How to Make Chicken Broth (2024)

Kevin Is Cooking | Kitchen Basics | Chicken Stock vs Broth + Recipe

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Difference between chicken broth and stock

Chicken stockis more pure and refined than chicken broth. The process of making it takes longer than a chicken broth recipe, but it has a much richer chicken flavor. Plus, it contains less fat than broth does. This is because stock doesn’t involve using chicken skin like broth does.

Additionally the process for making chicken stock involves oven roasting raw chicken bones first, which allows for extra flavor.

Making stock, whether it be chicken, beef, or another type, requires hours of simmering, too. As a result, the bone marrow cooks out of the roasted bones and is infused into the liquid.

On the other hand, making a chicken broth recipe is quicker, and much easier as well. This is because you make it with a cooked chicken carcass, any meat that is left on it, and usually the chicken skin as well.

Because the bones are already cooked, there isn’t as much nutritional value in them. As a result, making chicken broth only takes 90 minutes!

How to Make Chicken Broth

1. Here are the basic steps involved in the process.
2. Be sure to watch me make it the video below, and then grab the complete ingredient list and instructions from the recipe card.
3. I usually use a rotisserie chicken carcass to make homemade broth, but any cooked chicken parts and/or a carcass will work. You can leave the skin on, or remove it if you want to reduce some of the fat.
4. Clean and chop the vegetables – You’ll be using a “mirepoix”, which is a combination of 2 parts onion, 1 part carrots, and 1 part celery.
5. Place cooked chicken carcass/parts into a large, heavy bottomed pot. Add the vegetables, herbs, and spices. Add enough tap water to cover all the ingredients by one inch.
6. Bring contents to a boil, then reduce the heat and simmer for 90 minutes.
7. Strain the broth to remove the bones, meat, skin, and herbs. Then allow it to cool before storing in the refrigerator.

Frequently Asked Questions

Top 4 Tips for Freezing in Mason Jars

1. Don’t fill the mason jars to the top because of expansion. Pressure can build in the jar and break the glass, so leave at least one-inch of space at the top of the jar to allow for expansion. I like to use wide mouth tapered Mason jars. These typically include a freeze-fill line on the side for reference.
2. Only use tapered mason jars without shoulders. Tapered jars reduce the pressure when food starts to expand during the freezing process. Jars with shoulders can break when it freezes.
3. Let your hot chicken broth cool to room temperature before pouring into jars. Then place in the refrigerator before going in the freezer. It may seem extreme, but these precautions allow for expansion, so the glass doesn’t shatter, which saves you a clean up and loss of all your hard work making the broth!
4. Keep the jars upright while freezing and tighten the lids after the chicken broth in the jar has completely frozen.

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