Abstract:The effects of different factors， such as the temperature of making soup， the variety of chicken， the time of making the soup and the heating vessel， on the quality of chicken broth were studied，and the other key aspects of making chicken broth were expounded in detail.The results showed that， when making chicken broth to select Sanhuang chickens which growth cycle more than a year and a half， chickens preliminary processing should be handled with clean，boiled chicken broth should be selected for earthen pot，the proportion of raw ma－ terials and water was 1 ∶ 3 （g/mL）， boiled chicken broth had to be skimed off the scum ， master the heating time and heat control， fire boil 20 min， to maintain the soup temperature of 90 ℃， the soup time of 180 min， until the chicken broth boiled and then used filter paper filter clean ， so that the brewed chicken broth in order to achieve the best.After orthogonal interaction of these four factors，the result showed that the process was the best way to brew chicken broth.