Soups & Stews
Making old-fashioned chicken broth from scratch transforms simple ingredients into a deeply flavorful foundation for countless meals. The slow simmering of bones, aromatics, and herbs creates a rich, golden liquid that elevates soups, stews, and sauces to restaurant-quality levels.
I’ve perfected this method over years of testing, ensuring every batch delivers that homestyle depth without shortcuts.
This recipe relies on a few key principles: using a mix of chicken bones (including marrow-rich ones) for maximum flavor, layering aromatics like onions and carrots for sweetness, and simmering low and slow for hours.
The result is a broth so robust it can stand alone or serve as the backbone of any dish. No fancy equipment is needed—just time and patience.
What sets this broth apart is its versatility. Use it as-is for a comforting cup of broth, or reduce it for velvety sauces and gravies. The long cooking process breaks down collagen, creating a naturally gelatinous texture that thickens as it cools.
Every sip carries the essence of a home kitchen, where good food starts with a well-made broth.
The secret to success lies in the details: skimming impurities, toasting spices, and avoiding high heat that dulls the flavor. Whether you’re prepping for a week of soups or saving for emergencies, this broth is a culinary investment that pays off in every bite.
Let’s get started on building flavor from scratch.
Ingredients for old fashioned chicken broth
Transform simple pantry staples into restaurant-quality broth with these carefully chosen ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Including marrow-rich bones |
| Yellow Onion 🧅 | 1 whole | Cut into quarters |
| Carrots 🥕 | 4 whole | Medium-sized, roughly chopped |
| Celery Stalks 🥬 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed for flavor |
| Fresh Parsley 🌿 | ½ cup | Chopped leaves and stems |
| Fresh Thyme 🌿 | 2 sprigs | Stems intact for easy removal |
| Bay Leaves 🌿 | 2 whole | Dried for subtle flavor |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Cold Water 💧 | 12 cups | Tap or filtered preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For initial searing |
The bones are the heart of this broth—marrow-rich chicken bones from the butcher section deliver the deepest flavor. Look for femur or wing bones at specialty markets or ask your butcher for a mix. If using store-bought, organic or pasture-raised bones have better flavor. Fresh herbs like thyme and parsley should be bright green and fragrant—wilted stems mean weaker flavor. The bay leaves add subtle earthiness, but don’t overlook them—they’re essential for that homestyle depth. For the best results, toast your peppercorns in a dry pan for 30 seconds before adding to release their oils.
No fresh parsley? Dried parsley at half the amount works, though it lacks the bright finish. Short on thyme? Rosemary sprigs add a piney note, but reduce to 1 sprig. Using pre-chopped vegetables? Rinse and drain well to avoid waterlogged broth. The lemon juice brightens the final product—don’t skip it, even if you’re not a fan of citrus in broth. For extra richness, add 1 tbsp of apple cider vinegar with the lemon. If you’re making a large batch, double the herbs but don’t exceed 1 cup total—too many can make the broth bitter. The olive oil is crucial for initial searing—use high-quality extra-virgin to prevent burning.
This broth develops best when simmered uncovered for 4-6 hours—the longer it cooks, the richer it becomes. Strain through a fine-mesh sieve or cheesecloth for the clearest liquid. Store in glass jars in the fridge for up to 5 days or freeze in ice cube trays for single-serving portions. The gelatinous texture thickens as it cools—reheat gently to preserve its body. For best flavor, use within 3 months of freezing. The first batch is always the best—save the bones for a second round of flavor!
Why You'll Love This Recipe
- No-Waste Magic: I swear by this recipe because it turns scraps into gold—those chicken bones? Packed with flavor you’d never get from store-bought. And the onion, carrots, and celery? Just chop them roughly, toss them in, and let the pot do the work.
- Deep Umami Bomb: That slow simmer of garlic and bones? It develops a richness you won’t find in instant broth. Honestly, the first sip makes you wonder why you ever bought pre-packaged—it’s like liquid comfort in a jar.
- Weeknight Workhorse: Use it for soup, grains, or even as a base for sauces. I keep a batch in the fridge all week, and it’s the secret to making dull meals taste like you actually cooked them. (Yes, even on a Tuesday night.)
- Budget-Friendly Staple: A few bucks for bones and veggies stretches into gallons of broth. Freeze extras for months—no more last-minute grocery runs when you’re craving ramen or risotto. My wallet (and freezer) thank me every time.
Step-by-step instructions for old fashioned chicken broth
Here's how to extract maximum flavor from every ingredient—slow, steady, and deeply satisfying.
Prepare and Sear the Chicken Bones
Pat the 4 lb chicken bones dry with paper towels to remove any surface moisture. This ensures better browning and deeper flavor extraction. Arrange them in a single layer on a baking sheet, making sure they don't overlap.
Heat a large Dutch oven over medium-high heat until it's very hot. Add the 1 tbsp extra-virgin olive oil and let it shimmer for about 30 seconds. Working in batches if needed, add the chicken bones and sear them for 5-7 minutes per side until they develop a deep golden-brown crust. This step creates the Maillard reaction, which forms complex flavors that will infuse your broth.
As you sear, place the quartered yellow onion, roughly chopped carrots, and 2-inch celery stalk pieces on a separate cutting board. These vegetables will join the broth later, but keeping them separate now prevents them from burning before the bones are properly browned. Once all bones are seared, transfer them to a plate and set aside.
Build the Aromatic Base
In the same Dutch oven, add the smashed 8 cloves garlic, crushed 1 tbsp black peppercorns, and the 2 whole bay leaves. Stir for 30 seconds until fragrant. The garlic should sizzle slightly but not burn—this releases its sweet, mellow flavor without bitterness.
Add the quartered yellow onion, chopped carrots, and celery stalks to the pot. Stir everything together and cook for 3-4 minutes until the vegetables soften slightly and release their juices. This step develops the foundational flavors that will carry through the entire cooking process.
Here's the thing—don't rush this step. The vegetables need time to break down and release their natural sugars and starches, which will create a rich, golden broth. If the vegetables start to stick, add a splash of cold water and scrape up any browned bits from the bottom of the pot.
Simmer the Broth Low and Slow
Return the seared chicken bones to the Dutch oven. Add the 12 cups cold water, ensuring all bones and vegetables are submerged. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. The water should simmer steadily with small bubbles breaking the surface—this is the ideal temperature for extracting flavor without creating a cloudy broth.
Once simmering, partially cover the pot with a lid, leaving a small gap for steam to escape. This prevents the broth from becoming too cloudy while still allowing it to develop depth of flavor. Let it cook for 2 hours, skimming off any foam or impurities that rise to the surface with a fine-mesh skimmer or spoon.
Real talk: Skimming is crucial. The foam contains impurities and fat that can make your broth cloudy or greasy. Aim to skim every 15-20 minutes during the initial hour of cooking. After the first hour, you'll notice the broth starts to take on a rich, amber color—that's when you know the flavors are melding beautifully.
Finish and Strain
After 2 hours of simmering, add the 1.5 tsp salt and 1 tbsp lemon juice to the broth. The salt enhances all the flavors, while the lemon juice brightens the broth and balances any richness. Stir gently to combine, then let the broth simmer uncovered for an additional 30 minutes. This final step allows the liquid to reduce slightly and concentrate its flavor.
Remove the pot from heat and let the broth sit for 10 minutes. This resting period allows any sediment to settle at the bottom of the pot, making straining easier. Line a fine-mesh strainer with cheesecloth or a coffee filter for extra clarity if desired, then carefully strain the broth into a large bowl or clean pot.
Discard the solids in the strainer. Your broth should now be clear, rich, and deeply flavorful. If you prefer a smoother texture, you can press the solids gently with a wooden spoon to extract every last drop of liquid. The result should be about 8-10 cups of golden, aromatic broth—perfect for sipping, cooking, or using as a base for soups and sauces.
Pro Tips For Making Old Fashioned Chicken Broth
- Brown the Bones First: I learned this the hard way—rushing straight to simmering means bland broth. Sear the chicken bones in batches over medium-high heat until they turn golden brown (about 5-7 minutes per side). That caramelization unlocks deeper flavor, and yes, it’s worth the extra time.
- Chop the Aromatics Coarse: Tiny onion and celery pieces turn your broth into soup. Roughly chop the onion into 1-inch chunks, halve the carrots lengthwise, and cut the celery into 2-inch pieces. They’ll still release flavor but won’t dissolve into mush—your broth stays clear and aromatic.
- Skip the Boil: After adding liquid, bring the pot to a gentle simmer—tiny bubbles at the edges, not a rolling boil. Boiling clouds the broth and wastes flavor. Once simmering, reduce heat to low and let it cook uncovered for 8-12 hours. Patience here makes all the difference.
- Strain Twice: Use a fine-mesh strainer first to catch big bits, then line it with cheesecloth for a silky finish. I was skeptical until I tried it—your broth will look restaurant-worthy and taste cleaner. Save the strained veggies for compost or stock.
Troubleshooting your old fashioned chicken broth
Cloudy Broth Fix
If your broth looks cloudy after simmering, it’s likely from unskimmed impurities or overcooked vegetables. Skimming every 15-20 minutes during the first hour prevents this. For extra clarity, strain through cheesecloth or a coffee filter after cooking.
If the broth still looks murky, simmer it uncovered for an additional 10-15 minutes—this helps fat rise to the surface for easy removal. 💧
Weak Flavor Solutions
Weak flavor often stems from undercooked bones or insufficient aromatics. Toast your bones in the oven at 425°F for 20 minutes before searing to deepen their flavor. Add 1 extra bay leaf or ½ tsp dried sage if you’re short on fresh herbs.
For a quick boost, simmer the broth with 1 extra hour—patience pays off with richer, more complex flavors. 🌿
Greasy Broth Prevention
Excess fat makes broth greasy, but it’s easy to fix. Chill the broth overnight—the fat solidifies on top, making it simple to spoon off. Alternatively, use a fat separator funnel when straining.
For a leaner broth, skim fat every 30 minutes during the first 2 hours of simmering. A splash of apple cider vinegar (1 tbsp) also helps emulsify fat naturally. 🍋
Sediment in Stored Broth
Sediment forms when broth cools and gelatin settles. To avoid this, strain through a fine-mesh sieve before storing. For a smoother texture, reheat gently and skim off any sediment that rises.
If you prefer a cloudier broth, simply shake the jar before using—it’ll redistribute naturally. Store in glass jars to prevent plastic odors from seeping in. ❄️
Overcooked Vegetables
Mushy vegetables ruin the texture of broth. Add them later—after 1.5 hours of simmering—so they soften without breaking down completely. For extra flavor without mushiness, blend a few vegetable pieces into the broth for a velvety consistency.
Avoid overcrowding the pot; use a large Dutch oven to give ingredients room to cook evenly. 🥕
Broth Too Salty
If your broth tastes too salty, dilute it by adding 1 cup of hot water per 2 cups of broth and simmering for 10 minutes. For a quicker fix, strain the broth through a clean cloth—some salt will remain in the solids.
To prevent oversalting, taste as you go and adjust gradually. A pinch of sugar (½ tsp) can also balance excessive saltiness. 🧂
Nutrition facts
Frequently asked questions
Why do you recommend using marrow-rich chicken bones?
Marrow bones release more gelatin and natural oils during cooking, creating a richer, thicker broth with deeper flavor. The femur and wing bones are especially valuable—they contain concentrated collagen that transforms into a velvety texture as the broth cools. For maximum impact, use a mix of bone types rather than just meaty cuts.
Can I make this broth without a Dutch oven?
A large stockpot works perfectly, though you may need to work in batches for searing. The key is maintaining low heat during simmering—avoid aluminum pots as they can react with acidic ingredients. If your pot is too small, reduce the recipe by half or cook in two separate batches with the same simmering time.
How do I know when the broth is done?
Your broth is ready when it develops a rich amber color and the bones can be easily separated from the meat. For best results, simmer for 4-6 hours—the longer it cooks, the more collagen breaks down into gelatin. The final test? Taste it! A properly made broth should be deeply savory with no bitter vegetable aftertaste.
What's the best way to store leftover broth?
For short-term storage, keep broth in glass jars in the fridge for up to 5 days. For long-term, freeze in ice cube trays (perfect for single servings) or airtight containers, leaving 1-inch headspace to prevent ice crystals. Thaw overnight in the fridge—never at room temperature—to preserve texture and flavor.
Can I use chicken backs or necks instead of marrow bones?
Yes! Chicken backs and necks work wonderfully—they're packed with connective tissue that creates natural thickness. For best results, combine them with 1 lb of marrow bones to balance richness. The necks add extra collagen while the backs provide structural support during simmering. Just be sure to skim frequently, as these cuts release more impurities initially.