Homemade chicken bone broth is fairly easy! Also a recipe for slow cooker bone broth!
Making a big batch and freezing in easy access cubes is my secret for adding amazing flavor to so many recipes in minutes! This recipe would not be the same without it.
Related: Easy Baked Chicken Breasts
How To Make:
Step 1: Gather the ingredients.
Step 2: Add the chicken bones to a sturdy stock/soup pot.
Step 3: Add the remaining ingredients to the stock/soup pot. (vegetables, herbs, and spices).
Step 4: Cover the ingredients in stock/soup pot with water. I use filtered water.
Step 5: Place the pot on the stove on medium heat and bring to a boil. Reduce to medium-low and let simmer for at least 8 hours.
Step 6: Turn off heat and let cool for about 1/2 hour. Strain the ingredients and use the broth immediately or store it in airtight containers. It can be frozen for later use.
Bone Broth Slow Cooker:
Step 1: Gather the ingredients.
Step 2: Add all the ingredients to a slow cooker.
Step 3: Turn the slow cooker on low and let simmer for at least 8 hours. I sometimes let my slow cooker run overnight.
Step 3: Fill the slow cooker with water.
Step 5: Turn the slow cooker on low and let simmer for at least 8 hours. I sometimes let my slow cooker run overnight.
Step 6: Turn off the heat, let cool for about 30 minutes and strain. Use immediately or store chicken bone broth in airtight containers.
Tips and Techniques:
- Use the bones from chicken recipes. I prefer to use bones from organic chicken.
- You can find chicken bones at the grocery store; ask the butcher if they have any for sale.
- Use filtered water if possible.
- You can roast the bones before making the stock. Simply place on a baking sheet and roast for 15 minutes, 350 degrees F.
- Can you freeze chicken bone broth? Yes, freeze in airtight containers, resealable baggies, or ice cube trays.
- How to strain chicken stock? Strain through a fine-mesh sieve, or strainer into a big bowl or pot. Discard the vegetables, bones, and herbs.
- How to store chicken stock? Refrigerate for 3-5 days or store in the freezer for up to 4 months. Leave room in the freezer-safe containers for expansion. I often use ice cube trays to freeze the stock.
- Once you’ve made your chicken bone broth, you can consume as a flavorful soup, or add some vegetables and simmer.
Chicken Broth Benefits:
- Aids digestion
- Improves gut and immune health
- Contains necessary amino acids
- Supports hair, skin, and nails
- Improves joint health
- Alleviates the common cold
- Fights inflammation
Do you have a large and sturdy pot? Many years ago, I purchased a set and love it. You just need the large pot or a dutch oven, but I love buying sets for a better deal.
After roasting an organic chicken, I will gather up and save the bones. Sometimes I put them in the freezer for a later date when the time will allow making bone broth.
When making the stock (bone broth), I like to let it simmer all day, maybe 8 hours or more, which seems to deepen the flavor.
The longer the simmering, the deeper the flavor and hopefully the healing properties will intensify. A slow cooker is a perfect way to let your bone broth simmer while you go about your day.
Easy Soup Recipes:
- Paleo Chicken Soup
- Butternut Squash Soup
- Roasted Carrot Soup
- Butternut Squash Aduki Soup
- New England Clam Chowder
- Waldorf Chicken Salad
- Whole30 Chicken Salad
- Chicken Piccata Recipe
- Grilled Chicken Cobb Salad
- Easy Baked Chicken Breasts
Making homemade chicken bone broth is so easy! Make a big batch and freeze some for later!
- Bones from one organic chicken
- 1 large onion roughly chopped (can sub one leek or add a leek addition to onions)
- 2 celery stalks (chopped)
- 2 -3 large carrots (chopped)
- 2 leaves bay
- 1 tablespoon whole black peppercorns
- splash apple cider vinegar
- 1/2 tablespoon dried thyme or 1-2 tablespoons fresh thyme. (and/or fresh parsley)
- 1 teaspoon sea salt
- 2 garlic cloves, smashed (optional)
In a large stockpot, place all ingredients and fill with water covering all ingredients by a few inches. I used 14 cups of water. Bring mixture to a boil and then simmer for at least 4 hours. I always try to simmer my stock for as many hours as possible, at least 8-10. The stock reduces to about 2/3 of the original. While the stock is simmering, skim off any foam the reaches the top of your stock.
You can add some water if you believe it is reducing too much.
When your stock is done, strain through a fine-mesh strainer or cheesecloth and let the stock cool. Store in the refrigerator can be frozen, but best when used within a few months.
My batch usually makes about 10-12 cups.
For a low fodmap diet: Omit onion, garlic and/or leeks.
This recipe was originally published on September 17, 2014, and updated with new photos and descriptions in January 2020.