A pot of clear homemade chicken broth beside strained chicken and vegetables on a bright home-kitchen counter.
Techniques Guide

How to Make Chicken Broth from Scratch: Simmering, Straining, and Storage

Utah State University Extension's chicken-broth example cooks for about 30 to 45 minutes. Check the thickest chicken piece with a food thermometer; poultry should reach 165°F.

A pot of clear homemade chicken broth beside strained chicken and vegetables on a bright home-kitchen counter.

Core Principle

The extension recipe cooks chicken with onion, carrots, celery, and garlic in water, then strains the broth. It suggests using the cooked chicken in soups, casseroles, or sandwiches.

Method

Follow the extension’s two-quart example: place a whole or cut-up chicken, onion, carrots, celery, and garlic in a pot with 2 quarts of water. Bring to a boil, reduce the heat, and cook until the chicken is tender and cooked through, about 30 to 45 minutes. Check the thickest chicken pieces with a food thermometer and cook them to 165°F. Remove the chicken and strain the broth through a fine-mesh sieve. Divide large batches into shallow containers for faster cooling. Refrigerate within two hours, or within one hour if outdoor temperatures exceed 90°F. Keep refrigerated broth at or below 40°F and use within 3 to 4 days, or freeze at 0°F or below.

Cues

Cook the chicken until tender, as the recipe directs, then check the thickest piece with a food thermometer. It should reach 165°F. For a large batch, shallow containers cool broth faster; an ice or cold-water bath can help with smaller portions.

Common Mistakes

Keep raw chicken and its juices away from ready-to-eat foods. Wash hands, utensils, and surfaces with hot, soapy water after handling raw poultry. Divide a large pot of hot broth into shallow containers for faster cooling. Refrigerate within two hours, or within one hour if outdoor temperatures exceed 90°F.

Related Recipes