Homemade Chicken Bone Broth (Printable Version)
Aromatic chicken and ginger broth simmered for hours, perfect for sipping or cooking.
# What You Need:
→ Poultry
01 - 3 pounds chicken bones (carcass, wings, necks, or a mix)
→ Vegetables & Aromatics
02 - 1 large onion, quartered (with skin)
03 - 2 medium carrots, roughly chopped
04 - 2 celery stalks, roughly chopped
05 - 1 whole head garlic, halved crosswise
06 - 3-inch piece fresh ginger, sliced
→ Seasonings
07 - 2 bay leaves
08 - 1 teaspoon whole black peppercorns
09 - 2 teaspoons sea salt, or to taste
→ Liquids
10 - 12 cups cold water
→ Optional
11 - 1 tablespoon apple cider vinegar
12 - Fresh herbs (thyme, parsley) for added flavor
# How-To Steps:
01 - Place chicken bones in a large stockpot or Dutch oven, then add onion, carrots, celery, garlic, and ginger.
02 - Pour in cold water to cover ingredients, add bay leaves, peppercorns, salt, and apple cider vinegar if using.
03 - Bring to a gentle boil over medium-high heat, then reduce to a low simmer immediately. Skim off foam and impurities for the first 30 minutes.
04 - Simmer uncovered for 4 hours, skimming occasionally and adding water as needed to keep bones submerged.
05 - During the last 30 minutes of cooking, add fresh herbs if desired.
06 - Remove from heat and carefully strain broth through a fine-mesh sieve or cheesecloth into a large bowl, discarding solids.
07 - Taste and adjust seasoning. Let cool, refrigerate, and skim off any solidified fat before use.
# Helpful Tips:
01 -
- It's ridiculously simple but tastes like you've been cooking all day, and honestly, you have been.
- Once you taste homemade broth, store-bought versions feel hollow by comparison.
- Your freezer becomes your secret weapon for weeknight soups, risottos, and moments when you need something genuinely nourishing.
02 -
- Don't skip the initial skimming—those first 30 minutes make the difference between cloudy and crystal-clear broth.
- Gentle heat is non-negotiable; a rolling boil breaks down the vegetables into sediment and muddies the whole thing.
- The fat cap that forms on top isn't a flaw—it's protection and flavor, keeping your broth fresh longer in the fridge.
03 -
- Save your chicken bones in a freezer bag between roasts—when you have enough, you have instant broth-making day ready to go.
- A splash of apple cider vinegar is the secret ingredient people never expect; it quietly increases the mineral content and adds subtle tang that rounds out the whole thing.