Soups & Stews
This old-fashioned chicken broth recipe brings back the golden age of slow-cooked savor, where roasted bones and simmered spices create depth no store-bought version can match.
The secret lies in the method—roasting chicken bones until deep brown unlocks flavors locked inside, while long simmering extracts every last drop of gelatin and collagen for that signature richness. I've perfected this technique over years of testing, balancing traditional patience with modern efficiency for home cooks.
The result is a broth so rich it transforms simple meals into something extraordinary—think velvety risottos, hearty soups, or even cocktails that taste like comfort in a glass.
This isn't just liquid; it's the foundation of flavor, packed with natural umami from bones and aromatic herbs that build complexity over hours. The gelatin content gives it that signature body, though I'll note alternatives for those avoiding collagen. Every sip carries the essence of slow-cooked tradition.
What sets this apart is the attention to detail: proper roasting, skimming impurities, and simmering at the right temperature to avoid cloudiness. The process may take time, but the reward is a broth that elevates everything it touches.
Whether you're making it for a family dinner or meal prep, this recipe delivers restaurant-quality depth at home. Let's get started on creating something truly timeless.
For those pressed for time, I'll share pressure cooker adaptations that cut hours without sacrificing flavor—because even old-fashioned techniques can meet modern needs. The key is understanding how to balance tradition with convenience while keeping that authentic, savory soul intact.
This broth isn't just a recipe; it's a technique worth mastering.
Ingredients for old fashioned chicken broth
Roasted bones and aromatic vegetables create restaurant-quality depth in every sip.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Roasted to deep brown color |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Cut into 2-inch chunks |
| Celery Stalks 🌿 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skin on for aroma |
| Fresh Parsley 🌿 | ½ cup | Stems included for flavor |
| Fresh Thyme 🌿 | 4 sprigs | Stems intact for simmering |
| Fresh Bay Leaves 🍃 | 2 whole | Standard dried substitute |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed for depth |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Cold Water 💧 | 12 cups | Filtered for clarity |
| Lemon Juice 🍋 | 1 tbsp | Brightens final flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For bone roasting |
The bones form the foundation—chicken backs and necks provide maximum gelatin, while Whole Foods or local butchers often carry them fresh. Look for bones with some meat clinging, as this adds richness. Roast them at 450°F until deep brown (about 45 minutes), then deglaze the pan with water to capture fonded flavors. Costco or Trader Joe's frequently stock chicken feet for extra collagen, though they're optional. Fresh herbs like parsley and thyme should be vibrant, not wilted—Penzeys Spices carries high-quality dried alternatives if fresh isn't available.
No fresh herbs? Dried thyme at one-third the amount works, though fresh imparts better aroma. Substitute carrots with 2 sweet potatoes (peeled, cubed) for natural sweetness. For a pressure cooker version, use 2 cups water and 2 cups bones/chopped veggies, sealing after roasting. The lemon juice can be omitted for a neutral broth, but it brightens the final flavor—freshly squeezed is ideal. If avoiding collagen, strain the broth through a fine-mesh sieve after simmering to remove gelatinous particles.
Broth peaks in flavor after 24 hours in the fridge, when fat solidifies on top for easy removal. Store in airtight containers for 5 days refrigerated or 6 months frozen. For meal prep, freeze in ice cube trays—perfect for adding depth to soups or grains later. The roasted bones can be prepped ahead and frozen until ready to simmer, saving time on busy days. Always skimp on salt during simmering—adjust to taste at the end.
Why You'll Love This Recipe
- Here’s what sold me: a pile of chicken bones from a rotisserie costs next to nothing, and this recipe stretches them into gallons. Freeze the leftovers for months—no waste, all flavor, and my wallet stays happy.
- No Chopping Chaos: I swear by this recipe because it’s the only broth that lets me skip the tedious veggie prep. Toss in whole carrots, onion quarters, and celery stalks—no dicing, no peeling, just toss and simmer. The bones do all the work while I sip my coffee.
- Deep Umami Magic: That first sip? Pure satisfaction. The chicken bones release a richness that store-bought broth can’t touch, and the garlic cloves caramelize into something ridiculously flavorful. It’s the kind of taste that makes you slow down mid-slurp.
- Weeknight Superhero: I make a big batch on Sundays and freeze it in jars—no more last-minute grocery runs for soup bases. Whether it’s ramen, risotto, or a simple pasta, this broth is my go-to. Even my picky teen asks for it.
Step-by-step instructions for old fashioned chicken broth
Transform simple ingredients into a deeply flavorful foundation using traditional techniques.
Roast the Bones for Maximum Flavor Extraction
Preheat your oven to 425°F and position a rack in the middle position. Arrange the 4 lb chicken bones on a baking sheet in a single layer, ensuring they don't overlap. This creates maximum surface area for browning.
Drizzle the bones with the 2 tbsp extra-virgin olive oil and toss gently to coat evenly. Roast for 25-30 minutes until the bones develop a deep golden brown color and begin to smell intensely caramelized. This Maillard reaction is what builds the rich, savory foundation of your broth.
Here's the thing—don't rush this step. The longer you roast, the more complex flavors you'll extract. I've found that 30 minutes at this temperature gives the perfect balance between caramelization and bone integrity. If you notice any small bones or fragments starting to burn, remove them immediately and set aside for later use in the broth.
Build the Vegetable Base and Sauté Aromatics
While the bones roast, prepare your mirepoix by cutting the 1 whole yellow onion into quarters (skin on for color), the 4 whole carrots into 2-inch chunks, and the 4 whole celery stalks into similar pieces. Peel and smash the 8 cloves garlic lightly with the side of your knife to release their aroma without removing the skins.
Once the bones are roasted, transfer them to a large stockpot. Add the prepared vegetables along with the 4 sprigs fresh thyme, 2 whole fresh bay leaves, and 1 tbsp crushed black peppercorns. Pour in the 12 cups cold water, ensuring all ingredients are submerged. Bring to a gentle boil over medium-high heat.
As the broth begins to simmer, you'll notice the vegetables soften and release their flavors. Let it boil vigorously for 10 minutes to help extract initial flavors, then reduce heat to maintain a gentle simmer. This prevents the broth from becoming cloudy and helps preserve its clarity throughout the cooking process.
Simmer and Develop Complex Flavors
Partially cover the stockpot and let the broth simmer gently for 3-4 hours. I know this seems like a long time, but patience is key here. The longer the bones simmer, the more gelatin and collagen they'll release, creating a rich, velvety texture in your finished broth.
About 1 hour into the simmering process, skim any foam or impurities that rise to the surface using a fine-mesh skimmer or ladle. This ensures your final broth will be crystal clear. You'll want to do this every 30-45 minutes throughout the cooking process to maintain clarity.
After 3 hours, check the bones for tenderness. They should be easily separable from the meat. If you're still seeing significant meat on the bones, continue simmering for another 30 minutes to 1 hour. The broth is ready when the bones are completely bare and the liquid has developed a deep amber color and rich aroma.
Finish and Strain for Clarity
Once the bones are fully rendered, remove the stockpot from heat and let it sit for 10 minutes. This resting period allows any remaining impurities to settle at the bottom of the pot. Carefully ladle the broth through a fine-mesh strainer lined with cheesecloth into a clean container, leaving behind all solids.
Return the strained broth to the pot and stir in the 1 tbsp kosher salt and 1 tbsp lemon juice. The salt enhances all the flavors while the lemon juice brightens the broth and balances its richness. Taste and adjust the seasoning if needed—you're aiming for a well-rounded flavor that's neither bland nor overly salty.
For the ultimate clarity, you can chill the broth uncovered in the refrigerator for 4-6 hours. The fat will solidify on top, making it easy to remove with a spoon. Alternatively, you can skim off the fat while the broth is still warm using a fat separator. Store your finished broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Pro Tips For Making Old Fashioned Chicken Broth
- Char the Bones First: I learned this the hard way—skipping the char makes the broth taste flat. Toast the chicken bones in a dry pot over medium-high heat until they turn golden brown in spots (about 10 minutes). This caramelizes the proteins and deepens the flavor like nothing else.
- Chop Vegetables Coarsely: No need for tiny dice—roughly chop carrots, celery, and onion into ½-inch pieces. They’ll soften and release flavor without turning the broth into a vegetable soup. (Yes, even if you’re impatient like me.)
- Simmer, Don’t Boil: After adding water, bring to a gentle simmer—tiny bubbles at the edges, not a rolling boil. Too much heat scalds the collagen instead of rendering it into rich broth. Cover and keep it low: 4-6 hours for deep flavor.
- Strain Twice: First pass through a fine-mesh strainer catches big bits. For crystal-clear broth, line the strainer with cheesecloth or a coffee filter and let it drip into a clean pot. (Your future self will thank you—trust me.)
Pro cooking tips for old fashioned chicken broth
Roasting Secrets
The key to unlocking deep flavor in your broth starts with roasting the bones at 425°F for 30 minutes until they're deep golden brown. This isn't just about color—it's about the Maillard reaction that creates complex, savory compounds.
I always use extra-virgin olive oil because its fruity notes complement the chicken without overpowering. For extra richness, add chicken feet (available at Costco or Asian markets) to the roasting pan—they're packed with collagen that gives your broth that signature velvety body. 🔥
Simmering Temperature
Never let your broth boil vigorously after the initial 10-minute flavor extraction. A gentle simmer at 180-190°F prevents cloudiness and preserves clarity. I use a candy thermometer clipped to the pot's edge to monitor this—it's worth the $15 investment from Amazon.
If you don't have one, look for small bubbles breaking the surface occasionally (not constant rolling). This patience pays off with a crystal-clear, restaurant-quality broth.
Skimming Technique
Skimming isn't just about appearance—it removes impurities that can make your broth bitter. Use a fine-mesh skimmer or ladle to scoop out foam and debris every 30-45 minutes during simmering. I've found that skimming right after the initial boil (when most impurities rise) makes the biggest difference.
For extra clarity, add 1 bay leaf and 1 sprig thyme during the final hour—they help bind any remaining particles. 🌟
Pressure Cooker Shortcut
If you're short on time, a 6-quart Instant Pot cuts the process to 2 hours while maintaining depth. After roasting the bones, add everything to the pressure cooker with 8 cups water (less than the recipe calls for—it reduces under pressure).
Seal, cook on high pressure for 90 minutes, then natural release for 30 minutes. The result is still rich, though slightly less gelatinous. I always add 1 extra bay leaf to compensate for the faster cook time.
Gelatin Control
The gelatin that gives broth its body comes from collagen in bones and connective tissue. For a clear, gelatin-free version, strain the broth through a cheesecloth-lined fine-mesh sieve after simmering.
If you prefer the traditional richness, chill the broth uncovered—fat solidifies on top for easy removal, while gelatin remains suspended in the liquid. For a vegetarian alternative, use mushroom stems or kombu seaweed (½ sheet) to mimic umami depth without animal products.
Flavor Boosters
Want to take your broth to the next level? Add 1 parmesan rind during the final hour of simmering—it infuses umami without altering texture. For a smoky twist, include 1 chipotle pepper in adobo sauce (remove before straining).
I also love adding 1 tsp fish sauce during the last 30 minutes—it enhances savory notes without overpowering. These additions work beautifully in Asian-inspired dishes where broth serves as the base. 💡
Nutrition facts
Frequently asked questions
Why does roasting chicken bones make such a difference in flavor?
The roasting step unlocks deep, caramelized flavors through the Maillard reaction, creating complex compounds that build rich, savory depth. It also helps remove impurities that would otherwise make your broth bitter. Skipping this step results in a much milder, less flavorful liquid—think of it as the difference between store-bought and homemade.
Can I use chicken feet or other parts for extra gelatin?
Chicken feet (available at Asian markets or Costco) add incredible collagen for a velvety texture. Other gelatin-rich options include chicken wings or backbones. Just be sure to roast them alongside the main bones to maximize flavor extraction. For vegetarian versions, try mushroom stems or kombu seaweed instead.
How do I know when the broth is done simmering?
Your broth is ready when the bones are completely bare (no meat clinging) and the liquid has a deep amber color. This typically takes 3-4 hours for maximum gelatin extraction. For a quick test, drop a raw egg into the broth—if it poaches perfectly without breaking, the broth is fully developed.
What's the best way to store homemade broth?
Store in airtight containers in the fridge for 5 days or freeze for 3-6 months. For easy portioning, freeze in ice cube trays—perfect for adding to soups or grains later. The fat will solidify on top when chilled, making it easy to remove for a lighter broth.
Can I make this in a slow cooker or Instant Pot?
Yes! For a slow cooker, roast the bones first, then simmer on low for 8-10 hours. In an Instant Pot, use 8 cups water and cook on high pressure for 90 minutes with a natural release. The pressure cooker version is still rich but slightly less gelatinous. Both methods save time while keeping that homemade quality.