White Chicken Broth

Preparation info
  • Makes about

    1½ Quarts

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Brown chicken broth is more flavorful than white broth, but for cream soups and white sauces, you need a white broth, which takes less time to make. For a clear soup, make white broth with chicken parts that contain meat (not with backs or just wings) because the bones will cloud the broth.


  • Two -pound chickens; one 5-pound stewing hen


If you are using whole chickens, cut them up. Separate the drumsticks from the thighs and cut each of the single breasts in half. If you are using leftover chicken carcasses, break them up with a cleaver so they take up less room in the pot. Put the vegetables in the pot first—ideally tall and narrow to facilitate skimming—so they don’t float up and inter