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Homemade Chicken Broth

Homemade chicken broth simmering in a large stockpot with whole chickens and vegetables
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Rich, deeply flavorful homemade chicken broth made with two whole chickens, aromatic vegetables, herbes de Provence, and two secret ingredients – soy sauce for umami and whole cloves for warmth. One batch yields 19 cups of broth plus 4 cups of cooked chicken meat.

Ingredients

Scale
  • 2 (5-pound) whole young roasting chickens
  • 3 large yellow onions, unpeeled and quartered
  • 1 head garlic, unpeeled and halved (optional)
  • 6 large carrots, washed, unpeeled, and quartered
  • 4 ribs celery with leaves, washed and halved
  • 2 tablespoons herbes de Provence
  • 4 dried bay leaves
  • 12 whole cloves
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon kosher salt
  • 1 tablespoon low-sodium soy sauce
  • 6 quarts cold water

Instructions

  1. Place both whole chickens, quartered onions, halved garlic, quartered carrots, halved celery, herbes de Provence, bay leaves, cloves, peppercorns, salt, and soy sauce into a 16-20 quart stockpot. Cover with 6 quarts of cold water. If chickens do not fit whole, part them out and begin checking internal temperature around the 2-hour mark.
  2. Bring to a full boil over high heat, then immediately reduce to a low steady simmer. Cook uncovered for 2.5 hours, or until chicken reaches an internal temperature of 165 degrees F at the thickest part of the thigh.
  3. Carefully transfer cooked chickens to two large bowls. Pull chicken apart by hand while still warm. Remove all white meat from the bones in large pieces. Do not miss the meat near the wing joints and wishbone.
  4. Return all bones and accumulated juices back into the stockpot. Taste the broth and season lightly if needed. It will reduce and concentrate further during the next simmer.
  5. Continue simmering the broth uncovered for another 1.5 hours. While it reduces, cut or shred the reserved chicken meat and store separately in the fridge or freezer.
  6. Strain broth through a colander, discarding all solids. For a clearer, silkier result, run through a fine mesh sieve as well. Softened vegetables can be pureed to thicken sauces or soups.
  7. Refrigerate strained broth overnight. The next day, remove the solid fat layer from the surface using a ladle or spoon. Save the fat in a small jar in the fridge for up to 2 weeks and use it for sauteing.
  8. If chilled broth looks gelatinous, that is a sign of a collagen-rich broth. It will return to a fully liquid consistency once reheated on the stovetop.

Notes

  • Leave onion and carrot skins on – they add golden color and earthy depth to the finished broth.
  • Remove chicken meat at the 2.5-hour mark to keep it tender. The bones continue contributing collagen and flavor to the broth during the second simmer.
  • The longer you simmer up to 8 hours, the more concentrated and gelatinous your broth will become.
  • Save skimmed chicken fat in a small jar in the fridge for up to 2 weeks and use it like butter for sauteing vegetables or aromatics.
  • Portion frozen broth into 1-2 cup amounts for easy use in weeknight recipes without thawing a full batch.

Nutrition

Find it online: https://www.benefitiany.com/homemade-chicken-broth/