You can make a rich, versatile chicken broth with a whole chicken or just bones, basic vegetables, and a long, gentle simmer.

Basic ingredients

  • Chicken: whole chicken, bones, or mixed pieces (wings, backs, legs, carcass).
  • Vegetables: onion, carrot, celery.
  • Aromatics: garlic (optional), parsley stems, thyme, bay leaf, peppercorns.
  • Water: enough to cover everything by 2–3 cm.
  • Salt: add lightly while cooking; adjust at the end.

A simple example ratio (for about 3 quarts / 3 liters of broth):

  • 1 whole chicken (about 1.5–2 kg) or 1.5–2 kg chicken parts.
  • 2–3 carrots, chopped into big pieces.
  • 2–3 celery stalks, chopped.
  • 1 onion, halved or quartered (skin on is fine if rinsed).
  • 3–4 garlic cloves, lightly crushed (optional).
  • A few sprigs of parsley and thyme, 1 bay leaf, a few peppercorns.
  • 3 liters of cold water, plus more if needed.

Step‑by‑step (stovetop, classic broth)

  1. Prepare the pot
    • Put the chicken (or bones) into a large pot.
    • Add carrots, celery, onion, garlic, herbs, and peppercorns.
  2. Add water
    • Pour in cold water until everything is just covered by a couple of centimeters.
    • Starting with cold water helps draw flavor out slowly.
  3. Heat gently and skim
    • Put the pot over medium–high heat and bring it up to a near‑boil.
    • As soon as it boils, lower to low heat so it only simmers gently.
    • Skim off the gray foam that rises to the top with a spoon; this helps keep the broth clear.
  4. Simmer low and slow
    • Let it simmer, uncovered or partially covered, for about 2–3 hours for a light broth.
    • For a richer, more concentrated broth, you can go 4–6 hours (add a bit of water if too much evaporates).
    • Keep it at a gentle bubble, not a rolling boil, to avoid cloudy broth and dry meat.
  5. Remove chicken and strain
    • Take out the chicken pieces with tongs; set aside to cool, then remove skin and bones and shred the meat for other dishes.
    • Pour the liquid through a fine strainer (or a strainer lined with cheesecloth) into another pot or large bowl.
    • Discard the cooked vegetables and herbs (they’ve given up most of their flavor).
  6. Chill and defat
    • Let the broth cool to room temperature, then refrigerate.
    • Once cold, a layer of fat will solidify on top; you can remove it for a lighter broth or leave some for richer flavor.
  7. Season and use
    • Taste the cold or gently reheated broth and add salt to your liking.
    • Use it for soups, stews, sauces, risottos, or just sip it warm.

Variations and tips

  • For more body (gelatin‑rich broth): add extra wings, feet, or backs, and simmer longer.
  • For a very clear broth: avoid stirring while simmering and keep the heat gentle.
  • For slow cooker: combine everything in the cooker, cover with water, set to low, and cook 6–8 hours; strain and chill.
  • For pressure cooker/Instant Pot: add ingredients, fill with water below the max line, cook at high pressure about 45–60 minutes, let pressure release naturally, then strain.

Storage

  • Fridge: 3–4 days in a covered container.
  • Freezer: 3 months or more in airtight containers or freezer bags (leave headspace for expansion).
  • Ice cube tray trick: freeze in cubes so you can add a little broth to sauces or pan juices as needed.

TL;DR: Cover chicken and vegetables with cold water, gently bring to a simmer, skim, cook 2–3 hours, strain, chill, remove fat, season, and use in everything from soups to sauces.