• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Lindsey Farr logo
  • All Recipes
  • Trending
  • Dessert
  • Dinner
  • Breakfast
menu icon
go to homepage
  • All Recipes
  • Trending
  • Dessert
  • Dinner
  • Breakfast
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • All Recipes
    • Trending
    • Dessert
    • Dinner
    • Breakfast
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Dinner

    Homemade Chicken Broth

    Published: Mar 30, 2021 | Updated: Jul 17, 2022

    PinShareYummlyTweetEmail
    Homemade Chicken Broth Chef Farr
    Homemade Chicken Broth Chef Lindsey Farr

    Nothing compares to the richness of homemade chicken broth or will elevate your soups to the next level quite as much as it will! Here's my Homemade Chicken Broth Recipe followed by step by step instruction for freezing perfect portions!

    Jump to Recipe
    Homemade Chicken Broth in mason jars

    Nothing compares to the richness of homemade chicken broth. I know the canned varieties have organic and “low-sodium” options now, but I am talking about the cold-curing, hearty broth that can only be achieved at home. Nothing will elevate your soups and sauces to that next flavor level like homemade chicken broth.

    Nothing compares to the richness of homemade chicken broth.

    I abhor waste almost as much as I detest canned, watery broth or stock, so I came up with a method for freezing the perfect portions of homemade chicken broth for any recipe! Muffin tins. The first time, well every time, my fiancé sees me do this, he calls it unnatural. Nonsense. It’s genius.

    Homemade Chicken Broth - Perfectly Portioned


    The process starts when you serve a whole chicken for dinner even if that chicken came pre-roasted in a bag from your local grocery store (GUILTY!). Throw all the remaining chicken bones and meat into a freezer bag. (If you need help deboning a whole chicken, this video is the place to go!) When I have two chicken carcasses, I make broth.  My Mom used to do this and I always thought it was a little creepy having a whole chicken carcass in the freezer. Nope. It was genius.

    YouTube video

    You freeze that beautiful, rich homemade broth in muffin tins (a perfect ½ cup portion each), store them in a freezer bag, and then thaw exactly the amount needed for your recipe. My fiancé may never have seen anything like it before, but last time I checked, that was the definition of ingenious!

    Now that you have perfect portions try making: Chicken in Wine Sauce or Meyer Lemon Chicken!

    Homemade chicken stock!
    Homemade Chicken Broth in mason jars

    Homemade Chicken Broth Recipe

    Chef Lindsey
    Nothing compares to the richness of homemade chicken broth or will elevate your soups to the next level quite as much as it will! Here's my Homemade Chicken Broth Recipe followed by step by step instruction for freezing perfect portions!
    PRINT RECIPE Pin Recipe
    Prep Time10 mins
    Cook Time2 hrs
    Total Time2 hrs 10 mins
    Course Soup
    Cuisine French
    Servings 4 people
    Calories 40 kcal

    Ingredients
     

    • 1 lb chicken bones (leftover from 1 chicken)
    • 3 celery ribs with leaves (cut into 2” pieces)
    • 2 carrots (cut into 2” pieces)
    • 2 onions (quartered)
    • 2 bay leaves
    • ½ teaspoon dried rosemary
    • ½ teaspoon dried thyme (heaping)
    • 8 whole peppercorns
    • 2 quarts cold water
    • pinch of salt

    Instructions
     

    • Place all ingredients into a large pot or dutch oven. Bring to a boil over medium-low heat. Cover and simmer for at least 3 hours. I usually let it simmer for 5-6 and then cool on the stovetop for several more hours. More time, more flavor.
    • I strain the broth in a two-step process. First I scoop out all the large pieces of chicken and vegetables with a slotted spoon and place in a large colander over a bowl. Pour the rest of the broth through the colander. Set colander aside over another bowl.
    • The second step is straining the broth through cheesecloth. Place cheesecloth over top of the original pot and secure with a rubber band. Pour broth slowly through cheesecloth. Pour all the broth that has drained from the colander through the cheesecloth. Remove cheesecloth, squeeze, and discard. Squeeze the liquid from the celery into the broth. [My fiancé told me that this is what his Grandmother used to do, so that is what I have done ever since.]
    • Refrigerate overnight and skim off all fat. Now you are ready to freeze it!
    • I always double this recipe because this process is time consuming and I am busy!

    Freezing Perfect Portions

    • Pour ½ cup of broth into each muffin cup. A standard muffin tin is almost exactly ½ cup. Place muffin tin in freezer. Mine take about 2 hours to freeze completely. You can wait longer – they won’t get freezer burn that quickly!
    • Place muffin tin upside down over clean sink. Pour or spray warm water over the back of the tin to release the broth cups. Pick them up immediately as they fall into the sink and place them in a freezer bag. You want to avoid them melting more than they have to.
    • Place bag in freezer. Repeat process until all broth has been frozen. I have a tiny freezer and I actually have to remove my icemaker to make these. Commitment.
    • To thaw: I place however many cups needed in a Pyrex measuring cup and thaw in the microwave on half power until just melted.

    Video Instructions

    YouTube video

    Notes

    There is absolutely a faster way to strain your broth, but I really don’t like waste and my method ensures that every last drop of broth is captured! My Grandmother always said “Waste Not, Want Not”.
    Keyword chicken, cooking basics, soup, stock recipe
    Tried this recipe?Mention @cheflindseyfarr
    Nothing compares to the richness of homemade chicken broth.

    You May Also Like

    • Roasted Herb Turkey
    • Spicy Peach Pork Chops
    • Turkey Meatballs
    • Mustard Crusted Pork
    PinShareYummlyTweetEmail

    Reader Interactions

    Leave a Comment! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

    1. Jennifer O'Rourke says

      March 23, 2023 at 11:50 am

      I have been making my own broth this way for 3 decades and I never heard of squeezing out the celery. Nice. I'm going to try that!

      Reply
      • Chef Lindsey says

        March 23, 2023 at 12:33 pm

        Waste not, want not! 😉 Squeezing out every last drop. I hope you enjoy!

        Reply
    2. Jennifer says

      September 11, 2013 at 5:59 am

      Your welcome! I know the feeling about freezer size limitations! I want to buy a freezer chest or perhaps another refrigerator with auto-defrosting freezer on the top.

      Anyways a $1 bag of dry beans produces the same yield as like $4 in cans. If you eat a lot of beans like me (I'm diabetic), then it's definitely a money saver!

      Reply
      • Lindsey says

        September 12, 2013 at 9:37 am

        I could definitely use a freezer chest! I'll have to put that on my list for my dream home. I'll have to give the beans a try!

        Reply
    3. Jennifer says

      September 09, 2013 at 4:47 am

      What you are doing is the *only* NATURAL way to acquire broth. EVERYTHING one buys from the store--even the Kitchen Basics in the box--uses MSG or a variant to give it flavor; they are totally fake broths.

      I buy whole chickens (for 99 cents/lb) and cut them up; learned how to properly cut up a chicken from youtube videos--very good at it now! I save the backs until I fill up a couple 1 gallon zip lock bags, then make stock from it. I pinch off the bits of chicken from the back and save for a chicken soup or salad.

      I really enjoyed your cupcake tin idea for freezing the broth--that's how I came across your blog (because I was looking for other people that have done this). I want to do this for beans as well. Cooking up a HUGE pot of beans and freezing the portions is MUCH MUCH more affordable than canned beans (which I seem to use a lot of each month). Beans are good for yoU! 🙂

      Thanks again!

      Reply
      • Lindsey says

        September 09, 2013 at 9:45 am

        I'm so glad you stopped by Jennifer! I love always having homemade chicken broth on hand in reasonable portions. It would be so much easier to freeze them in 2 cup containers but not as versitile! I'll have to try freezing portions of beans in tins as well, but I think I'm going to need a bigger freezer!

        Reply
    4. Stef says

      July 20, 2013 at 4:11 pm

      Love that you used cupcake tins for this - super fun idea!! Thanks for stopping by Cupcake Project and I'm so I'm glad that you told me you are from St. Louis. Any chance you are coming to Food Media Forum? Would be great to see you there.

      Reply
      • Lindsey says

        July 20, 2013 at 4:58 pm

        I'm not, unfortunately. I don't arrive in STL until August 12th for another round of wedding planning! I'm sorry I'll miss you. :-/

        Reply

    Primary Sidebar

    Chef Lindsey Farr smiling confidently in her professional kitchen, embodying culinary expertise and passion for food

    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

    More about me →

    Popular Recipes

    • Authentic Hungarian Walnut Rolls
      Authentic Hungarian Walnut Rolls

    • Italian Meringue Buttercream Tutorial
      Italian Meringue Buttercream Tutorial

    • Apricot Kolaches
      Apricot Kolaches

    • The BEST Salted Caramel Sauce
      The BEST Salted Caramel Sauce

    • Old Fashioned Sour Cream Cake Donuts
      Old Fashioned Sour Cream Cake Donuts

    Footer

    About

    • Home
    • About
    • Newsletter
    • Contact
    • Privacy Policy

    Browse

    • Recipe Index
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Dinner Recipes

    Our Brands

    • Pastry Creations

    Follow

    Copyright © 2023 Chef Lindsey Farr, LLC

    Share this ArticleLike this article? Email it to a friend!

    Email sent!