How to Make Chicken Broth
Before tossing your chicken scraps into the compost bin, use them to make a delicious homemade broth! Follow our tips and tricks to give your chicken a second life and create a base for your soups or to add flavour to your recipes.
Chicken As a Base
There are several ways to prepare a broth. You can make it from the carcass of a whole raw chicken, or even use the remains of a roasted chicken with the meat removed, which is a great way to give them a second use. A homemade broth made with the carcass and bones of a roasted chicken will have a darker colour thanks to the caramelization of the meat and skin.
The Carcass, Bones and Other Parts
These are the key ingredients to a homemade chicken broth. As they cook, they release marrow, mineral and collagen, giving the broth a silky, rich texture.
The wings are often used to enrich broths. Necks (sold separately) also add their contribution: They’re a source of collagen, just like chicken skin, which provides more fat and rounds out the flavour.
Tip: Breaking large bones into pieces releases more marrow, which intensifies both the broth’s colour and flavour.
How to Debone a Whole Chicken
Here’s how to remove the breast, thighs and wings to leave only the carcass, essential for making broth:
- Place the chicken breast-side-up on a work surface and use the tip of a knife to separate the breast.
- Slide the blade along the skin at the centre of the ribcage several times, always following the bone. Separate the meat with your fingers to see the bone better and avoid waste. Continue until the breast comes away.
- Remove the wings by cutting at the joints.
- Detach the thighs at the hip joint, then dislocate the joint to expose the extremity of the bone. Slide the knife between the bones, into the cartilage.
Vegetables
Carrots, onions and celery are the three vegetables used to enhance the flavour of broths. You can cut them into large dice or even chunks, but in all cases, we recommend browning them first to develop aromas and flavours.
Tip: Adding onion skins gives the broth a beautiful golden colour.
Aromatics
These are used to perfume a broth, balance the aromas and add depth of flavour. They perfectly complement the natural taste of the meat and vegetables with fresh, woodsy notes. Use them sparingly, however, so as to not overpower the other flavours.
The most common aromatics include:
- bay leaf
- thyme
- parsley
- rosemary
- sage
- whole black peppercorns
Cooking: Cold Water and Slow Simmer
Cover the broth ingredients (carcass, bones, vegetables, aromatics) with cold water and let the temperature rise slowly until it gently simmers. This encourages the gradual release of collagen and aromas.
This gentle increase in heat keeps the broth from clouding and preserves a refined flavour.
Tip: Skimming the broth while it cooks removes impurities. This makes it clearer and reduces bitterness.
Adding Salt
Only add it at the end of cooking. Otherwise, the saltiness will intensify as the broth reduces. To better control seasoning, it’s best to only salt when straining or using the broth.
Straining and Defatting
For a clear and flavourful broth, carefully skim it as it cooks, and then strain it through a fine sieve or a colander lined with cheesecloth. Let it rest in the fridge so that the fat solidifies on the surface and can be easily removed. Once strained and defatted, the homemade chicken broth can keep for 3 to 5 days in the refrigerator and up to 6 months in the freezer.
Try This Recipe:
Homemade Chicken Broth