If you’re searching for a wholesome, budget-friendly way to elevate your meals and support your health, look no further than homemade chicken bone broth. This time-honored recipe transforms humble kitchen scraps into a golden, collagen-rich elixir prized by chefs, athletes, and wellness seekers alike. Discover how easy it is to create your own deeply flavorful broth, packed with nutrients and free from preservatives, right in your own kitchen.
What Is Chicken Bone Broth?
Chicken bone broth is a nutrient-rich liquid made by simmering chicken bones, often with vegetables, herbs, and spices, for an extended period of time. This slow cooking process extracts valuable minerals, collagen, amino acids, and gelatin from the bones and connective tissues, resulting in a flavorful and nourishing broth. Unlike regular chicken stock, bone broth is typically simmered for much longer—often 12 to 24 hours—to maximize its health benefits and depth of flavor. The result is a versatile, golden-hued broth that can be sipped on its own or used as a base for soups, sauces, and a variety of recipes.
Why Has Chicken Bone Broth Become So Popular?
- Nutritional Benefits: Chicken bone broth is packed with collagen, amino acids, and minerals that support gut health, joint function, and overall wellness, making it a favorite among health-conscious individuals.
- Digestive and Immune Support: The gelatin and nutrients in bone broth are believed to soothe the digestive tract and strengthen the immune system, attracting those seeking natural remedies.
- Clean Eating and Transparency: Unlike many store-bought broths that contain additives and preservatives, homemade bone broth offers a pure, whole-food option for those committed to clean eating.
- Culinary Versatility: Its rich flavor and nourishing qualities make bone broth a versatile ingredient for soups, stews, sauces, and even as a warming beverage.
- Ancestral and Traditional Appeal: Many people are drawn to bone broth for its roots in traditional cooking and ancestral diets, valuing the practice of using every part of the animal and minimizing food waste.
How To Make Chicken Bone Broth: Step-by-Step
Gather Your Ingredients
Start by collecting chicken bones—these can be from a roasted chicken, raw carcasses, or even leftover wings and drumsticks. For added flavor and nutrients, include onion, carrots, celery, garlic, and a splash of apple cider vinegar, which helps extract minerals from the bones. Fresh herbs like parsley, thyme, and bay leaves are optional but recommended for depth of flavor.
Prepare the Bones and Vegetables
If using raw bones, you can roast them in the oven at 400°F (200°C) for about 30 minutes to enhance the broth’s richness. Place the bones and vegetables in a large stockpot, slow cooker, or Instant Pot. Add enough cold water to cover everything by a couple of inches.
Add Vinegar and Seasonings
Pour in one to two tablespoons of apple cider vinegar, which helps draw out nutrients from the bones. Add a pinch of salt and your chosen herbs and spices. Avoid over-salting, as you can adjust seasoning later.
Simmer Slowly
Bring the pot to a gentle boil, then immediately reduce the heat to a low simmer. Skim off any foam or impurities that rise to the surface during the first hour. Let the broth simmer uncovered or partially covered for at least 12 hours and up to 24 hours for maximum flavor and nutrition. In a slow cooker, set it on low; in an Instant Pot, use the “Soup/Broth” setting for 2–4 hours.
Strain and Cool
Once the broth is deeply golden and fragrant, carefully strain out the bones and vegetables using a fine-mesh sieve or cheesecloth. Discard the solids. Allow the broth to cool slightly, then transfer it to jars or containers.
Store and Use
Refrigerate the broth for up to five days or freeze it for several months. Once chilled, any fat will rise to the top and can be skimmed off or stirred back in, depending on your preference. Use your homemade chicken bone broth as a nourishing drink, or as a flavorful base for soups, stews, grains, and sauces.
Should You Roast the Bones First for Extra Flavor?
Roasting the bones before making chicken bone broth is an optional but highly recommended step for those seeking a deeper, richer flavor and a beautiful golden color in their broth. By roasting the bones at a high temperature, you caramelize the natural sugars and proteins, which enhances the savory, umami notes and adds complexity to the final broth. This process also helps to develop a more robust aroma and can improve the overall mouthfeel. While you can make bone broth with raw bones, taking the extra time to roast them elevates both the taste and appearance, making your homemade broth even more satisfying.
How Much Water Should You Use for the Broth?
The ideal amount of water for chicken bone broth is just enough to fully cover the bones and vegetables by about one to two inches. Using too much water can dilute the flavor and nutrients, while too little may result in a broth that’s overly concentrated or doesn’t extract all the goodness from the ingredients. As the broth simmers, some water will naturally evaporate, so it’s important to start with enough liquid and add a bit more if needed during the cooking process. This balance ensures your broth is rich, flavorful, and packed with nutrients.
Should You Skim the Foam or Fat from the Top While Cooking?
Skimming the foam that rises to the top during the initial stages of simmering chicken bone broth is recommended, as it helps remove impurities and results in a clearer, cleaner-tasting broth. The foam is primarily made up of proteins and other particles released from the bones and meat, and removing it can improve both the appearance and flavor of your broth. However, the fat that accumulates on top is a matter of personal preference—some choose to skim it off for a lighter broth, while others leave it in for added richness and nutrition. Ultimately, skimming the foam is beneficial, but whether to remove the fat depends on your desired taste and texture.
What Vegetables and Herbs Pair Well with Chicken Bone Broth?
Classic vegetables like onions, carrots, and celery form the aromatic foundation of chicken bone broth, infusing it with natural sweetness and depth. Garlic adds a subtle pungency, while leeks or parsnips can offer additional layers of flavor. Fresh herbs such as parsley, thyme, and bay leaves are traditional choices that enhance the broth’s aroma and complexity. For a more robust profile, you can also include rosemary, sage, or a few peppercorns. These vegetables and herbs not only elevate the taste but also contribute beneficial nutrients, making your homemade chicken bone broth both delicious and nourishing.
How Can You Make the Broth Richer and More Flavorful?
Tip | How It Helps |
Roast the Bones | Caramelizes proteins and sugars, adding depth and a richer, more complex flavor. |
Use a Mix of Bones | Combining backs, wings, and feet increases gelatin and collagen, resulting in a silkier broth. |
Add Aromatic Vegetables | Onions, carrots, celery, and garlic infuse the broth with sweetness and savory undertones. |
Include Fresh Herbs and Spices | Bay leaves, thyme, parsley, peppercorns, and other herbs enhance aroma and taste. |
Simmer for a Long Time | Slow, extended cooking extracts more nutrients and intensifies the broth’s flavor. |
Avoid Excess Water | Using just enough water to cover the ingredients ensures a concentrated, robust broth. |
Deglaze the Roasting Pan | Pour a bit of water into the pan after roasting bones and add the browned bits to the pot for extra flavor. |
Add a Splash of Vinegar | Helps draw out minerals and collagen from the bones, enriching the broth’s texture and taste. |
Troubleshooting Common Chicken Bone Broth Mistakes
- Broth Lacks Flavor: This often happens if you use too much water or don’t simmer the broth long enough. Make sure to use just enough water to cover the bones and let it cook for at least 12 hours for maximum flavor extraction.
- Broth Is Cloudy: Cloudiness can result from boiling the broth too vigorously or not skimming the foam and impurities early on. Always maintain a gentle simmer and skim regularly for a clear, golden broth.
- Broth Doesn’t Gel: If your broth doesn’t set into a jelly-like consistency when chilled, it may be due to not using enough collagen-rich bones like wings, feet, or necks. Adding more of these parts will help achieve a gelatinous texture.
- Broth Tastes Greasy: Leaving too much fat in the broth can make it taste oily. After chilling, skim off the solidified fat from the top for a cleaner, lighter broth.
- Broth Is Too Salty: Over-seasoning can happen easily, especially as the broth reduces. It’s best to add salt sparingly during cooking and adjust the seasoning to taste at the end.
Conclusion
Making chicken bone broth at home is a rewarding process that transforms simple ingredients into a nourishing, flavorful staple for your kitchen. By simmering chicken bones with fresh vegetables, herbs, and a splash of vinegar, you create a broth that’s rich in nutrients, free from additives, and tailored to your taste. Whether you’re seeking a health boost, a culinary upgrade, or a way to reduce food waste, homemade bone broth delivers on all fronts. With just a little time and care, you can enjoy a delicious, versatile broth that supports your wellness and elevates your everyday meals.
Final Thoughts
Looking for a delicious way to boost the benefits of your homemade chicken bone broth routine? Explore Dr. Kellyann’s best sellers, where you’ll find flavorful options like chicken, beef, and french onion bone broths designed to nourish your gut and support your wellness journey. Want an extra boost? Try Greek Lemon Chicken Bone Broth, a refreshing flavor crafted to help you feel your best. Visit Dr. Kellyann’s to discover all the ways you can elevate your health from the inside out.
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