Soups & Stews
This old-fashioned chicken broth recipe transforms simple chicken bones into a deeply flavorful, umami-rich foundation for soups, grains, and braising liquids. The secret lies in roasting the bones first—this caramelization unlocks layers of savory depth that no store-bought version can match.
I've perfected this method over years of testing, and the results speak for themselves: a broth so rich it becomes the star of any dish.
The process is straightforward but requires patience—4 to 6 hours of gentle simmering extracts every ounce of collagen and flavor from the bones, aromatics, and herbs.
You'll start with chicken backs, necks, and a few vegetables, then build complexity with bay leaves, peppercorns, and a splash of vinegar to tenderize the bones. The key is low heat, which prevents cloudiness and preserves that golden, velvety texture we all crave.
What you'll end up with is a clear, deeply aromatic broth that's perfect for sipping on its own or using as the base for soups, risottos, or braised meats. The umami flavor comes from slow-cooked bones and herbs, while the vinegar brightens the acidity just enough to balance richness.
This isn't just broth—it's the backbone of countless meals, and once you taste it, you'll never go back to the store-bought kind.
Use it immediately for soups or grains, or freeze it in portions for later. The beauty of this recipe is its versatility—it elevates everything it touches, turning simple dishes into something extraordinary. Let's get started on creating your own batch of restaurant-quality broth at home.
Ingredients for old fashioned chicken broth
Twelve ingredients transform humble bones into restaurant-quality broth with deep umami flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Backs or Neck Bones 🍗 | 4 lb | Raw, uncooked, skin-on preferred |
| Yellow Onion 🧅 | 1 whole | Cut into 4 wedges, skin on |
| Carrots 🥕 | 4 whole | Scrubbed, cut into 2-inch chunks |
| Celery Stalks 🌿 | 4 whole | Cut into 2-inch pieces, leaves included |
| Garlic Cloves 🧄 | 6 cloves | Smashed, skins on for color |
| Fresh Parsley Stems 🌿 | 8 whole | Tied in bundle, not chopped |
| Bay Leaves 🍃 | 4 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly, not powdered |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tenderizing bones |
| Cold Water 💧 | 12 cups | Filtered preferred for clarity |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For roasting bones |
The bones are non-negotiable—chicken backs or necks give the most collagen and flavor. Costco or local butchers often sell them in bulk, but most grocery stores carry them too. Look for bones that are fresh (not dried out) and have some fat marbling—this releases flavor during roasting. I always buy extra because you can freeze unused portions for up to 6 months. The aromatics—onion, carrots, celery—are your flavor base, so don't skimp on freshness. Trader Joe's sells pre-cut mirepoix that saves time, but whole veggies give better texture.
No parsley stems? Fresh thyme or rosemary sprigs work just as well—tie them in a bundle too. Running out of bay leaves? Dried thyme at half the amount keeps the earthy notes. Vinegar substitute? Lemon juice in a 1:1 ratio, but apple cider vinegar's tang is ideal. The olive oil matters here—low-quality oil burns easily during roasting. If you're short on time, skip roasting and brown the bones in a cold pot (less flavor but still good). For extra depth, add a 1-inch piece of kombu seaweed—it dissolves during simmering and boosts umami without fishy taste.
This broth peaks after 5-6 hours of simmering, but don't rush it—patience is key. Strain through a fine-mesh sieve or cheesecloth for crystal-clear results. Store in airtight containers for 5 days in the fridge or freeze in ice cube trays for 6 months. I always make a double batch—one for immediate use, one to freeze. The leftovers? Perfect for grains, soups, or even poaching eggs. Every time I use this broth, people ask where I got it—they never guess it's homemade
Why You'll Love This Recipe
- No-Chop Needed: I swear by this trick—just toss in whole onions, carrots, and celery (peeled, yes, but no dicing). The broth pulls all the sweetness out anyway. Honestly, my knife stays cleaner than my kitchen floor after this.
- Deep Umami Magic: Those chicken backs? They’re flavor goldmines. After hours of simmering, they dissolve into the broth, leaving behind a richness that store-bought cubes can’t touch. The garlic cloves, lightly toasted first—chef’s kiss—add a warmth that lingers.
- Weeknight Workhorse: Freeze leftovers in ice cube trays for instant flavor boosts in soups, grains, or even scrambled eggs. (Yes, even on a Tuesday night.) It’s my go-to when I’m too tired to think but still need something nourishing.
- Budget Stretch: A single batch feeds my family for days—think ramen, risotto, or just sipping it like tea. Chicken backs are cheap, and the veggies? They’re the scraps I’d toss otherwise. Suddenly, frugal feels fancy.
Step-by-step instructions for old fashioned chicken broth
Here's how to transform simple ingredients into a deeply flavorful, old-fashioned broth that builds richness through time and technique.
Roast the Bones for Maximum Flavor Extraction
Preheat your oven to 425°F and position a rack in the center. Place the 4 lb chicken backs or neck bones on a rimmed baking sheet lined with parchment paper. Drizzle evenly with the 2 tbsp extra-virgin olive oil and toss to coat them completely. This step is crucial—roasting caramelizes the bone surfaces, creating a deep, nutty foundation for your broth.
Spread the bones in a single layer, skin-side up if they have skin. Roast for 45 minutes, stirring once halfway through, until they develop a deep golden-brown color. You'll notice the fat beginning to render and the bones smell distinctly meaty. This rich aroma signals that flavor compounds are breaking down—don't skip this step. Remove the bones and set aside in a large stockpot.
Build the Vegetable Base for Depth
In the same baking sheet, add the 1 whole yellow onion cut into wedges, 4 whole carrots in 2-inch chunks, and 4 whole celery stalks cut into 2-inch pieces. Toss everything with any remaining olive oil from the bones and roast for another 20 minutes at 425°F, stirring once. The vegetables should soften slightly and develop a caramelized edge—this adds sweetness and complexity to your broth.
Transfer the roasted vegetables to the stockpot with the bones. Add the 6 cloves garlic (skins on), 8 whole fresh parsley stems tied in a bundle, and 4 whole bay leaves. Pour in the 2 tbsp apple cider vinegar and sprinkle with the 1 tbsp crushed black peppercorns. The vinegar helps tenderize the bones while adding a subtle tang that balances the richness. Stir everything together gently to combine.
Simmer for 4-6 Hours Until Rich and Concentrated
Add the 12 cups cold water to the stockpot, ensuring all the bones and vegetables are submerged. Bring to a gentle simmer over medium-low heat, then reduce to the lowest setting possible—you should see just tiny bubbles breaking the surface. The key here is patience: a slow simmer extracts collagen from the bones and vegetables without clouding the broth.
Cover the pot and maintain this gentle simmer for 4 hours. Here's the thing—don't be tempted to rush it. After 4 hours, skim off any foam or impurities that rise to the surface with a ladle. This ensures a crystal-clear broth. If you're short on time, you can extend to 6 hours for even deeper flavor, but 4 hours gives you a beautifully rich result.
Strain and Season for Perfect Clarity
Once the broth has simmered, remove the pot from heat and let it sit for 10 minutes to allow any settled particles to sink. Line a fine-mesh strainer with cheesecloth or a coffee filter if you want extra clarity, then strain the broth into a clean container. Discard the solids in the strainer—they've done their job.
Return the strained broth to the pot and add the 1 tsp kosher salt. Taste and adjust the seasoning—you want it to be rich but not overly salty. The broth should have a deep, umami flavor with notes of caramelized vegetables and a subtle herbal note from the parsley. If you're using it immediately, keep it warm over low heat. For storage, let it cool completely before refrigerating or freezing.
Pro Tips For Making Old Fashioned Chicken Broth
- BLISTER THE BONES FIRST: Skip the slow start—sear the chicken backs or neck bones in a dry pot over medium-high heat until they turn deep golden brown. This isn’t just for looks; it builds flavor fast by caramelizing the proteins before they even hit the water. (Yes, even if you’re impatient like me, wait until they smell like a campfire.)
- CHOP VEGETABLES UNIFORM: Dice the onion, carrots, and celery into ½-inch chunks—no smaller, no larger. Big pieces mean uneven cooking and bitter broth; tiny pieces turn to mush and cloud the liquid. A sharp knife and steady hand make this faster than you’d think.
- STRAIN TWICE, RINSE ONCE: After simmering, strain the broth through a fine-mesh sieve, then a cheesecloth for crystal clarity. Rinse the solids with hot water to squeeze out every last drop of flavor—this isn’t just cleanup, it’s flavor recovery. (Your future self will notice the difference.)
- SIMMER LOW AND COVERED: Once the broth reaches a rolling boil, drop the heat to the lowest setting that keeps it at a gentle simmer. Cover the pot loosely and resist the urge to peek—constant bubbles mean bitterness, not richness. Patience here means depth later.
Serving suggestions for this recipe
Soup Base Perfection
This broth is the ultimate foundation for classic soups like chicken noodle or creamy potato-leek. For chicken noodle, simmer 8 oz egg noodles directly in the broth for 10-12 minutes until al dente. I like adding 1 cup shredded rotisserie chicken and 1 tbsp fresh thyme at the end.
For potato-leek, thinly slice 2 lbs Yukon Gold potatoes and 2 leeks, then poach in the broth until tender before mashing with ½ cup heavy cream. 🥣
Grain Elevation
Use this rich broth to cook risotto or pilaf instead of water. For risotto, toast 1½ cups Arborio rice in olive oil, then gradually add warm broth while stirring. Finish with ¼ cup grated Parmesan and 2 tbsp butter.
For pilaf, combine 1 cup basmati rice, 2 cups broth, and ½ tsp saffron threads, then simmer covered for 15 minutes. The umami depth transforms ordinary grains into restaurant-worthy dishes. 🌾
Braising Magic
Deglaze your braising pan with 1 cup of this broth after browning meat—it captures all the fond for maximum flavor. I use it for beef short ribs or chicken thighs, adding 1 cup red wine and 2 sprigs rosemary before simmering.
The broth's richness melds perfectly with the meat, creating tender, fall-off-the-bone results. For extra depth, add 1 tsp fish sauce at the end. 🍖
Poaching Versatility
This broth is ideal for poaching eggs, chicken breasts, or even fish fillets. For eggs, gently simmer the broth and lower eggs in with a slotted spoon for 3-4 minutes for runny yolks.
For chicken, poach 1 lb breasts in the broth with ½ tsp bay leaf for 12-15 minutes until internal temp reaches 165°F. The result is juicy, flavorful protein with none of the dryness. 🍳
Sipping Broth
Don't underestimate the pleasure of sipping this rich broth straight from the pot—it's a comforting, warming beverage on its own. I like adding a splash of dry sherry or a pinch of freshly cracked black pepper for extra complexity.
Serve in pre-warmed bowls with a sprinkle of crispy fried shallots for a gourmet touch. It's the perfect palate cleanser between rich courses. ☕
Freezer-Friendly Uses
Freeze leftover broth in ice cube trays for easy portioning—perfect for future soups or sauces. I also use it to deglaze pans when cooking or to steam vegetables for extra flavor.
The frozen cubes thaw quickly in 5 minutes in a bowl of warm water, making them ideal for last-minute cooking needs. 🧊
Nutrition facts
Frequently asked questions
Why do you roast the chicken bones instead of boiling them directly?
Roasting the bones first creates a deep, nutty caramelization that builds complex flavors you can't achieve by boiling alone. The Maillard reaction during roasting develops rich, meaty notes that infuse the broth during simmering. This step is what gives homemade broth its restaurant-quality depth—don't skip it!
Can I use chicken thighs with bones instead of just backs and necks?
Yes, but with adjustments! Chicken thighs have more fat and meat, which can make the broth cloudy. Trim excess fat and skin, then roast the bones first to render fat before adding water. You'll get a richer, slightly darker broth with more body. For clarity, strain through cheesecloth after simmering.
What if I don't have time for a 4-6 hour simmer? Can I speed it up?
For a quicker version, simmer for 2-3 hours instead, but expect less collagen extraction and a lighter flavor. Use a pressure cooker (like Instant Pot) on high for 90 minutes—this cuts time while preserving some depth. Just remember: patience = richer, more umami-packed broth.
How do I store leftover broth to keep it fresh?
Let the broth cool completely, then store in airtight containers. In the fridge, it keeps for 5 days—skimming off any solidified fat before reheating. For long-term storage, freeze in ice cube trays or containers for up to 6 months. Thaw overnight in the fridge or use frozen cubes directly in recipes.
What can I do with the leftover bones and veggie scraps?
Save them! Freeze the solids in a bag for your next batch—just add fresh aromatics. You can also make a quick "second broth" by simmering them with water for 1 hour (great for soups where extra richness isn't critical). No waste here—every scrap has flavor left to give!