Chicken bone broth is a nutrient-packed, flavorful liquid made by simmering chicken bones and aromatics for hours. It’s perfect for soups, sauces, or sipping on its own for a health boost. If you’ve ever wondered, how do I make chicken bone broth?-this friendly guide will walk you through the process step-by-step.
What Is Chicken Bone Broth?
Bone broth differs from regular chicken stock by cooking the bones longer, which releases collagen, minerals, and gelatin, resulting in a rich, nourishing broth. It’s prized for its health benefits, including gut healing and joint support, thanks to the nutrients extracted from the bones and connective tissues.
Ingredients You’ll Need
– Chicken bones or carcass (leftover from a roasted or rotisserie chicken works great)
– Water (filtered is best)
– Apple cider vinegar (helps extract minerals from bones)
– Aromatic vegetables: onions, carrots, celery, garlic
– Herbs and spices: bay leaves, black peppercorns, fresh thyme, parsley (optional)
– Salt, to taste
Step-by-Step: How to Make Chicken Bone Broth
1. Gather and Prepare Your Ingredients
Collect chicken bones-these can be from a whole roasted chicken or leftover parts. If you want deeper flavor, roast raw bones at 400°F for about 20 minutes until browned. Chop your veggies roughly; no need to peel onions or carrots.
2. Add Ingredients to Your Pot
Place the bones and vegetables in a large stockpot, slow cooker, or Instant Pot. Add apple cider vinegar (about 2 tablespoons) and cover everything with cold water. The vinegar helps draw out minerals from the bones.
3. Cook Low and Slow
– Stovetop: Bring to a boil, then reduce to a gentle simmer. Cook partially covered for at least 5 hours, ideally 12-15 hours. The longer, the better to extract nutrients.
– Slow Cooker: Set on low for 12-24 hours.
– Instant Pot: Cook on high pressure for about 2 hours.
Avoid boiling vigorously; a gentle simmer is key.
4. Skim the Foam
During the first hour, foam and impurities will rise to the surface. Skim these off with a spoon to keep your broth clear and clean-tasting.
5. Strain and Store
Once cooking is complete, strain the broth through a fine mesh strainer or cheesecloth to remove solids. Let it cool, then refrigerate overnight. The fat will solidify on top-scrape this off if you prefer a leaner broth.
Tips for the Best Chicken Bone Broth
– Use a scrap bag: Save chicken bones and veggie scraps in the freezer until you have enough to make broth.
– Add chicken feet: For extra gelatin and richness, include chicken feet if you can find them.
– Don’t rush: The key to a gelatinous, nutrient-dense broth is long, slow cooking.
– Season at the end: Salt can be adjusted after cooking to your taste.
– Store properly: Refrigerate for up to 4-7 days or freeze for several months in airtight containers.
Why Make Your Own Chicken Bone Broth?
Homemade broth is fresher, more flavorful, and free from additives found in many store-bought versions. Plus, it’s a great way to reduce food waste by using leftover bones and scraps. It’s versatile and can be used in countless recipes or enjoyed on its own as a comforting, healthful drink.
Chicken bone broth is simple to make and incredibly rewarding. Once you try making your own, you’ll never want to go back to the store-bought stuff! Ready to start simmering? Gather your bones and veggies and enjoy the warm, nourishing goodness of homemade chicken bone broth.