This oxo chicken bone broth is a deeply savory, gelatinous stock made by simmering roasted chicken bones with aromatics until the liquid turns rich and silky. It’s the base for soups, sauces, and sipping, and it works because the bones are roasted first to deepen flavor, and the long, gentle simmer extracts collagen and minerals for body and nutrition. Unlike a quick stock, this broth sets like jelly when chilled—a sign of its quality.
Ingredients
- 3 lb (1.4 kg) mixed chicken bones (backs, necks, wing tips, or a whole carcass)
- 2 tbsp (30 ml) olive oil or neutral oil
- 2 medium carrots, roughly chopped (about 1 cup / 130 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 2 tbsp (30 ml) apple cider vinegar or lemon juice
- 1 tbsp (6 g) black peppercorns
- 2 bay leaves
- 8 cups (1.9 L) cold water, plus more as needed
- 1 tsp (5 g) salt, or to taste
Instructions
- Preheat the oven to 425°F (220°C). Place the chicken bones on a rimmed baking sheet. Drizzle with the oil and toss to coat. Roast for 30–40 minutes, turning once halfway, until the bones are deeply browned and fragrant.
- Transfer the roasted bones to a large stockpot or Dutch oven. Add the carrots, celery, onion, garlic, vinegar, peppercorns, and bay leaves.
- Pour in the cold water, ensuring the bones are fully submerged—add more water if needed. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 30 minutes.
- Cover partially and simmer gently for 12 hours. Check occasionally to ensure the bones remain covered; add hot water if the level drops below the bones.
- After 12 hours, the broth should be deeply golden and rich. Remove from heat. Strain through a fine-mesh sieve lined with cheesecloth into a large bowl or pot. Discard the solids.
- Season with salt to taste—start with 1 tsp and adjust. Let the broth cool to room temperature, then refrigerate. The broth will become gelatinous when chilled; this is normal and desirable.
Tips
- Roast the bones well: Deep browning adds color and a nutty, savory flavor. Don’t skip this step—it’s what makes this broth “oxo”-like.
- Use a mix of bones: Include some meaty bones (like wings or a carcass) for flavor, and some knuckles or feet if available for extra gelatin. If you can’t find feet, add a few chicken wings.
- Skim the foam: The first 30 minutes of simmering will release impurities that foam on top. Skimming keeps the broth clear and clean-tasting.
- Don’t boil hard: A rolling boil will make the broth cloudy and greasy. Keep it at a gentle simmer—just a few bubbles at a time.
Serving Suggestions
Serve this broth as a warming sipping drink with a pinch of salt and fresh herbs, or use it as the base for chicken noodle soup, ramen, or risotto. It also makes a flavorful cooking liquid for grains like farro or rice.
Variations
- Asian-style: Add a 2-inch piece of ginger, 2 star anise, and a cinnamon stick during the simmer for a fragrant, spiced broth.
- Herbed: Add a handful of fresh thyme, parsley stems, and a sprig of rosemary in the last 30 minutes of cooking for an herby note.
- Spicy: Add 1–2 dried chilies or a teaspoon of red pepper flakes with the aromatics for a gentle heat.
Storage and Reheating
Refrigerate the broth in airtight containers for up to 4 days. For longer storage, freeze in ice cube trays or freezer-safe jars for up to 3 months. Reheat gently on the stovetop or in the microwave until steaming hot (at least 165°F / 74°C). If the broth is jelled, it will melt as it heats.
Frequently Asked Questions
Can I use a whole chicken instead of bones? Yes, but you’ll get a less gelatinous broth. Use a whole chicken, and remove the meat after 2–3 hours of simmering; then continue cooking the bones for the remaining time.
Why is my broth not gelling? Gelatin comes from collagen in bones, especially joints and cartilage. If you used mostly meaty bones without connective tissue, or if you simmered at a rolling boil, the broth may not gel. Add some chicken feet or wings next time, and keep the simmer gentle.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 12–24 hours. For an Instant Pot, pressure cook on high for 2 hours, then natural release. Both work, but the stovetop method gives the most control over flavor and clarity.
How do I remove fat from the broth? After chilling, the fat will solidify on top—simply scrape it off with a spoon. Or, use a fat separator when the broth is warm.
Is the vinegar necessary? It helps extract minerals from the bones, but it’s optional. If you skip it, the broth will still be flavorful, though slightly less mineral-rich.
Can I reuse the bones? You can, but the second batch will be weaker. Simmer the same bones for 6–8 hours with fresh water and aromatics for a lighter stock, then discard.
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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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