Rich chicken broth and chicken stock are indispensable staples. They’re the humble beginnings and supporting actors for many delicious creations like matzo ball soup and perfect roast chicken. To make sure you an ample supply, it’s a great practice to make a big batch of rich chicken broth every week or two. It’s a good idea to have some canned or boxed chicken broth available for those times you just need a splash or two.
Rich Chicken Broth vs. Chicken Stock
If you’re wondering what the difference is between broth and stock, it’s not much. The ingredients are similar, and they can be used interchangeably. Chicken broth is made primarily with fresh chicken meat, vegetables, and herbs. It’s simmered for one to three hours. Chicken stock is made from mostly chicken bones (with or without meat). The bones are roasted (or raw) and simmered with vegetables and herbs for three to six hours. Rich chicken broth is clear, lightly golden, and has a mild chicken flavor. Chicken stock has a deep, rich dark golden to light brown color and a robust and full-bodied flavor. I like to use chicken stock for sauce and gravy. I use chicken broth for soups and more delicate applications where I want other ingredients to take the leading role. It really depends on this dish and its design.
Chicken, vegetables, and herbs 
My private stash!
This divine chicken broth “the Golden Elixir,” is a beautiful result of transforming chicken, water, vegetables, and herbs into absolute liquid love! It’s rich and velvety, somewhat addicting, and crazy delicious! You can sip it by itself for a nourishing treat or let it work its magic on your soups, sauces, or any other creation that needs a boost of pure chicken flavor. It’s also great if you’re working on a time crunch since rich chicken broth takes two hours less to make than chicken stock, and it’s just as fabulous.
“Autumn would come to this place of welcome, this place I would know to be home. Autumn would come, and the air would grow cool, dry and magic, as it does that time of the year.” HENRY ROLLINS –
Print
Rich Chicken Broth
- Prep Time: 15
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 2.5–3 quarts 1x
- Category: Soups
- Method: Stove Top
Description
This rich chicken broth is nourishing and delicious! Sip on it or use it to create one of your favorite dishes!
Ingredients
- 5–6 pound organic chicken
- 3.5 quarts cold water
- 1 large onion, quartered
- 2 large leeks, rinsed thoroughly, halved
- 3 large carrots, halved
- 3 large celery stalks, halved
- 1 parsnip, peeled, halved
- 1 small head of garlic, cut across (about 6–8 cloves)
- 5–6 Italian parsley sprigs
- 3–4 fresh thyme sprigs
- 2–3 fresh dill sprigs
- 1 large bay leaf
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
Instructions
- Rinse chicken and remove giblets. Pat dry and cut into 8 parts plus neck and back.
- Add all ingredients to a large stock pot and bring to a boil.
- Skim off any foam/scum that rises to the top. Reduce to low simmer for 3 hours.
- Remove from heat and let cool slightly.
- Remove chicken and vegetables with large slotted spoon to a bowl. Let cool to handle then remove usable chicken from bones. Keep the carrots to nibble on.
- Strain broth in batches through large mesh strainer lined with cheesecloth into a 4-cup measuring cup. This makes it easy to pour into Mason jars or storage containers.
- Use immediately, refrigerate for 5 days or freeze for up to 2 months.
Notes
- For a better quality chicken meat, remove chicken breast meat after one hour and toss any breast bones back into the broth.
- Pro Tip: Label and date your freezer containers. I like to use painter’s tape and a Sharpie.
