Easy Chicken Broth
- PREP 10min
- COOK 1hrs 30min
- TOTAL 1hrs 40min
This chicken broth recipe has just five ingredients (plus salt and water), starts with one whole chicken, and makes some of the nicest broth we’ve ever made. The broth tastes like pure chicken. Use it in any recipe that calls for chicken broth or stock. It’s delightful.
You Will Need
1 (4 to 5-pound) whole chicken
5 whole peppercorns
2 cloves garlic, smashed
4 sprigs fresh thyme
1 bay leaf
¼ teaspoon fine sea salt, plus more to taste
Directions
1Place the whole chicken, breast-side down, in a pot just large enough to fit it (we use our 5 ½-quart Dutch oven).
2Add the peppercorns, garlic, thyme, bay leaf, and ¼ teaspoon of salt. Pour in enough cold water to barely cover the chicken (depending on your pot, this will be about 7 to 9 cups).
3Bring to a boil, then immediately reduce the heat to a low simmer. Use a mesh skimmer or slotted spoon to skim away any foam that floats to the surface.
4Cover the pot with a lid and cook at a low simmer for 1 hour and 15 minutes.
5Carefully use tongs (or two chopsticks tucked under the wings) to transfer the chicken to a plate. Allow the chicken to cool, then save the meat for another dish.
6Ladle the broth through a fine-mesh strainer and transfer it to quart-sized jars or containers. You can use it immediately or save it for later. Note: This broth may taste light at first, but its flavor deepens after it cools in the fridge. You also have the option to continue simmering the strained broth to further reduce and concentrate the flavor.
Adam and Joanne's Tips
- Refrigerate the chicken broth for up to 4 days or freeze for up to 3 months. After the broth has chilled, fat will rise to the surface. We usually leave this, but you can skim off the reserved fat and use it like oil or butter in other dishes.
- The nutrition facts provided below are estimates. It was difficult to estimate actual numbers for this recipe, but we have done our best.