Homemade chicken broth delivers fuller flavor and better control over ingredients than boxed stock. For a deeper, golden result, one smart move stands out: sear a halved onion until it’s just shy of charred, then simmer it with the chicken and aromatics. For a lighter alternative when poultry isn’t the goal, try a meat-free base like Giada’s vegetable broth, and for a collagen-rich sip, see Giada’s bone broth.
Why Make Broth at Home
Homemade broth lets the cook dial in salt, herbs, and aromatics to match the final dish. Use fewer vegetables for delicate recipes or load up on carrots, celery, and herbs for gravies, braises, and hearty soups. The result tastes cleaner and more customizable than most store-bought options.
The Browning Trick That Changes Everything
To build color and complexity fast, cut a peeled onion in half and sear the cut sides in a dry skillet or the stockpot until deep brown—nearly black at the edges. That controlled char infuses the pot with gentle smokiness and a burnished hue without bitterness. For more on choosing the right allium for the job, see this guide to onion varieties: types of onions and how to use them.
How to Make a Rich Brown Chicken Broth
- Start with raw chicken parts and bones. They produce a broth that’s savory yet clean, perfect for everyday cooking.
- Sear the onion halves. Build that near-char on the cut sides first; it’s the flavor and color booster.
- Layer aromatics. Add celery, carrot, garlic, parsley, thyme, bay leaf, and a few peppercorns. Keep salt light—you can season finished dishes later.
- Cover with cool water and simmer gently. Maintain a lazy bubble; vigorous boiling clouds the broth and muddies flavors.
- Skim as needed. Removing foam keeps flavors clean and the broth clear.
Cool, Skim, and Store
After straining, cool completely. Refrigerate overnight so the fat rises and solidifies; lift it off easily the next day. Portion into 1–2 cup containers, label, and refrigerate for a few days or freeze for a month or two.
How to Use It
This brown-style broth shines in robust dishes—think stews, braises, grains, and weeknight soups. For an easy noodle bowl that loves a rich base, try sesame chicken noodle soup. For something hearty yet wholesome, use it in turkey, kale, and brown rice soup, or nestle it under slow-cooked mains like slow-cooker chicken cacciatore stew.
Key Tips at a Glance
- Sear onion halves until deeply browned for color and depth.
- Keep the simmer gentle for clarity and clean flavor.
- Refrigerate overnight, then skim solidified fat easily.
- Freeze in small portions to minimize waste and speed up cooking.
