Chicken Bone Broth
This is a simple chicken bone broth recipe, especially if you have chicken bones or carcass hanging about from another recipe such as Roasted Chicken or Chicken wings/drums. This can be made on the stovetop in a 10 or 12 quart stockpot, or in a crock-pot, or Instant Pot . You can also use the carcass left over from a store bought rotisserie chicken or save bones in a bag in the freezer. If you want to up the gelatin / collagen in your broth, then add some chicken feet to the mix. I leave out the offal (organ meats) because of strong flavors, but have read plenty of recipes that leave them in and have great reviews. The touch of apple cider vinegar helps bring out nutrients and minerals from the bones. The touch of turmeric adds color and antioxidants and is an anti – inflammatory.
The bones and veggies don’t need to be roasted but it gives the broth a richer & more developed flavor. Toss them in olive oil and roast them on a baking sheet at 400F for ~ 45 minutes to 1 hour or until browning. The vegetables are subjective, add what you like 2 carrots or 3, doesn’t matter. The water is also subjective, fill up the pot and see how you like it. Next time, change it up if you want it richer or if you want to spread it out.
I enjoy slow cooking this over the stove with a stockpot for 8-24 hours, while adding a little water over time to maximize the broth. I find this method to be the most rich, thick, and tasty and you can control how gelatinise you want your stock with this method. You can also make stock in a crockpot 8-24 hours or an instapot for 2 hours.
- Prep Time: 25 Minutes
- Cook Time: 6 Hours
- Total Time: 6 hours 25 minutes
- Yield: 1 Cup (Makes 12 Cups)
- Category: Soup
- Method: Stovetop
- Cuisine: International
- 3 1/2 – 4lb chicken carcass / bones
- 1 onion, chunked – can leave peel on
- 1 garlic head, cut in half lengthwise (see pic)
- 2-3 carrots, chunked – peel on
- 2-3 celery stalks with leaves, chunked
- 1 tsp black peppercorns
- 1 Tbsp salt plus more to taste
- 1 Tbsp apple cider vinegar
- ~12 cups water
- handful of parsley – optional
- 5-10 sprigs thyme – optional
- 1 tsp turmeric – optional
- Add all ingredients to a 10 or 12 quart stockpot. Bring to a boil, Simmer on low for 6-24 hours. If you’re cooking for a long period of time, you will need to double check water levels and add more as needed. This isn’t rocket science so don’t overthink it. Try it once the easiest way possible and expand on it as you have time and the knowledge to know how “strong” you want your broth!
- Strain solids. Go ahead and eat the carrots if you like or discard it or go again for another round if you want to cook it some more. It will be a weaker broth but probably still better than store bought. Add salt to broth to taste.
- Fill quart or pint size mason jars. Leave an inch or two at the top of the jars for expansion if you’re gonna freeze the broth. Happy & healthy drinking! Beckie
Things In My Kitchen:
- 12 quart stockpot – commercial (“workhorse”) grade, stainless steel with lid (I don’t like glass lids when cooking food a long time).
- Instant Pot – 6 Qt programmable pressure cooker, slow cooker, rice cooker, yogurt maker, etc…
- 12-Inch fine mesh colander – stainless steel, large, and fine mesh to catch the small stuff
- Quart Mason Jars – wide mouth. Or you could just save your pickle and condiment jars, use those, and save some $$$.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Bone Broth, Stock, Chicken Stock, Chicken Bone Broth, Dairy Free, Low Carb, Paleo, Whole 30, Keto