bone broth

How to Make Bone Broth from Chicken

If you’ve ever wondered what to do with a leftover chicken carcass, or how to make bone broth from chicken, this bone broth recipe will be incredibly helpful to you!

When anyone in my family comes down with a case of the sniffles I love to make bone broth from chicken. It’s fantastically nourishing and healing to sip on rich golden broth, and inhale the moisture from a big steaming mug of it! It’s also very hydrating for when you have a cold or the flu. Bone broth made from chicken, aka, chicken soup, or chicken stock, is a Jewish tradition. In our family, and many other Jewish families, bone broth has long been referred to as Jewish penicillin. Not only is this bone broth great if you have a cold or flu, it is also amazing for healing the gut, and an assortment of gut issues.

To heighten the flavor of this recipe, I roasted the vegetables prior to placing them in the stockpot. Feel free to omit this step. If you are in a hurry and throw the veggies into the stockpot without roasting them the bone broth will still be tasty, it just won’t have quite as much flavor.

How to Make Bone Broth from Chicken
Ingredients
  • 1 chicken carcass (I used Chipotle Orange Chicken after we ate the meat)
  • 3 quarts cold water
  • 1 onion, halved
  • 4 carrots, chopped
  • 10 cloves garlic, no need to peel
  • ¼ cup parsley, chopped
  • 10 sprigs fresh thyme
  • 5 celery stalks (leaves and ribs)
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
Instructions
  1. Place chicken carcass in a large stockpot with the water
  2. Bring pot to a boil, then reduce to a simmer
  3. Place onion, carrot, and garlic on a parchment lined baking sheet; roast at 400° for 1 hour
  4. Add roasted vegetables to stock
  5. Then add parsley, thyme, celery, bay leaves, and apple cider vinegar
  6. Simmer stock one hour, then cool and strain
  7. Fill 1 quart mason jars with 3 cups stock each, leave 1 cup space in each jar for expansion
  8. Freeze stock in jars for up to 3 months
  9. Use in soups, sauces, or drink plain

I use apple cider vinegar in this recipe not for flavor, but for function. The apple cider vinegar is acidic, and helps to leach healthy nutrients from the chicken bones.

Part of this bone broth recipe is based on a chicken stock recipe from one of my favorite books, The Joy of Cooking. I have a recipe for a quick and easy Beef Bone Broth that I will also be posting here at some point.  In the meantime, I hope you enjoyed learning how to make bone broth from chicken!

Here are some of my healthy soup recipes that use chicken stock:

Comments

  1. Abigale says

    Try roasting the bones first too – it gives everything a nice deep flavor. Sometimes I also add a little tomato paste, it adds depth to the stock without adding a ton of tomato flavor.

      • Evi says

        This sounds good of course. It reminds me of the “GAP DIET” which I recently read about. It is a gut healing diet and it talks a lot about making broth but cutting the bones open and the joints open with big chicken sheers to expose the bone marrow etc.before you boil it. And then refrigerate it and drink it as is throughout the day between meals to heal the gut lining. Quite fascinating and makes sense. Seems great for those with throat and esophogus illness or after surgery to help heal the insides.

    • Marian says

      It is possible to can the stack, but you have to have a pressure canner to safely do it. If you don’t have one I suggest freezing the stock. You could use something like a muffin tin to freeze it in 1/2 cup portions.

    • Frauke says

      You can safely can bone broth if you use a pressure caner. I do it at 10 # pressure for 45 minutes for pint jars. You don’t have to refrigerate it!

  2. Christine Keener says

    I have never made this before so after I have made it and put into the jars how do I store it and how long will it be good for? thanks

    • Elana Amsterdam says

      Hi Christine, I’ve updated the recipe above with storage instructions. In my fridge this stock lasts for around 3 days. In the freezer it stays good for a couple of months :-)

  3. Ashley Breton says

    This was delicious!! I made it with our leftover turkey, added more water & ACV, also added a little salt & pepper. But what I think made this special was the roasting of the vegetables, I’ve never done that before and I think it really added to the flavor. Thanks Elana!

  4. says

    As an acupuncturist, I was taught that the healing properties are in the marrow, so the bigger bones (like the legs) should be thrown in there as well, and simmered until the bones are so soft, the marrow comes out. THAT is where the healing medicine comes from. Maybe more water, and a few hours, not just one… Though I have never thought of roasting the vegetables first, then throwing them in. Very creative!

  5. says

    I love to make by own broths. I usually add 1 T. of cider vinegar to the water –I have read that it helps leach minerals out of the bones–wonder if that is true, but I do it! I also roast meaty venison and beef bones before boiling to make a richer flavored stock.

  6. says

    I do love to make bone broth! I use 1-2 TBSP of cider vinegar to help leach the minerals out of the bones –at least that what I have heard it does! I usually use just 1 T. so it won’t affect the taste. I also love to roast meaty venison or beef bones in the oven before I make beef stock.

  7. Megs says

    I just made a big batch – I cook mine for 24 hours on a low simmer. I save all my veggie scraps (onion bums, carrot ends, used bay leaves, half smashed garlic cloves, celery bits that are inedible etc) and all my chicken bones for a few weeks (or months) in the freezer, then when I know I’ll be home, I can throw a batch (or two) on to cook (I use a tbsp of vinegar also to help leech the minerals). Then I strain it, add Himalayan Pink Salt and freeze the stock to use as I need it. The best part is it’s FREE since all that stuff would have gone to garbage or compost otherwise! I figure each batch is the equivalent of $30-$40 worth of store bought organic broth BUT it’s SO much better for you homemade. Win/Win!!!

  8. Karen says

    I add the ACV like the other folks…plus I roast the carcass after deboning it to bring out more flavor. And I add chicken feet for more gelatin and flavor. LOVE chicken stock!

  9. Angela P says

    How do you store your stock in the freezer? Do you put the mason jars in without lids, then put the lids on once it has frozen? I just made a double batch of this delicious stock and I want to make sure I don’t end up with a huge mess. Thanks to whoever responds!

    • ~M says

      When I store my chicken stock in mason jars in the freezer, I just fill up the jar to the “freezer line,” affix the 2-part lid, wait 1-2 hours to let the stock cool, and then put in the freezer. I haven’t had one burst on me yet. If your jars don’t have a freezer line, I’d suggest leaving about 1-2″ of headspace to allow for expansion. You could always try one and see. Good luck!

  10. Fernanda says

    TIP FOR STORING CHICKEN STOCK:

    Pour into ice cube trays and freeze, then transfer the ice cubes to a plastic bag in the freezer :)

    This is also a great technique for storing lime juice (for times when it is not in season).

    :)

  11. ~M says

    I’ve never made a roasted stock, but I usually roast my onion halves or quarters over an open flame on my gas stove until they get those charred/caramelized bits and then they go into the soup pot. My former babysitter, who is Polish, used to make our soup with this technique.

    I noticed that you seem to use parchment paper in many of your baking sheet-in-the-oven recipes, and was wondering if you’ve ever tried a silpat-type liner, or, what your thoughts are on those.

  12. says

    So, what is the best way to store this delightful stock? I want to make some and store it away for winter, but have limited freezer space – can I can it safely? Thanks for a GREAT GF blog, you’re recipes not only inspire but add so much variety to my otherwise dull and lifeless diet!

  13. Andrea says

    You know, I have done this with the vinegar, but my family can taste it (even that tiny amount) and then they don’t want to consume it. I’ve decided it’s probably better to leave it out for us, so that they will actually enjoy the taste. If you have any tips for hiding the vinegar taste, I’d be interested.

    • ~M says

      What types of vinegar have you tried? I’ve had the best results with Bragg’s raw apple cider vinegar but have seen recipes with white vinegar and even balsamic vinegar.

    • BeeMamma says

      I use the juice from a lemon instead. It is the acid that dissolves the minerals…remember high school chemistry? It works great, and leaves no vinegar taste.

  14. says

    I just wanted to say that I received your cookbook in the mail today and I am so excited to try all the new recipes! What a beautifully designed cookbook and the recipes blew my mind. I never knew that almond flour could be used for so many dishes. Thank you so much for putting this together, I will cherish it!

  15. says

    I hope that you get to feeling better soon!

    I have been thinking about making my own stock lately but haven’t gotten around to it. I know that it will taste better and be much less exspensive, I need to just bite the bullet and do it, especially now that cooler weather is here.

  16. says

    I’ve been making chicken stock for the last two weekends. There’s something so grounding about using homemade stock in my cooking. And, my husband can really tell the difference in the taste.

    I started buying glass jars instead of SnapWare and I love it. There’s some things that are staying in my Snapware, but most of it is in glass. It just feels better this way.

  17. Stacie K says

    Glad you made it home safely. So happy your book signings went well. Thanks for the stock recipe. I have been browsing through cookbooks lately looking for stock recipes. I will try this one, sans garlic, since that is on my new-vast-list of food intolerances, along with almonds, olives, tomatoes, and many other sad omissions. I think roasting the vegetables will surely add richness to this stock. Thanks! Hope you are feeling top-notch again soon.

  18. Nancy O says

    Adding a tablespoon of vinegar to the pot draws the calcium and other minerals out of the bones. Simmer 12-24 hours and the bones just disintegrate because all those good minerals are in the broth and not in the bones anymore.

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