Homemade Chicken Broth: A Must-Have for Every Cook

Homemade Chicken Broth: A Must-Have for Every Cook

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Why This Is My Most Important Recipe

Without a doubt, the dish that I think is the most important for any home cook is homemade chicken broth. Firstly, because I LOVE all things soup (you will come to see a lot of evidence of this shortly). Secondly, because it simply elevates all meals to the next level. There is something extremely comforting in a rich homemade broth that shop-bought can never compare to. There is also the huge added bonus in that it can be relatively cheap to make.

The magic happens during that long, slow simmer. As the bones break down, they release collagen, minerals, and nutrients that give you that gorgeous, gelatinous broth when it cools – that’s how you know you’ve made the good stuff! I always save my chicken carcasses in the freezer, and when I have a few, it’s broth-making day.

How to Make It

Step 1: Roast Your Bones (Optional but Recommended!)

If you’re starting with raw bones rather than a leftover carcass, this step is a game-changer for flavour.

  • Arrange bones and chicken feet on a baking tray
  • Roast at 180°C (fan) for 30-45 minutes until golden brown
  • The caramelisation adds incredible depth!

Step 2: Prep Your Aromatics

  • Give all your vegetables a good wash (no need to peel!)
  • Chop celery, leek and carrots into large chunks – no need to be precise here
  • Halve the onion and garlic bulb, keeping the skins on – they add beautiful color and extra nutrients
  • Peel and slice the ginger

Why keep the skins on? The papery skins give your broth a gorgeous golden color and contain beneficial compounds.

Step 3: Create Your Herb Bundle

  • Place parsley, bay leaves, and peppercorns in a muslin cloth or cheesecloth
  • Tie securely with kitchen string
  • This keeps your broth clear and makes straining so much easier!

No muslin? No problem! You can add the herbs loose and strain carefully later.

Step 4: Time to Simmer

Add everything to your pot:

  1. Layer in your roasted bones
  2. Add all the chopped vegetables
  3. Toss in your herb bundle
  4. Cover everything with cold water (leave about 2 inches from the top) or per you pressure cooker max line.

Choose Your Method:

🥘 Stock Pot (Traditional Method)

  • Bring to a gentle boil, then reduce to the lowest simmer
  • Cook for 12-24 hours
  • Check occasionally and skim off any foam that rises to the top
  • Top up with water if needed

⏱️ Slow Cooker (Set and Forget!)

  • Set to low and let it work its magic for 12-24 hours

⚡ Pressure Cooker (Quick Method)

  • Cook on high pressure for 45 minutes – 1 hour
  • Allow natural pressure release
  • While faster, you won’t get quite as much collagen extraction
  • Please be careful and follow your manufacturer instructions

My Experience: I usually run mine for 14 hours in the stock pot, normally on Sundays. Yes, it’s a long time, but it’s completely hands-off, and the result is worth the wait!

Step 5: Strain for Perfection

Time to reveal your liquid gold!

  1. First strain: Place a colander over a large bowl. Use a ladle to carefully transfer the broth – this prevents hot splashes!
  2. Second strain: Pour the broth through a fine mesh strainer for that beautiful, crystal-clear finish
  3. Let it cool slightly, then refrigerate

Fat Cap Tip: Once chilled, you’ll see a layer of fat on top. You can either skim this off for a leaner broth or stir it back in for extra richness and flavor.

Homemade Chicken broth

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Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Leftover Chicken carcass or any bony chicken pieces roasted
  • 1 Pack Chicken feet Around 10/12 is great
  • 4 Ribs of Celery
  • 3 Medium carrots
  • 1 Medium brown onion Keep the skin on, it give the broth a nice colour
  • 1 leek Sliced down and rinsed well
  • 3 Thin Slices Ginger Not too much, as it packs of lot of punch
  • 2 Garlic heads Sliced horizontally with skin on
  • 3 Bay leaves Fresh or dried
  • 1 pack Parsley
  • Handful of whole peppercorns
  • Salt To taste
  • Water Enough to cover

Equipment

  • 1 Large stock pot, slow cooker, or pressure cooker
  • Muslin cloth or cheesecloth For herb bundle
  • 1 Fine mesh strainer
  • 1 Large bowl for straining
  • Storage containers or silicone moulds (for stock cubes)

Method
 

  1. Prep Your Bones If you're not using a leftover chicken carcass, roast your bones and feet first! Pop them in the oven at 180°C (fan) for 30-45 minutes until they're a lovely golden brown. This step adds incredible depth of flavour.
  2. Prepare Your Vegetables Give all your veggies a good wash and chop them into large chunks – no need to be too precise here! Halve the onion and garlic, keeping the skins on (they add wonderful color and nutrients).
  3. Create Your Herb Bundle Place the parsley, bay leaves, and peppercorns into a cooking cloth bag or muslin, tying it securely. This makes straining so much easier later!
  4. Time to Cook Add everything to your pot of choice and cover with water:
    Pressure cooker: Follow your manufacturer's recommended time for bone broth
    Slow cooker: Set it and forget it for 12-24 hours on low
    Stock pot: Simmer gently for 12-24 hours on the stovetop, checking occasionally
  5. Strain for Perfection When your broth is richly coloured and aromatic, it's time to strain! First, use a colander and ladle to carefully transfer the broth into a large bowl (this prevents hot splashes). Then, pour through a fine mesh strainer for that beautiful, clear finish.
  6. And voila – liquid gold! Store in the fridge for up to a week or freeze in portions for whenever you need it.
  7. Bonus Tip: Make Your Own Stock Cubes!
    Want something even more convenient? Take some of your broth and boil it down until it's concentrated and reduced. Pour this rich, concentrated stock into silicone moulds and let it set. If you're not using them within 3-4 days, pop them straight into the freezer. Now you've got homemade stock cubes ready whenever you need them – perfect for adding instant flavour to soups, risottos, and sauces!

Notes

Tip: The longer you simmer, the richer and more nutritious your broth becomes. Don’t be afraid to let it go for the full 24 hours!
The volume of stock produced really depends on the size of pot its cooked in, I would say on average you would get at least two litres of broth.
Second extraction bonus: Don’t rule out a second extraction! Add some fresh aromatics and fill again with water for a second batch. As they say: waste not, want not. While it won’t be quite as rich as the first batch, it still makes a lovely, lighter broth perfect for everyday cooking.

Bonus: Make Your Own Stock Cubes!

This is one of my favorite tricks for ultimate convenience:

  1. Take some of your finished broth and pour into a saucepan
  2. Boil down for 30-60 minutes until reduced by about two-thirds – you’ll have a thick, concentrated stock
  3. Pour into silicone ice cube moulds or muffin tins
  4. Refrigerate until set

Storage:

  • Use within 3-4 days if kept in the fridge
  • For longer storage, pop them straight into the freezer (up to 6 months)
  • One cube = instant flavor for soups, sauces, and risottos!