Recipe

Rustic Chicken Broth

A rich, golden, deeply savory chicken broth with roasted bones, browned aromatics, and a glossy finish that tastes like you tried way harder than you did.

By Matt Campbell

•

4.9

A steaming pot of golden chicken broth on a stove with roasted chicken bones, carrots, celery, and herbs nearby

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If you have ever sipped broth and thought, this tastes like warm water that once heard a chicken story, you are not alone. Rustic chicken broth is the fix. This one is decadent and indulgent in the way that actually matters: a full-bodied, golden broth with real chicken flavor, gentle sweetness from roasted vegetables, and that light collagen glow that makes soups and sauces feel expensive.

The secret is not fancy ingredients. It is building flavor on purpose. We roast the bones for depth, brown the aromatics for sweetness, and simmer low and slow so the broth comes out clear-ish, rich, and ridiculously useful. Make it on a Sunday, feel like a kitchen genius all week.

A sheet pan of roasted chicken wings and bones with browned onions and carrots

Why It Works

Deep, roasty chicken flavor from oven-browned bones instead of a flat simmer-only broth.
Silky body from collagen-rich parts like wings, feet, and backs, so it sets slightly when chilled.
Balanced savoriness with just enough tomato paste and peppercorn to round everything out without tasting like tomato soup.
Versatile and clean, so it works for ramen, risotto, gravy, pan sauces, and cozy noodle soup.

Pairs Well With

Storage Tips

How to Store It

Chill fast: Strain broth into a wide bowl or shallow containers so it cools quickly. For extra speed, set the container in an ice bath and stir. Refrigerate promptly and aim to get it chilled within 2 hours.
Refrigerator: Store in airtight containers for up to 4 days. The fat will rise and solidify. That is flavor insurance. Keep it as a lid, or skim it if you want a lighter broth.
Freezer: Freeze for up to 3 months for best flavor. Portion it in 2 cup containers for soups, and freeze some in ice cube trays for sauces.
Reheating: Warm gently. Boiling hard is not a crime, but a simmer keeps the flavor cleaner.

Tip: If your broth turns into chicken Jell-O in the fridge, you did it right. It melts back to liquid when warmed.

Common Questions

Is broth the same as stock?

They are close cousins. Stock is typically made mostly from bones and aims for maximum body. Broth often includes more meat and is seasoned a bit more. This recipe lands in the best middle ground: bone-driven richness with enough chicken flavor to sip straight.

Do I have to roast the bones?

No, but roasting is where the indulgent flavor comes from. If you skip it, the broth will be lighter and cleaner. Still good, just less “cozy roast chicken” and more “pleasant soup base.”

Why not salt it like a soup while it simmers?

If you plan to reduce the broth later for sauces or gravies, salting heavily early can make it too salty fast. I add just a small pinch during the simmer to wake things up, then salt to taste when using.

Can I make this in a slow cooker or Instant Pot?

Yes. Roast the bones first for best flavor. Slow cooker: low for 10 to 12 hours. Instant Pot: 45 minutes high pressure with a natural release (about 20 minutes, or let it fully release on its own). You might lose a little clarity, but you keep the richness.

My broth is cloudy. Did I ruin it?

Nope. Cloudy broth still tastes amazing. Cloudiness usually comes from a hard boil or lots of stirring. Keep it at a lazy simmer next time and skim the foam early on.

How much will this make?

Usually about 10 to 12 cups, but it depends on how hard it simmers and how much evaporates. If you want more yield, keep the simmer extra gentle and top up with a splash of water if bones start peeking out.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large roasting pan or rimmed sheet pan
Big stockpot (at least 8 quarts)
Fine-mesh strainer
Large bowl or another pot for straining
Tongs or a slotted spoon
Optional: cheesecloth for extra-clear broth

I started making broth when I realized I was spending money on cartons that never tasted like anything. The first time I roasted chicken wings and onions until they got those dark, sweet edges, I knew I was onto something. The kitchen smelled like a Sunday dinner that actually has plans for you.

Now I treat broth like the background music of my week. A little in rice, a splash in a pan sauce, a full mug when it is cold and I need a win. It is not fussy. It is just deeply comforting and kind of addictive.

Rustic Chicken Broth

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 4 hours 30 minutes

Total Time 5 hours 30 minutes

Servings Makes about 10 to 12 cups

Ingredients

4 to 5 pounds chicken bones and parts (backs, necks, wings, carcasses; optional: 2 to 4 chicken feet for extra body)
2 medium yellow onions, halved (leave skin on for deeper color, optional)
3 carrots, cut into large chunks
3 celery ribs, cut into large chunks
1 whole head garlic, halved crosswise
2 tablespoons tomato paste
2 bay leaves
1 teaspoon black peppercorns
6 to 8 sprigs fresh thyme (or 1 teaspoon dried)
8 to 10 sprigs fresh parsley
1/2 teaspoon kosher salt (optional, plus more to taste when using)
12 to 14 cups cold water, plus more as needed
1 tablespoon apple cider vinegar (optional; traditionally used and may help a bit with extraction)

Optional indulgence boosters: 1 small Parmesan rind, 1 dried porcini mushroom, or 1 teaspoon soy sauce at the end for extra savoriness. (If using Parmesan, remember it adds salt. Remove the rind when straining.)

Instructions

Roast the chicken parts. Heat oven to 425°F. Spread chicken bones and parts on a roasting pan or rimmed sheet pan. Roast 35 to 45 minutes, flipping once, until deeply browned with crisp edges.
Roast the aromatics. Add onions, carrots, celery, and the halved garlic to the pan. Dollop tomato paste over the vegetables and smear it around a bit so it caramelizes. Roast 15 minutes more until the tomato paste darkens and the vegetables pick up color.
Deglaze the pan. Transfer everything to a large stockpot. Now go after the browned bits (fond), because that is where the deep, roasty flavor lives.
- If you used a sturdy roasting pan: you can place it on the stove over medium heat, add 1 cup water, and scrape up the browned bits.
- If you used a rimmed sheet pan: do not put it over a burner. It can warp hard and fast. Instead, set it on a heat-safe surface and carefully pour 1 cup very hot water onto the pan, then scrape and swirl to loosen the fond.
Pour that liquid into the pot.
Add herbs and water. Add bay leaves, peppercorns, thyme, parsley, salt (if using), vinegar (if using), and 12 to 14 cups cold water. Add enough water so the bones are mostly submerged.
Bring to a gentle simmer. Bring just to a simmer over medium heat. As soon as you see small bubbles, reduce heat to low. Skim any gray foam for the first 20 minutes. Keep it at a bare simmer, not a rolling boil.
Simmer low and slow. Cook uncovered for 4 hours. Check occasionally to ensure it stays gently simmering. Add a splash of water if the bones start peeking out.
Strain. Turn off heat. Use tongs to remove large pieces, then strain through a fine-mesh strainer into a clean pot or large bowl. For extra-clear broth, strain again through cheesecloth.
Cool and store. Cool it quickly and get it into the fridge promptly. For best practice, cool and refrigerate within 2 hours. Pour the broth into shallow containers, or set the pot in an ice bath and stir occasionally to speed things along. Then cover and refrigerate.
Season when using. Taste the warmed broth and add salt as needed. If you want more savory depth, add a tiny splash of soy sauce at the end.

A fine-mesh strainer pouring golden chicken broth into a large bowl

Nutrition information is estimated.

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