Chicken bone broth is simple, affordable, and easy to make at home. With just a few ingredients and a slow simmer, you get a rich, nourishing broth full of flavor - plus plenty to freeze and use whenever you need it.
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The backstory.
It usually starts with a picked-over chicken and the question of what to do with it. Instead of tossing it, into a pot it goes with a few simple ingredients. A few hours later, you've got something way more useful sitting on the stove - rich, flavorful, and ready to use for flavorful meals.
xoxo Kori
It's a must-make.
Chicken bone broth is one of those recipes that's simple but delivers big every single time.
- It's healthier. It is low-carb, keto, gluten-free, paleo, and loaded with vitamins, minerals, protein, amino acids, collagen, and electrolytes.
- It's incredibly easy. Just toss everything in a pot or slow cooker and let it do its thing.
- It helps stretch your groceries. Turning scraps into broth keeps things practical and budget-friendly.
- It boosts flavor in everything. From soups to rice, homemade bone broth instantly upgrades whatever you're cooking.
Once you start making your own broth, store-bought just doesn't taste the same.
Let's talk texture and flavor.
This classic chicken broth is light yet rich, with a clean, savory flavor that comes from gently simmered chicken bones, vegetables, and herbs. The texture is smooth and silky, with just enough body to feel satisfying without being heavy. When chilled, you might even notice a slight gel - that's a good thing and a sign of all that nourishing goodness.
What you'll need.
Here's what your going to need to make homemade chicken bone broth.
- Chicken carcass: Use a raw or leftover carcass, including wings and the neck if you have them. Bones like wings, neck, and even chicken feet are great for adding collagen, flavor, and richness.
- Water: Cold water helps slowly draw out all the flavor and nutrients as it heats.
- Carrot: Adds a subtle sweetness and depth.
- Celery: Brings a light, earthy balance.
- Onion: A classic base - white or yellow onions both work well here.
- Bay leaf: Adds a gentle layer of flavor.
- Peppercorns: Keep them whole so they release their flavor slowly as the broth simmers.
- Dried thyme: A simple herb that rounds everything out.
- Salt and pepper: Add to taste at the end, or leave unsalted for more flexibility.
- Apple cider vinegar (optional): A small splash at the end can brighten the flavor if you like.
Once you start making your own chicken bone broth, it's hard not to branch out a little. If you've got extra bones or just want to mix things up, Homemade Lamb Stock brings a deeper, richer flavor that's perfect for hearty meals. Looking for something lighter or plant-forward? Unsalted Vegetable Stock is a great option to keep on hand - especially when you want a clean, flexible base you can use in just about anything.
Customize it your way.
It's easy to add a little extra flavor and customize your homemade chicken bone broth.
- Add garlic cloves for a deeper savory flavor.
- Toss in parsley stems for a fresh, herby note.
- Use extra wings or chicken feet for even more collagen.
- Stir in a splash of vinegar at the end for a brighter finish.
- Double the batch and freeze extras for later.
Flexible dietary swaps.
Chicken bone broth can easily fit into a variety of eating styles with just a few simple adjustments.
- Lower sodium: Skip adding salt during cooking and season individual servings to taste.
- Gluten-free: Naturally gluten-free - just be sure any add-ins or recipes using it stay gluten-free.
- Low carb: A great low-carb base for soups, sipping, or cooking grains alternatives like cauliflower rice.
- Higher protein: Use more bones like wings, neck, or chicken feet to increase collagen and protein content.
- Whole food: Stick with simple, fresh ingredients and skip any processed add-ins.
How to make this homemade chicken broth recipe.
Making chicken bone broth is easy. It's a quick setup, then just let it simmer low and slow.
- Add chicken bones and water to a large pot and bring to a boil.
- Reduce heat and keep it at a gentle simmer, skimming any foam from the surface.
- Add vegetables and seasonings, then continue simmering low and slow.
- Strain out solids, cool the broth quickly, and store or use as needed.
See the recipe card below for slow cooker instructions.
How to use it.
Chicken bone broth quickly becomes one of the most useful things in your kitchen.
- Swap it in for water when cooking rice, quinoa, or pasta.
- Use it as a base for chicken bone broth soup or other bone broth soup recipes.
- Sip it warm with a pinch of salt and pepper for a simple, comforting option.
- Build soups, stews, and sauces with deeper flavor.
- Replace store-bought white chicken stock with a more flavorful homemade version.
Kori's tips.
- Keep it at a gentle simmer. Low and slow helps keep the broth clear and gives you the best flavor.
- Skim as you go. Removing foam and impurities keeps everything clean and smooth.
- Cool it quickly. An ice bath helps bring the temperature down fast and keeps it safe to store.
- Freeze in smaller portions. Easy to grab exactly what you need when cooking.
- Leave it unsalted. This is an unsalted stock. Season later so you have more control depending on how you use it.
FAQs
Store the cooled bone broth in air tight containers in the fridge and use within 4 days of preparing.
From the fridge: Warm in the microwave in 30-second increments or heat gently on the stove, stirring occasionally. From the freezer: Thaw overnight in the fridge, then reheat as usual.
Store your bone broth in pint or quart sized air tight freezer save containers containers, leaving about 1 inch of space at the top to allow room for expansion. Freeze for up to 4 months.
Despite the name, bone broth is technically a stock. It's made by simmering bones long enough to extract collagen and protein.
Stock is made from bones and simmered for hours, giving it a richer texture that can gel when chilled. Broth is made from meat and stays more liquid.
Water, chicken bones, a mirepoix (carrots, celery, onion), and aromatics like herbs and spices.
Yes. A chicken bone broth recipe slow cooker method works great for a hands-off approach. Crock pot instructions are included in the recipe card below.
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📖 The recipe.
Recipe for Chicken Bone Broth
Equipment
- 8-quart or larger stock pot
- fine mesh strainer or cheesecloth and a regular strainer (to strain all of the solids from the stock)
Ingredients
- 1 chicken carcass (include 2 wings and the neck)
- 16 cups water (plus extra to top off water level if needed)
- 1 medium carrot (peeled and cut into 2" pieces)
- 1 stalk celery (cut into 2" pieces)
- ½ medium onion (remove the skin and halve the onion)
- 1 bay leaf
- 4 whole peppercorns
- 1 teaspoon dried thyme leaves
- optional: salt and pepper to taste, added after simmering is complete.
Instructions
Stovetop Method
- Add water and all chicken bones to the stock pot.
- Bring to a boil, then immediately reduce heat and bring to a gentle simmer (180-degrees) for 3 to 4 hours, periodically skimming any accumulated scum and foam that rises to the surface. Keep the water level covering the bones; topping off with more water as needed. (Tip: gently simmering keeps water evaporation to a minimum and prevents discoloration and cloudiness from occurring.)
- Add all remaining ingredients to the pot. Continue to very gently simmer for another hour, continuing to skim impurities as needed.
- Place a fine mesh strainer over a large bowl or pot. (Tip: if you don't have a fine strainer, you can use a regular strainer lined with cheesecloth.) Carefully pour the hot stock and bones over the strainer to separate the solids from the broth.
- Let the stock cool for 30 minutes, then place it in an ice bath or on an ice pack to cool quickly. Stir frequently and change the ice if needed. To prevent spoilage and contamination, you want the stock cooled to 40 degrees within 4 hours.
- Transfer to smaller containers then refrigerate until ready for use. Remove any fat that has accumulated on top of the cold broth in the container before using.
Slow Cooker Method
- Place the water and chicken bones into a large slow cooker. Cover and cook on low at least 6 hours.
- Add the vegetables, seasoning, and any spices. Cover and cook for 2 to 3 hours more.
- Using a colander lined with cheesecloth or a fine mesh strainer, separate the solids from the bone broth.
- Let the stock cool for 30 minutes, then place it in an ice bath or on an ice pack to cool quickly. Stir frequently and change the ice if needed. To prevent spoilage and contamination, you want the stock cooled to 40 degrees within 4 hours.
- Refrigerate to chill, remove any fat that has accumulated on the top.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: If you have a big enough pot you can double this recipe - and freeze what you don't need for later. You can use chicken wings, the neck, and chicken feet (very high in collagen) if you don't have the bone remains of a whole chicken.
- TIPS:
- Unsalted stock will give you more control over the salt content in any future recipe you use it in. If you plan on sipping this broth, season what you want to sip with salt and pepper to taste.
- Fresh herbs may be used in place of dried (1 tablespoon fresh for every 1 teaspoon of dried - or to taste).
- Herbs, peppercorns, and aromatics may be added to a cheesecloth sachet and floated in the stock as it simmers, but you are straining the broth in the end so this isn't necessary.
- This will make about 2½ to 3 quarts of stock. Freeze in quart-sized (or smaller) containers if desired. Note: 1 quart = 4 cups, which is approximately 32 ounces.
- If freezing, leave at least 1" of head space at the top of your container to allow for expansion.
- Apple cider vinegar or a white wine vinegar may be added to taste after simmering to give it a little brightness and tang.
- SERVING SUGGESTIONS: Use in any recipe calling for chicken broth or stock. Use it in place of water when making rice, quinoa, and even pasta. It can be seasoned to taste, heated, and then sipped on.
Nutrition
© 2025 Seeking Good Eats™
MARY TOGNAZZINI
COOKED CHICKEN BONES OR RAW?
Kori
I used raw bones in this recipe!