Simple Homemade Chicken Broth with Thighs
There's little better than a simple, homemade chicken stock. It's the foundation from which many of our most favourite, comforting dishes are made. This version levels up the flavor by using only bone-in, skin on chicken thighs rather than a whole raw roasting chicken. The stock it creates is savory, decadent, and beyond delicious.
Equipment
- Dutch oven or Instant Pot
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 1 onion cut in half
- 1 head garlic cut in half
- 3 stalks celery
- 2 carrot sticks unpeeled
- 1 bunch fresh parsley
- 1 tablespoon whole peppercorn
- 1 tablespoon salt or to taste, see notes
- 4-8 C cold water
Instructions
On the Stove Top
- Add all the ingredients except the water to a large Dutch oven or stock pot.
- Add the cold water until it just barely covers all the ingredients.
- Turn the burner on to high heat, and let the stock come to a boil.
- Turn the heat down so the stock is just simmering. Cover, and cook for another three hours.
- Remove chicken thighs from the stock. Remove the meat from the bones and skin. Keep the meat for another purpose.
- Strain the rest of the broth into a large bowl using a sieve. Separate the broth into separate, smaller containers with a tight lid. Store immediately in the fridge or freezer.
In the Instant Pot
- Add all the ingredients except the water to a large Instant Pot.
- Add the cold water until it just barely covers all the ingredients. Do not fill the Instant Pot over the max fill line.
- Using the pressure cook setting, set the pressure level to "high". Set the timer for 1 hour.
- After the hour is up, immediately release the pressure.
- Remove chicken thighs from the stock. Remove the meat from the bones and skin. Keep the meat for another purpose.
- Strain the rest of the broth into a large bowl using a sieve. Separate the broth into separate, smaller containers with a tight lid. Store immediately in the fridge or freezer.
Notes
You can adjust the salt in this recipe to suit your taste or health needs. I usually adjust the salt level after the broth has been strained. Typically, I find it needs quite a bit of salt to keep the stock from being bland!
Nutrition
Serving: 250gCalories: 149kcalCarbohydrates: 6gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 946mgPotassium: 287mgFiber: 2gSugar: 2gVitamin A: 3304IUVitamin C: 14mgCalcium: 46mgIron: 1mg
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