How to Make Chicken Bone Broth?
Chicken bone broth is one of the most nourishing things you can make in your kitchen. It is not the same as regular chicken stock. Bone broth is simmered for much longer – sometimes 12 to 24 hours.
This long cooking time pulls collagen, minerals, and gelatin out of the bones. The result is a thick, silky, deeply flavorful liquid that tastes amazing on its own and makes soups, stews, and sauces much better.
I’m Fatima. I make a big pot of bone broth almost every week. It costs very little (I use leftover bones), fills my kitchen with a cozy smell, and gives me a healthy base for so many meals. Let me show you how to make the best chicken bone broth at home. It takes time, but most of that time is just waiting.
What Is Bone Broth? (And Why Make It?)
Bone broth is made by simmering animal bones (chicken, beef, or fish) in water for a very long time, often with vegetables and vinegar. The vinegar helps pull minerals from the bones.
Benefits of homemade bone broth:
- Rich in collagen and gelatin – Good for joints, skin, and digestion.
- Packed with minerals – Calcium, magnesium, phosphorus.
- Very cheap – Use leftover bones from roast chicken.
- Deep flavor – Much better than store‑bought broth.
Difference between stock and bone broth:
| Chicken Stock | Chicken Bone Broth | |
|---|---|---|
| Cooking time | 2‑4 hours | 12‑24 hours |
| Texture | Thin, watery | Thick, silky (from gelatin) |
| Best for | Soups, sauces | Sipping, healing soups, stews |
| Nutrients | Some minerals | Much more collagen and minerals |
Ingredients You’ll Need
| Ingredient | Amount (for a large pot) | Notes |
|---|---|---|
| Chicken bones | 3‑4 lbs (1.5‑2 kg) | Leftover carcass + feet or necks, or raw bones |
| Chicken feet (optional) | 4‑6 | Lots of collagen, makes broth very gelatinous |
| Apple cider vinegar | 2 tablespoons | Helps pull minerals from bones |
| Water | 4‑5 quarts (about 4‑5 liters) | Enough to cover bones by 2 inches |
| Onion | 1 large | Quartered (skin on adds color) |
| Carrots | 2 medium | Roughly chopped |
| Celery | 2 stalks | Roughly chopped |
| Garlic | 4‑5 cloves | Smashed, skin on |
| Bay leaves | 2 | |
| Fresh thyme (or 1 tsp dried) | 4‑5 sprigs | |
| Fresh parsley | A handful | Optional, added at the end |
| Salt | To taste | Add at the end, not during cooking |
Pro tip: Save your vegetable scraps (onion skins, carrot peels, celery ends) in a bag in the freezer. When you have enough, use them for broth instead of fresh vegetables.
Step‑by‑Step Instructions
Step 1: Prepare the Bones
- If using raw chicken bones, roast them first for more flavor. Place bones on a baking sheet. Roast at 400°F (200°C) for 20‑30 minutes until golden brown.
- If using leftover bones from a roast chicken, you can use them as they are. No need to roast again.
- Chicken feet are optional but highly recommended. They add a lot of gelatin. Rinse them well.
Step 2: Put Everything in a Large Pot
- Place the bones (and feet) in a very large soup pot or a slow cooker.
- Add the apple cider vinegar.
- Pour in enough cold water to cover the bones by about 2 inches (about 4‑5 quarts).
Step 3: Bring to a Simmer (Not a Boil)
- Turn the heat to medium‑high and bring the water to a gentle simmer.
- Do not let it boil hard. A hard boil makes the broth cloudy and can create a bitter taste.
- As it heats, scum and foam will rise to the top. Use a large spoon to skim it off and discard. This keeps the broth clear.
Step 4: Add Vegetables and Herbs
- Once the broth is simmering and you have skimmed the foam, add the onion, carrots, celery, garlic, bay leaves, and thyme.
- Reduce heat to lowest setting. The liquid should just barely bubble – one bubble at a time.
Step 5: Simmer for 12‑24 Hours
- Set a timer for 12 hours. You can go up to 24 hours for a richer broth.
- Check every few hours to make sure the water level is still covering the bones. Add a little more hot water if needed.
- No need to stir much. Just let it sit.
Step 6: Strain the Broth
- Place a fine‑mesh strainer or colander over a large bowl or another pot.
- Line the strainer with cheesecloth (optional, for very clear broth).
- Carefully ladle or pour the broth through the strainer. Discard the solids (bones, vegetables, herbs).
Step 7: Cool and Store
- Let the broth cool to room temperature.
- Do not put hot broth directly into the fridge – it can raise the fridge temperature and spoil other foods.
- Once cool, pour into glass jars or plastic containers.
- Refrigerate for up to 5 days, or freeze for up to 6 months.
Pro tip: Pour broth into ice cube trays and freeze. Then pop out a cube anytime you need a little flavor boost for a sauce or stir‑fry.
Video Guide 📺
How to Make Bone Broth in a Slow Cooker (Easy, Hands‑Off)
| Step | What to Do |
|---|---|
| 1 | Add bones, vinegar, and water to slow cooker. |
| 2 | Cook on LOW for 12‑24 hours. |
| 3 | Add vegetables and herbs after the first 8 hours (optional). |
| 4 | Strain and store. |
The slow cooker is perfect because you do not have to watch it. The temperature stays low and steady.
How to Make Bone Broth in an Instant Pot (Fast)
The Instant Pot speeds things up a lot. You can get broth that tastes like 12‑hour broth in just 2‑3 hours.
| Step | What to Do |
|---|---|
| 1 | Place bones and vinegar in the Instant Pot. Add water to the max line. |
| 2 | Cook on HIGH pressure for 120‑180 minutes (2‑3 hours). |
| 3 | Let the pressure release naturally (do not quick release). |
| 4 | Add vegetables and herbs, then pressure cook for another 30 minutes (optional). |
| 5 | Strain and store. |
Pro Tips & Common Mistakes to Avoid
Do this ✅
- Use a mix of bones – Backs, necks, wings, and feet give the best balance of flavor and gelatin.
- Add vinegar – It is essential for pulling minerals out of the bones.
- Simmer, never boil – Boiling makes the broth cloudy and bitter.
- Skim the scum – This keeps the broth clear and clean‑tasting.
- Add salt only at the end – Broth reduces as it simmers. If you add salt early, it can become too salty. Taste before adding salt.
Avoid that ❌
- Using only meat – You need bones. Meat alone does not give enough gelatin or flavor.
- Cooking for less than 8 hours – Short cooking gives you stock, not bone broth.
- Forgetting to cool properly – Hot broth in the fridge can spoil. Cool it first.
- Throwing away the bones too soon – Some people reuse bones for a second, weaker batch. It works fine.
How to Use Chicken Bone Broth?
| Use | How |
|---|---|
| Sipping | Warm a mug of broth. Add a pinch of salt and drink like tea. |
| Soup base | Use instead of water or stock for any soup. |
| Cooking rice or grains | Replace water with broth for more flavor. |
| Deglazing pans | Pour a little into a hot pan to scrape up browned bits. |
| Sauces and gravies | Use as the liquid base. |
| Braised vegetables | Simmer greens or root vegetables in broth. |
How to Store Bone Broth?
| Storage Method | How Long It Lasts | Notes |
|---|---|---|
| Refrigerator (sealed container) | 5‑7 days | Fat will solidify on top – that is normal. |
| Freezer (glass jars or plastic bags) | 6 months | Leave 1 inch of space at the top of jars (liquid expands). |
| Ice cube trays | 6 months | Great for small portions. |
Nutrition Facts (Per 1 cup of homemade chicken bone broth)
| Nutrient | Amount |
|---|---|
| Calories | ~40‑60 kcal |
| Protein | ~6‑10 g |
| Fat | ~1‑3 g |
| Carbohydrates | ~0‑2 g (from vegetables) |
| Collagen/gelatin | ~5‑10 g (varies) |
| Sodium | Depends on added salt (skip salt for low‑sodium broth) |
Frequently Asked Questions (FAQs)
Can I use a rotisserie chicken carcass for bone broth?
Yes. Leftover carcass from a rotisserie chicken works great. Add some raw chicken necks or feet for extra gelatin. The roasted flavor is delicious.
How do I know if my bone broth has enough gelatin?
After cooling, the broth should be jiggly like Jell‑O. If it is still watery, you did not use enough bones or did not cook long enough. Next time, add more joints (necks, backs, feet).
Can I add salt while cooking?
I recommend adding salt at the end because the broth reduces over many hours. You can always add more salt later, but you cannot take it out.
Why is my broth cloudy?
Cloudy broth is not bad. It just looks less pretty. Cloudiness usually comes from a hard boil or not skimming the foam. For clear broth, simmer gently and skim well.
Can I reuse bones for a second batch?
Yes. You can make a second, weaker batch of broth with the same bones. Use fresh water and vinegar, and simmer for another 6‑12 hours. The second batch will be thinner but still good.
Is bone broth the same as collagen powder?
No. Bone broth is a whole food liquid that contains collagen, gelatin, and many other nutrients. Collagen powder is a processed supplement. Homemade broth is more nutritious and much cheaper.
How much bone broth should I drink per day?
There is no official rule. Many people drink 1 cup per day for general health. Start with a small amount and see how you feel.
Final Thoughts
Making chicken bone broth at home is not hard. It takes a long time, but most of that time is just letting the pot sit on the stove. The result is a thick, silky, nutrient‑rich liquid that costs very little and tastes amazing.
Use leftover bones from a roast chicken. Add a splash of vinegar. Simmer low and slow for 12‑24 hours. Strain and store. That is it. You will have a jar of liquid gold that makes every soup, sauce, and sip better.
