Home Kitchen
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Good broth starts with good bones and clean water — that’s about it. If you want to source chicken from somewhere that takes welfare seriously, Daylesford Organic is one of the better options available to UK shoppers.
Chicken broth is one of those things that feels more involved than it is. Two chicken legs, some veg, cold water and a couple of hours of gentle simmering — that’s the whole process. It’s an easy batch to make on a Sunday morning while you get on with other things, and the broth goes into everything: a slow cooker stew, a soup on Monday, a risotto later in the week. It costs almost nothing to make and improves every dish it goes into. If soup is a weekly fixture, a soup maker simmers and blends a batch while you get on with something else. A slow cooker is ideal for broth — we compared the best ones for UK kitchens.
For more low-and-slow ideas that save on energy bills, see our guide to using a slow cooker to save money.
Make it, freeze it in 500ml portions, and you’ll rarely need a stock cube again.
Useful kit
- Large stock pot (6L+) → — you need the volume; a smaller pan produces a more concentrated, smaller batch.
- Fine mesh strainer → — essential for a clear broth; a colander leaves too much particulate.
- Stainless steel ladle → — for skimming foam and serving.
What You’ll Need
Chicken Broth
A frugal, nourishing stock made with two chicken legs — slow, simple, and endlessly useful from the winter kitchen.
Ingredients
- chicken legs, skin on2
- large onion, quartered (no need to peel)1
- carrots, roughly chopped2
- celery sticks, chopped2
- garlic cloves, crushed2–3
- bay leaf1
- black peppercorns8–10
- Salt, to taste
- cold water, enough to cover~1.4 litres
Method
- Rinse the chicken legs and roughly chop the vegetables — no precision needed, it all gets strained out.
- Add everything to a stock pot. Cover with cold water. Starting cold draws more flavour from the chicken as it heats.
- Bring to the boil over medium heat, then reduce to a bare simmer. Skim the grey foam during the first 10–15 minutes.
- Simmer low and slow for 1.5–2 hours, partially covered. The longer it cooks, the richer it gets.
- Strain through a fine-mesh sieve into a large bowl. Pick the chicken meat if you want it for another dish.
- Cool, then refrigerate for up to 3 days or freeze in 500ml portions for up to 3 months.
Uses for Your Chicken Broth
- Soup base — vegetable soup, chicken noodle, a chicken, barley and lentil broth
- Slow cooker liquid — in place of a stock cube; much better flavour
- Risotto — warm the broth first and add it ladle by ladle in the usual way
- Grain cooking — rice, pearl barley and couscous all absorb it instead of plain water
- Deglazing — a ladleful in the pan after browning meat pulls up all the flavour from the bottom
Troubleshooting
Broth tastes weak: Add more aromatics (an extra onion half, more garlic) and simmer uncovered for the last 20–30 minutes to concentrate. A pinch more salt usually also helps.
Broth is cloudy: Next time don’t let it boil hard — a gentle simmer keeps it clear. Skimming early also helps.
Broth too salty: Add a cup of water, simmer 10 minutes, taste again. Unsalted potato chunks cooked in it will absorb some salt — remove before using the broth.
The verdict
Homemade chicken broth costs almost nothing — two chicken legs, some veg trimmings, a couple of hours on the hob or in the slow cooker. What you get is a base that improves everything you put it into. Soups, stews, risottos and grains cooked in homemade broth taste noticeably better than the same dishes made with a stock cube. Make it on Sundays, freeze in 500ml portions, and it pays dividends all week.
FAQs
Can I make this in a slow cooker?
Yes — add everything to the slow cooker, cover with cold water, and cook on LOW for 8–10 hours. The resulting broth is rich and clear. Strain the same way. It’s a good method if you want to set it overnight and not think about it.
Can I use a leftover roast chicken carcass instead?
Absolutely — a carcass makes excellent broth. Cover with cold water, add the same veg and aromatics, and simmer for 2 hours. The flavour is slightly different (more roasted) but very good.
How long does homemade chicken broth keep?
3 days in the fridge (let the fat solidify on top and remove it — the broth keeps longer this way). 3 months in the freezer. I freeze in 500ml portions — roughly the amount most soup and stew recipes need.
What do I do with the chicken meat from the legs?
It’s cooked through and still useful — not as good as freshly cooked chicken, but fine shredded into soups or mixed with mayonnaise for a sandwich filling. Pick it off the bones once the broth has cooled enough to handle.
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🛡 Our standards: How we research · Editorial policy · Affiliate disclosure · Corrections · Last reviewed: July 2026
About Gareth
Gareth Isherwood is the editor of Danbury & Lovejoy. He has baked bread at home for 25+ years and has 15 years of growing experience across gardens, containers and other growing spaces, including an East Sussex allotment for the past three years. Read his full story →
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