chicken bone broth recipe
The Best chicken bone broth recipe
Chicken bone broth is one of those things I just can’t get enough of—it’s like the secret weapon in my kitchen. There’s something deeply satisfying about simmering bones for hours, letting the collagen and nutrients melt into the water, and then straining it into a rich, savory liquid. It’s not just broth; it’s the foundation for so many meals—soups, stews, rice dishes, even marinades for grilled chicken. My kids will eat it straight from the pot, and honestly, I don’t blame them. It’s so comforting, so simple, and it makes everything taste better. Whether it’s a cozy weekend night or a busy weeknight when I need something quick and nourishing, this broth is always there for me.
I love how versatile it is. It’s perfect for special occasions—like when we’re hosting a dinner party or feeding a big family—because it’s so filling and customizable. You can add herbs, garlic, or even a splash of vinegar to deepen the flavor, and it’s always a crowd-pleaser. But it’s also just as good for everyday cooking. I use it in my morning oatmeal, in my slow-cooked chicken thighs, or even as a base for a quick noodle dish. My kids have grown up on it, and they’ll tell you it’s the best part of their meals. Plus, it’s packed with nutrients—bone broth is loaded with minerals like calcium, magnesium, and glycine, which help with digestion and joint health. It’s like giving your body a little boost without even trying. No one has to eat it straight, but it’s always there, ready to enhance whatever you’re making. It’s that kind of recipe that feels like a little love in a pot.
Ultimate Homemade Chicken Bone Broth
A rich, flavorful bone broth made from chicken bones, vegetables, and herbs, perfect for soups, stews, and sauces. Packed with collagen and nutrients.
🥘Ingredients
- 4 lbs chicken bones (carpenter’s knots, knuckles, or whole chicken bones)
- 1 lb chicken feet (optional, for extra gelatin)
- 1 large onion, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 5 garlic cloves, peeled
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp whole allspice
- 1 cup apple cider vinegar (or white vinegar)
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried parsley
- 1 tsp turmeric (optional, for color)
- 1 tsp salt (adjust to taste)
👨🍳Directions
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1 Rinse chicken bones and feet thoroughly under cold water. Remove any visible meat and discard. Pat dry with a clean towel.
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2 In a large pot or Dutch oven, combine chicken bones, onion, carrots, celery, garlic, bay leaf, peppercorns, allspice, thyme, rosemary, parsley, turmeric, and salt. Stir gently to distribute.
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3 Pour apple cider vinegar over the bones and vegetables. Ensure everything is fully submerged. Cover with cold water and let soak for at least 1 hour (or overnight for deeper flavor).
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4 After soaking, bring the mixture to a boil over high heat. Reduce heat to low, cover, and let simmer gently for 4-6 hours. Skim off any foam or fat that rises to the top.
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5 Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids (optional: save for compost or use in a broth-based soup).
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6 For a smoother broth, blend the strained solids with a little broth (about 1 cup) in a blender until smooth. Return the blended mixture to the pot and reheat gently. Strain again if desired.
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7 Let the broth cool slightly, then transfer to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
🔧Equipment
- Large stockpot or Dutch oven
- Wooden spoon or ladle
- Fine-mesh strainer
- Cheesecloth or clean kitchen towel
- Blender (optional, for blending solids)
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ultimate Homemade Chicken Bone Broth Works
Chicken bone broth makes everything easier when you’re hosting a crowd—it’s the secret ingredient that turns simple meals into a comforting, crowd-pleasing centerpiece. Whether you’re prepping for a holiday feast, a cozy family dinner, or just need a quick way to soften up tough cuts of meat, this broth keeps things simple and lets everyone enjoy the flavors without extra fuss. Plus, it’s always a hit because it’s versatile enough for soups, stews, or even just a warm sip on its own, making it the perfect go-to for any gathering.
❓ Frequently Asked Questions About Chicken Bone Broth
How long should I simmer the chicken bones for to make the best broth?
For the deepest flavor and maximum collagen extraction, simmer your chicken bones for at least 6–8 hours (preferably 12 hours for a rich, gelatinous broth). Skim off any excess fat after 1–2 hours to prevent bitterness, then reduce the heat to a gentle simmer for the remainder of the time. Longer simmering breaks down more nutrients, but don’t boil vigorously—just maintain a steady, low heat.
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What types of chicken bones work best for broth, and can I use leftovers from roasted or fried chicken?
The best bones for broth are whole joints (thighs, drumsticks, wings) and necks, backs, or feet—they yield the most collagen and gelatin. For extra richness, add chicken feet (like chicken feet broth). You can use bones from roasted or fried chicken, but avoid bones that have been charred or overly seasoned (like those from heavily salted or spiced dishes). If using leftovers, rinse them thoroughly to remove excess oil or seasoning.
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Do I need to use a pressure cooker or Instant Pot for faster broth-making?
No, a pressure cooker or Instant Pot isn’t necessary for homemade chicken broth—it’s a traditional method that speeds up the process but isn’t required. Simmering on the stovetop for 6–8 hours works perfectly fine, especially for small batches. If you’re short on time, a pressure cooker can cut the simmering time to 1–2 hours, but the broth will still be flavorful. Just avoid overcooking, as it can make the broth bitter.
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What vegetables and herbs should I add to enhance the flavor of my broth?
Classic broth ingredients include: – Vegetables: Onion skins (for color and depth), garlic, carrots, celery, leeks, or shallots. – Herbs: Fresh thyme, bay leaves, parsley stems (for color), or black peppercorns. – Optional boosts: A splash of apple cider vinegar (helps extract minerals), a pinch of salt (after cooking), or a splash of fish sauce (for umami in vegetarian broths). Avoid adding too many spices (like black pepper or chili) early, as they can overpower the broth. Let the natural flavors develop first.
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Can I make broth without bones, and how does it differ from a bone broth?
Yes, you can make a simple chicken broth without bones by using chicken meat, skin, or even cooked chicken (like from a rotisserie). However, this will lack the gelatin, collagen, and deep umami flavor that bone broth provides. Without bones, the broth will be lighter in texture, less rich, and may not have the same nutrient density (like amino acids and minerals). For the best results, use bones—but if you’re avoiding them, opt for a well-seasoned meat-based broth.
