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    Home » Recipes » Seasonings & Condiments

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    How to Make Homemade Chicken Broth

    Jar and cups of homemade chicken broth

    En Español Recipe ↆ

    With this Homemade Chicken Broth recipe make your own instead of using bouillon cubes. It is easy and you know what goes in it. Coming from a family where cooking with natural ingredients was the norm, I rarely use industrial seasonings at home or in my recipes.

    Jar and cups of homemade chicken broth

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Why homemade ingredients
    3. More homemade goodness
    4. Top tips
    5. About this recipe
    6. Recipe

    Why we ❤️ it

    Years ago I asked my readers a question: "Do we really do this?". The full question was "do we Dominicans really use sopitas (bouillon cubes) that much?". The question came after a discussion on the subject on our social media.

    Well, let me tell you right now that, in my opinion, industrial seasonings and bouillon cubes are not what makes (or breaks) traditional Dominican cookery. So if you like these conveniences, by any means, go ahead. I don't argue about taste. But if you want to start cooking in a more sustainable, healthful fashion, I am here to help a bit, and this chicken broth is a great way to start your journey.

    Why homemade ingredients

    When I started writing these recipes I sometimes had people tell me that mine were not "authentic Domnican recipes" because this dish, or that other, did not contain seasonings or sopita. As time passed I came to the conclusion that If I wouldn't serve something to my family, why would I "serve" it to my readers?

    And on the authenticity argument, I disagree, our grandmothers in the campos had little access to these "conveniences", and they don't appear in my old Dominican cookbooks. We have been advertised to death until we were convinced that Dominican food has always contained these things.

    • Steamy pot of ingredients for broth
    Ingredients for homemade chicken broth

    More homemade goodness

    • Homemade tomato sauce
    • Homemade vegetable broth
    • Seasoning and sofrito
    • Rub / seasoning powder
    • Savory peanut butter
    • (Agrio de Naranja) spicy sauce / spicy vinegar
    • Homemade dressing

    Top tips

    • You can pick the meat that comes off after boiling and save it to make pastelitos or something else.
    • You can add more or fewer ingredients as you wish.
    • If you freeze it, it has a very long shelf life, so store it in pre-measured portions (about a cup each) for convenience. It should last at least a month.
    • You can double, triple --or more-- the recipe and have a lot of pre-made chicken broth for later use.

    About this recipe

    Nowadays you see me list "chicken broth" or "vegetable broth" instead of bouillon cubes in my recipes. You can also buy low-sodium and low-fat broths, but why not make it at home?

    This homemade chicken bone broth recipe is inexpensive (and you know that's one of my favorite words!).

    Better yet, it's easy, very easy. Trust me, as recipes go, this cannot get any easier. It's just "set it and forget it", in the immortal words of Ron Popeil.

    Buen provecho!

    Tia Clara

    Recipe

    Jar and cups of homemade chicken broth
    Keep screen on while cooking

    [Recipe + Video] Homemade Chicken Broth

    By: Clara Gonzalez
    With this Homemade Chicken Broth recipe make your own instead of using bouillon cubes. It is easy and you know what goes in it.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Soup
    Cuisine Dominican, Latino
    Servings 8 cups of each
    Calories 215 kcal

    Ingredients

    For the chicken broth

    • 1 chicken ribcage and bones, (1 lb [0.45 kg])
    • 1 medium red onion, quartered
    • 1 head of garlic, peeled
    • 1 sprig oregano (dry, ground)
    • 1 bunch parsley, or cilantro
    • 1 cubanela (cubanelle pepper), seeded and halved
    • 1 teaspoon allspice berries (malagüeta)
    • 1 teaspoon peppercorns

    Instructions
     

    • Placing chicken in the pot
      Place chicken, onion, garlic, oregano, parsley, bell pepper, allspice, and pepper in a large pot.
      Add ½ gallon [2 liters] of water.
    • Pot boiling
      Cover, and simmer over very low heat for an hour and a half. Add more water when it becomes necessary to maintain the same level.
      Once this time has passed, remove it from the heat and let it cool down to room temperature.
    • Sieving broth
      Strain and get rid of solids.
      If there was meat on the bones, you can pick up the pieces and use them for empanada fillings.
    • Pouring broth into freezer containers
      Separate into portions of one cup each and freeze.

    Tips and Notes

    To make the broth, buy a chicken, carve it, and save the parts you can use for another recipe. We'll just need the ribcage and any discarded bones for this recipe. Nothing to waste.
     

    Nutrition

    Calories: 215kcalCarbohydrates: 2gProtein: 18gFat: 14gSaturated Fat: 4gCholesterol: 71mgSodium: 68mgPotassium: 233mgFiber: 1gSugar: 1gVitamin A: 188IUVitamin C: 15mgCalcium: 18mgIron: 1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR homemade chicken stock, howt to make chicken stock, what to use in place of chicken broth
    More recipes with: chicken

    Published Feb 27, 2013, and last revised Apr 23, 2022

    Edited: Apr 23, 2022 | Publish: Apr 23, 2022

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    18 Comments
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    Charlie Sommers
    February 28, 2013 5:28 PM

    I make and use quite a bit of chicken stock. I purchase leg quarters, in ten pound bags when they're on sale, and separate the backs, thighs, and drumsticks. I freeze the drums and thighs for latter use but I toss all the backs and even the fat scraps into… Read more »

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    Nami | Just One Cookbook
    February 28, 2013 2:33 PM

    Wow I can relate to you a lot! When I started blogging, I was definitely more typical Japanese home cook. In most of Japanese recipes (books/blogs/TV shows), it's pretty common to use bouillons. There is no one who doubt about that. In fact, I've never seen liquid broth sold in… Read more »

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    Kathy
    February 28, 2013 2:18 PM

    Thank you so much for sharing your knowledge and blessings! You are truly gifted and so passionate about what you do and put out, its very encouraging to a not so developed cook as myself. 🙂 I wanted to know, if you haven't already, can you provide a recipe for… Read more »

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    Maire
    July 23, 2015 5:18 PM

    Love your blog. Am learning so much about ways to prepare plantain (one of my favourites) and making gluten & grain free bread from your site. Could you please answer a couple of questions: 1. Is the flavour of the Chicken broth affected significantly by the colour of the bell… Read more »

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    Peggy
    August 16, 2014 1:17 PM

    I also appreciate trying to use healthier versions when cooking...love your blog! What do you find the best choice of containers for the cup sized portions when freezing?
    Thanks,
    Peggy5 stars

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    Ymelda Ramirez
    March 4, 2013 11:29 AM

    I learned to cook from my mother...the "typical" Dominican. I didn't learn, until college, that the solution inside canned beans is actually a sodium concoction to keep the beans "fresh." ALL THIS TIME she said it added color to the moro!!! So yeah, I have been trying to make her… Read more »

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