Homemade Chicken Broth

Preparing homemade broth ahead of time brings ease and nourishment to your busy life while giving you full control over the ingredients. This classic, light, and comforting broth is made by parboiling the chicken and gently simmering it with fresh ginger for a clear, pure-tasting base. Make a large batch, store it in the fridge or freezer, and have a ready, versatile broth for our soup packs or to enjoy on its own.



INGREDIENTS

  • 1 whole chicken (about 3–5 lbs), or equivalent chicken parts (backs, wings, carcasses)
  • 2 slices fresh ginger
  • 12 cups cold water

COOKING INSTRUCTIONS

1. PARBOIL

Place the chicken in a large pot and cover with cold water. Bring to a boil over high heat. Let boil for 5 minutes, then turn off the heat. Drain and discard the water.

2. RINSE

Rinse the chicken under running water to remove any remaining scum or blood.

3. COMBINE

Add the cleaned chicken and ginger slices into a clean large pot. Cover with enough cold water to cover the chicken by 1–2 inches (around 12 cups total).

4. SIMMER

Bring the pot to a boil again over high heat. Once boiling, reduce to a gentle simmer and partially cover with a lid.

Simmer for 1.5 to 3 hours:

  • 1.5 hr → lighter, clearer broth
  • Up to 3 hr → richer, more concentrated broth with higher collagen and gelatin content

5. STRAIN

Remove the chicken pieces and pour the broth through a fine-mesh strainer to remove solids.

6. COOL AND STORE

Let the broth cool slightly, then pour into clean jars or containers.

Refrigerate for up to 1 week, or freeze for longer storage.

How to Make Chicken Broth