Homemade Chicken Broth Recipe - Kosher 

Servings: 8

Yield: ~8 cups (2 liters)

Prep Time: 15 minutes

Cook Time: 2–3 hours

Difficulty: Easy

Cooking Vessel: Large stockpot or slow cooker

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Ingredients

1 whole kosher chicken (about 3–4 lbs), rinsed and patted dry

10 cups cold water

2 large carrots, peeled and chopped

2 celery stalks, chopped

1 large onion, peeled and quartered

4 garlic cloves, peeled

2 bay leaves

1 tsp whole black peppercorns

1 tsp kosher salt (adjust to taste)

Optional herbs: 2 sprigs fresh thyme, 1 sprig fresh rosemary, 3 parsley stems

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Instructions

1. Prepare the chicken: Place the whole chicken in a large stockpot. Cover with cold water.

2. Add vegetables & aromatics: Add carrots, celery, onion, garlic, bay leaves, peppercorns, and optional herbs.

3. Bring to a boil: Heat over medium-high heat until water starts to boil. Skim any foam that rises to the surface with a spoon.

4. Simmer gently: Reduce heat to low. Cover partially and simmer for 2–3 hours. The longer it simmers, the richer the flavor.

5. Strain the broth: Remove chicken and vegetables. Strain the liquid through a fine-mesh sieve into another pot or large bowl.

6. Season to taste: Add additional kosher salt if needed. Cool slightly before refrigerating or freezing.

7. Optional step – defat: For a clearer broth, refrigerate overnight and skim off the solidified fat.

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Nutritional Information (per 1 cup / 240 ml)

Calories: 80

Protein: 8 g

Fat: 4 g

Carbohydrates: 2 g

Sodium: 200 mg (variable depending on added salt)

Cholesterol: 40 mg

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Dietary Adaptations

Low-sodium: Reduce or omit added salt.

Gluten-free: Naturally gluten-free. Avoid adding noodles unless certified kosher and gluten-free.

Low-fat: Skim fat after refrigeration for a leaner broth.

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Tips & Troubleshooting

Foam: Skim foam during the first 20 minutes to avoid cloudy broth.

Flavor: Roast chicken and vegetables beforehand for a deeper, richer flavor.

Storage: Refrigerate for up to 4 days; freeze up to 3 months in airtight containers.

Clarity: For extra-clear broth, strain through cheesecloth.

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Serving Suggestions

Use as a base for soups, stews, or sauces.

Serve as a comforting hot broth with matzo balls or vegetables.

Use to cook grains like rice or quinoa for extra flavor.

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Notes

Kosher Tip: Ensure the chicken is certified kosher, and any additional ingredients comply with kosher dietary laws.

Cooking Tip: Slow cooker method: Combine all ingredients and cook on low 6–8 hours for convenience.