How To Simmer a Whole Chicken and Make Chicken Broth

5 from 11 votes

This easy and flavorful homemade chicken broth is made from a whole chicken. It can be made as a low sodium chicken broth substitute.

Servings:

Chop the onion into chunks. Add the water, chicken, onion, bay leaf, salt, and pepper to a large stovetop pot. Also add any other flavor makers you wish.
Bring to a simmer, then reduce to medium-low heat. Cover and cook for about 1.5 hours. The whole chicken should be falling off the bones tender. Salt the both to taste.
Strain the broth.
How to use the whole chicken: Remove chicken meat from bones (see note 1) or roast the whole chicken (see note 2).

The chicken meat can be removed from the bone and used in another recipe like curry chicken salad, chicken and vegetable soup, or shredded chicken enchiladas.
The whole chicken can be roasted in the oven after the broth is made. Mix 2 tablespoon of tomato paste, the juice from half a lime, salt, and pepper. Spread this sauce all over the chicken. Broil the chicken for a few minutes until the skin is crispy. The chicken might be falling apart, so you must handle it carefully.
Add 1 cup of water for every 8 ounces (226 grams) of added chicken weight.
The nutrition facts do not account for added salt.
How to freeze: Make sure the chicken broth has cooled to room temperature. Pour the chicken broth into a freezer-friendly storage bag (quart or gallon size). Fill the bag half to two-thirds full. Seal the bag tightly. Use a second freezer-friendly storage bag to ensure no leaks in the freezer. This is a fail-safe for no leaking liquid!
How to thaw: Remove the frozen chicken broth from the freezer and place the freezer bag in a bowl with water. The broth will partially thaw, making it easy to remove from the plastic bag.