Soups & Stews
This chicken and beef broth recipe transforms simple ingredients into a deep, umami-rich foundation for soups, stews, and braised dishes. The secret lies in slow-simmering bones and aromatics—carrots, celery, and onions—to unlock layers of flavor that store-bought versions can’t match.
Every sip delivers savory depth, making it the backbone of restaurant-quality meals at home.
What sets this broth apart is the two-step process: first, browning the meat and bones for a rich, caramelized base, then simmering with vegetables and herbs to build complexity.
Skimming impurities ensures clarity, while straining removes any lingering bits, leaving behind a velvety liquid packed with flavor. It’s the kind of broth that elevates any dish it touches.
Once made, this versatile broth can be used immediately in recipes like beef stew, ramen, or risotto, or stored in the freezer for up to six months.
The slow simmer concentrates flavors, turning humble ingredients into a cooking essential that’s worth the time. No shortcuts here—just pure, restaurant-quality depth in every cup.
For maximum flavor, use chicken backs, wings, and beef marrow bones, as they yield the most gelatin and richness. The result? A broth so good, you’ll reach for it again and again—whether you’re making a hearty soup or simply sipping it straight from the pot.
Here’s how to make it.
Ingredients for chicken and beef broth
Transform humble ingredients into restaurant-quality broth with this umami-rich foundation.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Backs 🍗 | 2 lb | Raw, skin-on for maximum flavor |
| Beef Marrow Bones 🥩 | 2 lb | Split for gelatin-rich release |
| Yellow Onions 🧅 | 2 whole | Cut into 1-inch chunks, peeled |
| Carrots 🥕 | 4 whole | Large, peeled, cut into 2-inch pieces |
| Celery Stalk 🧄 | 4 whole | Trimmed, cut into 2-inch lengths |
| Garlic Cloves 🧄 | 6 cloves | Smash lightly for deeper flavor |
| Fresh Parsley 🌿 | ½ cup | Stems included, loosely packed |
| Fresh Thyme 🌿 | 4 sprigs | Stems intact for easy removal |
| Fresh Bay Leaves 🌿 | 2 whole | Dried substitute at 1/3 amount |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly in mortar |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point for browning |
| Cold Water 💧 | 16 cups | Filtered for clarity |
The bones are the heart of this broth—chicken backs and beef marrow bones yield the most gelatin and depth. For maximum flavor, source them from a butcher shop or specialty grocer like Whole Foods or D'Agostino, where they're often sold in bulk. If using pre-packaged bones from the grocery store, check for any plastic packaging that could impart off-flavors. The extra-virgin olive oil is non-negotiable for browning; its high smoke point ensures a rich caramelized base without burning. For the aromatics, fresh herbs elevate the flavor profile, but dried will work in a pinch (use one-third the amount).
No beef marrow bones? Substitute with beef knuckle bones—they're more accessible at most grocery stores and still deliver excellent gelatin content. Running short on chicken backs? Chicken wings or necks work equally well, though they may require slightly longer simmering. The fresh bay leaves can be swapped for dried bay leaves (2 leaves), and the fresh parsley and thyme can be replaced with 1 tablespoon each of dried parsley and thyme. For a deeper umami punch, add 2 tablespoons of soy sauce or 1 tablespoon of fish sauce (though the latter is non-vegetarian). The olive oil can be substituted with avocado oil if you prefer a neutral flavor for browning.
This broth develops best over time—4-6 hours of simmering** yields the most concentrated flavor. For long-term storage, cool the broth quickly by placing the pot in an ice bath, then skim any remaining fat before transferring to airtight containers or freezer bags. It keeps in the refrigerator for 5-6 days or in the freezer for up to 6 months**. When reheating, bring to a gentle simmer to avoid cloudiness. For restaurant-quality results, always strain through a fine-mesh sieve or cheesecloth to remove any impurities, leaving behind a velvety, crystal-clear liquid.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by the "mirepoix hack"—just roughly chop the onions, carrots, and celery into 1-inch chunks. No dicing, no fuss, and the broth still tastes like it simmered for hours. Honestly, my knife stays cleaner than my kitchen floor.
- Rich Without the Work: The chicken backs and beef marrow bones melt into pure, velvety depth—no fancy techniques, just slow simmering. That first sip? It’s like a hug in liquid form, and it takes zero effort beyond throwing everything in a pot.
- Soup Base for Everything: Use it for ramen, braises, or even a quick pasta sauce. Between us, I’ve turned this into a weeknight emergency when I forgot to meal prep. Freeze what you don’t use—it’s my go-to for lazy Sundays.
- Budget Goldmine: Chicken backs and marrow bones are cheap but pack serious flavor punch. A single batch stretches into three meals, and the leftovers? Even better the next day. My wallet and taste buds thank me every time.
Step-by-step instructions for chicken and beef broth
Transform humble ingredients into a deeply flavorful foundation that elevates any dish.
Prepare and Brown the Bones
Preheat your largest stockpot over medium-high heat. Arrange the 2 lb chicken backs and 2 lb beef marrow bones in a single layer, skin-side down. This arrangement maximizes surface contact for even browning.
Drizzle with 2 tbsp extra-virgin olive oil and let it heat for 3-4 minutes until the oil shimmers. The bones should develop a deep golden crust within 8-10 minutes of total cooking time. Flip occasionally to ensure all sides brown evenly—this caramelization forms the flavor base. Remove the bones once they're deeply browned and set aside in a clean bowl.
Sauté the Vegetable Base
In the same pot, add the 2 whole yellow onions, 4 whole carrots, and 4 whole celery stalks, all cut as specified. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. The onions should turn translucent while the carrots develop a slight golden hue.
Add the 6 cloves garlic cloves (lightly smashed) and cook for an additional 1 minute until fragrant. This step develops the aromatic foundation while preventing the garlic from burning. Sprinkle in the 1 tbsp kosher salt and 1 tbsp crushed black peppercorns, stirring to distribute evenly. Remove from heat and set aside.
Build the Broth Foundation
Return the pot to medium heat and add the 16 cups cold water. Bring to a rolling boil, then reduce heat to maintain a gentle simmer. Add the browned bones back to the pot along with the 2 whole fresh bay leaves and 4 sprigs fresh thyme. Skim any foam or impurities that rise to the surface during the first 10 minutes of simmering.
Simmer uncovered for 3-4 hours for maximum gelatin extraction. The broth should reduce slightly, developing a rich, amber color and deep umami aroma. Stir occasionally to prevent sediment buildup at the bottom. The longer it simmers, the more collagen breaks down into gelatin, creating a velvety texture.
Finish and Strain
After simmering, add the 0.5 cup fresh parsley (including stems) and simmer for an additional 15 minutes. This final infusion brightens the broth with fresh herbal notes. Remove from heat and let the broth sit for 10 minutes to allow any remaining sediment to settle.
Line a fine-mesh strainer with cheesecloth or a coffee filter for extra clarity. Strain the broth into a large bowl or clean containers, pressing gently on the solids to extract maximum flavor. Discard the solids—your umami-rich broth is now ready to use as a base for soups, sauces, or grains.
Pro Tips For Making Chicken And Beef Broth
- BLANCH CHICKEN BACKS FIRST: Skip the raw dump—blanch the chicken backs in boiling water for 3-4 minutes before adding them to the pot. This loosens skin and dirt, so your broth stays cleaner and richer. (Yes, it’s an extra pot, but trust me, it’s worth it.)
- CRUSH MARROW BONES: Crack the beef marrow bones with a heavy pan or rolling pin before simmering—this releases the fat and collagen faster. No crushing? At least split them open with a sharp knife; you’ll get a deeper, more velvety broth.
- DON’T BOIL THE VEGETABLES: Onions, carrots, and celery should simmer gently, not stew. If they’re bubbling hard, lower the heat—you want them to break down slowly, not turn to mush. A slow cooker or low flame keeps them intact and flavorful.
- SALT THE WATER FIRST: Add 1-2 tablespoons of salt to the pot before the bones and chicken backs go in. This seasons the meat from the start, so your broth tastes rich from the first sip—not like it needs extra salt later. (I used to skip this, and it made a difference.)
Perfect pairings for these flavors
Soups That Shine
This broth is the star of my beef bourguignon—simmering tender beef chunks in red wine with mushrooms and pearl onions. I use 4 cups of this broth to deglaze the pan after browning the meat, then reduce it slightly to create a rich, velvety sauce.
The umami depth from the broth cuts through the wine’s acidity beautifully. 🍷
Ramen Perfection
For homemade ramen, I use 6 cups of broth per serving as the base. Add 1 tbsp soy sauce, 1 tsp sesame oil, and a splash of mirin to enhance the umami.
The broth’s natural richness replaces the need for expensive dashi, and the gelatin gives those noodles that signature silky texture. Trust me, your taste buds will thank you. 🍜
Risotto Magic
My creamy mushroom risotto gets its depth from this broth. I use 3 cups of broth per recipe, adding it gradually as the Arborio rice absorbs liquid.
The gelatin from the bones creates a naturally luxurious finish—no heavy cream needed! Finish with 1 tbsp butter and grated Parmesan for that restaurant-quality mouthfeel. 🧀
Braising Essentials
When braising short ribs or chicken thighs, I use 2 cups of broth per pound of meat. The slow simmer breaks down collagen, while the broth’s depth infuses the meat with flavor.
For extra richness, I reduce the broth by 30% before adding it to the braising liquid. The result? Fall-off-the-bone tender meat with a sauce that’s pure comfort. 🥩
Grain Bowls
Transform your quinoa or farro bowls with this broth. Use 1 cup of broth per serving to cook the grains, then top with roasted vegetables, avocado, and a fried egg.
The broth’s savory notes elevate every bite—no bland grains here! I also drizzle with a touch of chili oil for a smoky kick. 🌱
Sipping Straight
Don’t underestimate the joy of sipping this broth straight from the pot! Serve it warm with a sprinkle of fresh thyme and a wedge of lemon. It’s the perfect palate cleanser between rich dishes or a cozy nightcap.
I often pair it with crusty sourdough for dipping—simple, satisfying, and full of flavor. 🥖
Nutrition facts
Frequently asked questions
Can I make this broth without beef marrow bones?
Substitute beef marrow bones with beef knuckle bones or chuck bones—they're more accessible and still deliver excellent gelatin content. For a lighter version, use chicken wings or necks instead, though simmering time may increase to 5-6 hours for optimal flavor extraction. The key is using bones with good marrow content.
How do I know when the broth is ready?
The broth is ready when it develops a rich, amber color and has a deep umami aroma after 3-4 hours of simmering. For maximum gelatin extraction, it should reduce slightly and have a velvety texture. Taste it—if it's flavorful but not overly salty, it's perfect! The longer it simmers (up to 6 hours), the more collagen breaks down for extra richness.
Can I freeze this broth for later use?
Yes! Cool the broth quickly by placing the pot in an ice bath, then skim any remaining fat before transferring to airtight containers or freezer bags. It keeps in the freezer for up to 6 months. For best results, leave 1-inch headspace in containers to prevent ice crystals. Thaw overnight in the refrigerator before using—never at room temperature.
Why does my broth look cloudy after straining?
Cloudiness often comes from tiny particles slipping through the strainer or from overcooking the vegetables. For crystal-clear broth, line your strainer with cheesecloth or a coffee filter and press gently on the solids. If it's still cloudy, simmer the strained broth for 10 minutes to settle impurities, then skim off the top before using.
What’s the best way to use leftover bones?
Save leftover bones for a second batch! Rinse them well, store in a sealed container, and freeze until ready to use. For extra flavor, lightly brown them again before simmering in fresh water with aromatics. You can also blend them into bone broth powder** for a shelf-stable, concentrated flavor booster—just dehydrate the strained broth and grind into a fine powder.