Chicken Bone Broth Recipe
Make the ultimate chicken bone broth recipe with simple steps, pro tips, and rich, nutritious flavor for soups and more
Ingredients
Chicken Bones:
- 2-3 pounds use leftover roasted chicken carcasses, raw bones, or a mix of both.
Vegetables:
- 2 carrots roughly chopped.
- 2 celery stalks roughly chopped.
- 1 onion roughly chopped.
Herbs and Spices:
- 2-3 bay leaves.
- 4-5 sprigs of thyme.
- 1 teaspoon of whole peppercorns.
Acid
- 2 tablespoons apple cider vinegar helps extract nutrients from the bones.
Water:
- Enough to cover the bones and vegetables approximately 12-16 cups.
Optional Additions:
- Garlic 2-3 cloves, smashed.
- Fresh ginger 1-inch piece, sliced.
- Parsley a handful of fresh sprigs for added flavor.
Instructions
Step 1: Roast the Bones (Optional but Recommended)
- Roasting the chicken bones at 400°F for 20-30 minutes enhances their flavor. This step is especially useful if you’re using raw bones.
Step 2: Prepare the Ingredients
- Place the bones, vegetables, and herbs in a large stockpot or slow cooker. Add the vinegar and let it sit for 20-30 minutes before cooking. This helps draw out the nutrients from the bones.
Step 3: Simmer Slowly
- Add enough water to cover the ingredients. Bring to a gentle boil, then reduce the heat to a low simmer. Skim off any foam or impurities that rise to the surface during the first hour.
- Stovetop: Simmer for 12-24 hours.
- Slow cooker: Cook on low for 24-48 hours.
Step 4: Strain and Store
- Once the broth has reached a rich golden color, strain it through a fine-mesh sieve. Discard the solids. Let the broth cool, then store it in airtight containers. It keeps for up to a week in the fridge or three months in the freezer.