Homemade Chicken Bone Broth
Anyone else love bone broth?! It’s healthy and delicious. We usually just use it for broth in soups, but you can also just sip on it. Here’s how I make mine.
(1) leftover chicken, or other carcass (take all the meat off). Throw the bones in a big pot.
(2) cover bones with water
(3) add a few Tablespoons apple cider vinegar or lemon juice (something acidic)
(4) bring to boil
(5) reduce to simmer (low heat) and simmer for 4-24 hours (depends on how much time I’ve got…or how long I want the house to smell delicious! Ha!) Keep in mind, the longer you’re able to let it simmer, the better the flavor will be!
(6) scoop out big bones
(7) strain broth for small pieces
(8) I usually freeze mine or keep in the fridge to use for a few days. You can add whatever seasonings you want.
When cooking with it, I usually do add some chicken seasoning for more flavor if I’m only able to cook it for a few hours, but if I’m making a soup it will already have lots of flavor. The best is making homemade chicken and dumplings!
Note: you can also make this in a crockpot! Just add your carcass and vinegar, fill with water to just below the brim and cook on low for about 12-24 hours! It’s an easy way to make your house smell wonderful while making some delicious broth!
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- Leftover whole chicken bones, skin and fat
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- Cover bones with water
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- Add a few Tablespoons vinegar or lemon juice (something acidic)
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- Bring to a boil
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- Boiling
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- Reduce to simmer (low heat) and cook for 4-24 hrs.
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- Scoop out big bones
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- Strain broth
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- Label and store!
I LOVE making homemade broth!! I put mine in ziploc bags of 2 cups each and freeze them. They freeze flat and don’t take up much room that way. I’ve never added vinegar or lemon juice – does that change the flavor at all?
Hey Rachel,
So yeah, depending on how much you add it can change the flavor a little. But I actually LOVE the way mine tastes when I add a decent amount of apple cider vinegar to mine. You can play around with it and see what you like best. If you only add a little bit, then you won’t really notice the flavor.
I save all my veggie scraps, freeze them, and put them in with the bones.
Right now, I have deer shoulders, with zucchini scraps, cabbage scraps, squash, onions and garlic simmering in my cooker.
Add some chicken feet. It helps with the gelling.
i’m going to do your recipe. I made on bone broth with oxtails and the recipe called for all these spices. I didn’t like it.
Are you doing Keto diet?
I make mine in my slow cooker chicken bone broth, beef bone broth and vegetable broth. I freeze mine or Pressure Can mine. Love to have them on hand. Considering you cannot hardly buy it for less than $2.00, it is quite a savings.
Yummy. I never did just the bones.. I have always added an onion, carrots and celery, and bay leaves. But this looks simple and delicious and more versatile for any recipe! Now to use up the frozen bones I have saved up!