Chicken broth made from wings and simple aromatics is an ideal base for golden, flavorful soups, stews, and sauces. This straightforward stovetop method delivers a rich, homemade broth that will elevate any dish.
Ready for another essential stock? Try my Homemade Beef Stock next.
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Making chicken broth at home is an easy way to use simple ingredients efficiently. While some recipes call for a whole chicken, I prefer using wings because they create a richer, more flavorful liquid.
Chicken wings are high in collagen. As the broth simmers slowly, that collagen breaks down into gelatin, producing a silky texture and deep savory taste. The result is a golden, nutrient-dense broth with a comforting chicken essence.
A long, gentle simmer extracts maximum flavor and creates a versatile broth ready for soups, stews, sauces, or simply sipping when you need something soothing and nourishing.
Why This Recipe Works
- So simple – A few everyday ingredients and a stovetop simmer are all you need.
- Better than storebought – Homemade broth has a depth and mouthfeel that boxed or canned versions can’t match.
- Nourishing – The broth delivers amino acids and gelatin from collagen, which can be soothing when you’re under the weather and helpful for joint and gut support.
Chicken Stock vs Broth
Traditionally, stock is made primarily from bones and releases collagen that thickens the liquid into a gelatinous texture with deep flavor. Broth is usually made from meat (sometimes with some bones), resulting in a lighter flavor and thinner consistency.
This recipe uses wings, which include both meat and bones, so it leans toward broth: flavorful and light, yet richer than a meat-only broth thanks to the collagen in the wings.
Tools You’ll Need
- 6-Quart Dutch Oven
- Spider strainer
Ingredients You Will Need for Chicken Broth
Below is an overview of the ingredients used to make this chicken broth. For exact measurements, see the recipe card at the end of the post.
- Chicken wings – They’re full of cartilage and connective tissue that breaks down into gelatin, enriching flavor and texture. A properly chilled broth will gelatinize, which is a sign of quality.
- Scallions – Use the green and light green parts for a mild, slightly sweet onion flavor that won’t overwhelm the broth.
- Garlic – Smash the cloves to release more aroma and taste into the simmering liquid.
- Ginger – Leave it unpeeled for a gentle warmth and easier prep; the peel contributes flavor and will be strained out.
- Whole black peppercorns – They add subtle heat and complexity.
- Water – Use enough to just cover the ingredients so the broth concentrates without becoming diluted.
How To Make Chicken Broth
Here is a concise summary of the process. For full step-by-step details and measurements, see the recipe card below.
- Add all ingredients to a Dutch oven, ensuring the wings are submerged. Bring to a boil over high heat, then reduce to a gentle simmer. Cover with the lid slightly ajar and cook for 2–3 hours.
- Turn off the heat and let the pot cool to near room temperature, about 1½–2 hours.
- Strain the broth into refrigerator-safe containers. If using immediately, season and serve as desired.
Tips and Tricks
- Choose wings for depth. Their collagen converts to gelatin, giving body and richness without heaviness.
- Simmer low and slow. A gentle simmer draws out flavor and yields a clearer, more developed broth.
- Smash aromatics. Crushing garlic and ginger releases more flavor than adding them whole.
- Keep peels on scallions and ginger. They add flavor and are removed when you strain the broth.
- Skim foam early. Remove any scum during the first 30 minutes for a cleaner-tasting broth.
- Cool before storing. Let the broth cool completely; fat will rise and can be skimmed off for a leaner liquid.
Variations
- Herbs – Add thyme, parsley, dill, or bay leaves to shift the herbal profile.
- Vegetables – Carrots, onions, and celery add sweetness and depth; mushrooms bring earthiness.
- Slow cooker – For a hands-off method, cook on low for 8–10 hours for a very rich broth.
- Instant Pot – Pressure-cook on high for about 45 minutes for a quicker, still-flavorful result.
Storage
Once fully cooled, transfer the broth to airtight containers and refrigerate. It will keep about a week in the fridge and at least two months in the freezer. When freezing, leave about an inch of headspace for expansion.
When chilled, a well-made broth will gel—that’s a good sign of rich, gelatinous stock.
Frequently Asked Questions
Is chicken stock the same as chicken broth?
No. Stock is usually made from bones and is richer and more gelatinous. Broth is typically made from meat and has a lighter flavor and thinner consistency.
Is chicken broth good for you?
Yes. Homemade chicken broth provides hydration and nutrients, and when made with collagen-rich parts like wings, it contains gelatin and amino acids that support joint and digestive health.
Can you just drink chicken broth?
Absolutely. Broth is comforting, hydrating, and flavorful—perfect for sipping when you need something light and nourishing.
What can I add to chicken broth for flavor?
Enhance the broth with thyme, parsley, bay leaves, onion, garlic, or ginger. For an Asian-style base, add a splash of fish sauce and a touch of brown sugar, or simply season to taste with sea salt or kosher salt.
Recipes to Make with Chicken Broth
- Sotanghon Soup (with chicken)
- Marry Me Chicken
- Chicken Tinola
- Rigatoni Bolognese
- Lemon Chicken Orzo Soup
- Daikon Congee with Braised Pork Belly
- Mexican Rice
Loving this Recipe?
If you made this broth, leave a comment below and share your experience. Tag @whisperofyum on Instagram and Pinterest—we love seeing your kitchen creations. Thank you for supporting Whisper of Yum and happy cooking!
Chicken Broth
Equipment
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6-Quart Dutch Oven
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Spider strainer
Ingredients
- 2½ pounds chicken wings
- 4 ounces scallions, green and light green parts only
- 6 cloves garlic, smashed
- 4 large coins ginger, unpeeled is fine
- ½ teaspoon whole black peppercorns
- 9 cups water
Instructions
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Add all ingredients to a dutch oven, making sure wings are submerged. Bring the mixture to a boil over high heat then reduce heat to a simmer. Cover with a lid, leaving a partial opening and cook for 3 hours.
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Uncover and allow to cool to room temperature, about 1½-2 hours.
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Pass the broth through a strainer and into refrigerator safe containers. If you plan to use the broth immediately, it’s ready to be used.
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If you plan to sip the broth, season to taste with sea salt or kosher salt.