Homemade Chicken Bone Broth (Printable)

Slow-cooked nutrient-rich broth ideal for sipping, soups, and culinary bases

# What You'll Need:

→ Meats

01 - 3 lbs chicken bones (carcass, wings, backs, or a mix), raw or roasted

→ Vegetables

02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 4 garlic cloves, smashed

→ Aromatics and Spices

06 - 2 bay leaves
07 - 10 whole black peppercorns
08 - 1 bunch fresh parsley (optional)
09 - 1–2 sprigs fresh thyme (optional)

→ Other

10 - 1 tablespoon apple cider vinegar
11 - 10 cups cold water
12 - 1 teaspoon salt, or to taste

# How To Cook:

01 - Arrange the chicken bones in the bottom of a 6–8 quart slow cooker.
02 - Scatter the roughly chopped carrots, celery, quartered onion, and smashed garlic cloves over and around the bones.
03 - Tuck the bay leaves, whole peppercorns, parsley bunch, and thyme sprigs into the mixture.
04 - Pour in the apple cider vinegar and cold water, ensuring all solids are fully submerged.
05 - Cover and cook on LOW for 12 to 18 hours, skimming off any foam or impurities that rise to the surface as needed.
06 - Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl. Discard all spent solids.
07 - Stir in salt to taste. Allow the broth to cool, then skim off and discard any solidified fat from the surface if desired.
08 - Transfer the finished broth to airtight containers or jars. Refrigerate for up to 5 days, or freeze for longer storage.

# Expert Suggestions:

01 -
  • It costs a fraction of store bought broth and tastes infinitely better, with a richness you simply cannot find in a carton.
  • You can use leftover bones from a roast chicken, making this one of the most frugal and sustainable things you will ever cook.
  • One batch freezes beautifully, so you always have liquid gold ready for soups, risottos, or just a warm mug on a cold afternoon.
02 -
  • Roasting the bones at 220 degrees Celsius for 30 minutes before slow cooking transforms the flavor from good to extraordinary.
  • Never stir the broth during cooking if you want a clear, beautiful result, since stirring clouds it irreversibly.
  • Avoid the temptation to add more water halfway through, as diluting it weakens the gelatin you worked so hard to extract.
03 -
  • The longer you cook it, up to about 18 hours, the more collagen and minerals you extract, so do not rush the process.
  • If your broth does not gel in the fridge, try adding more joint heavy bones or a few chicken feet next time for a dramatically better set.

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