Have you ever tasted homemade chicken bone broth that’s so rich it practically jiggles when cold? That magical elixir that makes everything taste better and supposedly does wonders for your health? I’m gonna show you exactly how to make this liquid gold in your own kitchen!
I used to think making bone broth was too much trouble. Why bother when you can just buy it right? Boy was I wrong! Once I started making my own, I realized how much more flavorful homemade broth is compared to anything store-bought. Plus, it’s dirt cheap to make – bones cost like $1-3/lb, or they’re FREE if you save bones from your meals like I do!
Why Make Your Own Chicken Bone Broth?
Let me tell ya why homemade bone broth is worth every minute:
- Ridiculously flavorful – Nothing compares to homemade
- Super economical – Save those bones instead of tossing them!
- Nutrient-dense – Full of collagen, vitamins, and minerals
- Versatile – Use in soups, sauces, or just sip it from a mug
- Customizable – Adjust flavors to your preference
Plus, there’s something weirdly satisfying about transforming what most people throw away into something amazing It’s kitchen alchemy at its finest!
What You’ll Need
Ingredients:
- 3.5-4 pounds of chicken bones (wings, feet, necks, and backs are best)
- Vegetable scraps (2-3 handfuls of onions, carrots, celery, leeks)
- Small handful of shiitake mushrooms (optional but adds umami)
- Splash of apple cider vinegar (optional, helps extract minerals)
- Cold water
- Salt (optional)
Equipment:
- Large stock pot
- Fine mesh strainer
- Storage containers
Step-by-Step Instructions
1. Prepare Your Bones
If you’re using bones from previous meals (smart move!), simply rinse them if they have a lot of sauce on them. If using raw bones, I highly recommend parboiling them first:
- Place bones in your stock pot
- Cover with cold water about 2 inches above the bones
- Bring to a rolling boil over high heat
- Continue boiling for 15 minutes to remove scum and blood
- Drain bones in a colander and rinse well
- Clean your pot thoroughly
This parboiling step is worth it! It’s customary in Chinese soups and really creates a cleaner, clearer broth
2. Start Your Broth
- Return the cleaned bones to your clean stock pot
- Fill with fresh cold water about 2 inches above the bones
- Bring water back to a rolling boil over high heat
3. Add Aromatics
Once boiling:
- Add your vegetable scraps
- Toss in shiitake mushrooms if using
- Add a splash of apple cider vinegar if desired (helps extract minerals but you won’t taste it)
4. The Long Simmer
Here’s where patience comes in:
- Adjust heat to achieve a very gentle simmer – bubbles should barely break the surface
- Keep the lid on
- Simmer for 6-24 hours (I prefer 24 hours for chicken bones)
Pro tip: The longer you simmer, the more nutrients and flavor you’ll extract. But don’t boil it! Gentle simmering is crucial to preserve the gelatin (cooked collagen).
5. Strain and Store
- Strain the broth through a fine mesh strainer
- Let cool slightly before refrigerating or freezing
- Store in the fridge for up to 5 days or freeze for up to 6 months
Important freezing tip: If using glass containers, leave plenty of headspace! Fill just under where the glass begins to curve in, or your containers might crack when freezing.
How Do I Know If I Did It Right?
You’ll know your bone broth is successful if it gels when cold. That jello-ish consistency is a sign of all that wonderful collagen you’ve extracted from the bones!
If your broth doesn’t gel, don’t worry – it’s still nutritious and tasty. Next time:
- Use more collagen-rich parts (feet, wings, necks)
- Use less water
- Simmer longer
- Make sure you’re only simmering, not boiling
My Best Tips For Amazing Chicken Bone Broth
After making countless batches, here are my top tips:
-
Save EVERYTHING – Keep a freezer bag for chicken bones from meals and freeze until you have enough for a batch
-
Don’t skimp on simmering time – The magic happens with patience
-
Less water = more concentrated – You can always dilute it later
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Seek out collagen-rich parts – Chicken feet, wings, and necks are gold mines for gelatin
-
Never boil – Keep it at the gentlest simmer possible to preserve gelatin
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Parboil raw bones – That initial 15-minute boil with a rinse makes a cleaner broth
-
Make big batches – Since it takes time, make extra and freeze portions
Delicious Ways To Use Your Chicken Bone Broth
Now that you’ve got this liquid gold, here are some of my favorite ways to use it:
- Sip it straight from a mug with a pinch of salt
- Use as a base for chicken noodle soup
- Cook rice or grains in it instead of water
- Use in sauces and gravies
- Make risotto extra rich and flavorful
- Add to stir-fries for extra umami
FAQs About Chicken Bone Broth
Q: Can I make bone broth in my slow cooker or Instant Pot?
A: Absolutely! Slow cooker works great on low for 24+ hours. For Instant Pot, pressure cook for 3 hours (180 minutes) and let it naturally release.
Q: Why add vinegar to bone broth?
A: The acid helps extract minerals from the bones. Don’t worry – you won’t taste it in the final product.
Q: My broth is cloudy – did I do something wrong?
A: Nope! Cloudiness doesn’t affect flavor or nutrition. For clearer broth, make sure to parboil bones first and maintain a very gentle simmer.
Q: Can I reuse bones for a second batch?
A: Yes! I sometimes do a “remouillage” (second simmering) that’s weaker but still good for cooking grains or as a base for soups.
Q: Do I need to skim the fat?
A: It’s up to you! I usually leave it for flavor, but you can easily remove it after refrigeration when it solidifies on top.
Q: Can I add herbs and spices?
A: Absolutely! Bay leaves, peppercorns, garlic, and herbs like thyme or rosemary are great additions.
The Bottom Line
Making chicken bone broth on the stove isn’t complicated – it just needs time. The results are SO worth it tho! Once you taste the rich flavor and see that beautiful gel, you’ll never go back to store-bought.
Trust me, there’s something incredibly satisfying about transforming what most people throw away into something nourishing and delicious. Plus, it makes your house smell amazing while it simmers!
We’ve made bone broth a regular part of our cooking routine, and it’s seriously elevated everything we make. I swear my soups taste a million times better now!
P.S. Don’t forget to save every bone from your homemade meals! No one in my family is allowed to suck on the bones anymore Once the meat is pulled off and enjoyed, those bones go straight into my freezer bag for the next batch of amazing broth!
How to store broth
Homemade bone broth can be stored by either canning it or freezing it. If you are looking for instructions on how to can broth, I recommend you seek out the recipe in the Ball Canning book. I also use one teaspoon of salt per quart when I can the broth.
Freezing broth is extremely easy, but keep in mind that it can take up a lot of room in the freezer. To do this, you can place the room-temperature broth into mason jars, plastic containers, and even plastic bags. Remember to leave enough room for expansion of the liquid when it freezes. If you fail to leave the room, it will indeed break the mason jar, container, or bag.
Stovetop Bone Broth Recipe
- Meat bones raw or cooked
- Vegetables washed
- Spices fresh or dried
- Preheat the oven to 350*F. While the oven is preheating, pat dry your thawed meat bones and put them in a single layer on a baking sheet. You can line your baking sheet with parchment paper or aluminum foil if desired.
- Once the oven is preheated, place the baking pans of meat into the oven and let them roast for 3-4 hours.
- While the bones are roasting, wash all of your vegetables and herbs if using fresh herbs. You can also cut your vegetables into smaller pieces, but this is not necessary.
- Once the bones are roasted, place bones, vegetables, and herbs into a large pot on the stove.
- Fill the pot with just enough water to cover the bones.
- Bring the pot to a boil over high heat, then turn down the heat to low. Let the pot simmer for 12-24 hours.
- Once the broth has simmered, give it a taste to see if you need to add more spices of any kind.
- The last step is to skim the fat off the top.
- The last step in making bone broth is to strain the chunks from it. You can do this by using a cheesecloth and a fine wire mesh strainer.