Homemade Chicken Broth: Clear and Gelatinous

Name: Homemade Chicken Broth: Clear and Gelatinous
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 cups
Cuisine: Canadian
Ingredients: 1 kg chicken carcass or wings (fresh or leftover); 3 litres cold water; 2 carrots (peeled and roughly chopped); 2 celery stalks (roughly chopped); 1 onion (quartered); 3 garlic cloves (crushed); 2 bay leaves; 1 tsp whole black peppercorns; 1 tbsp salt (to taste)

260 min 8 cups Medium

All Recipes

Create a rich, clear homemade chicken broth using a carcass or wings. Perfect for soups and sauces.

Prep

20 min

Cook

240 min

Total

260 min

Servings

Difficulty

Medium

A homemade chicken broth is a cornerstone of culinary tradition, bringing depth and richness to a variety of dishes. Unlike store-bought versions, making your own broth allows you to control the flavour and ensure it's free from preservatives and unnecessary additives. Using a chicken carcass or wings, you can create a broth that is not only clear and delicious but also rich in nutrients. The key to a perfect chicken broth lies in patience and attention to detail. With a cold-water start, a gentle simmer, and proper skimming techniques, you can achieve a beautiful, gelatinous broth that elevates your soups and sauces.

Instructions

Prepare the base

Place the chicken carcass or wings in a large stockpot. Add the cold water, making sure the chicken is fully submerged.

Pro tip: Using cold water helps extract more flavour.

Start the simmer

Bring the pot to a gentle simmer over medium-low heat. Do not let it boil. Skim off any foam that rises to the surface to keep the broth clear.

Pro tip: Skimming regularly is crucial for clarity.

Add vegetables and seasonings

Once the foam is skimmed, add carrots, celery, onion, garlic, bay leaves, peppercorns, and salt. Continue to simmer gently.

Simmer for hours

Allow the broth to simmer uncovered for 3 to 4 hours, occasionally skimming the surface.

Pro tip: The longer it simmers, the richer the flavour.

Strain the broth

Remove the pot from heat and strain the broth through a fine sieve or cheesecloth into a clean container, discarding solids.

Pro tip: Ensure no solids remain for a clear broth.

Defat the broth

Chill the broth in the refrigerator. Once cooled, skim off the fat that solidifies on the surface.

Pro tip: Defatting enhances the broth's flavour and texture.

💡

Tips & Tricks

Start with cold water to extract maximum flavour.
Never let the broth boil to keep it clear.
Skim regularly to remove impurities.
Strain and defat before freezing in portions.

Frequently Asked Questions

How to make chicken broth?

Start with a chicken carcass or wings, add cold water, simmer with vegetables and seasonings for 3-4 hours, then strain and defat.

Can you freeze homemade chicken broth?

Yes, freeze it in portions for up to six months.

What is the difference between chicken broth and stock?

Broth is seasoned and can be consumed alone, while stock is unseasoned and used as a base for other dishes.

How long can you refrigerate chicken broth?

Store in the refrigerator for up to three days.

What temperature should the broth simmer?

Keep the broth at a gentle simmer, not boiling, around 93°C (200°F).

Serving Suggestions

Once your chicken broth is ready, you can use it immediately or store it for future culinary creations. Consider freezing the broth in small portions to easily enhance sauces, soups, and stews whenever you need. This broth pairs wonderfully with noodle dishes, risottos, or as a base for gravies. If you're making it ahead, refrigerate it for up to three days or freeze it for up to six months. Remember to defat the broth before storing for a cleaner taste and texture.

Nutrition per serving

Calories

Protein

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