White Chicken Broth


by: Cooking Bird

Brown chicken broth is more flavorful than white broth, but for cream soups and white sauces, you need a white broth, which takes less time to make. For a clear soup, make white broth with chicken parts that contain meat (not with backs or just wings) because the bones will cloud the broth.


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serves: 1

6 pounds chicken legs (drumsticks, and/or wings; carcasses from three 4-pound roasted chickens; or any combination)

1 large onion (root end trimmed and then quartered without peeling)

2 carrots (unpeeled, halved lengthwise and sliced)

1 stalk celery (sliced) (optional)

1 stalks handful of fennel (optional)

3 quarts cold water (or more as needed to cover)

Bouquet garni

Nutrition Facts
White Chicken Broth

Servings Per Recipe: 1

Amount per Serving

Calories: 3416

  • Total Fat: 104.5 g
  •     Saturated Fat: 26.8 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 2179.2 mg
  • Sodium: 2642.9 mg
  • Total Carbs: 33.9 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 13.3 g
  • Protein: 552.6 g

how is this calculated?

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1.  If you are using whole chickens. Separate the drumsticks from the thighs and cut each of the single breasts in half. If you are using leftover chicken carcasses, break them up with a cleaver so they take up less room in the pot. Put the vegetables in the pot first—ideally tall and narrow to facilitate skimming—so they don’t float up and interfere with skimming, and then add the chicken.

2.  Add enough water to the pot to cover the chicken and vegetables, and nestle the bouquet garni in the middle.

3.  Bring to a gentle simmer, starting on high heat and decreasing the heat to medium once the liquid is simmering. Move the pot slightly off center of the burner, and turn down the heat so the liquid bubbles gently on one side. Simmer uncovered for 2 hours, skimming off the froth with a ladle every 15 minutes or so. Strain through a fine-mesh strainer into a clean container, let cool for 1 hour at room temperature, and then cover and refrigerate. Before using, pull off the fat that has congealed on top and discard. The broth will keep for up to 5 days in the refrigerator or 6 months in the freezer. If boiled every 5 days, it will keep indefinitely in the refrigerator.

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