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Chicken bone broth in a stock pot and plastic freezer containers.

Recipe for Chicken Bone Broth

Learn how to make chicken bone broth at home with simple ingredients and a slow simmer on the stove or in the slow cooker. This nourishing, budget-friendly recipe is rich in flavor and perfect for soups, sipping, or meal prep.
5 from 1 vote
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Author Kori Butler
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup and Stew Recipes
Cuisine American
Servings 20
Calories 36 kcal

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.
    Adding a chicken carcass to cold water in a stock pot to make chicken bone broth.
  • 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.)
    Bringing the chicken bone broth to a gentle simmer then skimming the top to remove any scum.
  • Add all remaining ingredients to the pot. Continue to very gently simmer for another hour, continuing to skim impurities as needed.
    Adding the vegetables and aromatics to the chicken stock in a large pot.
  • 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.
    Separating the chicken stock solids from the broth through a colander lined with cheesecloth
  • 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.
    Chicken bone broth in the stock pot cooling on an ice pack covered with a towel.
  • 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.
    Transfering the chicken bone broth to a plastic container then removing any fat on the surface once cooled.

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

Serving: 100gCalories: 36kcalCarbohydrates: 3.53gProtein: 2.52gFat: 1.2gSodium: 22mgPotassium: 105mgSugar: 0.58gVitamin A: 873IUVitamin C: 0.2mgCalcium: 3mgIron: 0.21mg
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