Homemade Chicken Bone Broth is a workhorse in the kitchen. Perfectly golden in color, rich in flavor and nutrients, it’s fantastic on its own and makes the perfect base for so many soups and sauces. Let it simmer away all day on your stove to make everyone who walks into the kitchen comment on how good it smells. The best part? I make mine from scraps, so I’m minimizing waste and using ingredients that would otherwise be thrown away.
Anytime I’m making something with a carrot, celery and onion base such as Pasta e Fagioli, Chicken Noodle Soup, Creamy White Chicken Lasagna Soup or Broccoli Cheddar Potato Soup, I always keep the veggie scraps. I have a gallon size bag that lives in my freezer and any peels or cuts from carrots, celery, onion, garlic, green onion, or leeks goes in. I also roast a whole chicken once a week and after I break it down any leftover bones and skin go in a gallon size bag in the freezer. I put any raw chicken scraps in this bag too. Keeping these two bags in the freezer means I almost always have what I need to make bone broth.
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Ingredients
- chicken bones, skin and scraps from roasted and raw chicken
- vegetable scraps (carrot, celery, onion, garlic) *See notes
- bay leaves
- sea salt, I prefer Redmond Salt
- black peppercorns
- dried thyme or several fresh sprigs
- rosemary or fresh sprig, optional
- sushi nori seaweed or one small pack seaweed, optional
- apple cider vinegar, optional
- grass fed beef gelatin, optional
- Water, enough to cover ingredients in pot
- Notes: If you haven’t been collecting scraps in your freezer here is what you need:
- celery
- carrots
- onion, halved
- head garlic, halved
- chicken carcass, roasted or raw
What’s with the seaweed, apple cider vinegar, and gelatin?
Seaweed is a good source of so many nutrients, especially iodine and B vitamins. You’ll strain it out and it doesn’t affect the flavor. Apple cider vinegar helps break down the bones, pulling out minerals and collagen. Grass Fed Beef gelatin is a great source of protein.
See recipe card for quantities.
Instructions
Step 1: Place all ingredients, EXCEPT the gelatin in a large stockpot.
Step 2: Fill the pot with enough water to cover the ingredients. Bring to boil, reduce to simmer.
Step 3: Cover and cook for about 10 hours.
Step 4: Strain and stir in the gelatin while the broth is hot. Be extra careful when straining the hot broth!
Give yourself the gift of prep!
FREEZE: Freeze varying portions of bone broth. I freeze 4 cup bags, 1 cup cubes, and 2 ounce cubes so I’m always prepared with broth on hand for any recipe, no matter how much it calls for. I especially love having small portions so I don’t have to open an entire container of chicken broth for a recipe that only calls for a ½ cup.
Equipment
Make sure you use the biggest pot you have. I use the All Clad 12 quart stock pot. Use a fine mesh strainer when straining the broth.
Variations
Ginger Turmeric: After making your broth simmer slices of ginger and turmeric (or ground turmeric) in the broth for about 30 minutes. Strain and use as a soup base or just sip it.
Storage
Store in the fridge for 4 days or freeze.
Top Tip
Be very careful the broth is hot! Let the broth cool slightly before straining. Before straining the broth use tongs to remove as many big pieces of veggies and chicken as you can. This will minimize large pieces of food falling into your strainer which causes splashing. Also, stop partway through straining to dump out the strainer. Definitely get someone to help you if that’s an option!
Related
Looking for other soup recipes? Try these:
How to use Bone Broth
These are some dishes that utilize chicken broth:
Golden Chicken Bone Broth
Course: SoupsCuisine: American12
servings10
minutes10
hours10
hours10
minutesPerfectly golden in color, rich in flavor and nutrients, it’s fantastic on its own and makes the perfect base for so many soups and sauces. Let it simmer away all day on your stove to make everyone who walks into the kitchen comment on how good it smells.
Ingredients
½ of gallon size bag of chicken bones, skin and scraps from roasted and raw chicken *See notes
½ of gallon size bag of vegetable scraps (carrot, celery, onion, garlic) *See notes
2 bay leaves
1 tablespoon sea salt, I prefer Redmond Salt
2 teaspoon black peppercorns
2 teaspoon dried thyme or several fresh sprigs
1 teaspoon rosemary or fresh sprig, optional
1 sheet sushi nori seaweed or one small pack seaweed, optional
2 tablespoon apple cider vinegar, optional
2 tablespoon grass fed beef gelatin, optional
Water, enough to cover ingredients in pot
Directions
- Place all ingredients, EXCEPT the gelatin in a large stockpot.
- Fill the pot with enough water to cover the ingredients. Bring to boil, reduce to simmer.
- Cover and cook for about 10 hours.
- Strain and stir in the gelatin (optional) while the broth is hot.
Notes
- If you haven’t been collecting scraps in your freezer here is your ingredient list:
3 stalks celery
3 medium carrots
1 onion, halved
1 head garlic, halved
1 chicken carcass, roasted or raw
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