Organic chicken bone broth is a deeply flavorful, nutrient-rich liquid made by simmering chicken bones (often with some meat and vegetables) in water for an extended period. This slow cooking process extracts collagen, gelatin, and minerals from the bones, resulting in a silky, savory broth that forms a satisfying base for soups, stews, and sauces. It’s a staple in many cuisines, from classic Jewish chicken soup to Vietnamese pho, and this recipe delivers a clean, versatile version you can easily make at home.
Ingredients
- 3 lbs (1.4 kg) organic chicken bones (carcasses, backs, necks, or feet, ideally with some meat attached)
- 2 tablespoons (30 ml) apple cider vinegar or lemon juice
- 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 teaspoon (2 g) black peppercorns
- Optional: 1-inch piece of fresh ginger, sliced
- Cold water, enough to cover everything (about 4 quarts / 3.8 L)
Instructions
- Place the chicken bones in a large stockpot or slow cooker. If you have time, you can roast the bones on a baking sheet at 400°F (200°C) for 30 minutes first to deepen the flavor—this is optional but recommended.
- Add the apple cider vinegar (or lemon juice). The acid helps draw minerals out of the bones. Let it sit for 15–20 minutes while you prep the vegetables.
- Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and ginger (if using) to the pot.
- Pour in enough cold water to cover all ingredients by about 1 inch (2.5 cm). Do not add salt at this stage; it can make the broth bitter and you can adjust seasoning later.
- Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low to maintain a bare simmer. Skim off any foam or scum that rises to the surface during the first 30 minutes.
- Cover and simmer gently for at least 12 hours, ideally 18–24 hours. The longer you simmer, the richer and more gelatinous the broth. Check occasionally and add more hot water if the bones become exposed.
- After simmering, remove the pot from heat. Let the broth cool slightly (about 15 minutes) so it’s safe to handle.
- Strain the broth through a fine-mesh sieve or cheesecloth into a large heatproof bowl or pot. Discard the solids.
- If using immediately, season with salt to taste. For storage, leave it unsalted and refrigerate or freeze (see Storage section).
- For a clearer broth, you can strain it again through a clean kitchen towel. For a richer flavor, you can reduce the broth by simmering it uncovered for an additional 30–60 minutes after straining.
Tips
- Roast the bones first: Roasting at 400°F (200°C) for 30 minutes before simmering adds a deep, caramelized flavor. This is especially nice if you’re using raw bones from a butcher.
- Don’t skip the acid: The vinegar or lemon juice is not for flavor—it helps break down the bone structure and extract more gelatin and minerals. You won’t taste it in the final broth.
- Skim the scum: The foam that appears in the first 30 minutes is impurities and proteins. Skimming it gives you a clearer, cleaner-tasting broth. It’s not harmful if left, but it can make the broth cloudy.
- Use chicken feet for extra gelatin: If you want a broth that turns jelly-like when cold (a sign of high gelatin content), add 1–2 chicken feet to the pot. They are rich in collagen and make the broth silky.
Serving Suggestions
Enjoy this broth as a warming sipping broth in a mug with a pinch of salt and a squeeze of lemon. It’s also the perfect base for chicken noodle soup, ramen, risotto, or any recipe that calls for chicken stock. Use it to cook grains like rice or quinoa for added flavor, or deglaze a pan after searing meat.
Variations
- Herb-infused: Add fresh thyme, rosemary, or parsley stems during the last 30 minutes of simmering for an aromatic twist.
- Asian-style: Add a piece of kombu (dried kelp), a few dried shiitake mushrooms, and a star anise for an umami-rich broth perfect for noodle soups.
- Spicy kick: Add a dried chili or a teaspoon of red pepper flakes for a subtle heat.
- Beef or turkey: Substitute the chicken bones with beef marrow bones or turkey carcass. Adjust the simmering time—beef bones benefit from 24–48 hours, while turkey is similar to chicken.
Storage and Reheating
Refrigerator: Let the broth cool to room temperature (but not more than 2 hours), then transfer to airtight containers. It will keep for 3–4 days in the fridge. The fat will solidify on top—you can remove it and use it for cooking, or stir it back in for extra richness.
Freezer: For longer storage, freeze the broth in ice cube trays for small portions, or in quart-sized freezer bags or jars (leave 1 inch of headspace for expansion). It will keep for up to 3 months. Thaw overnight in the refrigerator before use.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until hot. Or microwave in a microwave-safe bowl in 1-minute intervals, stirring between. Always reheat to a rolling simmer (at least 165°F / 74°C) if you plan to serve it hot.
Frequently Asked Questions
How long should I simmer the broth? The minimum is 12 hours for a decent broth, but 18–24 hours is ideal for maximum flavor and gelatin extraction. The longer you go, the richer it gets. Just keep an eye on the water level and top up as needed.
Can I use a pressure cooker or Instant Pot? Yes, absolutely. A pressure cooker can produce a similar broth in about 2 hours. Use the same ingredients, but reduce the water to about 3 quarts (2.8 L) and cook on high pressure for 2 hours, then let the pressure release naturally. The result will be slightly less gelatinous but still excellent.
Why is my broth not gelling? Gelatin is what makes broth solidify when cold. If your broth stays liquid, it likely didn’t have enough bones (especially joints/feet) or wasn’t simmered long enough. Also, avoid boiling vigorously—a gentle simmer is key to extracting gelatin without making the broth cloudy.
Should I add salt? It’s best to add salt only when you’re ready to use the broth. Salt can become more concentrated as the broth reduces, and you may want to control sodium for recipes. Unsalted broth also freezes better.
Can I reuse the bones? Yes, you can reuse the bones for a second, weaker batch. Just add fresh vegetables and water and simmer for 8–12 hours. The second batch will be lighter in flavor and gelatin, but still usable for cooking.
Is the broth safe to leave simmering overnight? Yes, if you keep it at a gentle simmer on the stovetop, it’s safe to leave for up to 24 hours. Just ensure the water level stays above the bones, and the heat is low enough to maintain a bare simmer. If you’re uncomfortable, use a slow cooker on low.
Related
- Bagel Market Cafe: A Complete Guide
- Vacuum Sealing Hamburger Meat: Step-by-Step Guide
- Tabbouleh Veggie Pita: Fresh Herb Filling
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).