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
- Place chicken carcass in a large stockpot with the water
- Bring pot to a boil, then reduce to a simmer
- Place onion, carrot, and garlic on a parchment paper lined baking sheet; roast at 400°F for 1 hour
- Add roasted vegetables to stock
- Then add parsley, thyme, celery, bay leaves, and apple cider vinegar
- Cover pot, simmer stock one hour, then cool and strain
- Fill one quart mason jars with 3 cups stock each, leave 1 cup space in each jar for expansion
- Freeze stock in jars for up to 3 months
- 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 also have a recipe for a quick and easy Beef Bone Broth in a post called How to Make Bone Broth in the Instant Pot. I hope you enjoyed learning how to make bone broth from chicken!
Here are some of my healthy paleo soup recipes that use chicken stock:
Caroline 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!
Jenn AKA The Leftover Queen says
Sounds delicious! There is little more comforting than homemade stock or soup. The smell alone works wonders!
christie, honoring health 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.
Kimi @ The Nourishing Gourmet says
I love homemade chicken broth! We make it just about every week. So nourishing.
Amy Green (Simply Sugar & Gluten-Free) 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.
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.
gfe-gluten free easily says
Home making chicken stock … that does sound lovely and therapeutic all the way around. Hope you’re all 100% soon. :-)
Shirley
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.
Stephen says
Great idea! Thanks.
Julie says
Yup, that’s what I do, too. ACV and at least 12 hours of simmering, with chicken and with beef broth for the gelatin and minerals.
Gordon Buzzell says
Do you know for a fact that vinegar helps draw minerals out of the bones, or is it just the cooking process doe the trick ?
VeggieGirl says
Welcome back!! Hope everyone feels 100% better as soon as possible.
~M says
Yum. Jewish penicillin, you know :) Get well soon!