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

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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
Prep Time 10 mins
Cook Time 2 hrs 10 mins
Total Time 2 hrs 20 mins
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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:


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Elana, you’re a genius. I usually make all sorts of changes to recipes, but, I’ve learned that I can trust your recipes, completely. The bone broth with matzo balls was so delicious.

Comments

97 responses to “How to Make Bone Broth from Chicken”

  1. 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!

  2. 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!

    • I agree, was just going to comment. None broth I’ve always read takes hours, stock maybe an hour but stick is not nine broth. The 24 hours brings out the marrow and all the goodness which is where a crock pot comes in handy.

      I’m not sure how cooking for one hour makes it a broth

  3. 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.

  4. 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.

  5. 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!!!

  6. 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!

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