This chicken bone broth is a simple way to turn a leftover chicken carcass into a rich, savory broth you can use all week. It simmers low and slow until the broth is deeply flavored and the bones have done their job.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Bone Broth
🕒 Ready In: ~12 hours 15 minutes
👪 Serves: ~12 servings (about 12 cups)
🍽 Calories: ~35 per serving (estimated)
🥣 Main Ingredients: Chicken carcass, water, carrots, celery, onions, bay leaves
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - simmer low and slow, strain and store
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This version keeps it practical with classic aromatics and a long cook time, so you get a fuller-tasting broth without complicated steps. Once it's strained and chilled, you can skim the fat if you want a lighter finish or keep it for extra flavor.
Use it as a base for cozy soups like Crockpot Potato Soup, Broccoli Cheddar Soup, Chicken Turmeric Soup, or New England Clam Chowder.
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Why You'll Love This Chicken Bone Broth:
Uses What You Already Have: A leftover chicken carcass turns into a full pot of broth instead of going to waste.
Deep, Savory Flavor: Long cooking time pulls out more flavor than a quick simmer.
Freezer-Friendly: Make a batch once and portion it for soups, sauces, and weeknight dinners.
Customizable Richness: Skim the fat for a lighter broth or keep it for more flavor.
Hands-Off Cooking: After it starts, it mostly takes care of itself until it's time to strain.
Key Ingredients:
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- More herbal flavor: Add a few sprigs of fresh thyme or parsley stems during the cook.
- Garlic option: Add 3 to 4 smashed garlic cloves for a stronger savory finish.
- Apple cider vinegar option: Add 1 tablespoon to help draw minerals from the bones (the broth won't taste like vinegar).
- Lower sodium: Use 1 teaspoon salt, then salt to taste after straining.
- No bay leaves: Leave them out or add a pinch of dried thyme instead.
- Instant Pot option: Cook on High Pressure for 2 hours, then natural release, strain, and store.
How to Make Chicken Bone Broth:
- Add the chicken carcass, water, carrots, celery, onions, bay leaves, salt, and pepper to a large Dutch oven or slow cooker.
- Bring to a boil, then reduce to a gentle simmer. If using a slow cooker, set to Low.
- Cook for 12 hours, keeping the broth at a low simmer (small bubbles, not a rolling boil).
- Turn off the heat and cool until safe to handle.
- Discard the vegetables and bay leaves, then strain the broth through a fine-mesh strainer.
- Refrigerate for 4 to 5 days, or freeze for 2 to 3 months.
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Recipe Notes & Tips:
- Keep the simmer gentle: A rolling boil can make the broth cloudy and can reduce it too quickly.
- Add water if needed: If the bones start to peek above the surface during a long simmer, add enough water to keep them covered.
- Cool safely: For faster cooling, strain into a large bowl and place it in an ice bath before refrigerating.
- Skim if you want: After chilling, you can lift off the solid fat layer for a lighter broth, or keep some for flavor.
- Portion for convenience: Freeze in 1-cup portions for recipes and 2-cup portions for soups.
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.
Chicken Bone Broth FAQs:
Chicken bone broth typically simmers for 10 to 12 hours for a full, well-rounded flavor, especially when using a roasted chicken carcass. A gentle simmer (not a hard boil) helps concentrate flavor without making the broth taste harsh or overly reduced.
Chicken bone broth can gel in the refrigerator because natural gelatin from the bones and connective tissue sets when cold. This is normal and a good sign of a long simmer; the broth will loosen back into liquid as it warms.
If chicken bone broth tastes bland, it usually needs more salt first, then a little black pepper or a bay leaf during reheating for extra aroma. You can also add a splash of lemon juice at the end when using it in soups to brighten the flavor without changing the broth itself.
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Chicken Bone Broth
Equipment
Ingredients
- carcass of one whole chicken
- 12 cups filtered water
- 2 carrots skin on and scrubbed
- 3 celery stalks
- 2 medium onions halved
- 2 bay leaves
- 1 tablespoons salt
- 1 teaspoon pepper
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
- Keep the simmer gentle: A rolling boil can make the broth cloudy and can reduce it too quickly.
- Add water if needed: If the bones start to peek above the surface during a long simmer, add enough water to keep them covered.
- Cool safely: For faster cooling, strain into a large bowl and place it in an ice bath before refrigerating.
- Skim if you want: After chilling, you can lift off the solid fat layer for a lighter broth, or keep some for flavor.
- Portion for convenience: Freeze in 1-cup portions for recipes and 2-cup portions for soups.
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