Soups & Stews
This old-fashioned chicken broth recipe delivers the deep, homestyle richness that store-bought versions simply can't match. The secret lies in slow-simmering chicken bones, aromatic vegetables, and traditional spices over 6 to 12 hours, creating a flavor profile that's impossible to replicate quickly.
I've perfected this method through years of testing, and it's the foundation for everything from creamy soups to perfectly cooked grains.
The process begins with a simple but essential step: browning chicken bones and vegetables to develop a rich, caramelized base. As the broth simmers, you'll skim off impurities and fat, ensuring a crystal-clear result with layers of savory depth.
This isn't just broth—it's a flavor concentrate that transforms any dish it touches, whether you're making a hearty stew or a delicate risotto.
By the time you strain the finished broth, you'll have a golden, aromatic liquid that smells like comfort food. The key to success is patience—letting the flavors meld slowly creates a complexity you won't find in instant versions.
Store it properly, and you'll have restaurant-quality broth on hand whenever you need it, ready to elevate your cooking.
This recipe serves as both a complete dish and a versatile base, making it perfect for meal prep or spontaneous cooking. The beauty of homemade broth is its adaptability—use it as-is for sipping, or build it into sauces, grains, and soups.
Here's how to make it the traditional way, step by step.
Ingredients for old fashioned chicken broth
Six pounds of bones, aromatic vegetables, and time—this is where real flavor starts.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or roasted, necks and backs preferred |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Large, peeled, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Cleaned, cut into 2-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Smashed, skin on for aroma |
| Fresh Parsley 🌿 | ¼ cup | Stems included, roughly chopped |
| Fresh Thyme 🌿 | 2 sprigs | Stems included, tied with twine |
| Fresh Bay Leaves 🍃 | 2 whole | Dried works if fresh unavailable |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly, whole preferred |
| Salt 🧂 | 1 tbsp | Kosher or sea salt, added last |
| Cold Water 💧 | 16 cups | Filtered preferred for clarity |
| Lemon Juice 🍋 | 1 tbsp | Brightens flavor, optional |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For browning bones and veggies |
The bones are non-negotiable. Chicken backs and necks give the deepest flavor, but any raw or roasted bones work. Costco or your butcher counter usually have them—ask for a mix of meaty and marrow bones. If you can't find fresh, frozen bones work too, just thaw them first. The vegetables? Organic is ideal (less dirt to skim), but regular works. For the herbs, fresh is best—Trader Joe's has great bundles of parsley and thyme. Skip the pre-minced stuff; whole sprigs infuse better. And don't skip the bay leaves—they're the secret to that classic broth depth.
No fresh thyme? Dried at one-third the amount works in a pinch. Out of parsley? Fresh cilantro or dill adds a nice twist, though it changes the flavor profile. Running low on peppercorns? Crushed red pepper flakes add heat but lose the subtle depth. The lemon juice is optional but worth it—freshly squeezed brightens the broth beautifully. For the water, filtered or spring water keeps it crystal clear, but tap water works fine if you've got a good filter. And if you're short on time? Start with 12 cups water and add more as it simmers down—just don't rush the process.
This broth tastes even better the next day once all the flavors meld. Store it in glass jars or airtight containers in the fridge for up to 5 days, or freeze for 6 months. I like to freeze it in 2-cup portions—perfect for meal prep. When reheating, warm it gently on the stove or microwave until just hot. And here's a pro tip: Save the fat! Skim the cooled broth, reserve the golden fat, and use it for cooking rice or roasting veggies—it's liquid gold.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because you can literally toss in a whole onion, carrots, and celery stalks—peels and all. The broth still tastes like it was simmered with love, not like I rushed through prep. (Between us, I’ve burned a few onions in my time—this method forgives mistakes.)
- Umami Bomb: That first sip? Pure satisfaction. The chicken bones melt into the water, releasing collagen that turns the broth into liquid gold, while the garlic cloves and onion base build layers of savory depth. It’s the kind of flavor that makes you pause mid-slurp—honestly, I’ve caught myself staring into the pot like it’s magic.
- Weeknight Superhero: This is my go-to when I’m too tired to think but still need dinner. Use it as a base for pasta, grains, or even a quick soup—just dump in whatever’s in the fridge. My kids call it “broth juice,” but they’ll fight over the last bowl. (Yes, even on a Tuesday night.)
- Fridge Goldmine: A big batch costs next to nothing and lasts forever. Freeze it in ice cube trays for easy portions—perfect for when you’re too lazy to thaw a whole container. I’ve got jars of this stuff stashed since last winter, and it’s still rich and flavorful. Budget-friendly? More like budget hero.
Step-by-step instructions for old fashioned chicken broth
This homestyle broth builds flavor layer by layer—start with the bones and end with a bright, aromatic finish.
Prep and Brown the Bones and Vegetables
Pat the 4 lb chicken bones dry with paper towels to remove any moisture. This step is crucial—wet bones won't brown properly and won't release as much flavor. Place the bones in a large, heavy-bottomed pot and set over medium-high heat. Add the 2 tbsp extra-virgin olive oil and let it heat for 2 minutes until shimmering.
Add the 1 whole yellow onion (quartered), 4 whole carrots (cut into chunks), and 4 whole celery stalks (cut into 2-inch pieces). Stir occasionally for 8-10 minutes until the vegetables soften slightly and the bones begin to turn a deep golden brown. This browning step, called "deglazing," creates the rich, caramelized foundation for your broth. Don't rush—you'll know it's ready when the vegetables release easily from the pot and the bones have a rich, toasted color.
Add Aromatics and Herbs
Push the vegetables and bones to one side of the pot and add the 6 cloves garlic cloves (smashed, skin on) to the empty space. Cook for 30 seconds until fragrant—you should smell that unmistakable garlic aroma wafting through your kitchen. Add the 2 sprigs fresh thyme (tied with twine) and 2 whole fresh bay leaves, then stir everything together gently.
Pour in the 16 cups cold water and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface with a fine-mesh skimmer or ladle during the first 15 minutes of simmering. This ensures a clear, clean broth. The reason we simmer gently is to extract flavor without creating a murky broth—think of it as whispering to the ingredients rather than shouting.
Simmer for Deep Flavor Development
Continue simmering uncovered for 2-2.5 hours. Here's the thing—this is where the magic happens. The longer the broth simmers, the more collagen breaks down from the bones and vegetables, turning into gelatin that thickens and enriches the broth. You'll know it's ready when the bones are falling off the frame and the broth has a rich, amber color. If you peek and see the broth is too cloudy, it's not ready—patience is key.
About 30 minutes before the end of the simmering time, add the 1 tbsp black peppercorns (crushed lightly) and 1 tbsp salt. These seasonings should infuse the broth during the final stages, ensuring every sip is well-seasoned. Stir occasionally to prevent the vegetables from sticking to the bottom of the pot.
Finish and Strain
Once the broth has simmered for 2-2.5 hours, remove the pot from the heat. Stir in the 1 tbsp lemon juice and 0.25 cup fresh parsley (stems included). The lemon juice brightens the broth, cutting through the richness, while the parsley adds a fresh, herbal note. Let the broth sit off the heat for 10 minutes to allow the flavors to meld.
Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and strain the broth into a large bowl or clean pot. Discard the solids—you've extracted all the flavor you need. Press gently on the vegetables and bones to release any remaining liquid, but don't overdo it or you'll end up with a cloudy broth. The result should be a clear, golden, and deeply flavorful liquid that smells like comfort food in a bowl.
Pro Tips For Making Old Fashioned Chicken Broth
- Brown the Bones First: Toss those chicken bones in a hot pot—no oil needed—until they turn golden brown. That crust packs more flavor than you’d expect, and skipping it means your broth will taste like it’s missing something. (Yes, even if you’re impatient like me.)
- Chop the Aromatics Small: Dice the onion, carrots, and celery into ¼-inch pieces—no bigger. Smaller bits infuse faster, and you’ll end up with a smoother broth instead of floating chunks. I used to eyeball it, but now I measure with a knife: tap, chop, repeat until uniform.
- Simmer, Don’t Boil: Keep the heat low enough that you barely see bubbles—just a gentle shimmer. Boiling burns the broth and turns it cloudy. I learned this the hard way after a pot of murky broth that tasted like regret. A thermometer helps, but your nose will tell you when it’s right.
- Strain Twice: First pass through a fine-mesh strainer catches the big bits. Second pass through cheesecloth or a coffee filter removes the last of the grit—trust me, your soup will thank you later. (Yes, it’s extra work, but your future self will notice the difference.)
Troubleshooting perfect results
Cloudy Broth?
If your broth looks murky after simmering, you likely skimmed too aggressively or didn't simmer long enough. Let it cook uncovered for another 30-60 minutes—the longer it simmers, the clearer it becomes as impurities settle.
For an extra-clear result, strain through a double-layered cheesecloth or a fine-mesh strainer lined with a coffee filter. 🌡️
Weak Flavor?
Underseasoned broth often means insufficient simmering time. Extend cooking to 3-4 hours for deeper flavor extraction. For an instant boost, add 1 extra bay leaf and ½ tsp fish sauce (trust me, it works!) during the last 30 minutes of simmering. The umami punch will elevate your broth dramatically.
Burnt Vegetables?
Vegetables sticking to the bottom? You likely simmered uncovered too long, causing them to dry out. Keep the pot uncovered for the first 2 hours to release impurities, then cover partially with a lid (slightly ajar) to trap steam while allowing excess moisture to escape. Stir occasionally to prevent sticking.
Greasy Broth?
Excess fat usually means you didn't skim often enough during the first 15-20 minutes of simmering. Use a fine-mesh skimmer to remove foam and fat as it rises.
For a cleaner finish, chill the broth in the fridge overnight—the fat will solidify on top, making it easy to scoop off with a spoon. 🥄
Bones Not Falling Off?
If your chicken bones aren't falling apart after 2.5 hours, they likely need more time. Increase simmering to 4-6 hours for maximum collagen breakdown. For extra tenderness, add 1 tsp apple cider vinegar during the last 30 minutes—it helps tenderize the bones naturally.
Sour Taste?
A metallic or sour flavor often means you overcooked the broth or used too much lemon juice. Reduce simmering time to 2 hours maximum and cut lemon juice to ½ tbsp.
If the flavor is already off, balance it with 1 tsp honey or maple syrup to neutralize acidity and add subtle sweetness.
Nutrition facts
Frequently asked questions
Why does simmering time matter so much for homemade broth?
Longer simmering—6 to 12 hours—breaks down collagen in bones and vegetables into gelatin, creating a rich, velvety texture. This slow process also extracts deeper flavors that can't be replicated quickly. Skipping this step leaves you with a thinner, less complex broth. Think of it as patience paying off with every sip!
Can I use chicken thighs instead of bones for broth?
Chicken thighs work beautifully—they add extra richness and meatiness to your broth. For best results, use 2 lbs of bones plus 1 lb of thighs to balance flavor and texture. Just remember to remove the meat from the bones after simmering for a cleaner strain. The fat from the thighs will create a luscious finish.
How do I store leftover broth to keep it fresh?
Let the broth cool completely, then transfer it to glass jars or airtight containers. Store in the fridge for up to 5 days or freeze for 6 months. For freezing, leave 1-inch headspace to prevent ice crystals. Thaw overnight in the fridge—never at room temperature—to preserve quality. The fat will solidify on top, making it easy to remove before reheating.
What’s the best way to use up leftover chicken bones?
Save them for your next batch! Freeze bones in a sealed bag with a 1 tbsp of vinegar (prevents drying) until you're ready to make more broth. You can also roast them first for extra depth—toss with 1 tbsp oil, salt, and pepper, then roast at 400°F for 20 minutes before simmering. No waste, just flavor!
Can I make this broth in a slow cooker or Instant Pot?
Yes! For a slow cooker, follow the same steps but simmer on low for 8-12 hours. For an Instant Pot, sauté the bones and veggies first, then add water and cook on high pressure for 45 minutes, followed by a 10-minute natural release. Both methods work, but the stovetop version gives you more control over skimming and simmering.