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:
Daniela W says
How long does Chicken Stock last frozen?
Stephen says
Why not roast the stock vegees with the chicken? Saves time and energy.
Nikki says
This was delicious. I made some tonight for my cold-ridden toddler and he loved it!
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!
Angela P says
Thanks so much!
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).
:)
~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.
sara says
Wow that stock recipe is an awesome addition to any of the chicken recipes I usually make (or attempt to make…thanks for sharing.
Wynonah Bates 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!
Jacquelyn Hughes says
Stock can be safely canned but you must use a pressure canner.
Dr. Nishant Rao says
I need to 2nd the comment about adding vinegar to it. I use 1 tablespoon of apple cider vinegar and it really adds so much calcium and trace minerals to the stock. So good for you!
Bon appétit!
http://www.wellwire.com
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.