Classic Chicken Bone Broth Recipe

This chicken bone broth recipe is very easy to make and cost-effective! Homemade chicken stock is made using raw bones, vegetables, and aromatics, simmering slowly to release all the nutrients, such as collagen and protein, as well as flavor. It's healthy, loaded with vitamins, minerals, and protein, and a bonus—you can freeze the leftovers easily!

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Why You'll Love This Chicken Stock Recipe

Easy to Make. Making bone broth is super easy and simple! Add the chicken bones and water to a large stock pot and bring to a boil, then reduce to a gentle simmer. Add your aromatics, such as carrots, onion, bay leaf herbs, and peppercorns, and let it combine slowly for the best-tasting bone broth.

Cost-effective! Making chicken bone broth is considerably cheaper than buying bone broth. Once I learned how to properly cut apart a whole chicken, making my own broth became really cheap—just save the carcass, two wings, and the neck to freeze and use later. (P.S. You can freeze the finished stock as well!)

Healthy. Bone broth has really grown in popularity for all of its health benefits! It is low-carb, keto, gluten-free, paleo, and loaded with vitamins, minerals, protein, amino acids, collagen, and electrolytes. It's perfect for pairing with so many recipes, or just drinking on its own!

Is Bone Broth a Stock or a Broth?

Did you know that despite the name on the container of store bone broth that you buy (a marketing term) - it is actually a chicken stock? Stocks are made by simmering bones for a long period of time to coax the collagen and protein from the bones. Actual broth relies on the chicken meat for the flavor.

What is The Difference Between Stock and Broth?

The main difference is that stock relies on bones for its flavor, while broth relies on the meat. Stocks simmer for long periods of time (hours), whereas broth is simmered for a relatively short period of time.

When chilled, stocks will thicken and gelatinize (turn a little "jello-y") due to the breakdown of collagen. Broth will not; it will remain liquid.

What Are The 4 Main Components of a Chicken Stock?

Water, chicken bones, classic mirepoix, and aromatics/spices.

A classic mirepoix consists of celery, carrots, and onion. The aromatics can vary depending on how complex you want to make your stock, but some examples are bay leaf, basil or thyme leaves, parsley, whole peppercorns, garlic, and red pepper flakes.

Chicken Bone Broth Recipe Ingredients

Here are the ingredients you will need to make this recipe for chicken bone broth:

• Chicken Carcass: use an uncooked chicken carcass, including the wings and the neck. Using uncooked chicken bones will yield the most collagen protein, nutrients, and flavor. Chicken bones such as wings, neck, and chicken feet (high in collagen) may be used.
• Cold Water
• Vegetables: for this stock I used a classic mirepoix made of carrots, celery, and onion—use white or yellow onions in this recipe.
• Herbs and Seasonings (Aromatics): bay leaf and dried thyme leaves. Whole peppercorns—leaving these whole releases the best flavor from the peppercorns' oils.
• Salt and Pepper: add to taste or leave it unsalted.
• Optional Apple Cider Vinegar: this can be used to balance the flavors and give it a little freshness. Add it to taste, or omit completely.

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Variations and Substitutions

• Batch prep - prepare this bone broth in larger batches and freeze the leftovers for future use.
• Use this technique with leftover beef bones to make homemade beef bone broth. Add any herb aromatics you want for a personalized flavor.
• Use other herbs and seasonings (aromatics) in this recipe, such as a whole garlic clove, basil, rosemary, oregano, or sage. Fresh or dried may be used.
• Adjust any seasonings to taste.
• Don't have a whole chicken carcass? You can use other raw chicken bones, including wings, drumsticks, thighs, chicken feet, and breasts in this recipe. The skin and meat from the thighs and breasts should be removed and used for other purposes. Tip: chicken feet are very high in collagen!

How To Make Chicken Bone Broth

Stovetop Method

1. Add water and all chicken bones to the stock pot. Bring to a boil, then immediately reduce heat to a gentle simmer for 3 to 4 hours.
2. Add vegetables and aromatics to the pot. Continue to simmer, stirring periodically for another hour.
3. Carefully strain to separate the solids from the chicken bone broth.
4. Let it cool and then refrigerate. After chilling remove any fat that has accumulated at the top.

Slow Cooker Method

1. Place the water and chicken bones into a large slow cooker. Cover and cook on low at least 6 hours.
2. Add the vegetables, seasoning, and any spices. Cover and cook for 2 to 3 hours more.
3. Using a colander, strain to separate the solids from the bone broth.
4. Let it cool and then refrigerate. After chilling remove any fat that has accumulated at the top.

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Ways To Use Chicken Stock

• Use in any recipe (like chicken soup) that calls for chicken broth or stock.
• It can be used in place of water when cooking rice, quinoa, and even pasta.
• Your chicken broth can be seasoned to taste and then sipped on. By the way, if you are specifically making it to sip on, I recommend you start by adding 1 teaspoon of salt and half a teaspoon of pepper with the vegetables. You can add more to taste after simmering.
• Add a squeeze of fresh lemon juice or a splash of apple cider vinegar to add a little acidity to balance the flavors.

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