Chicken broth and bone broth are both savory, nutrient-rich liquids made by simmering chicken parts with vegetables and aromatics, but they differ in cook time, gelatin content, and how they are used in the kitchen. Broth is lighter, quicker, and perfect for soups and sauces, while bone broth is simmered much longer to extract collagen and minerals, giving it a thicker, more gelatinous texture. This guide explains exactly how to make each, what sets them apart, and when to reach for one over the other.
Ingredients
For Chicken Broth (makes about 8 cups / 2 L):
- 3 lb (1.4 kg) chicken bones, wings, or a whole chicken carcass
- 2 medium carrots, roughly chopped (about 1 cup / 130 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large yellow onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (2 g) black peppercorns
- 1 tbsp (15 ml) apple cider vinegar (optional, helps extract minerals)
- 12 cups (2.8 L) cold water
- Salt to taste (add at the end)
For Bone Broth (makes about 8 cups / 2 L):
- 3 lb (1.4 kg) chicken bones, preferably with some meat and connective tissue (feet, necks, backs are ideal)
- 2 medium carrots, roughly chopped (about 1 cup / 130 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large yellow onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (2 g) black peppercorns
- 2 tbsp (30 ml) apple cider vinegar (helps leach calcium from bones)
- 12 cups (2.8 L) cold water
- Salt to taste (add at the end)
Instructions
- Prepare the bones (optional for broth, recommended for bone broth): If you have time, roast the bones on a baking sheet at 425°F (220°C) for 20–30 minutes until deeply browned. This adds a richer flavor and darker color. For a lighter broth, skip this step.
- Combine everything: Place the bones, carrots, celery, onion, garlic, bay leaves, peppercorns, and vinegar (if using) in a large stockpot or Dutch oven. Pour in the cold water, making sure the bones are fully submerged by at least 1 inch (2.5 cm). Do not add salt yet.
- Bring to a boil, then simmer: Place the pot over high heat and bring to a boil. Immediately reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
- Simmer: For chicken broth, simmer uncovered for 2–3 hours. For bone broth, simmer uncovered for 12–24 hours. The longer it simmers, the more gelatin and minerals are extracted. Check occasionally and add more hot water if the liquid drops below the bones.
- Strain: Once done, remove the pot from heat. Let it cool slightly, then strain through a fine-mesh sieve lined with cheesecloth into a large bowl or pot. Discard the solids.
- Season and cool: Add salt to taste, starting with 1 teaspoon (5 g) and adjusting. Let the liquid cool to room temperature, then refrigerate. For bone broth, you will notice a jelly-like texture when chilled—this is the collagen and is completely normal.
- Skim fat (optional): After chilling, the fat will solidify on top. Remove it with a spoon if you prefer a leaner broth, or leave it for richer flavor.
Tips
- Use a mix of bones: For bone broth, include joints, feet, or necks—these are rich in collagen and give that gelatinous texture. If you only use breast bones, the broth will be thinner.
- Don’t boil hard: A rolling boil will make the broth cloudy and greasy. Keep it at a gentle simmer (small bubbles breaking the surface) for the clearest result.
- Add salt at the end: Salt added early can make the broth taste flat and can also become too concentrated as the liquid reduces. Season only after straining.
- Vinegar is not mandatory: The apple cider vinegar is said to help extract minerals from bones, but it also adds a subtle tang. If you prefer a neutral flavor, omit it—the broth will still be delicious.
Serving Suggestions
Chicken broth is ideal as a base for chicken noodle soup, risotto, or as a light sipping broth with a squeeze of lemon. Bone broth, with its richer body, is excellent for hearty stews, braising greens, or simply served warm with a pinch of turmeric and black pepper. Both can be used to cook grains like rice or quinoa for extra flavor.
Variations
- Herb-infused: Add a handful of fresh thyme, parsley stems, or dill in the last 30 minutes of cooking for a fresh, herbal note.
- Asian-style: Add a 2-inch (5 cm) piece of ginger, 2 star anise, and a tablespoon of soy sauce (instead of salt) for a warming, aromatic broth.
- Slow cooker or Instant Pot: For bone broth in a slow cooker, cook on low for 12–24 hours. For an Instant Pot, pressure cook on high for 2 hours, then let the pressure release naturally.
- Vegetable broth: Skip the chicken and double the vegetables, adding mushrooms or seaweed for umami. Simmer for only 1 hour.
Storage and Reheating
Both broths can be refrigerated in airtight containers for up to 4 days. For longer storage, freeze in ice cube trays for small portions or in quart-sized freezer bags for up to 6 months. To reheat, place in a saucepan over medium heat until steaming (about 5 minutes), or microwave in 1-minute intervals, stirring between. If reheating leftovers that contain meat or vegetables, bring to a rolling boil and ensure it reaches 165°F (74°C) before serving.
Frequently Asked Questions
Is bone broth the same as stock? Not exactly. Stock is typically made with bones and simmered for 3–4 hours, while bone broth is simmered for 12–24 hours, extracting more gelatin and minerals. Broth is made with meat and bones and cooked for only 1–3 hours, resulting in a lighter flavor.
Can I make chicken broth from a whole chicken? Yes. Use a whole chicken, cover with water, and simmer for 1–2 hours. Then remove the chicken, shred the meat for other uses, and return the bones to the pot to continue simmering for another hour for a richer broth.
Why is my bone broth not gelling? Gelatin forms when collagen is extracted from bones, which requires a long simmer (at least 12 hours) and a good ratio of connective tissue. If your broth is thin, it may not have cooked long enough, or you used bones with little cartilage. Adding chicken feet or wings next time will help.
Can I drink bone broth every day? Yes, many people enjoy a cup daily as a warm beverage. It is low in calories and provides protein, but it is not a meal replacement. Always store it properly and reheat to a safe temperature before consuming.
How do I make my broth less greasy? After chilling, the fat will solidify on top. Simply lift it off with a spoon. If you’re in a hurry, you can also use a fat separator cup or blot the surface with a paper towel while warm.
Can I reuse the bones? You can reuse bones for a second batch, but the second batch will be much weaker in flavor and gelatin. It’s better to start with fresh bones for the best results.
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