Learn the simple process of how to make chicken bone broth using leftover chicken bones and vegetables scraps! It's easy, flavorful and packed with nutrients.
Homemade chicken stock is a great way to make use of a leftover chicken carcass. If you've made my Simple Whole Roasted Chicken, make sure to save the bones so nothing goes to waste! Add a few aromatics, a long simmer, and you'll end up with flavor-packed homemade chicken bone broth for soups or sipping.
bone broth vs. stock
What is the difference between bone broth and chicken broth? Like many people, I usually use these terms (and ingredients) interchangeably when it comes to recipes. And while chicken broth, chicken bone broth and chicken stock are each made with similar ingredients and a similar process, there is a difference between the three.
Chicken broth: Chicken broth is made by simmering chicken in water (sometimes with other aromatics) for a short amount of time. This results in a lightly flavored broth that's ready for soups, sauces, etc.
Chicken stock: A medium-long simmer (a few hours) of chicken bones, aromatics and water will give you a hearty chicken stock.
The main difference here is that stock uses bones (likely with a bit of meat on them) while broth uses meat, no bones.
Chicken bone broth: This is made by simmering chicken bones with aromatics for a long duration, the longest cook time of the three.
The goal with bone broth is to allow time for the bones to break down and release their collagen-rich gelatin. Bone broth will be thicker than regular broth, with a deep color and a rich flavor.
It can be sipped on by itself. When chilled, the gelatin in the bone broth will solidify- a sign that it's nutrient-rich. Re-heating will return it to a liquid.
Note: In this chicken bone broth recipe, I'm also referring to it as homemade chicken stock since you can use the same process and simply reduce the cook time.
why you'll love it
Sure, you can purchase chicken bone broth in the store and I often do. But homemade chicken bone broth is a wonderful way to repurpose scraps. Plus, you have control over what's in the bone broth.
If learning how to make chicken bone broth sounds a tiny bit intimidating, rest assured it's incredibly simple!
This chicken bone broth recipe is:
- easy to follow
- a no-fuss recipe
- adaptable- make homemade chicken stock or chicken bone broth
- a healthy chicken bone broth recipe that's packed with flavor and nutrients
- keto, low-carb and paleo friendly
the ingredients
For this chicken bone broth recipe, you'll need the following ingredients:
- bones from a whole roasted chicken (including legs and wing bones)
- onion
- celery
- fresh thyme (optional)
- fresh rosemary (optional)
- salt
- peppercorns (or ground black pepper)
- apple cider vinegar
- water
how to make chicken bone broth
My homemade chicken bone broth recipe is quick to prepare! Throw everything in a pot, add a long simmer time (12+ hours), and you'll get a collagen-rich chicken bone broth that's better than anything you can find on store shelves.
- Combine everything in a large soup pot or Dutch oven.
- Heat the mixture on high and bring it to a boil. Reduce to a simmer and cook, covered, for 12-14 hours. Check on it occasionally and skim any foam off the top.
- Strain the chicken bone broth and cool.
- Use immediately or pour the bone broth into storage containers.
chicken bone broth recipe tips
- How to make chicken stock: Simply reduce the simmer time. Cook the mixture for 6-8 hours for a flavor-packed chicken stock!
- For the chicken bones, I'm using the leftover bones from a 3 to 4-pound chicken (wings and legs, too!), about 1-½ to 2 pounds of bones.
- To store chicken bone broth, pour it into glass jars or storage bags and refrigerate/freeze. If freezing the bone broth, leave a couple of inches at the top of the jar for expansion.
- This chicken bone broth can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
watch the video
frequently asked questions
How do I know when my bone broth is done? Bone broth is done after it has simmered at least 12 hours but you can definitely go longer than that. I've found this length of time results in a really collagen-rich broth.
Do you put chicken skin in bone broth? Yes, absolutely. Chicken skin will add more flavor to the broth and I definitely use it.
Which part of the chicken is best for bone broth? For ease, I use a whole chicken carcass, including the wings and legs. The bones are easy to save and you can feel good knowing you're making use of it all. Since there is often bits of meat on the bones, this results in a really rich, flavorful bone broth too.
uses for homemade chicken bone broth
What's great about this chicken bone broth recipe is you can sip it straight or use it in soups, sauces, etc. Here are a few gluten-free, keto and low-carb soup ideas:
- Roasted cabbage sausage soup
- Keto chicken tortilla soup
- Chicken chili with butternut squash
- Keto chicken soup
Enjoy this chicken bone broth recipe, friends. It's a great one to have on-hand, especially during chilly months when a cup of hot bone broth will be exactly what you need.
you might also love...
- Citrus salmon with crème fraîche, an easy oven-baked salmon recipe that is perfect for your next special occasion dinner.
- Chipotle air fryer chicken thighs! These are flavor-packed and crispy, made entirely in the air fryer.
- This roundup of easy keto chicken thigh recipes!
How to Make Chicken Bone Broth
This homemade chicken bone broth recipe results in a rich, nutrient-packed broth made from leftover roasted chicken bones.
Ingredients
- bones/carcass from a 3-4 lb. whole roasted chicken, including legs and wings
- 1 large onion, quartered
- 2 celery stalks, cut in half
- 2-3 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper (or a few whole peppercorns)
- 2 tablespoons apple cider vinegar
- 12 cups filtered water
Instructions
- Place the bones, onion, and celery pieces into a large soup pot or Dutch oven.
- Add the herbs, salt and pepper, apple cider vinegar, and filtered water.
- Heat over high on the stovetop, bringing the liquid to a boil.
- Once it boils, reduce to a low simmer and cover.
- Cook for 12-14 hours, occasionally skimming any foam off the top.
- Set a fine mesh strainer over a large bowl. Pour the chicken bone broth through the strainer and discard the bones and veggie scraps.
- Use the bone broth immediately or let it cool for storing. To store, pour it into glass jars (or other air-tight storage containers) and refrigerate for up to 5 days.
Notes
- I like to use the inner part of the celery stalk (usually leafy).
- You can bundle the fresh herbs with butcher's twine if you have it.
- To make chicken stock, simply reduce the simmer time to 6-8 hours.
- If freezing the bone broth, make sure to leave 1-2 inches at the top of the glass jars for expansion. It will keep in the freezer for up to 3 months.
- The long simmer time allows the bones to break down and release collagen. This means the broth will gel up a bit when it's cold. Once reheated, it will return to liquid.
Did you make this recipe? Let me know!