Homemade Chicken Broth

Ingredients

• 4 lb Chicken backs (Chicken backs, preferably with some meat and skin attached; use 3 lb if substituting 1 lb chicken feet.)
• 1 lb Chicken feet (Optional; rinse well before adding. Use with 3 lb chicken backs for especially gelatinous broth.)
• 5 qt Water (Use enough to cover the chicken; approximately 5 quarts will yield about 3½ quarts after simmering and straining.)
• 2 tsp Table salt (The broth will not be fully seasoned at this stage; adjust seasoning when using it in a finished dish.)

Steps

1. 1

   Rinse the chicken backs thoroughly under cold running water. If using chicken feet, rinse them well as well. Place the chicken in a large stockpot.

2. 2

   Add enough cold water to cover the chicken by about 1 inch, approximately 5 quarts. Add the salt and place the pot over medium-high heat.

3. 3

   Bring the liquid slowly to a bare simmer, watching closely. Do not allow it to reach a rolling boil; vigorous bubbling can make the broth cloudy and cause excessive evaporation.

4. 4

   Reduce the heat to low to maintain a gentle, steady simmer. Skim off any foam or impurities that rise to the surface during the first part of cooking.

5. 5

   Continue simmering gently, uncovered, for about 4½ hours. The liquid should show only occasional small bubbles, and the chicken and connective tissue should be very tender. Avoid stirring, which can agitate the broth and make it murky.

6. 6

   Set a large fine-mesh strainer over a heatproof bowl or another pot. Carefully pour the broth through the strainer, separating out and discarding the chicken bones, skin, and solids.

7. 7

   Cool the strained broth for about 30 minutes, then refrigerate it promptly in shallow containers if not using immediately. Once chilled, the broth should be visibly gelatinous, especially if chicken feet were used. Remove the fat from the surface if desired.

Notes

The source states that the recipe yields about 3½ quarts. The listed aromatics and herbs commonly used in chicken broth—onion, carrot, celery, parsley, bay, and thyme—are intentionally omitted so the broth has a pure chicken flavor. Keep the broth at a gentle simmer rather than a boil to maintain clarity and preserve yield. The salt level is intentionally light because the broth is meant to be used in other dishes. Refrigerate promptly and use within 3–4 days, or freeze for longer storage.

Nutrition per serving

• broth
• stock
• soup base
• slow-simmered
• make-ahead
• freezer-friendly
• gluten-free
• dairy-free