recipe bone broth chicken
The Best recipe bone broth chicken
I’ve been making bone broth chicken for years, and there’s something about it that just feels right—like a warm hug in a bowl. This recipe is simple enough that even when I’m tired, I can throw it together without stress, but it’s also rich enough to make every meal feel special. My kids love it because it’s comforting, and they’ll eat it straight from the pot without a second thought. It’s the kind of dish that doesn’t demand much effort but delivers so much flavor and nutrition. Whether it’s a weekend brunch or a quick lunch after a long day, this broth chicken is always a hit.
What really makes this recipe special is how well it holds up. The bones—chicken feet, necks, and backs—steep together for hours, breaking down collagen and minerals that make the broth deep and satisfying. My family doesn’t even notice how healthy it is; we just keep coming back for more. It’s perfect for meal prep too, so I can make a big batch and freeze portions for later. And the health benefits? Well, the collagen supports joints, the minerals strengthen bones, and the amino acids help with digestion. It’s not just food; it’s nourishment that tastes amazing. Plus, it’s easy to customize—add herbs, spices, or veggies to suit whatever mood you’re in.
Bone Broth Chicken with Herbed Rice
A nourishing, flavorful chicken broth infused with tender chicken and aromatic vegetables, served with lightly seasoned rice for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lb chicken bones (neck, wings, or carcass)
- 1 large onion, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 1 cup water or chicken stock (optional)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Fresh parsley, chopped
- Extra virgin olive oil
- Lemon wedges
👨🍳Directions
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1 Place chicken thighs and bones in a stockpot. Add onion, carrots, celery, garlic, bay leaf, and peppercorns. Pour in water or stock, ensuring everything is submerged.
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2 Bring to a boil, then reduce heat to low. Simmer uncovered for 45–60 minutes until chicken is tender and bones are easily broken by hand.
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3 Strain the broth through a fine-mesh strainer, pressing on solids to extract maximum flavor. Discard solids or save for another use.
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4 In a saucepan, heat olive oil over medium heat. Add rice and toast for 1 minute. Pour in the strained broth, salt, thyme, rosemary, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
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5 Fluff the rice with a fork and let it rest covered for 5 minutes. Serve the herbed rice alongside the bone broth chicken.
🔧Equipment
- Large stockpot
- Wooden spoon
- Fine-mesh strainer
- Medium saucepan
- Whisk
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bone Broth Chicken with Herbed Rice Works
This bone broth chicken recipe is always a reliable choice for any family gathering because it’s simple, deeply flavorful, and keeps everyone satisfied without fuss. Whether you’re hosting a casual dinner or a bigger meal, the slow-cooked broth and tender chicken make it easy to serve, and the extra broth can be used for soups or gravies later. It’s a go-to because it’s hearty, budget-friendly, and the leftovers just keep getting better the longer they sit.
❓ Frequently Asked Questions About Bone Broth Chicken with Herbed Rice
1. What is the best way to prepare bone broth for chicken to ensure it’s deeply flavorful and nutrient-rich?
To make a rich, flavorful bone broth for chicken, start by using a mix of chicken bones (necks, backs, wings, or legs), onion halves, garlic cloves, carrots, celery sticks, and bay leaves. Simmer them in water (about 4-6 quarts) for at least 12 hours, ideally 24-48 hours, to extract maximum collagen, minerals, and flavor. Strain and store it in the fridge for up to 5 days or freeze for longer storage.
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2. How long should I simmer the bones to get the best results?
For a deeply flavorful broth, simmer the bones on low heat for 12 to 48 hours. The longer you cook, the more gelatin and nutrients (like glycine and proline) dissolve into the broth, making it thicker and more nutritious. Strain and use immediately or refrigerate for up to 5 days.
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3. Can I use any type of chicken bones for bone broth, or are some better than others?
Yes, different chicken bones yield different results. Best options: – Knuckles & feet (high in collagen) – Necks & backs (rich in gelatin) – Wings (great for depth of flavor) For the most flavor, combine different types. Avoid using only chicken breasts or thighs, as they don’t yield as much broth.
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4. What’s the easiest way to strain the broth without losing too much flavor?
For a smooth, flavorful broth, use a fine-mesh strainer (like a cheesecloth-lined colander) or a nut milk bag to remove bones and solids. If you want extra clarity, strain through a clean kitchen towel. For a thicker broth, reduce it after straining by simmering it down.
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5. How can I store and reheat bone broth chicken without losing its nutrients?
Store the broth in airtight containers in the fridge for up to 5 days or freeze in portions for 3-6 months. To reheat, gently warm it on low heat (avoid boiling, as it can break down collagen). For best results, use it fresh, but freezing preserves most nutrients. If you freeze, thaw in the fridge overnight before reheating.
