Chicken Broth with Carrot and Parsley

Introduction

You simmer chicken with a whole carrot and parsley for 4 hours, then chill the broth so the fat lifts off in one firm layer. The result is a clear, simple broth you can serve on its own, use as a base for other soups, or turn into a light meal by adding the chicken meat back in.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Servings: 6

Ingredients

• 1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts
• 1 large whole carrot, washed
• 4 sprigs of parsley

Instructions

1. Place ingredients in a large stock pot and cover with water. Bring to a boil, then simmer for 4 hours or until chicken is falling off the bone.
2. Strain broth into another pot and let cool.
3. Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
4. If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).

Variations

• Use chicken wings, backs, or other bone-in chicken parts instead of a whole chicken if you want a broth with more body and gelatin.
• Add the cooked chicken meat back into the strained broth for a more substantial soup with extra protein and texture.
• Increase the parsley from 4 sprigs to a small handful if you want a more noticeable herbal note in the finished broth.
• Add a second whole carrot if you want a slightly sweeter broth and deeper golden color.

Tips for Success

• After the pot comes to a boil, keep the heat low enough for a gentle simmer; a hard boil can make the broth cloudy.
• Leave the carrot whole as written so it is easy to strain out and does not break apart into the broth.
• Use a fine-mesh strainer when you transfer the broth into another pot if you want a cleaner final texture.
• Let the strained broth cool before refrigerating so it chills evenly and the fat firms up cleanly on top.
• If you return the chicken meat to the soup, check carefully for small bones before serving.

Storage and Reheating

Store the strained broth in an airtight container in the refrigerator for up to 4 days. If you add the chicken meat back in, use it within 3 days.

For longer storage, freeze the broth in freezer-safe containers or portioned bags for up to 3 months. Leave some space at the top for expansion.

Reheat on the stovetop over medium heat until hot and just simmering. You can also microwave individual portions in a covered bowl in 1-minute intervals, stirring between each interval.

FAQ

Do you need to refrigerate the broth for 24 hours?

Yes. That rest gives the fat time to fully solidify on top, which makes it much easier to remove cleanly.

Can you use chicken parts instead of a whole chicken?

Yes. Bone-in parts work well and can give you a richer broth, especially if they include backs, wings, or other bony pieces.

How much water should you use?

Add enough water to fully cover the chicken, carrot, and parsley in the stock pot. The exact amount depends on the size of your pot and whether you use a whole chicken or parts.

Why is the broth cloudy?

Cloudiness usually comes from boiling too hard instead of keeping the broth at a gentle simmer. It will still taste good, but the appearance will be less clear.