How to Make Broth at Home

Homemade chicken broth is not only comforting to eat on its own but it’s packed with nutrients. It is an ancient remedy that simmers every part of an animal—bones, marrow, skin, feet, tendons, and ligaments—with other vegetables and herbs to extract plenty of vitamins and minerals that can be easily absorbed by the body. Some nutrients are collagen, gelatin, protein, magnesium, calcium, and phosphorus. They support the body’s connective tissues, digestion, immunity, and brain health.

To make your homemade chicken broth, you pretty much need to save these scraps:

• Whole chicken carcass – meal-prepped some sandwiches with shredded chicken? Make sure to save the bones, cartilage, skin, and other indigestible parts.

• Vegetable scraps – you can use practically anything, as long as there are no molds or spores visible. We recommend saving onion skin, roots, and top. Other vegetable scraps include carrots, scallions, celery, turnip, ginger, or leeks. Note that they will affect the flavor of your broth so choose ones that can work together.

How to make chicken broth

Remove the skin from the cooked chicken (whole or in parts) and pick all the good meat off. Leave the cartilage on the carcass as it will add flavor and nutrients to the broth.

Clean your vegetable scraps by rinsing them with cool water. 

Add the chicken carcass, skin, and vegetables into a large pot and cover with water. Bring up to a boil over medium-high heat. Reduce the heat to low and let it simmer with a lid for 3-4 hours. 

Pour the broth into a large pot through a colander. Remove the scraps and residues. Cover the colander with a cheesecloth and pour the broth through it once again to remove smaller particles. 

Divide the broth into smaller containers. Cool completely before sealing them tight and storing them in the freezer. Remember to date and label each container, too.

Voila! Now you have a delicious and healthy broth in hand whenever a recipe calls for one. Note that the jelly-like fat or texture that can form once you freeze them is normal, it just means that it’s rich in flavor and nutrients!