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Large container of chicken bone broth

Chicken Bone Broth

Make healing and delicious chicken bone broth at home
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Soup, Stocks and Sauces
Cuisine American, French
Servings 8
Calories 101 kcal

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion, chopped Include skin and ends
  • 3 carrots, peeled and chopped Include peel and ends
  • 3 ribs celery, chopped
  • 1 head garlic, halved
  • 2 Tbsp black peppercorns, whole
  • bones from one chicken, including back and neck
  • 2 chicken thighs, bone-in skin-on May substitute chicken feet, wings, or single leg quarter
  • 2 Tbsp apple cider or other mild vinegar
  • 2 bay leaves
  • water
  • fresh herbs - thyme, rosemary, oregano Optional if you have on hand

Instructions
 

  • Put your largest, tallest stockpot on over medium heat. Add vegetable oil.
  • Add mirepoix (carrots, onions, celery) to oil. Sauté for 2-3 min or until slightly softened. Add garlic and peppercorns. Add chicken bones and parts (frozen is fine). Add vinegar. Add at least enough water to cover 2 inches above ingredients. Add bay leaves and herbs. 
  • Bring pot to a boil. Leave partially covered and turn down to a simmer. Simmer for a minimum of 3 (preferably 4-6) hours. If desired, skim debris periodically from surface of stock. 
  • Taste stock. Add salt if desired (only if using for broth/soup base). Remove bones and strain through fine mesh strainer or colander lined with cheesecloth/double layer paper towels. 
  • Cool stock, preferably in ice bath in sink. Cover and refrigerate overnight if not using immediately. On the following day, remove fat layer that forms on top of stock and discard. 

Notes

Pressure cooker/Instant Pot variation: Reduce carrots/celery to 1 each. Reduce bone quantity if needed to fit in pot. Only add water to "max fill" line. Cook on high pressure for 60 min. Quick release is fine. Strain and refrigerate as directed above.
Slow cooker/Crockpot variation: Keep quantities the same as in original recipe, if space allows. Add water to cover ingredients while remaining 1" below lid. Lock lid in place and start on high heat until boiling. Reduce to low setting and cook for 24 hours (I run two consecutive 12h cycles, as this is all my slow cooker allows). Strain and refrigerate as directed above.
Keyword chicken bone broth, chicken broth, chicken stock, healing bone broth, healthy bone broth, homemade chicken broth, homemade chicken stock