Prep Time: 15 minutes
Cook Time: 6–12 hours
Total Time: 6 hours 15 minutes to 12 hours 15 minutes
Difficulty Level: Easy
Cuisine: American
Course: Soup Base
Servings: 10 cups
Calories: Approximately 45 calories per cup
Ingredients
- 3–4 pounds chicken bones (carcass, wings, necks, backs, or feet)
- 1 large onion, quartered
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons apple cider vinegar
- 10–12 cups cold water
- Fresh parsley (optional)
- Fresh thyme (optional)
- Salt to taste after cooking
Instructions
Step 1: Prepare the Ingredients
Place the chicken bones into a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and optional herbs. Pour in the cold water until everything is fully covered. Stir in the apple cider vinegar and let the mixture rest for about 20 minutes before heating. The vinegar helps draw minerals and collagen from the bones during cooking.
Step 2: Bring to a Simmer
Place the pot over medium-high heat until it begins to boil. Once boiling, immediately reduce the heat to low. A gentle simmer is important for producing a clear, flavorful broth.
Step 3: Remove Foam
During the first 30 minutes of cooking, skim any foam or impurities that rise to the surface using a spoon. This helps create a cleaner, clearer broth.
Step 4: Simmer Slowly
Allow the broth to simmer uncovered for at least 6 hours. For a richer bone broth, continue simmering for up to 12 hours. Add additional water if necessary to keep the bones submerged.
Step 5: Strain the Broth
Remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the vegetables and bones.
Step 6: Cool
Allow the broth to cool slightly before transferring it into containers. Refrigerate until completely chilled. A layer of fat will solidify on top, which can be removed or stirred back into the broth depending on your preference.
Step 7: Store
Store in airtight containers in the refrigerator for up to five days or freeze for up to six months.
Tips for the Best Bone Broth
- Roast the chicken bones at 400°F (200°C) for 30–40 minutes before simmering for a deeper flavor.
- Chicken feet add extra collagen and create a richer broth.
- Avoid adding salt until the broth has finished cooking since it becomes more concentrated during simmering.
- Keep the simmer gentle instead of boiling vigorously for a clearer broth.
- Freeze broth in one-cup portions for convenient use in recipes.
Ways to Use Homemade Chicken Stock
This homemade broth is incredibly versatile. Use it for:
- Chicken noodle soup
- Vegetable soup
- Beef stew
- Risotto
- Rice and grains
- Mashed potatoes
- Pan sauces
- Gravy
- Braising vegetables
- Slow cooker recipes
It also makes a comforting warm drink when seasoned with a little salt, pepper, and fresh herbs.
Storage Instructions
Refrigerator: Store in sealed containers for up to 5 days.
Freezer: Freeze for up to 6 months. Leave some room in containers for expansion.
Reheating: Warm gently on the stovetop or in the microwave until hot.
Frequently Asked Questions
Can I use raw chicken bones?
Yes. Both raw and roasted chicken bones produce excellent broth. Roasted bones provide a deeper, richer flavor.
Why add apple cider vinegar?
Apple cider vinegar helps extract minerals and collagen from the bones without making the broth taste sour.
Why did my broth turn into jelly?
This is a good sign. Gelatin forms when collagen is successfully extracted from the bones, creating a nutrient-rich broth.
Can I make this in a slow cooker?
Absolutely. Cook on low for 12–24 hours before straining.
Can I make it in an Instant Pot?
Yes. Pressure cook on High for 2–3 hours with a natural pressure release.
Nutrition Information (Per 1 Cup)
- Calories: 45
- Protein: 9g
- Total Fat: 1g
- Saturated Fat: 0.3g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 95mg (before adding salt)
- Cholesterol: 15mg
- Calcium: 20mg
- Potassium: 120mg