Chicken Bone Broth
If you’re looking to make flavorful, homemade Chicken Bone Broth then this is the recipe for you! A great tasting, healthy bone broth is super versatile. You can use it in so many different ways and best of all, you control the quality of the chicken. No longer do you have to buy boxed chicken broth from the grocery store that you just wonder where they are getting the chickens from.
This post may contain affiliate links which won’t change your price but will share some commission.
You’ll be surprised how simple it is to make your own homemade Chicken Bone Broth. Most of it consists of cooking in the dutch oven or crockpot so it’s super low maintenance. The majority of the time will be prep work, cutting up the vegetables, once it’s in the dutch oven or crockpot, that’ll do the rest of the work. Make sure you cook it on low to bring out all that nutritious goodness and flavor form the bones.
This Chicken Bone Broth is super versatile and useful. You can use it for a variety of different dishes where you need chicken broth/base. It’s a great way to use a leftover chicken as well. All you need is the carcass of the chicken, so if you are making another dish such as BBQ Chicken Flatbread or Avocado Chicken Salad you can use the leftover carcass.
Why You’ll Love This Recipe:
Hands-off and foolproof: Toss everything in the pot and let it gently simmer, 12 hours later you’ve got deeply flavorful broth.
Big flavor from leftovers: A simple chicken carcass and aromatics transform into a rich, restaurant-worthy base.
Versatile kitchen workhorse: Elevates soups, stews, gravies, risotto, pan sauces, or sip it straight from a mug.
Make-ahead & freezer-friendly: Batch it once, then chill or freeze in portions for quick meals anytime.
Budget and waste conscious: Stretches a whole chicken further while putting veggie odds and ends to good use.
Ingredients to Make Chicken Bone Broth:
- chicken carcass. Use the whole frame (bones, skin, wing tips) from a roasted chicken.
- filtered water. Start with cold water and add just enough to cover the carcass by 1–2 inches. Too much water can dilute the broth.
- carrots. Leave the skin on, many nutrients and much of the fiber sit just under the skin. Scrub well instead of peeling for better color and gentle sweetness.
- celery stalks. Adds mild, savory notes; include the leafy tops for extra aroma and depth.
- onions. Yellow onions add gentle sweetness and depth without overpowering.
- bay leaves. Two leaves add gentle herbal depth, more can become overpowering.
How to Make Chicken Bone Broth:
- In a large dutch oven or crockpot, add the chicken carcass, water, carrots, celery, onions, bay leaves, salt and pepper.
- Bring the water to a boil then reduce to a simmer or set your crockpot to low. Cook for 12 hours.
- Remove from heat or turn off the crockpot then allow to cool. Throw out cooked vegetables and bay leaves.
- Strain broth through a fine mesh strainer. Store in the refrigerator for 4-5 days or freeze for 2-3 months.
Recommended Equipment
Recipe Notes & Tips:
- Right water level: Add just enough cold water to cover the bones by 1–2 inches. Too much water dilutes flavor.
- Season lightly: If you plan to reduce the broth or use it in recipes, go easy on salt now and adjust later.
- Clear finish: Strain through a fine mesh (or cheesecloth). Don’t press the solids—pressing clouds the broth.
- Cooking methods: Stove or slow cooker on low for 10–12 hours; pressure cooker 60–90 minutes at high pressure with natural release.
- Break the bones: Crack or cut the carcass into a few pieces so joints and marrow are exposed, this helps extract more gelatin and flavor.
- Gentle simmer only: Keep it at the barest bubble. A hard boil can emulsify fat and make the broth cloudy.
- Make it concentrated: Simmer the strained broth to reduce for a richer “broth concentrate,” then freeze in ice cube trays for easy portions.
Serving Suggestions:
- Crustless Chicken Quiche
- Crab Cakes
- Steak Caesar Salad
- Gluten-Free Sourdough Bread
- Mediterranean Chickpea Salad
How to Store:
Refrigerator: Cool the broth quickly (within 2 hours) and transfer to airtight containers. Keep refrigerated for 4–5 days. Leaving the fat cap intact can help seal the broth; skim it off just before using if you prefer.
Freezer: Portion into jars, deli containers, or ice cube trays. Leave ¾–1 inch headspace in jars for expansion. Freeze for 2–3 months.
Thaw & Reheat: Thaw overnight in the fridge or under cold running water. Reheat gently on the stovetop until steaming; avoid a vigorous boil. Taste and adjust salt after reheating.
FAQs:
Yes, if you’re using a slow cooker on low, otherwise, cook during the day.
Usually from boiling hard, stirring, or pressing solids when straining. Keep the heat low, avoid stirring, and strain gently through a fine mesh or cheesecloth.
Yes. Raw bones work fine.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Chicken Bone Broth
Equipment
Ingredients
Instructions
- In a large dutch oven or crockpot, add the chicken carcass, water, carrots, celery, onions, bay leaves, salt and pepper.
- Bring the water to a boil then reduce to a simmer or set your crockpot to low. Cook for 12 hours.
- Remove from heat or turn off the crockpot then allow to cool. Throw out cooked vegetables and bay leaves.
- Strain broth through a fine mesh strainer. Store in the refrigerator for 4-5 days or freeze for 2-3 months.
Nutrition
Notes
-
- Right water level: Add just enough cold water to cover the bones by 1–2 inches. Too much water dilutes flavor.
- Season lightly: If you plan to reduce the broth or use it in recipes, go easy on salt now and adjust later.
- Clear finish: Strain through a fine mesh (or cheesecloth). Don’t press the solids, pressing clouds the broth.
- Cooking methods: Stove or slow cooker on low for 10–12 hours; pressure cooker 60–90 minutes at high pressure with natural release.
- Break the bones: Crack or cut the carcass into a few pieces so joints and marrow are exposed, this helps extract more gelatin and flavor.
- Gentle simmer only: Keep it at the barest bubble. A hard boil can emulsify fat and make the broth cloudy.
- Make it concentrated: Simmer the strained broth to reduce for a richer “broth concentrate,” then freeze in ice cube trays for easy portions.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Homemade Recipes:
Did You Make This Chicken Bone Broth Recipe?
If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
