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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  • 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


  • 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
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.


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

  1. Thank you so much for your website – it’s been a real game changer for me – now I always have one of your baked products in the home for when a sweet tooth starts throbbing. I have a question about the bone broth – in my family dill was always added to chicken broth – is there a reason, other than just personal taste that you’ve added thyme rather than dill?

    • Ellen, I use thyme because it has a lovely flavor as well as anti-microbial properties which make this broth perfect for fighting off a cold or flu :-)

      • 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 were so delicious – we just had it last night for dinner. thank you again.

  2. Years ago I had this precious black lady for a friend. She made the MOST WONDERFUL Chicken Soup!
    Many tried to make their soup like hers NOTHING COMPARED!
    One day she said I’m gonna share the secret with me and it was her Gramma who taught her.
    “CHICKEN FEET” U get some from yer butcher (WenCo has them)if you ask!
    let the feet soak in cold salt water check each one really good for dirt, I cut off the knuckle with the nail off
    drop the foot into the pot (and of course when yer broth is finished) throw the feet away
    You will have the best broth, EVER!!!

  3. Hi, sorry to bother you, but did you ever end up posting your recipe on how to make beef stock? Just cause I was trying to find it on your site, but the only one I could find is your chicken one….

  4. 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.

      • 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.

    • 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.

    • 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!

  5. 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

    • 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 :-)

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Recipes » Soups » How to Make Bone Broth from Chicken