Middle Eastern Style Chicken Broth (Using Whole Chicken)

Middle Eastern Style Chicken broth ingredients in a large Dutch oven with seared chicken, water, and aromatics.

5 from 1 vote

Middle Eastern Style Chicken Broth (Using Whole Chicken)

This Middle Eastern Style Chicken Broth recipe is incredibly easy to prepare and so much better than store-bought. I recommend using a whole chicken, which will also give you a good amount of meat to use in other ways like soups and sandwiches.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Main Course, Side Dish

Cuisine: Mediterranean, Middle Eastern

Servings: cups

Author: Luay Ghafari

Cost: $15

Ingredients

1 Whole chicken, cut into quarters
1-2 tbsp Vegetable or olive oil
8-10 cups Water (or enough to fill the pot)
1 Onion (cut in half)
1 Whole head of garlic (cut in half)
1 Cinnamon stick
2 Bay leaves
1 tsp Black pepper
1 tsp Whole cumin seed
1 tsp Whole coriander
10-15 Cardamom pods
Salt to taste

Instructions

Fry the Chicken in Oil. Start by heating 1-2 tbsp Vegetable or olive oil in a large pot over medium-high heat. Sear 1 Whole chicken, cut into quarters on both sides, about 3-5 minutes per side. Work in batches. The goal is to get some color on the chicken, but not cook it through. This step helps to develop a deeper flavor by caramelizing the skin and rendering some of the fat. As you work in batches, keep the seared chicken on a plate on the side.
Add the Water and Aromatics. Once the chicken is lightly browned, place all the seared pieces back in the pot and pour in 8-10 cups Water (or enough to fill the pot). Add 1 Onion (cut in half), 1 Whole head of garlic (cut in half), 1 Cinnamon stick, 2 Bay leaves, 1 tsp Black pepper, 1 tsp Whole cumin seed, 1 tsp Whole coriander and 10-15 Cardamom pods. Add a big pinch of salt. Bring everything to a gentle boil.
Simmer for One Hour. Reduce the heat to low and let the broth simmer with the pot lid placed ajar for about an hour. Every now and then, skim off any foam or impurities that rise to the surface using a spoon. This step ensures a clear and clean-tasting broth. Taste the broth and decide if you want to add more salt now, or wait until you use it in other recipes.
Strain. Once the broth is deeply golden and aromatic, remove the chicken and strain the liquid through a fine-mesh sieve into a clean pot or large bowl. Discard the spent spices and aromatics. Don’t throw out that chicken! Let it cool slightly, then shred the meat for use in soups, salads, sandwiches, or even a quick weeknight meal.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient Notes:

Whole Chicken: Using a whole skin-on and bone-in chicken ensures a rich, flavorful broth. The bones and connective tissue release collagen, which gives the broth a luscious texture. If you don’t have a whole chicken, you can use chicken parts like wings, drumsticks, or even a carcass leftover from a roast. The best part of using a whole chicken is that you get a lot of meat to enjoy afterwards.

Whole spices: I always recommend using whole spices when making broth. They will impart so much flavor, but also won’t cloud the finish broth when you strain it. I love using bay leaves, black peppercorns, coriander seeds, cumin seeds, a cinnamon stick and cardamom pods for that Middle Eastern flavor profile. Do try to use whole spices, but if you don’t have them, you can use ground instead.

Use this broth in Hashweh (spiced rice with ground beef) Mediterranean Yellow Rice, Maqluba (upside down chicken and rice), Qidreh (Lamb and spiced rice) as well as with my Maftoul (Palestinian couscous).

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