Dad's Easy Chicken Broth, Perfected Over 61 Years
Why this recipe
Most easy chicken broth recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 92.8K views, 2.2K likes on YouTube.
Today we’re exploring a foundational technique in my dad’s cooking arsenal: how to make Chicken Broth.
My dad’s simple method applies to almost any other soup base that involves some sort of meat. It also seems to be lower-maintenance and more convenient than other recipes I’ve seen.
How to make Simple Chicken Broth
At a high level, this is a very easy, two-step process that can take under 30 minutes:
- Blanching (3 to 5 minutes) chicken bones + scraps to remove the scum
- Simmering (25 to 30 minutes) to extract flavor and nutrients from the chicken bones
Whereas other methods call for boiling with other ingredients and flavors, my dad's simple method doesn't require any additional ingredient prep, as it's supposed to be a clear, simple soup base you can dress up for in the future.
Ingredients
Instructions
Blanch (3 to 5 minutes)
The main goal of this relatively quick step is to remove the scum from the bones and scraps. My dad (and most chefs) prefer a clear and clean broth as a soup base.
(Scum is the most common term, but it’s also referred to as foam. It’s mostly proteins and fat that coagulate at the surface of soup, forming air pockets that cloud the broth. It’s safe to eat, but tastes less clean and is less aesthetically pleasing.)
To blanch:
- Add enough water to a pot or wok (my dad uses a wok) to submerge the bones. You don't need much water (2 cup) for the chicken bones (1 pound). No need to be exact, these are just rough amounts.
- Set the stove to high heat, cover, and bring to a boil.
- Once the water is gently boiling, add the bones and scraps.
- Bring the water back to a rapid boil, and after about 2-3 minutes, simmer on medium heat for about 1 more minute to release even more impurities
- Clean the bones: Before moving onto the soup, my dad transfers the bones to a large bowl of water and gives them a quick rinse.
Why is this method slightly easier than other methods? With a quick blanch, you don’t need to use a fine-mesh skimmer to fish out the scum.
Simmer (25 to 30 minutes)
The main goal of this step is to create the broth by allowing heat and time to extract flavors and nutrients from the bones and scraps.
To create the broth:
- Bring water (5 cup) to a boil in a large pot on high heat.
- Add the bones immediately and cover the pot. (You don’t have to wait for the water to boil.)
- Once the pot is boiling, set the stove to low heat and simmer for 20 to 60 minutes.
- After a maximum of 1 hour, remove the bones.
From here, you can do whatever you want with your new chicken broth!
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We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
