bone broth chicken recipe
The Best bone broth chicken recipe
I’ve been making bone broth chicken for years—not just because it’s simple, but because it’s the kind of meal that makes everything else feel easier. There’s something about the deep, savory richness of slow-simmered chicken bones that turns even the busiest week into something manageable. My kids, especially my son who’s always picky about what he eats, will eat this straight from the pot without a second thought. It’s not just food; it’s comfort in a bowl. Whether it’s a weekend brunch or a quick weeknight dinner, this recipe is the kind that doesn’t require last-minute stress. The collagen and minerals from the bones make it nourishing, and the broth itself is so versatile—drizzle it over eggs, blend it into soups, or just sip it straight.
My family loves how this dish feels like a hug for the body. It’s not heavy, but it’s packed with nutrients that help with digestion and recovery, especially after a long day or a rough week. My husband swears by it after a workout, and my girls will ask for extra when they’re feeling under the weather. It’s also perfect for special occasions—whether it’s a family dinner or a simple lunch for guests. The broth is so flavorful, it doesn’t need much else, but you can always add herbs or spices if you want to customize it. Plus, the leftovers keep well, so you’re always stocked for when life gets busy. It’s the kind of recipe that feels like a secret weapon, something that makes meals feel lighter and healthier without trying too hard.
Slow-Cooked Bone Broth Chicken
A rich, flavorful bone broth chicken made with chicken bones, vegetables, and aromatic herbs, perfect for a nourishing meal or stock. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 lbs chicken bones (necks, backs, or carcasses)
- 1 whole chicken (optional, for extra flavor)
- 1 large onion, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 5 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup apple cider vinegar
- 10 cups water
- 1 cup vegetable scraps (peelings, ends)
- 1 tbsp sea salt (adjust to taste)
- 1 tbsp whole black peppercorns
👨🍳Directions
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1 Rinse chicken bones and whole chicken (if using) thoroughly under cold water to remove any blood or debris. Place bones in a large stockpot.
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2 Add onion, carrots, celery, garlic, bay leaf, peppercorns, thyme, rosemary, apple cider vinegar, and water. Stir gently to combine.
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3 Bring to a boil over high heat, then reduce heat to low. Skim off any excess foam that rises to the surface.
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4 Simmer uncovered for 2–3 hours, or until the bones are tender and the broth has reduced slightly. If using a whole chicken, remove it after 1 hour and set aside to cool.
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5 Once the broth has simmered, strain it through a fine-mesh sieve into a clean pot or container. Discard solids.
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6 If using the whole chicken, shred it and return it to the broth. Simmer for another 30–60 minutes to infuse the broth further.
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7 Taste and adjust seasoning with salt and pepper if needed. Let the broth cool before storing.
🔧Equipment
- Large stockpot or Dutch oven
- Wooden spoon or spatula
- Fine-mesh strainer
- Chef’s knife
- Cutting board
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Bone Broth Chicken Works
This bone broth chicken recipe is always a go-to for me because it’s simple enough to make ahead of time while still feeling special—no fuss, just hearty flavor. It’s perfect for family gatherings because it’s easy to serve in bowls or shred for tacos, soups, or even sandwiches, so everyone gets something comforting without extra effort. Plus, the broth itself is packed with nutrients, making it a smart choice for meal prep or when you need a cozy, no-stress dish that everyone will enjoy.
❓ Frequently Asked Questions About Slow-Cooked Bone Broth Chicken
1. What is the primary benefit of using bone broth instead of regular chicken broth in this recipe?
The primary benefit of using bone broth is that it contains a higher concentration of collagen, gelatin, minerals (like calcium, magnesium, and phosphorus), and amino acids (such as glycine and proline). These nutrients support joint health, digestion, hydration, and immune function. Additionally, bone broth has a deeper, richer flavor that enhances the overall taste of the dish.
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2. How long should I simmer the chicken bones for the best results?
For the best flavor and nutrient extraction, simmer the chicken bones for at least 6 to 8 hours, ideally 10 to 12 hours if possible. Longer simmering times break down more collagen and minerals, resulting in a thicker, more nutritious broth. If you’re short on time, 4–6 hours will still yield a delicious broth, though it won’t be as rich.
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3. Can I use any type of chicken bones for this recipe?
Yes, you can use a mix of chicken bones—whole chicken bones (with neck, wings, and back), chicken feet, or even chicken thighs and drumsticks—for the best results. Whole chicken bones release the most collagen and flavor, but using a combination will give you a balanced, deeply savory broth. Avoid just using only the thighs or drumsticks unless you’re making a lighter broth.
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4. What’s the best way to store the homemade bone broth chicken recipe?
After straining, let the broth cool slightly, then transfer it to airtight glass or food-grade plastic containers. Store it in the fridge for up to 5 days or freeze it in portions for 3 to 6 months. For freezing, leave about 1-inch headspace to prevent cracking. Thawing in the fridge is best, but you can also microwave it on low power.
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5. How can I make this recipe even more flavorful if I’m not getting the expected depth?
If your broth lacks depth, try these extra tips: – Add 1–2 bay leaves, a few black peppercorns, or a star anise pod while simmering. – Include onion skins, garlic cloves, or a splash of apple cider vinegar (helps draw out minerals). – Use a splash of white wine or chicken stock at the end for brightness. – Let the broth cool completely before straining to prevent cloudiness. – Simmer with carrots, celery, and parsley for a classic, aromatic base.
