Ingredients:
1 whole chicken (or 2–3 lb chicken parts: carcass, wings, backs, or a mix)
1 large onion, halved (optional)
2–3 carrots, chopped (optional)
2–3 celery stalks, chopped (optional)
4–6 cloves garlic, smashed (optional)
1–2 tbsp tomato paste (optional)
1–2 bay leaves
1–2 tsp whole black peppercorns
1–2 tsp salt, plus more to taste
8–12 cups water
Optional herbs: thyme, parsley stems, rosemary
Prep:
If using a whole chicken, remove giblets and save for another use or discard.
Rinse chicken parts and pat dry.
Roughly chop vegetables if using.
Roast for deeper flavor (optional):
Preheat oven to 425°F (220°C).
Place chicken and vegetables (if using) on a sheet pan.
Roast 30–45 minutes until browned.
Transfer to a stockpot.
Simmer:
Add chicken to a large pot.
Add vegetables, bay leaves, peppercorns, garlic, and any herbs.
Cover with water (start with 8 cups; add more as needed).
Bring to a boil over high heat.
Reduce to a gentle simmer.
Skim foam as it rises (optional but helps clarity).
Simmer 1.5–3 hours (longer for more gelatinous broth).
Taste and season:
Add salt during the last 30–60 minutes, then adjust to taste.
Strain:
Turn off heat.
Strain broth through a fine-mesh sieve.
Discard solids.
Cool broth to room temperature before storing.
Store:
Refrigerate up to 4 days.
Freeze up to 3 months (freeze in containers or bags; leave headspace).