Mastering Home-Made Chicken Broth

This is one of the many recipes I think people need to know – a classic chicken broth.

Nothing beats homemade chicken broth. Sometimes convenience overtakes and store-bought chicken broth can be the go-to. But trust me, this is an absolute game-changer and it’s super budget-friendly. You can make a big batch that can be stored over 6 months!

Homemade chicken broth isn’t just about amazing taste; it’s a versatile ingredient that elevates soups, stews, sauces, risottos, and more. You’ll soon realise that this magical elixir will become your kitchen’s best friend, adding a touch of culinary magic to all your favorite recipes.

Crafting your own chicken broth allows you to tailor its flavors to your liking and control the quality of the ingredients. By carefully selecting fresh ingredients and simmering them together, you can unlock a world of culinary possibilities. Plus, the aroma that fills your kitchen as the broth simmers is an invitation to indulge in the joys of homemade comfort.

chopped vegetables for chicken broth

In this recipe, we will be creating the foundation of many soups such as Laksa or Pho. I basically grew up eating this chicken broth with boiled pasta or vermicelli because it is so rich in flavor and heartwarming. Also because chicken carcasses are inexpensive and the basic ingredients we will be using are always readily available and again, cost-friendly!

This is my version of chicken broth and I hope you enjoy it!


  • 1kg chicken carcasses, washed
  • 2 brown onions, peeled and score a cross on the root as pictured
  • 3 carrots, peeled and score a cross on the root as pictured
  • 2-3 celery sticks, washed and cut into 3cm pieces, if you have celery leaves feel free to add them too.
  • 1 radish, peeled, washed, and cut into 3cm pieces
  • 1 piece of ginger (optional)
  • Approx. 1 litre of water, enough to cover the carcasses


  1. Add carcasses and water to a pot over medium heat. When it begins to rapidly simmer, the impurities of the chicken will rise to the surface. Scoop off the scum and discard to keep your broth nice and clear.
  2. Add celery sticks, radish, ginger, and onion, and let it simmer on low for 30 minutes.
  3. Add carrots and celery leaves to the pot. Continue to simmer on low for approximately 1 hour and continue to skim off any scum.
  4. Remove chicken carcasses from the pot, give a stir, and taste.
  5. Strain chicken broth and let it cool before storing it in the fridge/freezer.


  • I usually freeze my chicken broth for future use, this can be stored for 6 – 8 months. Don’t forget to scrap off the fat before reheating it again.
  • I pick off the excess meat for my two dogs so not everything goes to waste!
  • Before straining, I use the carrots and radish in my Wonton Noodle Soup, there is still so much flavor in these vegetables, you can find the recipe here.
cooking chicken broth

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