Homemade Chicken Broth with Fennel

A Rich, Slow-Simmered Broth Made from Wholesome Ingredients

There is something grounding about a pot of homemade chicken broth simmering on the stove. This version is adapted from a favorite recipe by blogger Vered DeLeeuw, with one beautiful addition suggested by a dear friend: a fennel bulb, cut in half or quarters and added straight to the pot.

The fennel softens as it cooks and gently infuses the broth with subtle richness and depth. It feels elevated, yet still completely comforting for little ones. It also gives the flavor that translates well into the seasonings of a breakfast sausage or patty. More on that later.

Ingredients

• 4 pounds bone-in, skin-on chicken pieces (drumsticks, bone-in thighs, or 1 whole chicken)
• 1 large onion, quartered
• 4 garlic cloves, unpeeled
• 2 large carrots, cut into large chunks
• 2 celery stalks, cut into thirds
• 1 fennel bulb, trimmed and cut in half or quarters
• 1 small bunch fresh parsley
• 2 tablespoons Diamond Crystal kosher salt (or 1 tablespoon of other kosher salt, including Morton)
• 1 teaspoon whole black peppercorns
• 3 quarts water

Instructions

Place the chicken, onion, garlic, carrots, celery, fennel, parsley, kosher salt, peppercorns, and water into a large, heavy-bottomed stockpot.
Bring to a boil over high heat. It should take approximately 20 minutes for the water to reach a boil.
Skim the foam from the surface with a spoon.
Reduce the heat to medium-low. Partially cover the pot and maintain a slow, steady simmer. Avoid allowing it to return to a rolling boil.
Simmer gently for 3 hours, checking periodically to ensure it stays at a low simmer.
Remove the solids using a large slotted spoon.
Strain the broth through a colander into a large bowl or pot.
Serve immediately, or cool completely and refrigerate overnight. The next day, remove the hardened fat layer, if desired, from the top before reheating.

Why the Full 3-Hour Simmer Matters

The goal is not simply to cook the chicken until done. The extended three-hour simmer extracts flavor, collagen, and richness from the bones and skin.

By the end, the chicken will be fully cooked and very tender, though not ideal for serving on its own. You can discard it or repurpose it.

In our kitchen, we:

• Use the meat, without the skin, for chicken patties served at breakfast or lunch
• Fold it into simple chicken quesadillas
• Add it to salads during the week

One pot becomes multiple meals.

Ingredient Notes

• Bone-in, skin-on chicken pieces are essential for a flavorful broth. Boneless, skinless cuts are too lean and will not produce the same depth.
• Seasonings are guidelines. Adjust salt to taste.
• Fresh ingredients make all the difference. Fresh garlic and herbs create layered flavor without relying on powders.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze in 1-cup portions. 8-ounce mason jars work beautifully for this.

Nutrition (Per 1 Cup Serving)

Calories: 86 kcal
Carbohydrates: 8 g
Protein: 6 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 343 mg
Sugar: 3 g

Serving Suggestion

I love serving this broth, with or without noodles, in our ramekins, which will be available for spring pre-order in fresh seasonal colors. They are perfectly sized for accoutrements and small portions for little hands.

If you have had your eye on a favorite piece, a friendly reminder that pricing will bump up next Monday. Now is a perfect time to shop pieces at current pricing before the increase.

xo,

miriam