Herb Ox chicken broth is a rich, savory homemade stock that gets its deep flavor from a generous amount of fresh herbs and vegetables, simmered slowly with chicken bones and meat. Unlike store-bought bouillon cubes, this broth is naturally gelatinous, aromatic, and incredibly versatile—perfect for sipping, soups, or cooking grains. It works because the long, gentle simmer extracts collagen from the bones and infuses the liquid with the bright, earthy notes of thyme, parsley, and bay, creating a broth that is both comforting and complex.
Ingredients
- 3 lb (1.4 kg) chicken bones (carcasses, wings, or backs)
- 1 lb (450 g) chicken thighs or drumsticks (optional, for extra meat flavor)
- 2 tablespoons (30 ml) olive oil
- 2 large onions, quartered (about 1 lb / 450 g)
- 3 carrots, cut into 2-inch chunks (about 12 oz / 340 g)
- 3 celery stalks, cut into 2-inch chunks (about 8 oz / 225 g)
- 1 head garlic, halved crosswise
- 1 large bunch fresh parsley (about 1 cup / 30 g packed)
- 6 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon (15 ml) apple cider vinegar
- 10 black peppercorns
- 2 teaspoons (12 g) salt, plus more to taste
- 4 quarts (3.8 L) cold water, plus more as needed
Instructions
- Preheat the oven to 400°F (200°C). Place the chicken bones and thighs (if using) on a rimmed baking sheet. Roast for 30–40 minutes, turning once, until deeply browned. This step adds color and a nutty flavor; if you prefer a lighter broth, skip roasting and proceed with raw bones.
- While the bones roast, heat the olive oil in a large stockpot (at least 8 quarts / 7.5 L) over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring occasionally, for 8–10 minutes, until the vegetables are softened and lightly browned at the edges.
- Add the roasted bones and any juices from the baking sheet to the pot. Pour in the vinegar and 4 quarts (3.8 L) of cold water, or enough to cover the bones by 1 inch (2.5 cm). The vinegar helps draw minerals from the bones into the broth.
- Bring the pot to a gentle boil over high heat, then reduce the heat to low. Skim off any foam that rises to the surface during the first 15 minutes. Add the parsley, thyme, bay leaves, peppercorns, and salt.
- Simmer uncovered at a low, steady bubble for 3 to 4 hours. Do not stir; the broth will clarify itself as it cooks. Add more hot water if the liquid drops below the bones.
- After simmering, remove the pot from heat. Use tongs to discard the large bones and vegetables. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large heatproof bowl or pot.
- If using chicken thighs, remove the meat from the bones, shred it, and reserve for serving (optional). Discard the bones.
- Let the broth cool to room temperature, then refrigerate overnight. The next day, remove the solidified fat layer from the top and discard. Use immediately or store as directed.
Tips
- Substitutions: No fresh herbs? Use 1 teaspoon dried thyme and 1 tablespoon dried parsley. No chicken bones? Use a whole 4–5 lb (1.8–2.3 kg) chicken; simmer for 2 hours, then remove the meat for another use and return the carcass to the pot for an additional 1–2 hours.
- Storage: The broth keeps in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers or ice cube trays for up to 3 months. Leave 1 inch (2.5 cm) of headroom in jars or containers because the liquid expands when frozen.
- Common mistake: Boiling the broth vigorously makes it cloudy and greasy. Always keep the heat low so the surface barely shimmers.
- Skimming: Don’t skip skimming the foam early on—it contains impurities that can make the broth bitter and cloudy.
Serving Suggestions
Serve this herb ox chicken broth as a warming mug of soup with a squeeze of lemon and a sprinkle of fresh dill. It also makes an excellent base for chicken noodle soup, risotto, or braised greens. For a heartier meal, add cooked egg noodles, shredded chicken, and a handful of baby spinach to the hot broth and simmer for 5 minutes.
Variations
- Asian-inspired: Add 2 inches (5 cm) of fresh ginger, sliced, and 2 star anise in place of the thyme and bay leaves. Finish with a splash of soy sauce.
- Herb-forward: Increase the parsley to 2 cups (60 g) and add 1 cup (30 g) fresh dill or cilantro during the last 30 minutes of simmering.
- Slow cooker: After roasting, place all ingredients in a slow cooker and cook on low for 8–10 hours, then strain.
- Pressure cooker: Cook on high pressure for 90 minutes in an Instant Pot, then let the pressure release naturally.
Storage and Reheating
Refrigerate the cooled broth in airtight containers for up to 4 days. For longer storage, freeze in portion-sized containers or ice cube trays for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in a saucepan over medium heat until steaming (about 5–7 minutes). If reheating leftovers that contain chicken meat, bring to a rolling boil and ensure the internal temperature reaches 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use a rotisserie chicken carcass? Yes, absolutely. Use the bones from a store-bought rotisserie chicken; skip the roasting step since the skin is already browned, and reduce the simmering time to 2–3 hours.
Why is my broth not gelatinous? Gelatin comes from collagen in bones and connective tissue. If you use mostly meaty bones or don’t simmer long enough, the broth will be thin. Add a few chicken feet or wings, or simmer for 4 hours instead of 3.
Can I add salt at the beginning? Yes, but start with 1 teaspoon (6 g) and adjust at the end. Salt levels concentrate as the broth reduces.
How do I defat the broth quickly? After straining, chill the broth in an ice bath for 30 minutes, then use a fat separator or skim with a ladle. Or refrigerate overnight and lift off the solidified fat.
Is it safe to leave the broth out overnight to cool? No. Per food safety guidelines, refrigerate the broth within 2 hours of cooking. To cool it quickly, place the pot in an ice water bath and stir occasionally until it drops below 140°F (60°C), then refrigerate.
Can I reuse the bones? You can, but the second batch will be much weaker in flavor and gelatin. Simmer for 2 hours and use it as a light cooking liquid for rice or vegetables.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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