Best 20 Chicken Broth Recipes

HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

CHICKEN BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place chicken bones onto the prepared baking sheet.
• Place baking sheet in the preheated oven and roast bones for 30 minutes.
• Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
• Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.

SLOW COOKER CHICKEN BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
• Roast in the preheated oven for 30 minutes, stirring halfway through.
• Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
• Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

CHICKEN BROTH

Steps:

• Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
• Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
• Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

CHICKEN BONE BROTH

Steps:

• Preheat the oven to 350°F.
• Remove the wings, thighs, drumsticks, and breasts from the chickens.
• Place the carcasses, wings, necks, and innards that came inside the chicken on a baking sheet and place in the preheated oven. Roast until golden brown, 20 to 25 minutes. For a lighter flavor, skip this step. If you're planning to drink the broth by itself, or with herbs or seasonings, this step adds a nice depth of flavor, umami, and richness our tongues can't get enough of.
• Place the bones, feet, and vinegar in a stockpot or slow cooker, at least 10 quarts in size, and cover with the cold water. If using a stockpot, bring the water to a boil over high heat. If using a slow cooker, turn the temperature to high. Once simmering, reduce heat to low, cook for 30 minutes, skimming and discarding the scum that rises to the top. Add the ice and skim off any fat that congeals on the top along with any other scum or impurities. Simmer uncovered for 12 to 15 hours, adding more water as necessary just to keep the bones covered.
• Add the carrots, onions, thyme, rosemary, and bay leaves and simmer for another 5 hours. Continue to skim off any impurities; add water as necessary to keep the ingredients covered.
• Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
• Remove any fat that has solidified on the top before using. You may discard this fat or use it as you would any other cooking fat.

CHICKEN BROTH

Steps:

• Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
• Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

CHICKEN BROTH IN A SLOW COOKER

Steps:

• Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
• Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

TORTELLINI IN CHICKEN BROTH

Steps:

• Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP

Steps:

• Toast the bread slices in a 400°F oven until brown on one side.
• Flip over and toast on the other side. Cool.
• Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
• Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
• Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
• Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
• Do not be shy in squeezing to form the balls.
• Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
• Note: You can prepare ahead and freeze for use later. Do not keep over a month.

INSTANT POT CHICKEN BROTH

Steps:

• Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
• Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
• Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.

ROASTED CHICKEN BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
• Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour.
• Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
• Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
• Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
• As broth simmers, occasionally skim off and discard any foam that rises to the surface.
• Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

INSTANT POT® CHICKEN BONE BROTH

Steps:

• Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
• Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

PRESSURE COOKER CHICKEN BROTH

Steps:

• Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
• Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.

PRESSURE-COOKER HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release. , Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.

RICH CHICKEN BROTH

Steps:

• Rinse chicken quarters and necks under cold water and place in an 11-quart stockpot. Cut onions, carrots, and celery in half and add to pot along with bay leaves, peppercorns, and dill sprigs. Add enough cold water to cover, about 4 1/2 quarts.
• Bring water to a boil. Reduce heat to medium low and simmer, skimming off any scum that rises to the surface, about 4 hours.
• Remove pot from heat and strain broth through a cheesecloth-lined sieve, discarding solids. Let broth cool to room temperature and refrigerate overnight. Remove any solidified fat from the surface (and save for cooking, if desired). Broth can be kept refrigerated for 2 days or frozen.

INSTANT POT CHICKEN BONE BROTH RECIPE BY TASTY

Steps:

• To a 6-quart (5.5 liter) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.
• Place the lid on the pot and turn the venting valve to "sealing." Set to pressure cooking for 60 minutes.
• Release the pressure from the instant pot by switching the vent to "venting." The hot steam will come out of the top, so make sure your hand is not over the release switch . Wait for the pressure to release and the instant pot to unlock before removing the lid.
• Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
• Enjoy!

TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)

Steps:

• Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
• Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
• With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
• Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
• Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.

HOMEMADE CHICKEN BROTH

Steps:

• Put all the ingredients in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.
• Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
• Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.

CHICKEN-AND-RICOTTA MEATBALLS IN BROTH

Steps:

• In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
• In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.