Soups & Stews
This old-fashioned chicken broth recipe delivers the kind of deep, rich flavor that transforms ordinary meals into something extraordinary. The secret lies in slow-roasting aromatics and simmering chicken bones for hours, extracting every ounce of savory goodness.
I perfected this method after years of testing—it’s the foundation of every comforting dish I make.
The process begins with roasting vegetables and herbs until caramelized, creating a flavor base that infuses the broth with complexity. You’ll simmer everything for 8 to 12 hours, skimming impurities and reducing the liquid to concentrate the essence.
This isn’t just broth; it’s a foolproof building block for soups, braises, and sauces that taste homemade.
By the time you’re done, you’ll have a golden, aromatic liquid with a velvety texture and layers of umami. The result is so rich and satisfying that even the simplest recipe—like a bowl of noodles or a hearty stew—feels like a gourmet experience.
Store it in the freezer for up to six months, always ready to elevate your cooking.
This isn’t just another broth recipe; it’s a professional-quality technique that delivers restaurant-worthy depth. Whether you’re prepping for a week of meals or saving time on busy nights, this method ensures you’ll always have the best broth on hand. Let’s get started.
Ingredients for old fashioned chicken broth
Roasted aromatics and slow-simmered bones create restaurant-quality broth from simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or leftover, no meat clinging |
| Yellow Onion 🧅 | 1 whole | Yellow or red, peeled and halved |
| Carrots 🥕 | 3 whole | Medium, scrubbed and cut into chunks |
| Celery Stalks 🌿 | 3 whole | Fresh, trimmed and cut into pieces |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled and smashed |
| Fresh Parsley 🌿 | ¼ cup | Stems removed, loosely packed |
| Fresh Thyme 🌿 | ¼ cup | Stems removed, loosely packed |
| Fresh Bay Leaves 🌿 | 2 whole | Dried works in a pinch |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For roasting aromatics |
| Water 💧 | 12 cups | Filtered preferred for clarity |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 10 whole | Freshly cracked preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright flavor |
The bones are everything here. Chicken backs or necks pack the most flavor, but any raw or leftover bones work—just make sure they're clean and free of meat. For the aromatics, Whole Foods or local farmers markets often have the freshest carrots, celery, and onions, but don't stress if you're using store-bought. The key is to roast them until deeply caramelized, which builds that rich, toasty depth. I always double-check that my garlic cloves are fresh—no sprouting or soft spots—and the herbs should be vibrant, not wilted. If you're short on time, Trader Joe's sells pre-trimmed celery and carrot bundles that save chopping work.
No fresh parsley or thyme? Dried works at one-third the amount, but fresh is worth hunting down for that bright, herbal note. Running low on bay leaves? Two dried leaves will do, though fresh infuses better. For the olive oil, use something fruity and peppery—California Gold or Bertolli are my go-tos. The water should be cold when you start, but don't use distilled unless you're making a very clear broth. The salt should be Diamond Crystal or kosher—table salt can make the broth taste flat. And if you're using peppercorns, crack them with a mortar and pestle for maximum aroma, or just use pre-ground black pepper if you're in a rush.
This broth tastes even better the next day, so always make extra. Store it in glass jars or airtight containers in the fridge for up to 5 days, or freeze in 1-cup portions for up to 6 months. I label mine with the date and what they're used for—'soup base' or 'pasta water'—so I know exactly what I'm grabbing. The longer it simmers, the richer it gets, so don't skimp on time. If you're short on a few hours, 8 hours will still give you a flavorful result, but 12 hours is where the magic happens.
Why You'll Love This Recipe
- No-Waste Magic: I swear by this recipe because it turns scraps into gold—those chicken bones? Packed with flavor, and the onion, carrots, and celery (the "holy trinity") give it that deep, savory base without a single fancy ingredient.
- Simmered Soul: Between us, this broth tastes like a hug in a bowl. The garlic cloves roasted just until fragrant? That’s the secret—it layers in warmth that makes store-bought versions taste like a sad imitation.
- Weeknight Wonder: I keep a batch in the fridge for everything: grain bowls, pasta, or even just sipping it straight when I’m wiped. Honestly, it’s my go-to for when I don’t want to think about dinner but still need something nourishing.
- Budget Hero: A few bones and veggies stretch into quarts of broth, and it freezes like a dream. I’ll be real: my wallet thanks me every time I pull a jar from the freezer instead of buying pre-made.
Step-by-step instructions for old fashioned chicken broth
Here's how to build deep, aromatic broth using classic roasting techniques and slow simmering.
Prepare the Chicken Bones and Aromatics
Pat the 4 lb chicken bones completely dry with paper towels to remove any surface moisture. This step is crucial—wet bones won't brown properly and will steam instead of develop that rich, caramelized depth. Place the bones in a large roasting pan or heavy pot that can handle high heat.
In a separate bowl, combine the 1 whole yellow onion (halved), 3 whole carrots (cut into chunks), 3 whole celery stalks (trimmed and cut into pieces), and 6 cloves garlic (peeled and smashed). This aromatic bundle forms the flavor foundation of your broth. The vegetables should be cut into even-sized pieces so they cook uniformly without burning.
Roast the Aromatics Until Deeply Caramelized
Preheat your oven to 425°F. Drizzle the vegetable mixture with the 0.25 cup extra-virgin olive oil and toss until evenly coated. Spread the vegetables in an even layer on a separate baking sheet, leaving space between pieces for proper browning. Roast for 25-30 minutes, stirring once halfway through, until the vegetables are deeply caramelized with rich brown spots.
While the vegetables roast, place the chicken bones in the oven-safe pot or pan. Roast them alongside the vegetables for the same 25-30 minutes. This high-heat roasting step develops deep Maillard reactions that create complex flavors. You'll know it's ready when the bones take on a golden-brown hue and the vegetables smell intensely aromatic.
Build the Broth with Layered Flavors
Transfer the roasted chicken bones to a large stockpot. Add the roasted vegetables, 12 cups water, and the 2 whole fresh bay leaves. Bring everything to a rolling boil over high heat, then immediately reduce to a gentle simmer. The water should bubble gently with occasional small bursts—this indicates proper simmering without violent boiling that would cloud the broth.
Add the 1.5 tsp salt and 10 whole black peppercorns (lightly crush them with the flat of a knife to release their oils). Stir in the 0.25 cup fresh parsley and 0.25 cup fresh thyme. These herbs add bright, fresh notes that balance the deep roasted flavors. Skim any foam or impurities that rise to the surface during the first 15 minutes of simmering.
Simmer for Maximum Flavor Extraction
Cover the pot and simmer gently for 2-2.5 hours. The broth should remain at a steady gentle simmer—not a rolling boil. This slow cooking allows the collagen in the bones to break down into gelatin, creating that signature silky texture. Check occasionally and add hot water if the level drops below 4 cups remaining.
About 30 minutes before the end of simmering, stir in the 1 tbsp lemon juice. This final acid touch brightens the broth and balances the richness. The broth is ready when it has reduced slightly and developed a deep golden color with visible sediment at the bottom—this is where all the flavor resides.
Strain and Finish the Broth
Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. Press gently on the solids to extract maximum flavor without forcing liquid through. Discard the solids—you've already extracted everything valuable from them.
Taste the broth and adjust seasoning if needed, though it should already be perfectly balanced. For serving, you can either use it immediately (hot or chilled) or store it in the refrigerator for up to 5 days or freeze for 3 months. The flavor will deepen as it cools, developing that classic old-fashioned richness.
Pro Tips For Making Old Fashioned Chicken Broth
- Roast the Bones First: I learned this the hard way—skipping the roast step means flavorless broth. Toss chicken bones with oil, salt, and pepper, then roast at 425°F for 20-25 minutes until deeply browned. That caramelization? It’s what makes your broth taste like it simmered for days, not hours.
- Chop Veggies Coarse: Tiny diced carrots and celery turn to mush and cloud the broth. Cut them into 1-inch chunks—big enough to hold their shape but small enough to release flavor. Onions should be quartered, skins on, for extra depth. (Yes, even if you’re impatient like me.)
- Simmer, Don’t Boil: After adding bones and veggies to water, bring to a gentle simmer—tiny bubbles breaking the surface, not a rolling boil. Too much heat scalds the collagen instead of rendering it into rich, silky broth. Cover and adjust heat so it’s barely moving.
- Strain Twice: First strain through a fine-mesh sieve to catch all the good stuff, then line the sieve with cheesecloth for a second pass. This removes grit and bits without losing flavor—your future self will notice the difference. (I skip this, and my broth always tastes slightly off.)
Essential equipment for this recipe
Stockpot Essentials
Start with a large, heavy-bottomed stockpot—I recommend a 6-8 quart model like the All-Clad Stainless Steel Stockpot or a Le Creuset Dutch oven for even heat distribution. These pots handle the long simmer without hot spots that can scorch your broth.
If you're on a budget, the Cuisinart MultiClad is a solid alternative with similar performance. Avoid thin, reactive metals like aluminum or copper, which can impart off-flavors during the long cooking process. 🔥
Roasting Tools
For roasting your aromatics and bones, use a large, oven-safe roasting pan or baking sheet—I prefer All-Clad Stainless Steel for durability. A wire cooling rack placed inside the pan elevates the bones for even browning.
If you don’t have a rack, use a baking sheet with parchment paper to prevent sticking. For stirring during roasting, a long-handled silicone spatula keeps you safe from the oven’s heat.
Preheat your oven to 425°F—this high temperature is key for developing deep, caramelized flavors through the Maillard reaction.
Skimming Tools
Invest in a fine-mesh skimmer (like the OXO Good Grips Strainer) to remove foam and impurities during the first 15 minutes of simmering. A slotted spoon works in a pinch, but a dedicated skimmer is far more efficient.
For straining the finished broth, a fine-mesh sieve or cheesecloth-lined colander is essential. I like the Vremi Strainer for its durability and ease of cleaning. Pro tip: Line your strainer with double-layered cheesecloth to catch even the finest particles, resulting in a crystal-clear broth. ✨
Temperature Control
A digital instant-read thermometer (like the ThermoWorks Thermapen) is a game-changer for monitoring your broth’s temperature. Keep it between 185°F and 205°F—any higher risks boiling, which clouds the broth.
For long simmers, a slow cooker (like the Instant Pot Duo) can be a lifesaver, especially if you’re cooking for 12 hours. Just set it to "High" and let it do the work.
If you’re using a stovetop, maintain a gentle simmer—never a rolling boil—to preserve clarity and depth of flavor.
Storage Containers
For short-term storage (5 days in the fridge), use glass jars with airtight lids—I love Le Parfait jars for their wide mouths and durability. For freezing, silicone ice cube trays or quart-sized freezer bags work best.
Label everything with the date and intended use (e.g., "soup base" or "pasta water") to avoid freezer burnout. If you’re storing broth long-term, leave 1-inch headspace in containers to prevent cracking from expansion.
A vacuum sealer (like the FoodSaver) extends shelf life to up to 6 months while preserving flavor. 💫
Nutrition facts
Frequently asked questions
Can I use chicken wings or drumsticks instead of bones?
While traditional recipes use bones for maximum collagen, chicken wings or drumsticks work perfectly. Just remove all meat first and roast them alongside the aromatics. The skin will crisp up beautifully, adding extra flavor to your broth. For best results, use about 4 lb of clean bones or wings.
How do I know when the broth is done simmering?
The broth is ready when it has reduced slightly, developed a deep golden color, and you see sediment at the bottom. This usually takes 8-12 hours depending on your method. Taste it before straining—it should be rich, well-seasoned, and perfectly balanced with herbal notes from the parsley and thyme.
Can I make this broth in a slow cooker or Instant Pot?
Yes! For a slow cooker, roast your aromatics and bones first, then transfer everything to the pot and cook on Low for 12 hours or High for 8 hours. For an Instant Pot, use the \"Broth\" setting for 2 hours on High pressure. Both methods work well, though stovetop simmering gives you more control over the process.
What if my broth tastes too bitter?
Bitterness often comes from over-roasting the aromatics or simmering too long. To fix it, add a splash of lemon juice or apple cider vinegar (about 1 tbsp) to brighten the flavor. For future batches, reduce simmering time to 8 hours and avoid burning the vegetables during roasting.
How can I use this broth beyond soups and stews?
This rich broth is incredibly versatile! Use it as a base for risotto, pasta sauce, or braised dishes. Reduce it by half to make a flavorful gravy, or freeze it in ice cube trays for quick flavor boosts in cooking. It even works beautifully in marinades or as a poaching liquid for meats and fish.