Go Back
–+ servings
A digital photograph showcases a bowl of homemade Bouillon de Poule with a golden, clear broth garnished with thyme and peppercorns in a white bowl on a matte light background.

Classic Bouillon de Poule (French Chicken Broth)

A rich and aromatic homemade French chicken broth, perfect as a comforting soup or a base for other dishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup, Stock
Cuisine French
Servings 8 cups
Calories 50 kcal

Equipment

  • Large stockpot or Dutch oven
  • Baking sheet (if roasting bones)
  • Cutting board and knife
  • Fine Mesh Sieve or Cheesecloth
  • Measuring Cups and Spoons
  • Skimmer or spoon

Ingredients
  

Main Ingredients

  • 3 lbs chicken bones with some meat attached Use a mix of wings, backs, and carcass for best flavor
  • 1 large onion, quartered
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 3 cloves garlic, smashed
  • 8 cups cold water Enough to cover ingredients
  • 2 sprigs fresh thyme Or 1 tsp dried thyme
  • 2 leaves bay leaves
  • 1 tsp black peppercorns
  • 1 tbsp white wine vinegar Optional, helps extract nutrients from bones
  • to taste salt Added at the end for better control

Instructions
 

  • Optional: Preheat your oven to 400°F (200°C). Place chicken bones on a baking sheet and roast for 20–30 minutes until golden brown for a deeper flavor.
  • In a large stockpot, add the roasted or raw bones along with the onion, carrots, celery, and garlic.
  • Pour in enough cold water to cover the ingredients by about an inch. Add the thyme, bay leaves, peppercorns, and white wine vinegar (if using).
  • Bring to a gentle simmer over medium heat. Skim off any foam that rises to the surface to ensure a clear broth.
  • Reduce heat to low, cover partially, and let simmer for 2–3 hours, ensuring it never reaches a rolling boil.
  • In the last 30 minutes of cooking, taste the broth and adjust seasoning with salt as needed.
  • Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or heatproof container. Discard solids.
  • Let the broth cool, then store in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.

Notes

For a richer broth, refrigerate overnight and skim off excess fat before using. Freeze in ice cube trays for small portioned use.

Nutrition

Calories: 50kcalCarbohydrates: 4gProtein: 6gFat: 1gSaturated Fat: 0.3gCholesterol: 10mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 1200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg
Keyword Bouillon de Poule, Chicken Broth, French Soup, Homemade Stock
Tried this recipe?Let us know how it was!