SIMMER A WHOLE CHICKEN FOR THE PANTRY STAPLE CHICKEN BROTH

Chicken Broth from a whole chicken offers more meal and flavor possibilities with less cooking than bone broth. Why? It takes less cooking time. AND, you end up with loads of shredded chicken for multiple meals. AND, you’ll score the golden good stuff for flavoring grains, sipping plain, and making homemade soups. YESSSSS! (btw, I still *heart* bone broth, don’t worry)

Jump to Recipe

SO, ABOUT THIS EASY CHICKEN BROTH FROM A WHOLE CHICKEN RECIPE

OK, so, yes this is the most basic of basic chicken broth with the biggest return meal wise. Simply throw in the whole chicken and a couple spices, spoon off the floaty foam (yuck), simmer softly with a few vegetables and herbs tossed in, and ta-daaaaa.

Note to self, and to friends, if you make this broth for soup (or, use it as a holiday recipe for holiday cooking), by all means toss in the yellow onion the recipe calls for. If it’s for daily sipping (or, you’ll be on a date where onion breath isn’t welcome), consider excluding the onion and favoring the fennel bulb. It’s a tasty broth either way—light and simple.

Focus now. We gotta get back to the chicken. Allllll the yummy chicken. Take a few minutes and a couple forks and shred away. I usually sea salt the chicken at this point—while it’s still warm.

And, by all means, don’t hesitate. Snack as you go. I mean, it’s protein…and you’re the cook, thank you very much.

HELPFUL EQUIPMENT

12-16 Quart Stock Pot: Get an extra-large stock pot if you can so there’s no overflowing broth worries as you go along.
Strainer: A stainless steel fine mesh strainer works.

CHICKEN BROTH INGREDIENTS

Whole Chicken: I prefer pasture-raised, soy-free, organic chickens. Truth is, organic, pasture-raised, soy free chicken doesn’t always find its way onto my table due to high costs and lower availability.

HOW TO SERVE:
Use the broth straight or in gravy, soup, holiday meals, or grain dishes. It adds loads of flavor and nutrition.
I like it nice and hot with a bit of sea salt and a few flakes of parsley. Rice ramen noodles don’t hurt either.
Imagine all the possibilities with the shredded chicken. Transform it into tacos, enchiladas, chicken salad, chicken soup, chicken tamales, chicken chili, chicken quesadillas, chicken, chicken, chicken…
Wait, stop, you’re gonna get hungry—finish reading first. And, save the recipe card below!

carrots, celery, and onion, for chicken broth

TIPS FOR SUCCESS

Check the chicken meat after the 3ish hours of cooking time. It should practically fall apart from simmering. Don’t cook it much longer thinking you’ll get a stronger chicken broth or the shredded chicken won’t taste as good.

Don’t salt the chicken broth while initially cooking it. Add the salt in the recipe you use the pre-made broth in.

STORAGE OPTIONS

Store the shredded chicken in a glass container with a lid that locks and/or forms an airtight seal.
I often store the broth in an extra stainless steel instant pot insert I have. You can easily remove all the fat from the top the next morning. Once you remove the fat, use the broth, or pour it in jars for freezing. (Yes, you can freeze the fat also, if you prefer)
If you won’t use the broth within 3-5 days then freeze it in canning jars. Leave room for expansion in the jars. Don’t fill them beyond the shoulder. Lay the canning jars on their sides when you freeze them.