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Homestyle Chicken Broth

Making your own fresh chicken broth is just as easy as popping a pot roast in the oven on a Sunday afternoon—just figure you can go organize your pantry or read a book while it’s simmering away on the stove!

Servings 1
Total Time: 4 hours
Servings: 1
Total Time: 4 hours


  • 4 large sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary, if desired
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 1 (4 pounds) Just Bare Whole Chicken
  • 3 stalks celery, with leaves, cut into 2-inch pieces
  • 2 medium carrots or parsnips, peeled, cut into 2-inch pieces
  • 2 leeks, trimmed, cut into 2-inch pieces
  • 6 cloves garlic, peeled, lightly smashed with side of knife blade
  • 8 black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • Coarse salt to taste (begin with 1 teaspoon)
  • About 3 quarts (12 cups) water (enough to just cover ingredients)

Nutrition Facts

Serving 1

Amount Per Serving
Calories 54 Calories from Fat 31
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 5g
Calcium 2%Iron 3%
Vitamin A 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. To make bouquet garni, tie herb sprigs together with kitchen twine.
  2. Heat oil in large stockpot (6- to 8-quart) over medium heat. Add onion; cook, stirring occasionally, 5 to 7 minutes or until it begins to brown.
  3. Add chicken and remaining broth ingredients to pot, along with bouquet garni. Reduce heat to low, cover, and slowly heat until liquid is simmering (just below boiling). Uncover; skim foam off surface as it rises to the top. Simmer 35 minutes or until chicken is cooked through.
  4. Lift chicken pieces from broth; cool. Remove skin and pull meat from bones. Return the skin and bones to the pot. Continue simmering broth, uncovered, for 2 hours longer. Shred or chop chicken meat; use in soups, salads, or sandwiches.
  5. After 2 hours, remove stockpot from heat; cool 30 minutes. Strain broth through a wire mesh sieve lined with cheesecloth, discarding solids. Season broth with more salt, if desired. Cover and refrigerate until the fat in the broth solidifies on the surface.
  6. Lift off fat; refrigerate for up to 3 days (to make soup!) or freeze for 4 to 6 months.


Just BARE® Chicken Drumsticks and Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs (20 ounces each) may be substituted for Just BARE® Whole Chicken. Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.