The characteristics of chicken broths from broiler breast frames (BF), mechanically‐deboned bone residue (BR) and whole carcasses (WC) were investigated. Cooking times were for 1, 2, and 3 h. Increasing cooking times increased nitrogenous constituents, specific gravity, total soluble solids, turbidity and viscosity regardless of the type of raw material used. Broth pH was not affected by the length of cooking time. Broth viscosity was inversely related to broth temperature (25‐65C). Chicken broths from BF and BR had equivalent or higher nitrogenous constituents when compared to those from WC. the main amino acids of chicken broths from BF and BR were similar to chicken flesh. Results of this study indicated that BF and BR are potential raw material alternatives in the processing of chicken broth.