Homemade chicken broth is the secret ingredient that takes soups, stews, risotto, and sauces to the next level. Simmering chicken bones for an extended period releases rich flavors and nutrients like collagen, gelatin, minerals and amino acids into the water, creating a deeply satisfying, nutritious liquid gold. But how long should you actually boil those bones to extract maximum benefits? Here’s everything you need to know about achieving broth perfection.
What Happens When You Boil Chicken Bones?
Chicken bones are more than just the scaffolding that gives structure to the bird. They contain marrow, collagen and cartilage that impart tremendous flavor and nutrients when coaxed out through long, moist cooking. By simmering the bones connective tissues gradually break down into gelatin infusing the surrounding liquid. Meanwhile, minerals leach from the bones, and additional flavors emerge from any bits of meat or fat still attached. The end result of this low and slow process is a rich, nourishing broth.
Key Factors That Influence Boil Time
There’s no universal formula for how long to boil chicken bones. The optimal time can vary based on several factors:
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Bone Type Bones with more collagen-rich cartilage like necks and feet release gelatin faster than denser leg bones
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Bone Size Smaller, chopped up bones will cook faster than big whole carcasses
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Cooking Method: Stovetop, slow cooker and pressure cooker require varied times.
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Ingredient Freshness: Fresher bones have more robust flavor to give.
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Personal Preference: Some enjoy lighter broths, while others prefer richer, more concentrated versions.
Stovetop Simmering Time
For stovetop broth, the sweet spot for simmering chicken bones falls between 8 to 24 hours. Anything less and you miss out on extracting the full potential. Much longer and the broth risks becoming too concentrated and mineral-y.
Within this window, check starting around the 8 hour mark. Once the broth has a developed color and rich aroma, begin tasting every few hours until preferred flavor intensity is reached. The bones should crumble easily when done.
Slow Cooker Time
For set-it-and-forget-it convenience, the slow cooker is ideal. Here, chicken bones only need 12 to 18 hours on low heat to make a robust broth. As with stovetop, you can check starting around hour 12 by ladling out a small sample to taste test for doneness.
Pressure Cooker Time
A pressure cooker like the Instant Pot significantly expedites broth making with chicken bones. Cook at high pressure for 2 to 3 hours, followed by a natural pressure release. While speedy, some claim the flavor is slightly less complex than slow simmered.
Maximizing Flavor
To make the most of chicken bones, toss in aromatics during the last few hours of simmering. Onions, carrots, celery and garlic are classic. You can also add fresh herbs like parsley, thyme and bay leaves. Other options include ginger, peppercorns, apple cider vinegar or mushrooms. Avoid salt until finishing, as reducing the broth down can intensify saltiness.
Knowing When Broth is Ready
How can you tell when the chicken bones have given their all? Signs of perfectly simmered broth include:
- Deep golden color
- Rich, savory aroma
- Gelatinous texture when cooled
- Depleted bones crumbling easily
- Concentrated, developed flavor
Trust your tastebuds – they’ll tell you when your broth has reached its full potential. Then simply strain, cool, and store for later use. With the proper boil time, chicken bones transform into liquid gold!
Frequently Asked Questions
Can I boil chicken bones too long?
Yes, overcooking can make broth bitter or muddy. For stovetop, limit to 24 hours max. Check and taste frequently once passing 8 hours.
Do I need to roast the bones first?
Roasting is optional but adds deeper flavor. Bake at 400°F for 30-45 minutes before boiling.
What bones work best?
A mix is ideal. Backs, necks and feet offer lots of collagen. Carcasses from a roasted chicken also excellent.
How do I store broth?
Let cool completely before refrigerating up to 1 week. Freeze in airtight containers for up to 6 months.
Can I reuse the bones?
You can, but flavor and nutrients diminish with each reuse. Best to use fresh bones each time.
How can I tell if it’s high in collagen?
A jelly-like consistency when chilled indicates abundant collagen was extracted from the bones.
With the proper technique, boiling chicken bones rewards you with a nutritious, mineral-rich broth that provides a foundation of flavor. Experiment with your prep time until you discover your ideal boil time. Soon you’ll be enhancing everything from risottos to gravies with the magic of liquid gold homemade broth.
What’s in Chicken Stock?
Basic chicken stock is really just bones and water, but dressing it up with a few herbs and vegetables just increases the flavor and complexity of the stock. When I’m cooking other dishes, I often save the scraps from chopping vegetables and put them in the freezer. When I’m ready to make stock, most of the ingredients are already there.
- Chicken carcass: I roast a chicken about once a week, but you can also use a rotisserie chicken you pick up from the store.
- Celery, carrots, onion: This is a pretty classic chicken stock combination used to impart flavor and the base of many soups.
- Garlic: Technically garlic is optional, use as much or as little as you’d like.
- Fresh thyme: I like fresh thyme because it’s easier to strain from the broth and I think it leaves a fresher tasting stock. You could also use 1 teaspoon of dried thyme leaves, just not powdered thyme. It will give the stock a muddy color.
- Bay leaves: Bay leaves lend a floral sweetness to the stock.
- Parsley stems: I use the stems because they have more oils than the leaves, and stock is a great way to use them up.
- 10 peppercorns (optional): I like a little spice and I always have whole peppercorns on hand. If you have them, use them. If you don’t, that’s OK.
What is the Difference Between Chicken Stock and Chicken Broth?
Chicken stock is made from bones and chicken broth is made from meat. Clever marketing campaigns using phrases like, “Bone Broth” (our love of alliteration is strong), can cause confusion, but if it’s made from bones it’s actually stock.
If you read chefy books or manuals you will also see a reference to salt or no salt being a defining factor in stock vs. broth. This is because technically one is used for soup, and the other is meant to be reduced for pan sauces, but really most home cooks don’t care. I skip the salt when making stock or broth and just salt the recipe I’m using it in.