This old-fashioned chicken broth recipe transforms simple ingredients into a deeply flavorful foundation for countless meals. The secret lies in roasting chicken bones and aromatics to develop a rich, caramelized depth that store-bought versions simply can’t match.
I’ve perfected this method over years of testing, ensuring every batch delivers that restaurant-quality taste at home.
What sets this broth apart is the slow simmering process, which extracts maximum flavor from the bones while keeping the broth clear and rich. You’ll start with chicken bones, onions, carrots, celery, and herbs—all roasted until deeply aromatic before simmering for hours.
This traditional approach builds layers of complexity that make every spoonful satisfying.
The result is a velvety, golden broth with a depth of flavor that elevates soups, sauces, and grains to new heights. Unlike basic stocks, this version incorporates roasted aromatics and herbs that create a well-rounded taste profile.
Whether you’re making a hearty soup or a delicate risotto, this broth will become your kitchen essential.
Ready in about 4 hours, this recipe delivers professional-quality results with minimal effort. The long simmering time pays off with a broth that tastes even better the next day. Let’s get started on creating your flavor foundation!”
Ingredients for old fashioned chicken broth
Simple bones and aromatics roasted to perfection—this is your flavor foundation.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or leftover with meat |
| Yellow Onions 🧅 | 1 whole | Cut into chunks |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Smashed for deeper flavor |
| Fresh Parsley 🌿 | ½ cup | Stems included, chopped |
| Fresh Thyme 🌿 | ¼ cup | Stems included, tied |
| Fresh Bay Leaves 🌿 | 2 whole | Lightly crushed for aroma |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For roasting aromatics |
| Water 💧 | 8 cups | Filtered preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 1 tsp | Crushed lightly |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The bones are everything here. Raw chicken backs or necks work best—they’ve got more marrow and flavor than drumsticks. If using leftover roasted chicken, save the bones with meat still attached. Costco or local butchers often sell chicken backs at great prices. For the veggies, buy organic if possible—Whole Foods or farmers markets have the cleanest carrots and celery. The herbs should be fresh, not dried—Trader Joe’s has great affordable bundles. Don’t skip the bay leaves; they add that subtle depth that separates homemade from store-bought.
No fresh thyme? Dried thyme at half the amount works, but fresh is worth it. Short on parsley? Fresh sage or tarragon can substitute, but reduce to 2 tbsp. No bay leaves? Extra sprigs of thyme or even a cinnamon stick (trust me) adds complexity. The olive oil matters—use something fruity, not the cheap cooking oil. For the water, filtered is ideal, but tap works fine if you’re in a pinch. The lemon juice at the end is non-negotiable—it brightens everything up and balances the richness.
This broth gets better with time—2-3 days in the fridge is perfect. Strain through a fine-mesh sieve for the smoothest texture. Freezes beautifully for up to 6 months—portion into ice cube trays for easy use. I always make double batches and freeze extras. The flavor concentrates when frozen, so it’s perfect for quick weeknight meals. Label your containers with the date—trust me, you’ll forget!
Why You’ll Love This Recipe
- No-Fuss Simmer: I swear by this one—just toss the bones, veggies, and garlic into a pot, cover with water, and let it work its magic. Honestly, the hardest part is deciding whether to use leftover roasted chicken bones or fresh ones from the butcher.
- Deep Umami Magic: That carrot, celery, onion combo? It’s the holy trinity of broth flavor, but the garlic—oh, the garlic—takes it from good to ridiculously good. Between us, I’ve tasted store-bought broth that can’t compete with this.
- Weeknight Workhorse: Use it as a base for soups, grains, or even a quick pasta sauce. I’ll be real: I’ve made it on Sundays just to freeze jars for lazy nights when takeout feels like too much effort.
- Pocketbook Hero: Chicken bones are cheap, and this recipe stretches them into gallons of broth. Not the prettiest, but the taste makes up for it—and my wallet thanks me every time.
Step-by-step instructions for old fashioned chicken broth
Here’s how to build rich, aromatic broth with deep-roasted vegetables and chicken bones.
Prep and Roast the Aromatics
Preheat your oven to 425°F. Cut the 1 whole yellow onions into large chunks, scrub the 4 whole carrots and cut into thick pieces, and slice the 4 whole celery stalks into 2-inch lengths. Smash the 6 cloves garlic lightly with the flat side of your knife.
In a large roasting pan, combine the onions, carrots, celery, and garlic. Drizzle with the 0.25 cup extra-virgin olive oil and toss to coat evenly. Spread in a single layer, making sure nothing overlaps. Roast for 30-35 minutes, stirring once halfway through, until the vegetables are deeply golden and fragrant. This step develops the complex flavors that make this broth exceptional.
While roasting, tie the 0.25 cup fresh thyme stems together with kitchen twine and lightly crush the 2 whole fresh bay leaves between your palms to release their oils. These herbs will infuse the broth with their earthy notes.
Brown the Chicken Bones
Transfer the roasted vegetables to a large stockpot. In the same roasting pan (no need to clean it), place the 4 lb chicken bones in a single layer. Roast for an additional 15-20 minutes at 425°F, turning occasionally, until the bones are deeply browned and crispy in spots. This caramelization adds incredible depth to the broth.
Transfer the browned chicken bones to the stockpot with the vegetables. Add the tied thyme bundle and crushed bay leaves. The high heat of roasting extracts maximum flavor from both the vegetables and bones.
Simmer the Broth
Add 8 cups water to the stockpot and bring to a boil over high heat. Once boiling, reduce heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 10 minutes of simmering. This ensures a clear, clean broth.
Add the 1.5 tsp salt and 1 tsp black peppercorns (lightly crushed) to the broth. The salt enhances all the flavors while the peppercorns add subtle warmth. Let the broth simmer uncovered for 2-2.5 hours, partially covered with a lid if needed to prevent excessive evaporation. You’ll know it’s ready when the bones are falling off easily and the broth has a rich, amber color.
Strain and Finish
After simmering, carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. Discard the solids. Return the broth to the stove and bring it to a gentle simmer again.
Stir in the 0.5 cup chopped fresh parsley (including stems) and 1 tbsp freshly squeezed lemon juice. The parsley adds freshness while the lemon juice brightens the broth and balances the richness. Simmer for an additional 5 minutes to incorporate these flavors fully.
Cool and Store
Remove from heat and let the broth cool to room temperature. Once cooled, transfer to airtight containers or jars. This broth will keep in the refrigerator for up to 5 days or can be frozen for 3-4 months. The flavors actually improve over time as they meld together.
For best results, use this rich broth as the base for soups, risottos, or simply sip it straight with a sprinkle of fresh herbs. The deep-roasted aromatics create a complexity that sets this old-fashioned broth apart from standard versions.
Pro Tips For Making Old Fashioned Chicken Broth
- Char the Bones First: Toss your chicken bones in a dry pot over medium-high heat for 5–7 minutes until they turn golden-brown. This isn’t just for flavor—it’s where the deep, nutty richness comes from, and skipping it means a broth that tastes more like watered-down stock.
- Cut the Onions Small: Dice those yellow onions into ¼-inch pieces, not thick slices. Smaller surface area means they’ll break down faster and infuse the broth evenly—no one wants to strain out giant onion chunks later.
- Don’t Rush the Simmer: After the initial boil, drop the heat so the broth bubbles gently, not rolls. A fast boil scalds the veggies and makes the broth cloudy; a slow simmer pulls out the collagen and keeps things clear.
- Save the Garlic Until Later: Add the garlic cloves only in the last 30 minutes of cooking. Burned garlic turns bitter, and you want that sweet, mellow flavor to shine—not like you’re making soup for a vampire.
Creative variations of this old fashioned chicken broth
Herb-Infused Variations
Swap the thyme and bay leaves for rosemary and tarragon for a French-inspired twist—just use 0.25 cup each of fresh rosemary sprigs and chopped tarragon. The piney notes of rosemary add brightness, while tarragon brings a subtle anise-like depth.
I also add 1 tsp fennel seeds (lightly toasted) for a licorice undertone that pairs beautifully with the herbs. 🌿
Spicy Cajun Style
Transform your broth into a Cajun-inspired version by adding 1 tbsp Creole seasoning (like Tony Chachere’s) and ½ tsp smoked paprika during the simmer. For extra heat, stir in 1-2 sliced jalapeños or ½ tsp cayenne pepper at the end.
This variation works perfectly with gumbo or jambalaya. The key is balancing the heat with a splash of lemon juice to keep it vibrant.
Citrus-Brightened Version
For a refreshing twist, add the zest of 1 orange and 1 lemon along with the juice during the final 5 minutes of simmering. The citrus zest infuses the broth with bright, aromatic notes that cut through the richness.
I also reduce the thyme to 0.125 cup to let the citrus shine. This version pairs exceptionally well with seafood dishes or Vietnamese pho-style soups. 🍊
Mushroom-Deepened Broth
Add 8 oz sliced cremini mushrooms to the roasting pan with the vegetables. Their earthy umami flavor deepens the broth’s complexity. After roasting, transfer them to the stockpot with the other ingredients. For an extra boost, stir in 1 tbsp soy sauce during the final 10 minutes of simmering.
This variation is ideal for hearty soups or braised dishes where you want an added layer of savory depth.
Smoky Chipotle Infusion
For a smoky kick, add 1-2 chipotle peppers in adobo sauce (adjust for heat preference) during the simmer. The smoldering aroma transforms the broth into a perfect base for Mexican-inspired dishes like pozole or chili.
I also add 1 tsp ground cumin and ½ tsp oregano to complement the smoky notes. Remove the chipotle peppers before straining if you prefer a smoother texture.
Vegetable-Packed Variation
Boost the vegetable content by adding 1 diced fennel bulb and 1 leek (white and light green parts only)) to the roasting pan. Their sweetness and mild bitterness add another dimension to the broth.
After roasting, include them in the stockpot along with the other vegetables. This variation is especially satisfying for vegetarians or those looking to reduce meat content while keeping the broth hearty and flavorful.
Nutrition facts
Frequently asked questions
Why roast the vegetables and bones instead of just simmering them raw?
Roasting caramelizes the natural sugars in vegetables and bones, creating deep, complex flavors that simple simmering can’t match. The golden-brown crust adds layers of richness that make this broth taste restaurant-quality. Plus, roasting helps remove impurities for a cleaner final product.
Can I use chicken carcasses with meat still on them?
Leftover roasted chicken with meat still attached works perfectly—just remove any large meat chunks before straining. The meat will dissolve into the broth during simmering, adding extra protein and flavor. This is actually a great way to reduce food waste!
How do I know when the broth is done simmering?
The broth is ready when the bones fall apart easily and the liquid has a rich amber color. This typically takes 2-2.5 hours of gentle simmering. You’ll also notice the aroma becomes intensely savory and aromatic—this is your cue that all the flavors have melded together beautifully.
What’s the best way to store leftover broth?
Transfer cooled broth to airtight containers and refrigerate for up to 5 days or freeze for 3-4 months. For freezing, portion into ice cube trays first—this makes it easy to grab just what you need for recipes. The flavor actually improves with time as the ingredients meld further.
Can I make this broth in a slow cooker?
Yes! Roast the aromatics and bones as directed, then transfer everything to a slow cooker with 8 cups water. Cook on low for 8-10 hours instead of simmering on the stove. The long cook time works perfectly for extracting maximum flavor from the bones. Just remember to skim impurities during the first hour.
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