Chicken broth made from wings and aromatics is the perfect base for creating golden, flavorful soups, stews, and sauces. This simple stovetop method gives you homemade broth that’s ready to enhance any dish.
Ready for another delicious essential recipe? Try my Homemade Beef Stock next.
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Making chicken broth is a simple way to be resourceful in the kitchen. Some recipes use whole chicken but I prefer to use whole wings. Using wings to make broth creates a richer, more flavorful base.
Wings are rich in collagen, and as your broth slowly simmers, that dissolves into gelatin, which packs a rich, bold flavor and smooth texture. Your reward is a golden elixir packed full of nutrients and a deep, savory chicken essence.
The slow simmer extracts all the goodness, creating a versatile broth that I can use in so many different recipes. Whether it’s the foundation for a hearty stew, a flavorful soup, or a sauce, chicken broth made from scratch always makes a big difference.
Why This Recipe Works
- So Simple – With just a few ingredients and a simple stovetop simmer, this recipe is as easy as it gets, with almost no effort.
- Better Than Storebought – Homemade broth has an incomparable flavor and a richer mouthfeel than anything you’ll find in a box or can.
- Nourishing – This broth is rich in nutrients. Feeling sick? You can sip on this to help soothe your cold and flu symptoms due to the amino acids that aid your body in producing antibodies to ward of sickness. Chicken wing broth is also rich in gelatin–amino acids made from animal collagen.
Chicken Stock vs Broth
Chicken stock is traditionally made by simmering bones, which releases collagen, giving it a thicker, more gelatinous texture and a deeper flavor. Broth, on the other hand, is typically made from simmering meat and may include some bones, resulting in a lighter, more delicate flavor and a thinner consistency.
While my recipe uses chicken wings, which contain both meat and bones, it falls more in line with broth. The focus is on the meatier part of the wings, leading to a flavorful but lighter liquid that’s perfect for soups, stews, and sauces.
Tools You’ll Need
- 6-Quart Dutch Oven
- Spider strainer
Ingredients You Will Need for Chicken Broth
Here is a breakdown of what you will need to make this chicken broth recipe. For actual measurements, see the recipe card at the end of this post.
- Chicken wings – I love using wings because they’re loaded with cartilage and connective tissue, which breaks down the collagen into gelatin during the simmering process. It enriches the taste and texture of the broth. Once chilled, the broth gelatinizes, which is a mark of good broth.
- Scallions – Stick to the green and light green parts for a milder, slightly sweet onion flavor that complements the other aromatics without overpowering them.
- Garlic – Smashed garlic cloves release more flavor into the broth as they simmer, adding a subtle depth to the broth that you’d otherwise miss.
- Ginger – I leave the ginger unpeeled because it adds a gentle warmth and spice to the broth without being too strong. Plus, it’s easier to prep this way.
- Whole black peppercorns – These provide just the right amount of heat and complexity, infusing the broth with a peppery note that enhances all the other flavors.
- Water – It may seem simple, but the amount of water is key to getting the right concentration of flavor without diluting the broth. I use just enough to cover the ingredients so every drop is packed with chicken goodness.
How To Make Chicken Broth
Below is a summary of how to make chicken bone broth. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Add all ingredients to a dutch oven, making sure wings are submerged. Bring the mixture to a boil over high heat then reduce heat to a simmer. Cover with a lid, leaving a partial opening and cook for 2 hours.
- Uncover and allow to cool to room temperature, about 1½-2 hours.
- Pass the broth through a strainer and into refrigerator safe containers. If you plan to use the broth immediately, it’s ready to be used.
Tips and Tricks
- Use chicken wings for the richest flavor. The collagen-packed wings break down into gelatin, adding nutritive qualities, depth and body to the broth, while keeping it light and flavorful.
- Don’t rush the simmering process. The key to a rich, golden broth is a low and slow simmer. This allows the flavors to fully develop and the collagen to dissolve into gelatin. A slow simmer also yields a clearer broth.
- Smash the garlic and ginger before adding them. Crushing them helps release more flavor into the broth compared to adding them whole.
- Leave the scallions and ginger unpeeled. The peels add extra flavor, and since you’ll be straining the broth, there’s no need to worry about removing them beforehand.
- Skim any foam from the surface during the first 30 minutes. This helps remove impurities and ensures a clearer broth.
- Let the chicken broth cool fully before storing. This not only makes it safer to handle but also helps any fat rise to the surface, which you can easily skim off if desired.
Variations
- Herbs – Add fresh thyme, dill, parsley, or bay leaves to give the broth a different herbal flavor. Feel free to mix and match herbs based on what you have on hand.
- Veggies – Classic vegetables like carrots, onions, and celery add depth and a hint of sweetness to your broth. You can also add mushrooms for an earthy flavor.
- Slow Cooker – For a hands-off option, add all ingredients to your slow cooker and cook on low for 8-10 hours. This long, slow simmer creates a rich, full-bodied broth without much effort.
- Instant Pot – If you’re short on time, the Instant Pot is a great option. Add everything to the pot, cover with water, and cook on high pressure for about 45 minutes. Quick, but still flavorful!
Storage
Once the broth has completely cooled, store leftovers in an airtight container and refrigerate. Chicken broth lasts about a week in the fridge and at least 2 months in the freezer. If freezing, ensure the jars have an inch of space because the liquid will expand as it freezes.
Keep in mind, once refrigerated, the broth will gelatinize, which is good!
Frequently Asked Questions
Is chicken stock the same as chicken broth?
No, chicken stock and chicken broth are not the same. Stock is made primarily from bones and is thicker with a richer texture, while broth is made with meat and has a lighter, more delicate flavor.
Is chicken broth good for you?
Yes, chicken broth offers several health benefits. It’s packed with essential vitamins and minerals. It’s also hydrating, making it great for replenishing fluids. When made with bones like this recipe, it also contains gelatin, which can support joint health, digestion, gut health, elasticity in skin, and overall wellness.
Can you just drink chicken broth?
Absolutely! Chicken broth can be sipped on its own, especially when you’re feeling under the weather or need a light, comforting drink. It’s soothing, hydrating, and full of flavor–making it a nourishing option.
What can I add to chicken broth for flavor?
To enhance the flavor of chicken broth, you can add herbs like thyme, parsley, or bay leaves, and aromatics like garlic, onion, or ginger. Add fish sauce and a little brown sugar along with sea salt for more of an Asian-froward broth base for noodle soups, or simply add sea salt (Real Salt brand or Celtic Sea Salt brand) or kosher salt (Diamond Crystal), to enhance the overall flavor of the broth.
Recipes to Make with Chicken Broth
- Sotanghon Soup (with chicken)
- Marry Me Chicken
- Chicken Tinola
- Rigatoni Bolognese
- Lemon Chicken Orzo Soup
- Daikon Congee with Braised Pork Belly
- Mexican Rice
Loving this Recipe?
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Chicken Broth
Equipment
- 6-Quart Dutch Oven
- Spider strainer
Ingredients
- 2½ pounds chicken wings
- 4 ounces scallions, green and light green parts only
- 6 cloves garlic, smashed
- 4 large coins ginger, unpeeled is fine
- ½ teaspoon whole black peppercorns
- 9 cups water
Instructions
- Add all ingredients to a dutch oven, making sure wings are submerged. Bring the mixture to a boil over high heat then reduce heat to a simmer. Cover with a lid, leaving a partial opening and cook for 3 hours.
- Uncover and allow to cool to room temperature, about 1½-2 hours.
- Pass the broth through a strainer and into refrigerator safe containers. If you plan to use the broth immediately, it's ready to be used.
- If you plan to sip the broth, season to taste with sea salt or kosher salt.
