Homemade Chicken Bone Broth

Golden chicken bone broth in glass jars with carrots, celery, and parsley, cooling on the counter.

4 from 3 votes

Making your own chicken broth is so much better than store bought. Although the simmer time is 12-24 hours, it’s easy and mostly hands-off. The longer the simmer the more gelatinous your broth will be. Freeze for soups, stews, sauces, risottos and many uses.

Prep Time20

Cook Time20

Cooling1

Total Time21 20

Course: Soup

Cuisine: American

Servings: 8-ounce serving, Yield 4 quarts

Calories: 7kcal

Author: Sally Cameron

Equipment

Ingredients

5 pounds chicken pieces and parts (thighs, legs, wings, backs) or whole chicken plus parts
1 pound chicken feet or 1 more pound chicken pieces (optional)
2 large celery ribs roughly chopped
2 medium carrots scrubbed, roughly chopped
1 medium onion roughly chopped
1 large dried bay leaf
1 handful parsley leaves and stems
½ teaspoon black peppercorns
6 sprigs fresh thyme
1-2 tablespoons apple cider vinegar
4 quarts filtered water
Extra boiling water as needed

Instructions

How to Cut up a Whole Chicken

If using a whole chicken, break it down into pieces with a sharp French knife, Chef’s knife, or cleaver. Cut off the leg and thigh pieces and cut them in half at the joint, then cut off the wings. Next, cut through the center breast bone of the chicken, splitting the body into two halves. Cut the breasts free and cut them in half. What’s left is the body. Cut that in half crosswise. Poultry shears also help break it down more easily. Remove excess skin.

Start the Broth

Add the chicken pieces to a large stock pot, about 10-12 quarts. Cover with cold water and bring to a simmer. As the chicken simmers, impurities will begin to rise to the top. It looks like a gray foamy scum. Skim it off and discard. Continue to skim and discard until its mostly gone.

Long Simmer the Broth

Add the vegetables, peppercorns, thyme and vinegar. Keep the pot at a low simmer (just a few bubbles) for 20-24 hours, adding boiling water from a kettle as the water level gets low. The longer you simmer, the better the broth.

Strain and Chill the Broth

Strain out the spent vegetables, meat, bones, and cool the broth in a large clean stainless steel pot in a sink filled with ice and water. Place a small rack or trivet under the pot to speed cooling. Stir occasionally to assist cooling. Cool to 70°F or below before covering and refrigerating. Refrigerate overnight.

Use and Freezing

In the morning, skim off the solidified fat. Use broth within 3-4 days (refrigerated) or portion and freeze in small containers, labeled, for up to three months.

Notes

Cooling tip: Use stainless steel or glass for cooling—metal helps broth cool faster. Avoid plastic, which insulates and slows cooling (and hot liquids + plastic aren’t a great combo). Cool quickly for best food safety.

Nutrition