The Best Chicken Broth Recipe (Italian Brodo di Pollo)

This is a truly well-balanced, deeply savory, restaurant-quality chicken broth that you can make right in your own kitchen!

And if you have a pressure cooker like us, there's zero need for skimming, and it's ready in just 30 minutes (45 if you wanna get crazy, or 1 ½ hours for extracting even more collagen!), instead of the usual 2 to 3+ hours on the stovetop.

The Secret to the Best Chicken Broth?

The most obvious part of making the best chicken broth is using high-quality, antibiotic-free, free-range chicken whenever possible. But not everyone can afford that, much less find it in their local grocery store.

Here in Italy, Anna (like most other Italian nonnas and restaurants) often uses at least part of a gallina (an older egg-laying hen seen in the photo above) specifically raised for making the richest, most flavorful Italian brodos.

But, you'll be happy to know that while premium chicken will give you the best start flavor-wise, it's not necessary to make great chicken broth (and this isn't one of the secret ingredients)!

Anna's technique works absolute magic with regular chicken too (yes, even standard American supermarket chickens 😉), thanks to a couple of flavor-enhancing secret ingredients below:

The First Italian Secret Chicken Broth Ingredient:

Anna uses a small piece of a cinnamon stick (1-2 inches). Yeah, you read that right! I know! It sounds unusual at best, unnecessary, or maybe even unappetizing at worst. But trust me (this isn't a cinnamon-flavored broth).

It's the warmest, coziest homemade chicken broth with supercharged chicken flavor you'll ever have. It's simple, it's traditional, and exceptional.

The Second Italian Secret Chicken Broth Ingredient:

I've taken Anna's brodo one step further by adding another traditional Italian technique: tossing in the leftover rind (crust) from a wedge of aged Grana Padano or Parmigiano-Reggiano cheese.

It's pure culinary gold and adds incredible umami and depth to this chicken broth recipe! Plus, you can technically eat them because it's just hardened cheese (that dries out from exposure to air as it ages). After the rinds cook in the broth, they become chewy and spongy, and I love eating them (Luca not so much:).

Why You'll Love This Chicken Broth Recipe

• Ready in 30 to 45 minutes in a pressure cooker (or 2-3 hours on the stovetop if you have the time). It's way faster than most homemade chicken broth recipes.
• Authentic Italian technique from Luca's mamma who's been making brodo for 80+ years. The cinnamon stick and Grana Padano or Parmigiano rind make all the difference.
• It's homemade chicken broth you can drink all by itself. It tastes lightyears better & fresher than any store-bought broth (even expensive brands like Pacific Foods, Kettle & Fire, and Better Than Bouillon can't compete with this).
• Costs pennies to make using chicken parts like backs, wings, legs, or even feet (the cheap cuts that actually have the most flavor, while reserving the expensive breast meat for recipes where it can really shine!).
• Healthier than boxed broth it's packed with collagen, gelatin, vitamins, and minerals for gut health, no MSG, no preservatives, no plastic-lined cartons.
• You control the sodium content, which means it's a perfect broth for anyone watching their salt intake.
• Foundation for better tasting EVERYTHING like soups, pasta sauces, ragùs, grains like lentils, quinoa, rice, or couscous, or even the best Tex-Mex refried beans, and ham and beans.
• Almost zero waste because you can repurpose the "spent" meat in other dishes like chicken tacos, chicken salad, or add it back to the broth for a quick chicken soup (plus more of my favorite ways I share below).
• You can use it to make Thanksgiving gravy in advance, so it just needs to be reheated on Turkey Day or for Christmas Dinner.

Ingredients

If you're on a really tight budget, you can use just 1 pound of chicken for this recipe. Otherwise, I recommend using 2 to 3 pounds of chicken to make the most incredible broth. Here's what goes in the pot:

• Chicken (bone-in and skin-on): Cuts like backs, wings, feet, necks, legs, or thighs (and preferably non-gmo-fed, organic free-range chicken)
• Onions: I wash the whole onion then halve it and I leave the peels and ends on. I've never had a bitter broth but go ahead and peel them if you're at all worried about that:)
• Carrots: (halved, no need to peel or trim off the ends)
• Celery (just half a large rib is enough for us because we really want the chicken flavor to shine through, but add more if you love a nice backnote of celery.
• Salt: Sea salt or Pink Himalayan salt are my top choices because they have beneficial minerals that add to the nutritional value of the chicken broth. Diamond Crystal Kosher salt works fine, too though. Avoid iodized table salt, which has a metallic iodine flavor and anti-caking ingredients that can make your broth taste bitter.
• Cinnamon stick (a small piece): You can use ground cinnamon in a pinch, but using a 1 to 2-inch piece of whole cinnamon stick is better. It adds an almost undiscernible layer of extra warmth and flavor that you have to taste to understand. The stick also imparts milder sweeter notes than ground cinnamon.
• Parmigiano-Reggiano or Grana Padano rind: This adds another layer of flavor, extra minerals, and absolute umami deliciousness to the broth. Never throw out these hard cheese rinds (even from your wedge of American Parmesan). Instead, save them in the freezer until you're ready to use them.
• Water: Use filtered water or good drinkable cold tap water.

See recipe card for quantities.

Which Chicken Parts Make the Best Broth (And Which Ones to Avoid)

This is critical information that often get glossed over, but it makes a HUGE difference in your results. Not all chicken parts are created equal for broth-making.

BEST choices for flavorful, gelatinous broth:

• Chicken Carcasses/Backs: The absolute best value. Tons of bones, some meat, loads of collagen from the connective tissue. Often, they're dirt cheap ($0.50-$1.25 per pound). This is what I use most often, along with a leg and a wing or two.
• Chicken wings: Perfect bone-to-meat ratio with lots of joints full of collagen. Makes an incredibly gelatinous, silky broth. Usually $1-2 per pound.
• Chicken feet: You can typically find them at Asian markets, specialty butchers, or local farmers' markets or farms. They add amino acids and unbelievable silkiness from all the collagen and gelatin in the skin and joints. I use them for my chicken ramen broth and chicken bone broth. They lack flavor, though, so you should use them in combination with other parts, not alone. See below for how to clean them and remove their nails and skin.
• Chicken necks: Similar to backs, lots of bones and connective tissue. Great for broth!
• Chicken thighs and legs: More expensive than backs or wings (depending on where you live), but still excellent. Great flavor and plenty of gelatin from the bone and dark meat.
• Leftover roasted chicken or rotisserie chicken carcass: Save your leftover bones in a bag in the freezer and add them to 1-2 pounds of raw chicken. The roasted bones add an even deeper, richer flavor. Don't use ONLY a roasted carcass, though, unless it's all you've got--the broth will be thin. Always add some raw chicken if you can.
• Whole chicken: Works fine, but it's absolute overkill and there's no reason to include expensive chicken breast meat (which has the least flavor, no connective tissue, and the meat ends up the driest). If you're working with a whole chicken, I recommend cutting out that precious breast meat and using it for panko-crusted chicken breast or any other delicious chicken recipe where you can actually appreciate this meat (see what I mean below)!

AVOID these chicken cuts for broth:

Chicken breasts: I mentioned this above, but this is the biggest mistake people make when making homemade chicken broth. Breasts are the most expensive, driest, and least flavorful part of the chicken, with almost no bones or collagen. Total waste of money for broth-making.

Plus, the "spent" chicken meat is even drier and harder to repurpose. Save your expensive chicken breasts for grilling, pan-searing, or dishes where it really shines (as you can see in the photos below)!

Where to buy chicken parts:

Getting to know your local farmers and farmers' market vendors is where you're likely to find the best quality chicken.

But regular grocery store meat departments typically sell backs and wings too. If they don't, you can always buy a whole chicken and cut it up yourself, or ask the butcher if they have some in the back.

Asian, Latin, and Hispanic markets often sell feet, necks, and backs more cheaply than specialty butcher shops. But you can also buy these parts, including chicken feet, from a few farms selling online for around $3 to $4 per pound.

Specialty butcher shops typically sell chicken backs and necks (even feet if they're not already using them to make their own broth), but you may end up paying more.

How to Make Chicken Broth

Making chicken broth is stupid simple. You literally add everything to a pot, walk away, and come back to liquid gold that makes everything healthier and tastes better. No sautéing, no skimming (if using a pressure cooker), no complicated techniques, zero fuss.

Pressure Cooker Method (My Go-To Method for Speed & Ease):

Step 1. Add all ingredients to your pressure cooker. Close the lid and bring to high pressure over high heat. Once high pressure is reached, reduce the heat to the lowest setting while still maintaining pressure and...

• Cook for 30 minutes if you want to still enjoy more tender chicken meat for other dishes.
• Cook for 45 minutes to extract more flavor from the meat and create a jiggly broth (it won't be like my 8-hour jello-like ramen broth, but it'll be nice and jiggly).
• Cook for 1 ½ to 2 hours to extract the most collagen, gelatin, and minerals from the bones and knuckles.

Step 2. Turn off the heat and allow for a natural pressure release (this takes about 15-20 minutes and yields clear, beautiful broth instead of a cloudy one). Once pressure is fully released, carefully open the lid.

Step 3. Strain the broth through a fine-mesh strainer (or a cheesecloth-lined collander) into a large bowl or pot, discarding the solids (reserving the chicken meat for another use). Taste and season with additional salt as needed. Skim off excess fat if desired, though I usually leave it for flavor.

Note: If you're in a hurry and you don't care about having a clear broth, run cold water over the top of the pressure cooker for a quick release. Your broth will still taste just as delicious!

Stovetop Method (Traditional, More Hands-On Time):

Add all ingredients to a large stockpot or Dutch oven (at least 6-quart capacity). Bring to a boil over high heat and immediately reduce the heat to low. For the first 20-30 minutes, skim the impurities until no more remain. Cover with a lid, and maintain a gentle simmer for 2-3 hours.

You want bubbles to barely break the surface at irregular intervals instead of a rolling boil. Check occasionally to make sure it's simmering gently.

After 2-3 hours, strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solids (reserving the chicken meat for another use if desired). Taste and season with additional salt as needed. Skim off excess fat if desired.

Slow Cooker Method:

Add all ingredients to a 6-quart or larger slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-5 hours. Strain, season, and skim as above. This method is great if you want to start it in the morning and have it ready for dinner.

Timesaving Hint

Don't bother sautéing your aromatics first. After making broth hundreds of times, I've learned it's an unnecessary step that doesn't add enough flavor to justify the extra work.

Focus instead on the quality of your chicken and vegetables-that's what actually matters. And always start with COLD water, not hot-it helps extract more flavor as everything heats up together gradually.

What Makes This the Best Chicken Broth

Living in Italy has shown me that homemade chicken broth (brodo di pollo) is an institution here. Our local butchers and even supermarkets sell specific chicken cuts (backs, necks, wings, feet, even leftover chicken carcasses) exclusively for making brodo.

These "scraps" are culinary gold, not garbage, and they cost almost nothing.

Here's what I've learned from Anna and from making this recipe almost every week (sometimes twice a week) for years:

The best chicken broth starts with finding the best quality chicken you can find.

It never uses expensive (flavorless) chicken breast. Instead, gelatinous, bony pieces like backs, necks, wings, legs, and thighs are the gold standard.

These cuts deliver way more flavor, richness, and that silky mouthfeel you're looking for than chicken breast ever could. Chicken breast is the most expensive and least flavorful part of the bird. Save it for dishes where it can actually shine, not for broth.

The real game-changer is Anna's cinnamon stick, plus the hard cheese rind I add. The cinnamon creates this incredible depth and balance. No, it doesn't taste like dessert! The Parmigiano-Reggiano or Grana Padano rind adds umami and body that's received Anna's stamp of approval🤗!

These two ingredients are what help separate restaurant-quality broth from the watery, undrinkable boxed and canned chicken broth.

Homemade Chicken Broth vs Store-Bought: The Truth

I've used boxed chicken broth countless times, especially during my years as a private chef in NYC when I was cooking for five families with completely different dietary needs (and only one of them owned a pressure cooker).

Sometimes convenience wins the day. But I don't love what you're actually getting when you buy store-bought broth, even some of the "good" organic brands. And the only ones that are actually sippable are just too expensive to use regularly.

Popular brands I've used extensively: Swanson (the most popular in America), Pacific Foods Organic, Better Than Bouillon (America's Test Kitchen winner), Kettle & Fire Bone Broth, Kitchen Basics, Imagine Organic, College Inn, Progresso, and various store brands from Whole Foods 365, Trader Joe's, and Kroger.

The flavor problem: Even the best organic, low-sodium chicken stock in a fancy box tastes thin and one-dimensional compared to the complex, rich depth you get from making your own.

They're fine in a pinch when you're rushed, but they'll rarely, if ever, give you that "this is the best thing I've ever eaten" moment. The difference is especially obvious in simple dishes like tortellini in brodo, where the broth is at least half of the dish.

The cost problem: Knowing how easy it is to make quality chicken broth at home, I simply can't justify the cost of the broths (even bone broths) I'd actually want to use. For instance, Brodo brand chicken broth, costs $33 for 6 cups of chicken bone broth, but the minimum order has to reach $49, and this doesn't include shipping!

You read that right😳! Is it magical and worth it if you don't have to worry about buying your kids' school supplies, paying your bills, or saving for your next vacation? YES, sure! But for the average person, this is crazy. Even Kettle & Fire bone broth costs $11.98 for 1 quart. And a quart of decent organic supermarket chicken broth costs at least $4-6.

This recipe makes just over 2 quarts for about half the price of 1 quart of $4-6 supermarket organic broth, using chicken backs and wings that cost $1-2 per pound. You're saving serious money, especially if you make broth weekly and use it for "everything" like I do. For me, it's a no-brainer!

What you control when you make your own: The quality of the chicken (organic, free-range, antibiotic-free), the exact sodium level (crucial for people on low-sodium diets), the freshness (you know it was made yesterday, not months ago), and you can customize it with anti-inflammatory ingredients like ginger and turmeric if you want.

Bottom line: Yes, homemade takes a little time, but it's almost all hands-off even if you're cooking it on the stovetop. But the flavor, health benefits, and cost savings make it absolutely worth it. This is all about making food that's healthy and actually tastes incredible right in your own kitchen.

Chicken Stock vs Broth: What's the Difference?

This is one of the most common questions people have, likely because the terms are used interchangeably by most home cooks. Here's what sets these two ingredients apart:

Technically speaking:

• Stock is made primarily from roasted bones (roasting adds deeper flavor), and it's usually simmered longer (4 to 24 hours) to extract maximum gelatin. This creates a thicker, more gelatinous jello-like result when the broth is cold. It's also typically unseasoned or very lightly seasoned because it's meant to be a base ingredient to use in other recipes.
• Broth is made from a mix of meat and bones, simmered for less time (1-3 hours traditionally, but longer for extra gelatin extraction if desired), and is usually seasoned with salt because it can be sipped on its own or used as a base for soups.

Substitutions

• Cinnamon stick → Ground cinnamon: Use 1/16 teaspoon ground cinnamon if you don't have the cinnamon stick. The stick is better because it infuses more gently without making the broth taste like cinnamon, but ground works in a pinch.
• Parmigiano-Reggiano or Grana Padano rind → American Parmesan rind: Any of these hard-aged cheese rinds works. I keep mine in the freezer specifically for this.
• Organic free-range chicken → Conventional chicken: Obviously, organic, antibiotic-free, free-range chicken makes better-tasting broth with more nutritional benefits. But conventional chicken still makes broth that's miles better than anything boxed. Use what you can afford-the homemade aspect is the most important part.
• Fresh vegetables → Frozen vegetables or vegetable scraps: Use whatever you have! I save all of my vegetable scraps (carrot tops/peels, celery ends and leaves, onion tops/bottoms and skins, zucchini stems, etc.) in a freezer bag and use those. In the summer, I save the shells of homegrown English peas, tomato skins (from canning tomatoes), etc., and throw them into the pot for extra nutrients. Just avoid anything bitter like broccoli stems, cabbage, or bell pepper seeds.

Variations

• Herbed Chicken Broth: Add a sprig of fresh thyme, rosemary, or parsley to the pot along with the other aromatics. Remove before straining. This is lovely for French-style dishes.
• Ginger Chicken Broth: Add a 2-inch piece of fresh ginger (smashed, no need to peel) to the pot. This is amazing when you're fighting a cold or want extra anti-inflammatory benefits.
• Garlic Broth: Toss in a whole head of garlic (halved horizontally, no need to peel). You can use raw or roasted garlic, they both add great flavor.

Equipment

• Pressure cooker or Instant Pot (6-quart or larger): This is my preferred method for speed and flavor concentration. I use my pressure cooker at least twice a week. If you don't have one and make broth regularly, it's worth the investment.
• OR Large stockpot or Dutch oven (6-7-quart or larger): For the stovetop method.
• OR Slow cooker (6-quart or larger): Optional, for the overnight method.
• Fine-mesh strainer: For straining out the solids. I just use a regular fine-mesh strainer, and that works perfectly. Some people like to line it with cheesecloth for super-clear broth, but I find that unnecessary and a waste of time.
• Storage containers: I prefer tempered glass canning jars like quart Mason/Ball jars and Italian (Bormioli Rocco) Quattro Stagione liter jars for refrigerator and freezer storage. You can even repurpose old pickle jars, etc. But any freezer-safe containers or heavy-duty freezer bags will work.

How to Store Chicken Broth

Refrigerator: Let the broth cool to room temperature (don't leave it out longer than 2 hours for food safety), then transfer to glass canning jars or another airtight container.

It keeps for 4-5 days in the fridge (up to 7 days if the fridge is super cold but I don't ever chance it). Depending on the chicken parts used and how long you cooked the broth, you may notice it gets thick and gelatinous when cold.

Freezer: This is my favorite storage method because I always have broth ready to go. Freeze in portions that make sense for how you cook (2 cups/4cups, etc.). I use glass canning jars and leave about 1 inch of headspace because the broth expands as it freezes.

Freezer bags work great if you lay them flat until frozen, then you can stack them vertically to save space. Frozen broth keeps for 4-6 months at best quality, though I've definitely used older broth and it's been fine.

Ice cube trays or Souper Cubes: For small amounts (like deglazing a pan, cooking a cup of rice, or adding a splash to sautéed vegetables), freeze broth in ice cube trays or Souper Cubes. Once frozen, pop out the cubes and store them in a freezer bag.

Fat layer: If you refrigerate broth overnight, the fat will rise to the top and solidify. You can easily scrape this off and discard it if you want lower-fat broth, or save it for cooking.

This fat is called chicken schmaltz, and it's delicious for roasting potatoes or sautéing vegetables. I often leave the fat in the broth for flavor.

What to Do With the "Spent" Chicken Meat (Zero Waste!)

After you strain your broth, you're left with cooked chicken that's given most of its flavor to the liquid. Don't feel guilty about throwing it away if you want to-you've already extracted the value into the broth. But if you hate waste like I do, here are ways to use it:

• Chicken pot pie or casseroles: Any dish with a heavy sauce works well. The sauce gives the bland chicken moisture and flavor.
• Chicken salad: Shred it and mix with mayo, celery, grapes, and seasonings. The added ingredients mask the fact that the chicken is a bit bland on its own.
• Chicken penne pasta: Shred the meat and add it to your favorite tomato pasta sauce (while it's not the best thing you're ever going to eat, it's a very resourceful way to save money and feed your family).
• Chicken Breakfast "sausage": I like to add the deboned chicken to a hot skillet with EVOO, a little rubbed sage, and/or poultry seasoning, and salt. Sauté it until the chicken is crispy and has taken on some of those traditional breakfast sausage flavors, and serve with eggs and buttered toast! We love this, and it's actually healthier than most breakfast meats (win-win)!
• Chicken tacos: Shred and season heavily with taco seasoning, lime juice, and a bit of fresh broth to moisten it. Use for quick weeknight tacos.
• Fried rice: Dice it small and toss it into fried rice, where soy sauce, aromatics, and egg will give it tons of flavor.
• Add it back to soup: The most obvious use is to add the shredded chicken back into chicken noodle soup or other soups where it'll soak up the broth flavor again.
• Dog food topper: If you choose to cook the broth for 45 minutes to 1 hour in the pressure cooker (or 3 hours on the stovetop), you may find the meat too dry for your liking. If this is the case, mix the shredded chicken into your dog's regular kibble as a special treat or give it to a neighbor who has a pooch. Just try not to let it go to waste if you can help it. (More on feeding broth to dogs below!)

If you use chicken feet, bare bones, or carcasses, obviously, there won't be much meat to save. But with backs, wings, thighs, or legs, you'll get about 2 cups of perfectly usable chicken that you can doctor up to save money!

How to Use Homemade Chicken Broth

This is where homemade broth really shines. Once you have it in your fridge or freezer, you can use it throughout the week to add more flavor to all your meals. Here's what I use it for regularly (and why I make it at least once a week):

Soups (where broth is the focus):

• Chicken Noodle Soup
• Tortellini in Brodo (if you're not in the mood to make the traditional Italian meat brodo this dish is made with)
• Sichuan Wonton Soup
• Italian Wedding Soup
• Italian Cicerchie Soup
• Egg Drop Soup (I never use water to make egg drop soup; chicken broth tastes SO much better!)
• Turkey and Rice Soup (works great if you don't have a leftover turkey carcass from Thanksgiving)
• Any clear soup or broth-based soup (even this cheater's ramen soup)

Pasta and grain dishes:

• Authentic Bolognese Ragù (uses broth for depth)
• Venetian Duck Ragù (essential ingredient)
• Risotto (homemade broth is a necessity for making the best-tasting risotto, not water)
• Mediterranean Couscous (same thing as the risotto, I'd never use water for the best couscous)
• Cilantro-Lime Rice
• Rice pilaf (a favorite of my old clients), farro, quinoa, bulgar wheat, barley in broth instead of water (game-changer for flavor)

Beans and legumes:

• Authentic Tex-Mex Refried Beans
• The pan-cooking liquid for Homemade Potstickers
• Ham and Beans
• Lentils or Lentil Soup
• Split Pea Soup
• Any bean or legume dish (broth adds so much more flavor than water)

Other tasty uses:

• Deglazing pans after searing meat or vegetables (picks up all those flavorful browned bits)
• Braising liquid for braised pork belly, pot roast, short ribs, chicken thighs, or any braised dish
• Mashed potatoes or mashed cauliflower (use instead of milk for a dairy-free alternative)
• Gravy base for any pan gravy or sauce
• Cooking liquid for vegetables to add flavor
• Base for any sauce that needs liquid and depth

Troubleshooting 5 Common Chicken Broth Problems

Problem 2: My broth doesn't have much flavor.

Solutions:

• Use better chicken parts (backs, wings, necks, thighs, and feet have WAY more flavor than breasts)
• Don't use too much water (ingredients should be just barely covered, not swimming)
• Simmer longer (3+ hours stovetop, or try 60-90 minutes in a pressure cooker instead of 30-45 minutes)
• Add a saved roasted chicken carcass for deeper flavor
• Make sure you include the cinnamon and cheese rind (they add tons of depth)
• Season with more salt at the end-sometimes broth just needs salt!

Problem 3: My broth is too salty.

Solutions:

• Next time, salt very lightly (or don't salt at all) during cooking and adjust at the end
• If it's already made: add a peeled, quartered potato to the broth and simmer for 20 minutes (the potato absorbs salt), then discard the potato
• Or dilute with water or more unsalted broth (though this reduces flavor overall)
• Or just use it in recipes that don't need additional salt

Problem 4: My broth didn't gel when refrigerated.

Solutions for next time:

• Use more collagen-rich parts: backs, wings, feet, necks (not breasts!)
• Add chicken feet if you can find them, because they're full of gelatin
• Simmer longer to extract more collagen (try 3+ hours stovetop or 60+ minutes in the pressure cooker)
• Use less water-you want ingredients just covered getting the chicken meat to water ratio is part of making sure you get the jelly-like broth
• Add a roasted chicken carcass or raw chicken with lots of knuckle and joints (wings especially)

Note: Ungelled broth still tastes great! It just won't have quite as much collagen/gelatin, which means slightly fewer health benefits and overall body. It's still a 1000x better-tasting and better-for-you than store-bought!

Problem 5: My broth tastes weird or off.

Possible causes:

• I doubt this one will ever happen, but it could be because you used spoiled chicken. Always use fresh chicken that smells fresh with no off odors of any kind, that's within its sell-by/use-by date.
• Didn't refrigerate promptly, and bacteria grew-broth should be refrigerated within 2 hours of cooking, although I've gone longer and not had any issues. That said, don't double-dip into the pot with utensils you've been tasting it with, and then leave it unrefrigerated. This can transfer bacteria and allow it to flourish.
• Added bitter vegetables like broccoli stems, cabbage, or too many bell peppers
• If any of these happened, toss it to be on the safe side:)

Health Benefits of Homemade Chicken Broth

Beyond tasting infinitely better than store-bought, homemade chicken broth is genuinely good for you. This isn't just old wives' tale stuff about chicken soup being healing-there's real science behind why this works.

Collagen and Gelatin for Gut Health: When you simmer chicken bones and connective tissue long enough, the collagen breaks down into gelatin. This is why your broth may get jiggly and thick when cold (which is a GOOD sign, not a bad one!).

This gelatin supports gut lining health, can help heal leaky gut, aids digestion, and may reduce inflammation in the digestive tract. It's one of the main reasons bone broth has become so popular.

Joint and Skin Health: That same gelatin provides the building blocks (amino acids) your body uses to maintain healthy joints, cartilage, and skin elasticity. Some people say that drinking homemade broth regularly helps with joint pain and gives their skin a healthy glow.

Minerals Your Body Can Actually Absorb: The longer you simmer it, the more minerals it pulls out of the bones (e.g. calcium, magnesium, phosphorus, potassium). Broth serves them up in a form your body can easily absorb and use. You're essentially making your own mineral supplement, but in a form that tastes delicious.

Protein Without Extra Calories: Each cup contains about 5-6 grams of protein from the dissolved collagen and any residual meat, but only about 40 calories. It's incredibly nutrient-dense for the calorie count.

Anti-Inflammatory Amino Acids: Chicken broth is rich in amino acids like glycine, proline, and arginine that have anti-inflammatory properties. This is why chicken soup really does help when you're sick. It's not just the steamy warmth or comfort! It actually has anti-inflammatory compounds plus easy-to-absorb nutrients when your body is fighting off an illness.

Hydration and Electrolytes: The combination of water, minerals, and salt makes broth excellent for hydration, especially when you're sick, recovering from intense exercise, or need electrolyte replenishment. It's basically nature's Gatorade and costs a lot less than premium coconut water like Harmless Harvest (my favorite!).

No Processed Additives: Unlike even organic store-bought broths (Pacific Foods, Swanson Organic, Imagine), you're avoiding processed additives, like "natural flavors" that can potentially hide MSG, preservatives, and chemicals potentially leaching from plastic-lined cartons. You know exactly what's in your broth because you put it there.

Immune Support: The combination of minerals, amino acids, and easily digestible nutrients supports overall immune function. Plus you can customize it with immune-boosting additions like ginger, turmeric, and garlic if you want extra medicinal properties.

The nutrition facts will vary depending on exactly which chicken parts you use and whether you skim the fat, but in general, homemade chicken broth is one of those rare foods that's both incredibly nutritious AND tastes amazing. It's not just healthier than boxed broth-it's actually healthy, period.

Sachet or Bouquet Garni (Optional but Unnecessary for Broth)

Some recipes call for bundling your aromatics in cheesecloth (a French technique called a sachet d'épices) or tying fresh herb sprigs together with twine (bouquet garni).

Both are meant to make it easier to fish out the herbs and spices when the cooking is done. It's totally unnecessary for broth since you're straining everything out anyway.

These techniques make more sense for soups, stews, and braises where you're serving the dish as-is and need to easily extract the bay leaves and peppercorns before they end up on someone's plate.

To clean them: Rinse the chicken feet well under cold running water. You can trim off the nails at the tips with kitchen shears if you want, but I typically leave them on since everything gets strained out at the end. Plus, the nails contain extra collagen.

Some recipes call for blanching the feet in boiling water for about 5 minutes, then plunging them in ice water so you can peel off the outer yellow skin. Honestly, I skip this step and just rinse them well since we're straining everything at the end.

Once rinsed (and optionally peeled), add them to your pot with the other chicken parts and proceed with the recipe. Don't let the unfamiliarity stop you from making the absolute best, most nourishing chicken broth possible.

Food Safety

• Cool broth quickly and safely: Don't leave hot broth sitting at room temperature for more than 2 hours (bacteria can grow rapidly). Restaurants use an ice bath to ensure food safety. To do this, place the container holding the strained broth in an ice bath (a larger bowl or sink filled with ice water), stirring occasionally until completely cooled.
• Refrigerate promptly: Pour the strained chicken broth into glass canning jars, and once cooled to room temperature, transfer to the refrigerator immediately. Broth keeps for 4-7 days refrigerated. The colder your refrigerator, the longer the broth lasts. Also, avoid storing the broth in the refrigerator door which is typically the warmest part of your fridge.
• Reheat thoroughly: When reheating refrigerated broth, bring it to a full boil (212°F/100°C) to ensure any bacteria are killed, especially if it's been in the fridge for several days.
• Freeze for longer storage: For storage beyond 5 days, I suggest freezing the broth. Leave about ½ to 1-inch of headspace in containers as broth expands when frozen. Frozen broth keeps for 3-4 months at best quality.
• Handle raw chicken safely: Wash hands thoroughly with hot soapy water after handling raw chicken. Clean any surfaces, cutting boards, or utensils that touched raw chicken with hot soapy water. Don't rinse raw chicken before using (this spreads bacteria via splashing).
• Use clean equipment: Ensure all storage containers, strainers, and utensils are clean before use.
• Check for spoilage: If broth smells off, sour, or strange, or if you see any mold, discard it immediately. When in doubt, throw it out.

See more guidelines at USDA.gov.

What is Gallina and Why Do Italians Use It for Brodo?

If you noticed me mention gallina (older laying hens) earlier and want to know more, here's the insider scoop on this traditional Italian ingredient.

In Italy, gallina isn't regular chicken (pollo). It's an older laying hen, and it's what Italian cooks specifically use for making the richest brodo di gallina. You'll see it sold in Italian markets labeled for broth-making, often cheaper than young chicken.

Why gallina makes superior broth: Older hens have tougher but much more flavorful meat than young chickens. The long simmering needed for broth extracts incredibly deep flavor and creates rich, golden brodo that regular chicken can't quite match.

Traditional Italian dishes that use gallina broth:

• Tortellini in brodo (classic Bolognese)
• Bollito misto (Northern Italian mixed boiled meats)
• Risotto
• Passatelli

Chicken Broth for Dogs (Yes, Really!)

Here's something extra you can do for your favorite furkids: plain, unseasoned (or very lightly salted) chicken broth is actually really good for dogs. Many vets and pet nutritionists recommend it, and dog owners love it as a healthy treat or meal topper.

Benefits for dogs:

• Helps with hydration, especially for dogs who don't drink enough water or are recovering from illness
• Provides joint-supporting nutrients from the gelatin and collagen
• Can help settle upset stomachs
• Makes dry kibble more appealing for picky eaters
• Provides easy-to-digest nutrients for sick or senior dogs

How to make chicken broth safe for dogs:

The main difference is you need to omit or drastically reduce the salt and skip the onion (onions are toxic to dogs because they damage their red blood cells causing anemia😢). Here's the best approach when you want to make a batch for your pooch:

• Use chicken bones/backs/wings as usual
• Skip the onion entirely
• Keep the carrots and celery (totally safe for dogs)
• Skip the cinnamon and cheese rind (not harmful, but unnecessary to "waste" on your dogs)
• Use very little salt or none at all
• Skim off most of the fat after cooking

How to serve it to dogs:

• Pour a few tablespoons over their regular kibble as a flavor boost
• Freeze in ice cube trays for a refreshing summer treat
• Mix with their food when they're being picky eaters
• Serve warm (not hot!) when they're sick or recovering

Important notes: Always check with your vet first, especially if your dog has any health conditions. And NEVER give dogs store-bought broth-even "low-sodium" versions often contain onion powder, garlic, excessive salt, or other ingredients that aren't safe for pets. Homemade is the only way to go for dogs!