Soups & Stews
This old-fashioned chicken broth recipe delivers the deep, rich flavor that transforms any dish from ordinary to extraordinary—just like my grandmother used to make. The secret lies in slow simmering chicken bones and vegetables until the liquid becomes a golden, aromatic elixir packed with umami.
I’ve perfected this method over years of testing, ensuring every batch develops that perfect balance of savory depth and subtle sweetness.
What sets this broth apart is the 36-hour simmering process, which extracts maximum flavor from chicken carcasses, onion skins, and vegetable scraps without overcooking.
Most recipes rush this step, but patience here makes all the difference—creating a broth so rich it can stand alone or elevate soups, sauces, and braised dishes. The result? A golden, velvety liquid that’s far superior to store-bought versions.
With just pantry staples and a few hours of hands-off time, you’ll have a versatile foundation for countless meals. Freeze extras for future use, or use immediately to add depth to risottos, stews, or even as a base for homemade gravies.
This is the kind of broth that turns simple recipes into something truly special.
Ready to master the art of homemade broth? The process is simpler than you think—just follow these precise steps for restaurant-quality results every time. Let’s begin with the ingredients you’ll need to gather first.
Ingredients for old fashioned chicken broth
Pantry staples plus a few fresh aromatics. The bones are the heart of this golden, velvety broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Carcasses 🍗 | 4 lb | Raw or roasted, bones preferred |
| Yellow Onions 🧅 | 2 whole | Peels saved for color, quartered |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Dirty ends trimmed, chopped |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skins left on |
| Fresh Parsley Stems 🌿 | 1 bunch | Tough stems only, tied |
| Bay Leaves 🍃 | 4 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly, whole preferred |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Apple Cider Vinegar 🍎 | 2 tbsp | For acidity balance |
| Cold Water 💧 | 16 cups | Filtered preferred |
| Fresh Thyme Sprigs 🌿 | 2 sprigs | Stems only, tied |
| Fresh Rosemary Sprigs 🌿 | 2 sprigs | Stems only, tied |
The chicken carcasses make all the difference—roast them first if you have time, but raw works too. Look for bone-in pieces with some meat still attached at Whole Foods or your butcher counter. The onion skins? Don't peel them—toss them in whole for that golden hue. Trader Joe's sells them pre-peeled if you're short on time, but the skins add incredible depth. For the herbs, fresh is best—dried will work in a pinch, but the aroma is completely different. I always grab a few extra sprigs of thyme and rosemary since they keep well in the freezer.
No fresh herbs? Dried thyme and rosemary at half the amount will do, though the flavor won't be as bright. Running low on apple cider vinegar? White vinegar or lemon juice works just as well—just stick to the same quantity. The carrots and celery can be swapped for leeks or fennel if you prefer, though the classic combo is hard to beat. For the salt, Diamond Crystal is my go-to—it's flaky and dissolves beautifully. If you only have table salt, reduce to 3/4 tbsp since it's more concentrated. The peppercorns should be lightly crushed—just enough to release their aroma without turning into powder.
This broth tastes even better the next day, so make a big batch and freeze extras in ice cube trays. Once frozen, transfer to ziplock bags and they'll keep for 6 months. For the freshest flavor, use within 5 days of making it. The herbs and aromatics can be tied together with kitchen twine to make removal a breeze—just don't forget to take them out before serving. The longer it simmers, the richer it gets, so don't rush the process. That 36-hour simmer is worth every minute for that restaurant-quality depth.
Why You'll Love This Recipe
- No Prep Panic: I’ve got 4 pounds of chicken carcasses and a handful of veggies—this is the kind of recipe where you throw everything in and forget about it. No fancy chopping skills needed, just quartered onions, roughly chopped carrots and celery, and smashed garlic. The real magic happens while you’re doing other things, like watching TV or pretending to work.
- Golden Depth: That 2 tbsp of apple cider vinegar? Total game-changer. It pulls every last bit of flavor from the bones and turns the broth from basic to ridiculously good. The bay leaves, thyme, and rosemary bundle add layers—earthy, herbal, and just a little bit mysterious. It’s not just broth; it’s the kind of thing that makes you lean in for a second sniff.
- Freezer Hero: Here’s what sold me—this makes enough for weeks. Freeze it in bags, and you’ve got a backup plan for soups, risottos, or even deglazing a pan when you’ve burned dinner (because it happens). I keep a stash in my freezer, and when I’m in a rush, I just pull it out. No stress, no last-minute grocery runs.
- Budget Win: Chicken carcasses are basically free if you’ve already roasted a chicken—otherwise, they’re dirt cheap. You’re getting gallons of flavor for pennies, and it’s the kind of thing that makes you feel like a pro without spending a fortune. Plus, the herbs and spices are pantry staples, so you’re not buying anything extra.
Step-by-step instructions for old fashioned chicken broth
Here's the classic method for making deep, flavorful broth that builds complexity through slow cooking.
Prepare the Vegetable Base and Chicken Carcasses
In a large stockpot, combine the quartered yellow onions, chopped carrots, chopped celery stalks, and the 8 smashed garlic cloves. This aromatic vegetable combination forms the flavor foundation of your broth. I like to spread them evenly across the bottom of the pot to ensure even cooking.
Add the 4 lb chicken carcasses to the pot, positioning them so they're partially submerged in the vegetables. This direct contact allows their natural flavors to infuse into the base. The carcasses should be raw or previously roasted - either works, but roasted bones add a deeper, richer flavor.
Add Herbs, Spices and Acid
Tie the fresh parsley stems, fresh thyme sprigs, and fresh rosemary sprigs together with kitchen twine to create a herb bundle. This makes them easy to remove later while still infusing flavor. Add this bundle along with the 4 whole bay leaves to the pot.
Sprinkle the crushed black peppercorns and 1 tbsp kosher salt evenly over the chicken and vegetables. The pepper adds subtle warmth while the salt enhances all flavors. Pour in the 2 tbsp apple cider vinegar - this helps extract collagen from the bones and prevents the broth from becoming cloudy.
Cover with Cold Water and Simmer Gently
Add the 16 cups cold water to the pot, ensuring all ingredients are completely submerged. The cold water helps prevent immediate cooking and allows flavors to develop gradually. Bring to a gentle simmer over medium heat - you should see small bubbles at the edges but no vigorous boiling.
Once simmering, reduce heat to maintain a gentle boil. This low-and-slow approach is crucial - it takes about 4-6 hours for the broth to develop its rich depth. Skim any foam or impurities that rise to the surface during the first 30 minutes using a fine-mesh skimmer.
Cook Until Deeply Flavorful
Continue simmering uncovered for 4-6 hours, maintaining a gentle boil. The broth should reduce slightly, concentrating its flavors. You'll know it's ready when it develops a deep golden color and rich aroma. The carcasses should be completely tender when tested with tongs.
Strain the broth through a fine-mesh strainer into a clean pot, pressing gently on the solids to extract maximum flavor. Discard the solids and herb bundle. The resulting broth should be clear with a rich, golden hue and intense chicken flavor.
Pro Tips For Making Old Fashioned Chicken Broth
- Roast First, Simmer Second: Don’t just toss everything in water—roast the chicken carcasses at 400°F for 30-45 minutes first. The caramelized bits on the bones (yes, even the ugly ones) are where the real flavor hides, and they’ll infuse the broth like no other. I used to skip this and wondered why my broth tasted like "chicken water" instead of a rich, savory hug.
- Mince the Aromatics: Chop those onions, carrots, and celery into tiny pieces—think matchstick size or smaller. The smaller the veggies, the faster they break down and release their sweetness into the broth. I once used whole stalks of celery and spent an hour straining out stringy disappointment. Pro tip: Save the celery leaves—they’re packed with flavor and turn to mush in minutes.
- Don’t Crowd the Pot: Leave at least an inch of space between the liquid and the top of the pot. If you’re using a 6-quart pot, aim for about 4 quarts of water. Overcrowding turns your broth into a murky sludge instead of a clear, golden elixir. Trust me, your future self will thank you when you’re not straining through a gloopy mess.
- Add Garlic Late: Toss the garlic cloves into the broth only in the last 10-15 minutes of simmering. Raw garlic can turn bitter and cloying, ruining the balance. I learned this the hard way—after burning my tongue on a batch where I’d added it too early. Wait until the broth is just simmering (not boiling) to let the garlic soften without turning to ash.
Troubleshooting great old fashioned chicken broth
Foamy Surprise Fix
If your broth develops a thick, foamy layer within the first 30 minutes of simmering, it’s likely due to too much protein or fat leaching from the chicken. I once made this mistake by adding raw chicken thighs instead of just carcasses—oops!
Instead, skim the foam with a fine-mesh skimmer gently, or use a ladle to pour off the top layer. If the foam persists, reduce the heat slightly to slow the cooking process.
Cold water helps prevent this, but if you’re in a hurry, let the broth cool slightly before simmering again. 🌡️
Cloudy Broth Solution
A cloudy broth often means the collagen hasn’t fully extracted or there’s excess starch from vegetables. If your broth looks murky after 4-6 hours, strain it through a cheesecloth lined strainer for a clearer result.
Alternatively, let it cool completely in the fridge overnight—the fat will solidify on top, making it easier to skim off. I also avoid overcrowding the pot, as too many solids can cloud the liquid. For extra clarity, add 1 tsp apple cider vinegar during the final hour of simmering.
Under-Salted Broth
If your broth tastes bland, it’s likely underseasoned. The 1 tbsp kosher salt is just a guideline—taste as you go! If you forgot to add salt initially, dissolve ½ cup salted chicken broth (store-bought) in a small amount of water and stir it into your broth.
For a more natural fix, add 1 tsp salt per 2 cups of broth during the final 30 minutes of simmering. Remember, flavors deepen as it cools, so don’t overdo it. I always err on the side of less and adjust later.
Burnt Bottom Prevention
Browned bits on the bottom of your pot add depth, but if they burn, your broth will taste bitter. To avoid this, ensure your pot is large enough to submerge all ingredients in 16 cups of water.
If the broth reduces too quickly, add 1 cup cold water to maintain coverage. I also recommend using a heavy-bottomed pot like a Le Creuset Dutch oven—it distributes heat evenly and prevents scorching. Never leave it unattended, especially if your stove has hot spots.
Herb Bundle Escape
If your herb bundle breaks free during simmering, don’t panic! Use a slotted spoon to fish out any loose sprigs before straining. For a quicker fix, tie the bundle with twine more securely next time—double-knot it! If you forget to remove the bundle, simply strain it out before serving.
Pro tip: Save the used herbs for soups or sauces—they still pack flavor! I once made this mistake and ended up with parsley in my risotto, but it turned out surprisingly well. 💫
Nutrition facts
Frequently asked questions
Why does this broth recipe call for cold water instead of hot?
Cold water lets flavors develop gradually rather than cooking immediately. The slow temperature rise extracts more collagen and natural sweetness from the chicken carcasses and vegetables over 4-6 hours. Many traditional recipes use cold water for this exact reason—it's the secret to rich, deep flavor!
Can I use leftover roasted chicken instead of carcasses?
Yes! Leftover roasted chicken works perfectly—just add 2-3 cups of bone-in pieces to the pot. The bones still provide collagen, but the meat adds extra protein. Just avoid skin-heavy pieces, as they can make the broth greasy. Roasted bones actually create even deeper flavor than raw ones!
How do I know when the broth is ready?
Look for a deep golden color and rich aroma, plus 4-6 hours of gentle simmering. Test the carcasses—they should be completely tender when poked with tongs. The broth should reduce slightly, becoming more concentrated. If it's still cloudy after straining, let it cool overnight in the fridge to clarify naturally.
What if I don’t have fresh herbs—can I substitute?
Use dried herbs at half the amount (e.g., 1 tsp dried thyme instead of 2 sprigs). The flavor won’t be as bright, but it’ll still work. For extra depth, add 1 tsp smoked paprika or ½ tsp ground coriander to the pot during simmering. The apple cider vinegar still helps extract flavor even without fresh herbs!
Why strain the broth through cheesecloth?
Cheesecloth creates a clearer, smoother texture than a regular strainer by catching fine particles. It’s especially helpful if your broth looks cloudy after 4-6 hours of simmering. For extra clarity, add 1 tsp apple cider vinegar during the final hour—it helps break down any remaining starch. The result is a velvety, restaurant-quality broth!