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Betty Crocker's Classic Chicken Broth Recipe

Relive the golden age of cooking with this authentic 1950s chicken broth recipe, straight from Betty Crocker's Picture Cookbook! This rich and flavorful broth is perfect for soups, sauces, and more. Learn the classic techniques for creating a crystal-clear, perfectly seasoned stock that will impress your family and friends. A timeless recipe, updated for modern kitchens!

Prep Time 20 mins
Cook Time 185 mins
Calories 1527.5 kcal
Protein 260g
Rating 5.0 (8 Reviews)
Betty Crocker's Classic Chicken Broth 29

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Betty Crocker's Classic Chicken Broth

  • 1 whole chicken (3 to 4 pounds), cut up
  • 8 cups cold water
  • 2 medium carrots, cut into 2-inch pieces
  • 2 medium celery stalks, cut into 2-inch pieces
  • 1 medium onion, quartered
  • Fresh Parsley (not included in this recipe)
  • 1 teaspoon salt
  • 2 cloves garlic, peeled and smashed
  • 10-12 whole black peppercorns
  • 1 bay leaf
  • 1 egg white (optional, per quart of broth)
  • 1-2 crushed eggshells (optional, per quart of broth)

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How to Make Betty Crocker's Classic Chicken Broth

  1. Place the chicken pieces in a large stockpot and add 8 cups of cold water.
  2. Bring the water to a gentle boil over medium heat. Reduce heat to low and simmer for 10-15 minutes, removing any foam or scum that rises to the surface.
  3. Add the carrots, celery, onion, garlic, peppercorns, bay leaf, and salt to the pot.
  4. Reduce heat to low, cover the pot, and simmer gently for 2 hours and 45 minutes, or until the chicken is very tender. Skim off any additional foam that rises to the surface during simmering.
  5. Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
  6. Strain the broth through a fine-mesh sieve lined with cheesecloth or several layers of coffee filters, pressing on the solids to extract as much liquid as possible.
  7. Discard the solids and refrigerate the broth for several hours or overnight to allow the fat to rise to the surface.
  8. Remove the solidified fat layer from the top of the broth, reserving it if desired for later use (for example, adding back to soups to increase richness).
  9. For extra clarity (optional): In a separate bowl, whisk together 1 egg white and 1 tablespoon of cold water per quart of broth. Gently stir this mixture into the broth along with 1-2 crushed eggshells.
  10. Bring the broth to a gentle simmer, reduce heat to low and simmer for 2 minutes. Remove from heat and let stand for 20 minutes.
  11. Strain the broth again through a fine-mesh sieve lined with cheesecloth to remove any remaining impurities.
  12. Return the shredded chicken to the broth if desired. Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

85 g

Sugar

6g

Fat

147g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Very Low Carbs Main Dish Soups Stews Poultry Vegetables Diabetic Heirloom Historical Holiday Event Stocks Chicken Stove Top Dietary Low Sodium Low Calorie Comfort Food Low Carb Low In Something Meat Whole Chicken Carrots Onions Taste Mood Savory Equipment Number Of Servings 4 Hours Or Less