Prep Time: 15 minutes
Cook Time: 12–24 hours
Total Time: 12 hours 15 minutes to 24 hours 15 minutes

Cooking Intensity

Difficulty Level: Easy
Cooking Method: Slow Simmer
Heat Level: Low
Best Equipment: Large stockpot, slow cooker, or pressure cooker

Ingredients

2–3 pounds chicken bones (carcass, backs, necks, wings, feet, or a combination)
2 medium onions, quartered
3 carrots, chopped
3 celery stalks, chopped
8 garlic cloves, smashed
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon whole black peppercorns
5–6 fresh parsley stems
2 sprigs fresh thyme
1 teaspoon sea salt (add more after cooking if desired)

12–16 cups cold water

Optional Additions

Fresh rosemary
Ginger slices
Turmeric
Mushrooms
Leeks
Parsnips
Fresh dill
Chicken feet for extra collagen

Equipment Needed

Large stockpot (8–12 quart)
Fine mesh strainer
Cheesecloth (optional)
Large bowl
Storage jars or freezer-safe containers

Instructions

Step 1: Prepare the Bones

If using raw chicken bones, roast them first for deeper flavor.

Arrange the bones on a baking sheet and roast at 425°F (220°C) for 35–45 minutes, turning once until golden brown.

Roasting creates a richer, darker broth with incredible flavor.

If using the carcass from a roasted chicken, you can skip this step.

Step 2: Add Ingredients

Place the roasted bones into a large stockpot.

Add:

Onions
Carrots
Celery
Garlic
Bay leaves
Peppercorns
Herbs
Apple cider vinegar

Cover everything with cold water.

Allow the mixture to sit for about 20 minutes before heating. The vinegar helps extract minerals from the bones.

Step 3: Bring to a Simmer

Place the pot over medium-high heat until tiny bubbles begin forming.

Avoid a vigorous boil.

Reduce the heat to low and maintain a gentle simmer.

Skim off any foam that rises during the first hour.

Step 4: Simmer Slowly

Let the broth cook for:

Stockpot: 12–24 hours
Slow Cooker: Low for 18–24 hours
Pressure Cooker: High pressure for 3 hours

The longer the broth cooks, the richer and more flavorful it becomes.

Add more water if necessary to keep the bones submerged.

Step 5: Strain

Carefully pour the broth through a fine mesh strainer into a large bowl.

Discard the vegetables and bones.

For an extra-clear broth, strain again through cheesecloth.

Step 6: Cool

Allow the broth to cool.

Refrigerate until the fat rises and solidifies.

Remove the hardened fat if desired, or leave some for additional flavor.

A properly made bone broth often becomes slightly gelatinous when chilled because of the natural collagen.

Storage

Refrigerator

Store for up to 5 days in airtight containers.

Freezer

Freeze for up to 6 months.

Freeze in:

Mason jars (leave expansion space)
Ice cube trays
Souper Cubes
Freezer bags

Small frozen portions are convenient for cooking.

Serving Suggestions

Enjoy chicken bone broth:

As a warm beverage
In chicken noodle soup
For vegetable soups
In risotto
Cooking rice
Making gravy
Braising meats
Cooking quinoa
Preparing sauces
Adding flavor to mashed potatoes

Tips for the Best Bone Broth

Use Different Bones

A mixture of wings, backs, necks, and feet creates the richest broth.

Roast First

Roasted bones develop a much deeper flavor.

Don’t Boil

Boiling makes broth cloudy and may produce a harsher flavor.

Simmer Patiently

Long cooking extracts maximum flavor and collagen.

Add Salt Later

Keep salt light during cooking so the broth stays versatile for future recipes.

Flavor Variations

Herb Bone Broth

Add rosemary, sage, and oregano.

Garlic Bone Broth

Double the garlic for a stronger savory flavor.

Ginger Bone Broth

Add sliced fresh ginger for warmth and aroma.

Turmeric Broth

Include turmeric and black pepper for an earthy twist.

Mushroom Bone Broth

Add dried shiitake mushrooms during simmering for extra umami.

Common Mistakes

Boiling instead of simmering
Using too much salt
Not roasting raw bones
Cooking for too short a time
Using too little water
Skipping the vinegar
Forgetting to skim impurities

Frequently Asked Questions

Can I reuse the bones?

You can reuse them once, but the second batch will be lighter in flavor and nutrients.

Why is my broth gelatinous?

That’s a great sign. Gelatin indicates collagen has been extracted successfully from the bones.

Is cloudy broth okay?

Yes. Cloudiness affects appearance but not flavor or safety.

Can I freeze bone broth?

Absolutely. Freeze in meal-sized portions for easy use.

How do I make it richer?

Use more bones, roast them first, and simmer for up to 24 hours.

Nutrition Information (Per 1 Cup, Approximate)

Calories: 40
Protein: 9g
Fat: 1g
Carbohydrates: 1g
Fiber: 0g
Sugars: 0g
Sodium: 140mg (varies with added salt)
Calcium: 20mg
Potassium: 120mg
Iron: 0.4mg