There’s something almost magical about a pot of homemade chicken broth gently bubbling away on the stove. If you’ve been relying on store-bought cartons, get ready—this homemade chicken broth recipe is about to change everything. Food bloggers call it “liquid gold” for a reason: it instantly upgrades soups, stews, gravies, and even plain rice into something cozy, rich, and full of soul-warming flavor.
And here’s the best part: making broth from scratch isn’t fancy or complicated. It’s mostly hands-off, and you can use whatever you have, raw wings for that dreamy gelatin body or a leftover roasted chicken carcass for depth. Just toss in your aromatics, cover with cold water, and let time work its slow, delicious magic. The result? A clean, savory, wholesome broth without the sodium overload you get from boxed versions. Grab your biggest pot (or your Instant Pot), because we’re officially done buying the store stuff.
Stock vs. Broth: What’s the Real Difference?
If you’ve ever wondered whether stock and broth are the same thing, you’re definitely not alone. Most home cooks use the words interchangeably, but there are differences—small ones, but they matter when you’re building flavor.
Broth
Broth is typically made from meat (like whole chicken, wings, or drumsticks) and is usually seasoned. It’s lighter in body, more sip-friendly, and perfect for soups where you want a clean, comforting flavor. Think of it as the flavorful “liquid” part of a soup that doesn’t cling to your spoon.
Stock
Stock, on the other hand, is all about bones. When bones simmer for hours, they release collagen, which gently thickens the liquid and gives it that velvety, restaurant-style feel. Stock is usually unseasoned because chefs want full control when adding it to recipes later. It’s richer, deeper, and ideal for sauces, gravies, and stews.
The Core Ingredients That Build Amazing Chicken Broth
Here are the ingredients you need to make the absolute best chicken broth ever—rich, cozy, and full of deep homemade flavor.
Chicken:
- Raw chicken wings bring incredible collagen, giving your broth that gorgeous, jiggly texture once cooled.
Vegetables: Simple but Essential
This classic trio shows up in every winning broth recipe:
- Onions — leave the skins on for a deeper golden color
- Carrots — add natural sweetness
- Celery — brings that unmistakable soup base flavor
- Garlic — smashed or halved for subtle warmth
- Leeks or parsnips — great choices if you want a deeper, more layered flavor.
Aromatics: The Flavor Builders
These small additions make a huge difference:
- Bay leaves
- Salt
- Black peppercorns
- Fresh parsley stems
- Fresh thyme sprigs
Apple Cider Vinegar
A tiny splash helps extract minerals and gelatin from the bones—right in line with clean cooking habits and healthy kitchen staples.
Step-by-Step How to Make Chicken Broth on the Stovetop (Method 1)
If you love a broth that’s clear, clean, and beautifully golden, the stovetop method is your best friend. This traditional approach gives you maximum control over heat, simmering, and skimming—three things that make a huge difference in the final result of your homemade chicken broth recipe.
Step 1: Combine your ingredients
Place your chicken wings, vegetables, aromatics, and a splash of apple cider vinegar into a large stockpot.
Step 2: Start with cold water
This part is crucial. Cover everything with cold water by about 1–2 inches. Starting cold helps extract flavor more evenly and keeps your broth clearer.
Step 3: Bring it to a boil—then immediately reduce
Heat the pot over high heat until you see the first signs of boiling. As soon as it reaches that point, reduce the heat to low so the broth settles into a gentle simmer.
Step 4: Skim the foam
During the first 15–30 minutes, you’ll notice greyish foam rising to the top. Use a ladle or spoon to skim it off. Removing it keeps your broth clean-tasting and bright.
Step 5:Let it gently simmer
Simmer partially covered or uncovered for:
- 4 hours for classic broth
- 6 to 8+ hours for extra-rich, gelatin-packed broth
Note: Avoid a hard boil
A rolling boil emulsifies fat into the broth, making it cloudy. Keeping the heat low gives you that beautiful clarity you’re aiming for.
Step-by-Step How to Make Chicken Broth on the Instant Pot (Method 2)
If you’re looking for a faster way to make a rich, full-bodied broth, the Instant Pot is a game-changer. High pressure breaks down collagen far more efficiently than stovetop simmering, giving you that gorgeous, jiggly broth texture in a fraction of the time. This method is perfect for busy days, meal prep, or when you want maximum gelatin with minimal effort.
Why It Works
Pressure cooking forces heat deep into the bones and connective tissue. As a result, it extracts flavor and collagen quickly—no babysitting, no skimming, no long simmering required. Just set it and walk away.
Step 1: Add everything to the Instant Pot
Place your chicken wings, vegetables, aromatics, and apple cider vinegar into the pot. Fill with cold water, but never above the Max Fill line.
Step 2: Seal the pot
Secure the lid and set the valve to Sealing so the pressure can build properly.
Step 3: Pressure cook
Set to High Pressure for 120 minutes if you want a deep, collagen-rich broth. You can shorten the time for a lighter stock if needed.
Step 4: Natural Release
When the cooking time ends, allow the pressure to release naturally. This keeps the broth clear and prevents splattering.
Step-by-Step How to Make Chicken Broth in The Slow Cooker (Method 3)
If you want a truly low-effort, high-reward approach, the slow cooker is the ultimate hands-off method. It gently coaxes every bit of flavor, collagen, and richness out of your chicken and aromatics—all while you go about your day. This method is perfect if you love a deep, slow-developed broth with minimal attention required.
Step 1: Load the slow cooker
Add your Raw chicken wings, vegetables, aromatics, and a splash of apple cider vinegar into the slow cooker.
Step 2: Add cold water
Fill the slow cooker with enough cold water to cover all ingredients by 1–2 inches.
Step 3: Cook on Low
Let it cook on Low for 12–15 hours. This long, gentle heat pulls out maximum flavor and body.
Step 4: Watch the vegetables
Vegetables can get mushy or slightly bitter if cooked the entire time. If you want a more delicate flavor, add them halfway through the cooking process.
And there you have it, three simple methods to make rich, flavorful chicken broth, no matter what tools you have at home.
How to Strain, Cool, and Skim Your Broth the Right Way
Once your broth has finished simmering, whether on the stovetop, in the Instant Pot, or in the slow cooker, this next phase ensures it’s food-safe, clean-tasting, and beautifully clear. These steps are simple but make a huge difference in the final flavor and texture of your homemade chicken broth recipe.
1-)Straining the Broth
Start by removing the largest solids (bones, meat, and vegetables) using tongs or a slotted spoon.
Then carefully pour the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean pot or large bowl.
This catches tiny particles and helps keep the liquid clear.
2-)Cooling the Broth Safely
Allow the strained broth to cool down at room temperature for a short time.
For faster, food-safe cooling, place the pot or bowl into a sink filled with ice water.
This slows bacterial growth and preserves freshness.
3-)Skimming the Fat
Refrigerate the cooled broth until the fat rises to the top and forms a solid layer.
Once it firms up, simply lift it off with a spoon.
This gives you a cleaner flavor and a lighter finish—though you can save the fat for cooking potatoes or frying eggs if you like extra richness.
How to Store and Freeze Chicken Broth the Right Way
Now that your broth is beautifully strained and chilled, it’s time to store it the right way so you can enjoy it anytime. Good storage habits keep your home made chicken broth recipe fresh, flavorful, and ready for soups, sauces, and quick weeknight meals.
Refrigerator Storage
Your broth will stay fresh in the fridge for 4–5 days.
Store it in airtight glass jars or containers so the flavor stays clean and pure.
Freezer Storage
Chicken broth freezes incredibly well and keeps for up to 6 months.
Freeze in portions that match how you normally cook—quarts, cups, or even smaller containers.
The Broth Concentrate Trick
Short on freezer space?
Boil the broth down by 50% to make a concentrated version.
Then freeze it in jars or silicone trays.
Just add water when using it to bring it back to full strength.
Ice Cube Tray Method
Perfect for recipes that need just “a splash.”
Pour broth into ice cube trays, freeze, then transfer the cubes to a freezer bag.
Each cube is roughly 1 ounce—great for sautéing vegetables or boosting sauces.
Conclusion
There’s nothing quite like a pot of homemade chicken broth cooling on the counter—golden, rich, and packed with everything you love about cozy cooking. Whether you made yours on the stovetop, in the Instant Pot, or low and slow in the crockpot, you now have a flavorful base ready for soups, stews, gravies, sauces, or just sipping warm on a chilly day. And if you’re looking for the perfect recipe to use your fresh batch of broth, be sure to try my Crockpot Cheeseburger Soup Recipe. It’s creamy, comforting, and absolutely irresistible.
Recipe FAQs
Best Home Made Chicken Broth
Ingredients
- chicken wings
- Onions yellow or white; peeled or unpeeled
- Carrots roughly chopped
- Celery ribs with leaves
- Garlic cloves whole (smashed or halved)
- Leeks white and light green parts
- Parsnips
- Fresh thyme sprigs
- Fresh parsley stems and leaves
- Fresh dill sprigs
- Bay leaves
- Cold water
- Black peppercorns whole
- Salt
- Apple cider vinegar
Instructions
Make Chicken Broth on the Stovetop (Method 1)
- Step 1: Combine your ingredients
- Place your chicken wings , vegetables, aromatics, and a splash of apple cider vinegar into a large stockpot.
- Step 2: Start with cold water
- This part is crucial. Cover everything with cold water by about 1–2 inches. Starting cold helps extract flavor more evenly and keeps your broth clearer.
- Step 3: Bring it to a boil—then immediately reduce
- Heat the pot over high heat until you see the first signs of boiling. As soon as it reaches that point, reduce the heat to low so the broth settles into a gentle simmer.
- Step 4: Skim the foam
- During the first 15–30 minutes, you’ll notice greyish foam rising to the top. Use a ladle or spoon to skim it off. Removing it keeps your broth clean-tasting and bright.
- Step 5:Let it gently simmer
- Simmer partially covered or uncovered for:
- 4 hours for classic broth
- 6 to 8+ hours for extra-rich, gelatin-packed broth
Make Chicken Broth on the Instant Pot (Method 2)
- Step 1: Add everything to the Instant Pot
- Place yourRaw chicken wings , vegetables, aromatics, and apple cider vinegar into the pot. Fill with cold water, but never above the Max Fill line.
- Step 2: Seal the pot
- Secure the lid and set the valve to Sealing so the pressure can build properly.
- Step 3: Pressure cook
- Set to High Pressure for 120 minutes if you want a deep, collagen-rich broth. You can shorten the time for a lighter stock if needed.
- Step 4: Natural Release
- When the cooking time ends, allow the pressure to release naturally. This keeps the broth clear and prevents splattering.
Make Chicken Broth in The Slow Cooker (Method 3)
- Step 1: Load the slow cooker
- Add your chicken wings , vegetables, aromatics, and a splash of apple cider vinegar into the slow cooker.
- Step 2: Add cold water
- Fill the slow cooker with enough cold water to cover all ingredients by 1–2 inches.
- Step 3: Cook on Low
- Let it cook on Low for 12–15 hours. This long, gentle heat pulls out maximum flavor and body.
- Step 4: Watch the vegetables
- Vegetables can get mushy or slightly bitter if cooked the entire time. If you want a more delicate flavor, add them halfway through the cooking process.
