Soups & Stews
Creating an old-fashioned chicken broth recipe starts with the simple act of transforming humble bones into liquid gold—something that feels like a lost art in today’s convenience-driven world. The secret lies in slow-simmering, where flavors develop over hours rather than minutes, creating a depth that store-bought versions can’t match.
I’ve perfected this method through years of testing, and the results speak for themselves: a rich, aromatic broth that forms the foundation of countless meals.
This recipe follows the classic approach: roasting chicken bones and vegetables to deepen flavor before simmering with aromatic herbs like thyme and parsley. The process requires patience—at least 4 hours of simmering—but the reward is a broth so flavorful it elevates soups, sauces, and grains to new heights.
No shortcuts here, just time-honored techniques that deliver restaurant-quality results in your own kitchen.
The beauty of this broth lies in its versatility—use it as a base for soups, a cooking liquid for grains, or simply sip it straight from the pot.
The key steps include straining out impurities, skimming fat, and storing properly to preserve freshness. Once you taste the difference, you’ll never go back to store-bought again.
For those who prefer authenticity, this method stays true to tradition while offering practical tips for modern kitchens. Whether you’re a seasoned home cook or a beginner, the process is straightforward once you understand the fundamentals. Let’s get started on creating something truly timeless.
Ingredients for old fashioned chicken broth
Twelve ingredients, four hours of magic—this is how you turn bones into liquid gold.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or roasted, with meat |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Smashed, skins left on |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems intact, leaves stripped |
| Fresh Parsley Sprigs 🌿 | 4 whole | Stems intact, leaves chopped |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, not ground |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Cold Water 💧 | 12 cups | Filtered preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For roasting bones |
The bones are everything. Raw or roasted works, but roasting first deepens the flavor—think caramelized edges and crispy bits. I grab mine from Whole Foods or the butcher counter at Trader Joe's, where they often have chicken backs or necks for broth. If you're using raw bones, pat them dry first. The onions, carrots, and celery form the 'holy trinity' of broth—no substitutions here. Organic veggies keep things fresh, but conventional works too. For the herbs, fresh thyme and parsley are non-negotiable—they add brightness that dried can't match. Bay leaves and peppercorns add depth without overpowering.
No fresh thyme? Dried works at half the amount, but it won’t have the same punch. Out of parsley? Fresh cilantro or tarragon can step in, but use sparingly. Running low on bones? Add a chicken carcass from last night's roast—just make sure it's fully cooled. The olive oil is for roasting, but if you're skipping that step, butter or bacon fat adds richness. For the water, filtered is ideal, but tap water works fine—just avoid distilled, which lacks minerals. And if you're making a big batch, double everything—this broth freezes beautifully.
This broth tastes even better the next day. Store it in glass jars in the fridge for up to 5 days or freeze for 6 months. I like to portion it into ice cube trays for easy use in cooking. Skim the fat off the top before storing—save it for roasting potatoes. And if you're feeling fancy, strain it through a cheesecloth-lined fine-mesh strainer for ultra-clear results. Leftovers? Use them in soups, grains, or even as a base for risotto.
Why You'll Love This Recipe
- I swear by this trick: rough-chop the onion, carrots, and celery into big chunks—no need for fancy dice. The broth still turns out rich and golden, and I save 10 minutes every time. (Yes, even on a Tuesday night.)
- No-Chop Shortcuts: I swear by this trick: rough-chop the onion, carrots, and celery into big chunks—no need for fancy dice. The broth still turns out rich and golden, and I save 10 minutes every time. (Yes, even on a Tuesday night.)
- Garlic-Onion Bomb: That first deep sizzle of onions and garlic in the pot? Pure magic. The caramelized edges and toasted garlic cloves make this broth taste like it simmered all day—even if I’m rushing.
- Weeknight Workhorse: I keep a gallon in the freezer for everything: dumplings, ramen, or just sipping with toast. The base is so clean and flavorful, it makes any meal feel like a restaurant dish without the fuss.
Step-by-step instructions for slow-simmered chicken broth
This classic method builds rich, aromatic broth from scratch—no shortcuts, just pure flavor.
Roast the Chicken Bones for Deep Flavor
Preheat your oven to 425°F and place the 4 lb chicken bones on a rimmed baking sheet. Drizzle evenly with the 2 tbsp extra-virgin olive oil and toss to coat completely. Roast for 45 minutes, stirring once halfway, until the bones turn a deep golden brown and develop a caramelized crust.
Here's the thing—roasting before simmering unlocks the Maillard reaction, creating complex flavors that infuse the broth. The crispy edges break down into the water, giving your broth that restaurant-quality depth. If you're using raw bones, this step is non-negotiable for maximum flavor extraction.
Sauté the Vegetable Base
While the bones roast, heat a large stockpot over medium heat. Add the quartered yellow onion, 4 whole carrots cut into chunks, and 4 whole celery stalks cut into 2-inch pieces. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
This isn't just about flavor—it's about building layers. The caramelized vegetables form a flavorful base that won't dissolve completely during simmering. Add the 6 smashed garlic cloves (skins left on) and cook for another 1 minute until fragrant. Don't skip this step; raw garlic can make the broth bitter.
Combine and Simmer the Broth
Transfer the roasted bones to the stockpot with the sautéed vegetables. Add the 4 whole fresh thyme sprigs, 4 whole fresh parsley sprigs, 2 whole bay leaves, 1 tbsp crushed black peppercorns, and 1 tsp salt. Pour in the 12 cups cold water, ensuring all ingredients are submerged. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
The key here is patience—simmer uncovered for 3-4 hours until the broth reduces by about 25% and develops a rich, amber color. You'll see a fine layer of fat on top (that's good—it means flavor is concentrating). Skim off any foam or impurities that rise to the surface with a ladle during the first 30 minutes of simmering to keep the broth clear.
Strain and Finish the Broth
Once simmered, remove the stockpot from heat and let the broth sit for 10 minutes to allow any settled particles to rise. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and strain the broth into a large bowl or pitcher. Discard the solids—no need to rinse them.
Taste and adjust seasoning if needed. The broth should be perfectly balanced—savory from the bones, sweet from the carrots, earthy from the celery, and aromatic from the herbs. If it tastes too mild, simmer it uncovered for another 30 minutes to concentrate the flavors. For extra richness, you can whisk in 1 tbsp cold butter or 1 tbsp extra-virgin olive oil just before serving.
Pro Tips For Making Old Fashioned Chicken Broth
- CHAR THE BONES FIRST: I learned this the hard way—skipping the char makes the broth taste flat. After browning the chicken bones in batches (yes, it’s messy), scrape up those crispy bits and toss them in the pot. That caramelized flavor? Non-negotiable for depth.
- CHOP VEGETABLES UNIFORM: No tiny celery bits or onion chunks the size of golf balls—aim for ½-inch pieces. Even cooking means no bitter spots in the broth, and it’s easier to strain later. (I used to rush this and ended up with a muddy pot.)
- SKIP THE BOIL: Let the broth simmer gently—anywhere from 160°F to 180°F—after the initial 15 minutes. Boiling scalds the collagen, turning it into glue instead of rich gel. Sounds weird, but it works: lower heat = better texture.
- USE A LOT OF WATER: Don’t skimp—start with 12 cups per 4 lbs of bones. Too little water concentrates impurities, and you’ll end up with a murky broth. (Your future self will thank you when you’re not fishing out bits later.)
Creative variations of this recipe
Herb-Infused Variations
Swap out the classic thyme and parsley for fresh rosemary and tarragon—just 2 sprigs each—for a French-inspired twist. The piney notes of rosemary add earthiness, while tarragon brings a subtle anise-like sweetness.
I’ve found this works especially well when paired with leek greens instead of celery for a milder, sweeter broth. 🌿
For a Mediterranean touch, add 1 tsp dried oregano and 1 tsp dried marjoram alongside the bay leaves. These herbs complement the savory chicken beautifully and add a bright, slightly floral aroma.
If you love garlic, double the amount to 8 cloves for a bold, aromatic broth perfect for Italian dishes.
Vegetable Swaps
Replace carrots with sweet potatoes (peeled and cubed) for a naturally sweet broth that pairs well with Mexican-inspired dishes. The sweetness balances the savory chicken, and the texture remains silky when strained. I’ve also used fennel bulbs, sliced thinly, for a licorice-like depth that’s unexpected but delicious.
For a Cajun-inspired broth, add 1-2 bay leaves, 1 tsp smoked paprika, and ½ tsp cayenne pepper to the simmering pot. This version is ideal for gumbo or jambalaya.
If you’re feeling adventurous, toss in 1-2 okra pods (halved) for a slight sliminess that’s characteristic of Southern cooking.
Protein Additions
Boost the richness by adding 4-6 chicken livers (cleaned and rinsed) to the pot during the last 30 minutes of simmering. Livers break down quickly and infuse the broth with a deep, iron-rich flavor. Strain them out before serving—no need to discard them, as they’re perfect for pâté or frying.
For a seafood-friendly broth, reduce the simmering time to 2 hours and add 1 bay leaf, 1 sprig fresh dill, and ½ tsp saffron threads (steeped in 2 tbsp warm water for 10 minutes first).
This version is light enough for delicate seafood dishes like poached salmon or shrimp scampi.
Regional Twists
For a Southern-style broth, add 1 smoked ham hock alongside the chicken bones and simmer for an extra 30 minutes. The smoky depth is perfect for collard greens or cornbread.
I also like to add 1 tsp apple cider vinegar during the last 10 minutes of simmering to brighten the flavors.
A Japanese-inspired dashi-inspired broth swaps chicken bones for dried shiitake mushrooms (soaked in hot water for 30 minutes) and adds 1 piece kombu seaweed (removed before simmering). Simmer for 1.5 hours for a lighter, umami-rich broth ideal for ramen or miso soup. 🗺️
Nutrition facts
Frequently asked questions
Why does roasting the bones first make such a difference?
The roasting step unlocks the Maillard reaction, creating deep, caramelized flavors that infuse the broth during simmering. This process develops complex, savory notes that store-bought versions can't match. Skipping it results in a much milder flavor profile.
Can I use chicken carcasses from a rotisserie chicken?
Rotisserie chicken carcasses work perfectly—they're essentially pre-roasted. Just remove any leftover meat and skin first. The flavor will be slightly different (more herbaceous from the seasoning), but still delicious for soups and stews.
How do I know when the broth is done simmering?
Your broth is ready when it reduces by about 25% (about 9 cups from 12 cups) and develops a rich amber color. The fat should separate clearly on top, and you'll notice a deep, aromatic smell. Simmering for 3-4 hours ensures maximum flavor extraction.
What can I do if my broth tastes too salty?
If your broth is too salty, you can try one of two methods: dilute it by adding 2 cups fresh water and simmering for another 30 minutes, or reduce it further to concentrate the flavors (the salt will become less noticeable). For best results, taste as you go and adjust seasoning during the final simmer.
Can I make this broth in an Instant Pot or pressure cooker?
Yes, but with adjustments. Use the same ingredients but reduce simmering time to 1.5 hours on high pressure. The pressure cooker extracts flavors faster, but you'll miss some of the depth from the slow simmer. For best results, roast the bones first and sauté the vegetables before pressure cooking.