Making your own fresh chicken broth is just as easy as popping a pot roast in the oven on a Sunday afternoon—just figure you can go organize your pantry or read a book while it’s simmering away on the stove!


  1. To make bouquet garni, tie herb sprigs together with kitchen twine.
  2. Heat oil in large stockpot (6- to 8-quart) over medium heat. Add onion; cook, stirring occasionally, 5 to 7 minutes or until it begins to brown.
  3. Add chicken and remaining broth ingredients to pot, along with bouquet garni. Reduce heat to low, cover, and slowly heat until liquid is simmering (just below boiling). Uncover; skim foam off surface as it rises to the top. Simmer 35 minutes or until chicken is cooked through.
  4. Lift chicken pieces from broth; cool. Remove skin and pull meat from bones. Return the skin and bones to the pot. Continue simmering broth, uncovered, for 2 hours longer. Shred or chop chicken meat; use in soups, salads, or sandwiches.
  5. After 2 hours, remove stockpot from heat; cool 30 minutes. Strain broth through a wire mesh sieve lined with cheesecloth, discarding solids. Season broth with more salt, if desired. Cover and refrigerate until the fat in the broth solidifies on the surface.
  6. Lift off fat; refrigerate for up to 3 days (to make soup!) or freeze for 4 to 6 months.


Just BARE® Chicken Drumsticks and Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs (20 ounces each) may be substituted for Just BARE® Whole Chicken. Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.