Description
This Chicken Bone Broth is a nutrient-rich, deeply flavorful recipe that’s perfect for sipping on its own or using as a base for soups, sauces, and stews. Packed with collagen, minerals, and amino acids, bone broth is celebrated for its health benefits, including supporting joint health, digestion, and immunity. Best of all, it’s simple to make using leftover chicken bones and a few pantry staples.
Ingredients
Core Ingredients:
- 2–3 pounds of chicken bones (roasted or raw; carcasses, wings, or necks work best)
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium onion, quartered (leave the skin on for a richer color)
- 4 garlic cloves, smashed
Flavor Enhancers:
- 2 tablespoons apple cider vinegar (helps extract minerals from the bones)
- 1 teaspoon black peppercorns
- 2–3 bay leaves
- 5–6 sprigs fresh parsley (optional)
- 3–4 sprigs fresh thyme (optional)
Liquid:
- 10–12 cups cold water (enough to fully cover the bones)
Instructions
1. Prepare the Bones
If using raw bones, roast them at 400°F (200°C) for 25–30 minutes to deepen the flavor. This step is optional but highly recommended for a richer broth.
2. Add Ingredients to the Pot
Place the bones in a large stockpot, slow cooker, or Instant Pot. Add the carrots, celery, onion, garlic, and seasonings (peppercorns, bay leaves, parsley, thyme). Pour in the apple cider vinegar and enough cold water to cover the bones by about 1–2 inches.
3. Simmer Slowly
- Stockpot: Bring to a gentle boil over medium heat, then reduce to low and simmer for 8–12 hours. Skim off any foam or impurities that rise to the top during the first hour.
- Slow Cooker: Set on low and cook for 10–12 hours.
- Instant Pot: Use the “Soup/Broth” setting and pressure cook for 2–3 hours.
4. Strain the Broth
Once cooked, strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or storage containers. Discard the solids (bones and vegetables).
5. Cool and Store
Let the broth cool to room temperature, then refrigerate. Once chilled, skim off the solidified fat from the surface if desired. Store in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- Maximize Nutrition: For a collagen boost, include chicken feet in the mix.
- Seasoning: Avoid adding salt during cooking if you plan to use the broth in other recipes. Season before serving or when using in a dish.
- Freezing Tips: Freeze the broth in ice cube trays or portioned containers for easy use.
- Clarity: If you prefer a clearer broth, avoid stirring the pot too much during cooking.
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Serving Size: 1 cup
- Calories: 35
- Sugar: 0
- Sodium: 90mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.7g
- Trans Fat: 0
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 10 mg