the pot.
Strain the broth to remove the vegetables, herbs, and any remaining solids.
Use the broth right away or let it cool completely before storing it in the refrigerator or freezer.

Notes

The chicken can be with or without skin. I prefer using chicken without skin so the broth is not too greasy.

You can tie the thyme, cilantro, and bay leaves together with kitchen twine or butcher’s twine so they are easier to remove after cooking.

Do not add salt. This broth is meant to be used as a base for other recipes, so it is better to season the final dish instead of the broth itself.

Use this chicken broth anywhere you would normally use store-bought chicken broth, but expect a cleaner and more homemade flavor.

Recipes I recommend you to use this homemade chicken broth with: Potato and Leek Soup, Red Mexican Rice, Red Mole Sauce - No Nuts or Peanuts.

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