Chicken Bone Broth Chicken Bone Broth

Chicken broth is packed with essential nutrients, high in protein (amino-acids), vitamins and minerals. The collagen and amino acids found in chicken broth can reduce inflammation and promote healthy digestion, joint health, immune function – and it’s beneficial for your skin and hair.

Use your bone stock for soups, stews, sauces or meat gravy. Or drink it like a tea.

The most traditional use for seasoned broth is as a first course, to enhance the digestion of any meal to come.



4 pounds of chicken pieces bone-in, skin-on (including neck, feet and wings)
3 carrots, chopped
2 celery stalks, chopped
1 medium onion, quartered
4 garlic cloves (unpeeled)

1 small bunch parsley
1 teaspoon whole black peppercorns
4 tablespoons apple cider vinegar or lemon juice
2 tablespoons salt
Approx. 18-20 cups cold water


How to prepare:

1) Place all ingredients in a 10-quart heavy-bottomed stock pot. Cover with water.

2) Let sit for around 15 minutes. Bring the pot to a boil and then reduce to a simmer.

3) Skim off the foam layer and any impurities that rise to the top with a spoon. When nothing else rises to the top, add water to keep the level just above the bones. Keep heat to medium-low.

4) Partially cover the pot and let it simmer for *15 to 24 hours. Check the soup now and then to make sure it maintains a slow, steady simmer rather than reaching a boil. Then turn up the heat just a bit for the final simmer-down. This will concentrate the nutrients.

5) Let simmer for another hour or two.

6) Remove from heat and allow to cool slightly. Discard solids using a large slotted spoon and strain the remainder through a colander. You can serve the broth immediately or let it cool to room temperature, cover and refrigerate it. The next day you can remove the fat layer from the top before reheating it – you can save it and use it to make gravy.



  • *You can let it simmer for less hours, for chicken it should be at least 3-6 hours though. However, the longer the broth simmers, the more flavor it will have and more nutrients will be extracted, so to let it simmer 15 – 24 hours is really great when possible.
  • You can’t use boneless, skinless chicken breasts for this, they are too lean. Chicken drumsticks or bone-in thighs give the broth flavor and richness.
  • Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
  • Broth may be frozen for approx. 3 months, or kept in the refrigerator for 3-5 days.
  • You can also use this recipe to make beef broth. Beef bones should simmer 12-72 hours.