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How to Make Chicken Broth and Chicken Stock

There are actually two different methods if you want to learn how to make chicken broth or how to make chicken stock, also called chicken bouillon. There is actually no difference between chicken stock, chicken broth, and chicken bouillon. The names are interchangeable.

With the first method, you use the leftover bones from a chicken and cook them with vegetables. This takes several hours. A second method of how to make chicken broth uses the backs, legs, and wings of a chicken. You need to sauté them first. This method is faster and makes a richer, tastier broth. However, if you have chicken bones left, which are otherwise going to waste, you might prefer to use the first method.

Making Chicken Broth with Leftover Bones

To make chicken broth or chicken stock in this way, you need to fill a big pan with cold water. Add the leftover chicken skin and bones, vegetables and herbs such as onion, carrots, celery, and parsley. Season with salt and pepper (use about a half teaspoon of salt and a quarter teaspoon of pepper) and bring it to the boil.

Turn down the heat and let the stock simmer very gently. Simmer uncovered for a minimum of four hours, occasionally skimming the foam that rises to the top. Remove the bones and strain the stock. If you are making broth for future use in soup, you might want to reduce the stock by simmering it for a few hours more to make it more concentrated.

Making Chicken Stock with Sautéed Chicken Parts

If you want to know how to make chicken stock, this is a nice way to do it. You will need 4 lbs of chicken wings, legs or backs that have been hacked into 2 inch pieces with a meat cleaver. Your butcher can do this for you.

Begin by heating a tablespoon of olive oil in a big stockpot. Add a chopped yellow onion and sauté for a couple of minutes until softened and slightly colored. Transfer it to a big bowl. Add half the chicken to the pot and sauté until it is no longer pink. This should take 4 or 5 minutes. Transfer the cooked chicken into the bowl with the onions. Sauté the rest of the chicken. Return the onion and cooked chicken to the pot, turn the heat down to low and cook for about 20 minutes or until the chicken releases its juices.

While the chicken is cooking, fill a teakettle with 2 quarts of water and bring to the boil. When the chicken has cooked for 20 minutes, turn the heat up and add the boiling water, 2 bay leaves, and 2 teaspoons of salt. Return to a gentle simmer, cover, and cook for 20 minutes. Strain the stock and throw the solids away.

You can cover and refrigerate broth for a couple of days. Alternatively, it freezes well and will keep in the freezer for several months.

Skimming Fat from Chicken Broth

Is it necessary to skim the fat from the broth? Actually, it might be best to leave it on. The layer of fat, which floats to the top, acts as a shield against bacteria in the air. If you keep the layer of fat on the broth, it will last several days longer. You can lift the fat, remove the broth you need and replace the fat layer again.