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Essential Chicken Broth

    As versatile kitchen staple, use this flavour booster as a base for soups, sauces and stir-fries. For a more intensely flavoured broth, return to the boil after straining, and reduce by a third.
    Serves: 4


    Classic Broth

    1 whole chicken
    4 lbs chicken parts
    2 medium onions, peeled and sliced
    2 celery ribs with leaves, sliced
    2 medium carrots, peeled and sliced
    3 sprigs parsley
    salt, to taste
    2 medium parsnips, peeled and sliced
    2 whole cloves
    8 black peppercorns
    1 tbsp dried thyme
    1 bay leaf

    Vietnamese-style Broth Variation

    Simply replace the last five ingredients with the following seasonings:
    2 star anise
    1 tsp fennel seeds
    1 cinnamon stick
    2 tbsp fresh chopped ginger
    2 stalks lemongrass, sliced

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


    1. Place all the ingredients in a large stockpot and add 8 cups (2 L) cold water. Bring to a boil and then reduce heat and simmer for 15 minutes, skimming away any foam that surfaces.

    2. Simmer uncovered for 3 to 4 hours, adding more water if necessary to barely cover.

    3. Carefully strain out all the solids, using a colander over a large bowl. Strain again through a fine strainer if desired. Add salt to taste.

    4. Skim off fat from the top, or chill overnight. The solidified fat can then be easily lifted off.

    Helpful Tip

    For easily portioned use later, freeze cooled broth in ice cube trays and store in a plastic bag when solid.