Chicken Bone Broth
- 1 whole chicken
- 1 yellow onion, peeled and ends trimmed
- 2 carrots, peeled and ends trimmed
- 2 stalks celery, trimmed
- 1 bulb garlic, sliced in half horizontally
- 6 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt
- cold water to cover
- Remove breast, leg, and thighs from chicken.
- Place chicken carcass on a baking sheet and roast in a 350°F (180°C) oven for 20 to 30 minutes until bones begin to brown.
- Remove carcass from oven and transfer to a large stock pot. Add remaining ingredients to stock pot along with carcass; pour enough cold water to cover carcass completely.
- Bring water to a boil over medium-high heat; skim off impurities that accumulate on top.
- Reduce heat to medium-low and simmer gently, uncovered, for a minimum of 8 hours, up to 24, or until chicken bones break apart easily in your hand.
- Add more water to pot as needed to keep chicken carcass covered during the cooking process.
- Remove pot from heat and cool slightly; carefully strain broth through a fine mesh strainer (or cheesecloth lined strainer) into a clean jar. Allow bone broth to cool at room temperature for 30 minutes; transfer to refrigerator to chill completely.
- Use your bone broth within 5 days or freeze for later use.
Do not discard the cooked chicken meat after the broth is made. Shred it or cut into pieces, and use in sandwiches, chicken pot pie or add it to chicken soup with some of the reserved broth, vegetables and noodles!
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What others are saying
Aja A says:
Bone broth is one of my favorite staples to make in bulk as it's so much better than store bought. This is fantastic for just sipping or making a simple chicken soup for these cold evenings. I also like to make bone broth with ginger and lemongrass. Do it!
Greg Jones says:
I make broth and store in my freezer all the time, so naturally, I had to try this... and I'm glad I did! What's different about this broth, compared to the one I normally would make is the black peppercorns and red wine vinegar. These two additions definitely take the flavor over the top. I think this one is my new go to!
Jenny Cronin says:
I just learned about bone broth from a girlfriend last week. I was always using stock from the store. This was so so easy and I used the chicken to add into the soup afterwards! I will be using this recipe for all my soups from now on. I didn't have thyme so I used dried, but think it would be even better with fresh!
Lydia Feltman says:
This recipe does not tell how to do it in a multi pot with pressure. What are you supposed to do with the breast and legs, that are not roasted? It's not clear.