What's the difference between chicken stock and chicken broth?

Technically, stock is made primarily from bones (often roasted first) and simmered longer (4-6+ hours) to extract maximum gelatin, creating a thicker result. Broth uses meat and bones together, is simmered for less time (1-3 hours traditionally), and is usually seasoned because it can be sipped on its own. But honestly? Most home cooks and even some professional kitchens use the terms interchangeably. This recipe falls right in between—it uses bony parts with some meat, creates a beautifully gelatinous result if you choose to cook it a bit longer, and can be made fast (30 or 45 minutes in a pressure cooker) or slow (2 to 3 hours stovetop). Call it whatever you want—it's delicious either way.

Why is my chicken broth gelatinous when cold? Is that normal?

That's exactly what you want! The jiggly, gel-like texture means you extracted tons of collagen from the bones and connective tissue. This is what gives restaurant-quality broth that silky, rich mouthfeel and delivers all those gut health and joint health benefits. It'll turn back to liquid as soon as you reheat it. If your broth doesn't gel when cold, it just means you didn't extract as much collagen—which is fine, it'll still taste great, but gelled broth is a sign of superior quality. Think of it like meat Jello made from real food instead of a packet!

Can I make chicken broth without a pressure cooker?

Absolutely! Use the stovetop method: add everything to a large stockpot, bring to a boil, immediately reduce to a gentle simmer, skim off the impurities as they rise to the top, then cover, and cook for 2 to 3 hours. You'll get the same delicious result, it just takes longer and is more work. I made broth this way for years before I invested in my Lagostina pressure cooker I bought in Italy in 2013 (I'm still using this same pressure cooker all these years later!) . The pressure cooker is a total energy and time-saver, plus it's completely hands-off cooking. You can also use a large 6-quart (or larger) slow cooker set on LOW for 8-10 hours or HIGH for 4-5 hours.

How can I make my chicken broth more flavorful?

Use the right chicken parts—backs, wings, thighs, feet, and necks have way more flavor than breasts. And don't add too much water, which can dilute the overall flavor. Next, add a small piece of cinnamon stick and Parmigiano-Reggiano rind like this recipe does (I learned about the cinnamon from my Italian mother-in-law, and it changed everything I thought I knew about homemade broth) . Save and add leftover roasted or rotisserie chicken bones for even more flavor. Use organic, free-range chicken when possible—the chicken quality directly affects your broth flavor. Don't dilute it with too much water—ingredients should be just barely covered, not swimming. And simmer long enough to extract all that goodness (at least 30-45 minutes in a pressure cooker or 2-3 hours stovetop) . Finally, don't forget to season it at the end—sometimes broth just needs proper seasoning to taste amazing.

Can I use a whole chicken to make broth?

You absolutely can, but it's absolutely overkill in my opinion. Whole chickens contain valuable breast meat (the priciest part) and it's also the least flavorful part of the chicken. I'd rather roast a whole chicken, enjoy all that delicious meat at its best, than save the carcass and make broth with it by adding in some additional inexpensive chicken backs, legs, or wings. Or simply cut out the breasts and use the rest of the chicken to make broth. Then make panko-crusted chicken breasts or grilled chicken with the precious breast meat where it can really shine. With these approaches, you get the best of both worlds—great chicken dinner AND amazing broth. But if you want to poach a whole chicken specifically to get both cooked meat and broth at once, it works fine too, but the broth won't have nearly the same amount of deliciousness as a longer-cooked broth will have. Just know the breast meat will be pretty bland and dry after giving all its flavor to the broth.

Why does the recipe use cinnamon to make savory chicken broth?

I use cinnamon to because that's how I learned to make it here in Italy. The best-tasting chicken broth I've ever had in my life was Luca's mamma's brodo di pollo. She uses a small piece of cinnamon stick because it's an authentic Italian technique to enhance the flavor of chicken broth. And there was no way I was ever going back to regular chicken broth again after tasting it! The cinnamon doesn't make the broth taste sweet, cinnamony, or like dessert - it adds warmth, depth, and balance that's hard to describe but impossible to miss once you know what you're tasting. This is a traditional technique used by Italian home cooks across Italy. Unless you have an Anthony Bourdain-type refined palate, you won't even know the cinnamon is there, but you'll definitely notice if it's missing. The broth just tastes richer, more complex, and more balanced. Trust the Italians who've been making brodo and arguably some of the best chicken broth in the world. They know what they're doing!

How long does homemade chicken broth last?

Chicken broth lasts in the refrigerator for 4-5 days for best results (or up to 7 days if kept in a very cold refrigerator and not stored in the door of the fridge , which is often the warmest area and exposed to warmth every time the door is opened) . I prefer to use tempered glass canning jars and they even work great for storing the broth in the freezer for up to 6 months or longer. Just be sure to leave a 1-inch or more headspace so the broth has room to expand as it freezes. You can portion it if you want (into 2-cup and 4-cup portions) in glass jars or in freezer bags, or freezer-safe containers. You can also freeze it in ice cube trays for small amounts (like 2 tablespoons per cube) when you just need a splash for deglazing a pan or for cooking homemade potstickers .

Is homemade chicken broth healthy?

Yes, incredibly healthy! Homemade broth is packed with minerals from the bones (calcium, magnesium, phosphorus, potassium) , collagen and gelatin that support gut health and joint health, protein (about 5-6 grams per cup) , and anti-inflammatory amino acids like glycine and proline. Plus you control exactly what goes in—no MSG, no weird preservatives, no 'natural flavoring' that hides god only knows what, no plastic-lined cartons. Even if you use conventional (non-organic) chicken, homemade is still way healthier than store-bought because it's unprocessed. The gelatin supports digestive health, the collagen can help with skin and joints, and the nutrients are in forms your body can easily absorb. It's basically a healing food that also happens to taste amazing.

How long should I boil chicken bones for broth?

Don't boil them—simmer them gently! Boiling creates a cloudy, sometimes bitter broth. For stovetop: bring to a boil, then immediately reduce to a bare simmer (bubbles should barely break the surface) and cook for 3 hours. For pressure cooker: 45 minutes at high pressure with natural release. For slow cooker: LOW for 8-10 hours or HIGH for 4-5 hours. The longer you simmer (gently!), the more flavor and collagen you extract. I've gone up to 5 hours on the stovetop for super-rich broth, and some bone broth recipes go even longer (12-24 hours), but 3 hours is the sweet spot for regular chicken broth.

The Best Chicken Broth Recipe (Italian Brodo di Pollo)

Name: Ultimate Chicken Broth Recipe (Italian Brodo di Pollo)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 pounds chicken, bone-in and skin-on (backs, wings, feet, neck, thighs, or legs—preferably organic free-range); 1 large onion, washed and halved (no need to peel); 1 medium carrot, halved; ½ to 1 rib of celery; 1 to 2-inch piece of whole cinnamon stick (substitute 1/16 teaspoon ground cinnamon); 1 rind (3.5 ounces) from a wedge of Grana Padano or Parmigiano-Reggiano cheese (100g) (or American Parmesan rind); 8 cups (2 quarts) cold water (2 liters); 1 teaspoon sea salt or pink Himalayan salt; 1/2 teaspoon whole black peppercorns

Description

You're just minutes away from the best chicken broth recipe ever, which uses two authentic Italian secret ingredients: a small piece of cinnamon stick and Parmigiano or Grana Padano cheese rind. Ready in just 30-45 minutes in a pressure cooker or 2 to 3 hours on the stovetop, this rich, golden broth tastes infinitely better than any store-bought chicken stock or broth and is packed with collagen for gut health. Sip it, or use it for soups, risotto, Italian ragùs, or anywhere you want deeply flavorful, restaurant-quality chicken broth.

Ingredients

Units

2 pounds chicken, bone-in and skin-on (backs, wings, feet, neck, thighs, or legs—preferably organic free-range)
1 large onion, washed and halved (no need to peel)
1 medium carrot, halved
1/2 to 1 rib of celery
1 to 2-inch piece of whole cinnamon stick (substitute 1/16 teaspoon ground cinnamon)
1 rind (3.5 ounces) from a wedge of Grana Padano or Parmigiano-Reggiano cheese (100g) (or American Parmesan rind)
8 cups (2 quarts) cold water (2 liters)
1 teaspoon sea salt or pink Himalayan salt
1/2 teaspoon whole black peppercorns

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Pressure Cooker Method (45 minutes):

Add all ingredients (chicken, onion, carrot, celery, salt, black peppercorns, cinnamon stick, cheese rind, and cold water) to your pressure cooker.
Close the lid and seal the pressure valve. Bring to high pressure over high heat.
Once high pressure is reached, reduce the heat to the lowest possible setting while still maintaining high pressure and cook for 45 minutes for a jiggly broth (or 1 1/2 hours or more for a more jello-like gelatinous chicken broth).
Turn off the heat and allow for a natural pressure release (this takes about 15-20 minutes and results in clear broth).
Once pressure is fully released, strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solids (and reserving the "spent" chicken meat for another use).
Taste and season with additional salt as needed. Skim off excess fat if desired, though the fat adds great flavor. Let cool before storing, or use immediately in your favorite recipes, Enjoy!

Stovetop Method (2 to 3 hours):

Add all ingredients to a large stockpot or Dutch oven (at least 6-quart capacity) and bring to a boil over high heat. Immediately reduce the heat to low, and skim the surface to remove the impurities.
After about 20 minutes, when everything has been skimmed, cover the pot with a lid, and maintain a gentle simmer for 2 to 3 hours. Bubbles should barely break the surface at irregular intervals—not a rolling boil. Check occasionally to ensure it's simmering gently, not boiling.
After 2-3 hours, strain, season, and skim the fat if desired using the methods above.

Slow Cooker Method (8-10 hours):

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 described in the methods above.

Notes

Chicken parts: You can use up to 3 pounds of chicken for this recipe, but you really don't need it. The best parts for flavorful, gelatinous broth are backs, wings, feet, necks, thighs, and legs. Avoid chicken breast (it's expensive, lacks flavor, and has almost no collagen). Instead, use the breast meat in recipes where it's the star! See the main post section, "Which Chicken Parts to Use" for detailed guidance.

Budget-friendly option: You can make homemade chicken broth with as little as 1 pound of chicken, and it will still taste amazing and way better than any store-bought broth. I know because I do it all the time. The flavor will be less intensely chicken-flavored and lighter, but it's absolutely worth making. For the most intensely chickeny, gelatinous broth, use about 1 pound of chicken per quart of water (2 pounds for this recipe) and cook it for the full 1 to 1 1/2 hours in the pressure cooker (or 3 hours on the stovetop).

Rotisserie chicken hack: Save leftover rotisserie chicken carcasses in the freezer. Add one carcass to 1-2 pounds of raw chicken parts for an even deeper, richer flavor. Don't use ONLY a roasted carcass without raw chicken unless that's all you have and/or you're on a tight budget (the broth will be thin).

Don't skip the cinnamon stick and Parmesan cheese rind: These are the secret Italian ingredients that make this broth so special. The broth won't taste like cinnamon or like cheese. It'll just taste incredibly rich, balanced, and complex with even more umami notes.

If you don't have the full 3.5 ounces (100g) piece of rind: Use whatever you have (any amount will be better than nothing). You may also add a chunk of the cheese itself, but that might be considered a waste of a really precious ingredient:)

Cold water is important: Always start with cold water, not hot. This helps extract more flavor and helps keep the broth clear.

Gelatinous = excellent quality: If your broth gels when refrigerated and looks like Jello, that's perfect! It means you extracted tons of collagen and gelatin by using the right chicken parts and cooking it longer. It'll turn liquid again when reheated.

Storage: For best flavor, refrigerate in airtight containers for up to 5 days, or freeze for up to 6 months.

Scaling: This recipe is easily doubled. Just use a larger pressure cooker or a large stock pot. Pressure cooker time stays the same; stovetop time may need an extra 30 to 60 minutes for a double batch, as it will take longer to come up to the initial boil.

For dogs: To make broth safe for dogs, omit the onion entirely (onions are toxic to dogs), use very little or no salt, and skip the cinnamon and cheese rind (save those for human chicken broth!). See the "Chicken Broth for Dogs" section in the main post for full details.

Note:Nutrition values are approximate and will vary based on the specific chicken parts used, whether you skim the fat, and your salting. The true value of this broth is in the bioavailable minerals and collagen that support gut and joint health—things that don't show up on a standard nutrition label. Vitamins & Minerals: Calcium: 12mg Iron: 0.3mg Potassium: 95mg Vitamin A: 85 IU Vitamin C: 0.5mg

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Soups & Stews
Method: Pressure Cooker or Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup/240ml
Calories: 38
Sugar: 0.5g
Sodium: 350mg
Fat: 1.5g
Saturated Fat: 0.4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1.3g
Fiber: 0g
Protein: 2.7g
Cholesterol: 7mg