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:
Patricia Prescott says
Made this for a good friend who was in the hospital on a clear liquid diet. She loved it!
Jackie P says
This bone broth is so good and easy to make. The flavors are so savory and delicious. I’ve substituted dry herbs instead of fresh and it works just fine.
Logan W says
I followed the recipe for roasting the veggies at 400°. After 40 minutes I checked on them to find the garlic cloves completely burnt to a crisp. I would recommend not roasting the garlic so long.
Michelle says
I’m not the owner of this recipe but in the past I have wrapped the garlic in aluminum and it does not burn after 40 minutes. Cover it in oil (I use avocado), add salt and pepper, then wrap in aluminum. I love toasted garlic and have done this many times!
Beverly says
Can I use anything else besides ACV? I’m out but want to make? Perhaps lemon juice??
Terrie Sullivan says
Elana, my first time at making bone broth. Recently had Covid, and I figured it might have tasted good to drink while I was sick. The question that I have is can I freeze the cooked bone broth???? Thx for the recipe.
Lynne says
Thank you for the recipe. I have a question. Do I simmer the chicken and water for an hour while the vegetables are roasting, then add the vegetables and simmer for another hour? Or do I roast the vegetables first, then add to chicken and water so that the total simmer time for the recipe is only one hour? Thank you. I love your site!
Elana says
Lynne, simmer the chicken while you roast the veggies, then add the veggies and simmer for another hour. Thanks for your kind words :-)
Amber says
Thank you for this! I’m so excited to try it and I love resourceful recipes that are also good for you! My family seems to be dealing with a lot of colds this season and I’m glad to try natural things instead of medicine.
Elana says
Amber, wishing you and yours good health this winter :-)
Alison Bacus says
Elana, I am locally famous for my chicken broth soup when my friends are ill. Always have made on the stove which takes hours. Then strain, refrigerate, skim fat etc. Do you have a chicken broth recipe for instant pot like you do for beef?
Elana says
Alison, thanks for your comment! Feel free to substitute chicken for beef in the instant pot –I do it and it’s great :-)
Rhonda says
Hello
To make chicken broth I usually use chicken feet. Don”t laugh, more collagen in feet.
How many would I use for this receipt? I also use a crock pot and simmer for 24/48 hours. This would be faster, so will try. Thanks, will wait to hear back.
Elana says
Rhonda, not laughing at all! I think this is the best way to go if you can find good quality feet. I use around 2 pounds of chicken feet instead of the carcass :-)