This chicken bone broth is as full of nutrition and health benefits as it is easy to make. It’s also keto, paleo, and able to be made in a slow cooker. And you can even use what’s left of a rotisserie chicken. Did we mention the taste?!
Chicken Bone Broth
- Quick Glance
- Quick Glance
- 5 M
- 1 D, 1 H
- Makes about 4 quarts
Special Equipment: Slow cooker (if following the slow cooker method)
If the bones are raw, you can first brown them*, if desired, to increase the complexity of flavor of the resulting bone broth. To brown the bones, preheat the oven to 400°F (200°C), toss the chicken parts in a roasting pan, drizzle with a little olive oil if desired, and slide them in the oven until richly browned, 30 to 60 minutes.
If using a stock pot, toss the bones in the pot. Add the water, salt, and vinegar, cover, and bring to a boil. Reduce the heat to a gentle simmer and cook, covered, for 12 to 24 hours, skimming any fat and film as it cooks. If necessary, add a little water to keep the bones submerged.
If using a slow cooker, toss the bones in the pot. Add the water, salt, and vinegar, cover, and bring to a boil. Reduce the heat to low and cook, covered, for 24 to 48 hours, skimming any fat and film as it cooks. If necessary, add a little water to keep the bones submerged.
Strain out the bones and add salt to taste. Originally published Mar 24, 2016.
Recipe Testers' Reviews
This chicken bone broth recipe is a nice, simple way to make stock. With very minimal ingredients and effort, I was able to make a flavorful broth.
I roasted the bones and I'm glad I did. I do think roasting enhanced the color and flavor.
For the stock, I used my slow cooker on low for 48 hours and only needed to add 3 cups water. My yield was 2 quarts.
This chicken bone broth recipe is a very simple and cost-efficient way to make your own broth. Either save bones from your roasted chicken (collect the in the freezer until you have enough) or buy chicken backs (or chicken feet, if you are brave ) at your trustworthy butcher. You can even throw in a couple turkey necks or wings/drumsticks to make the broth even richer. The stock will become very stiff in the fridge and keeps about 1 week. I drink 1 or 2 cups broth every day. Makes you feel so much better! I roasted the chicken backs (not the feet!) at 425°F for about 1 hour, turning them once. I drained the fat and kept it. It's wonderful to fry in. I made the stock on the stovetop about 2 gallons at a time. I don't salt the stock but add salt later when I use it for cooking or drinking. Usually I never add vinegar but did this time, because it's what the recipe said. I didn't notice a big difference in taste or color. I let the stock simmer for 24 hours on the lowest setting, uncovered, so that only the occasional bubble appeared on the surface. I didn't add any water. The yield was about 90% of the water you add. After cooking, I think it's important to de-fat the broth and strain it through a fine-mesh sieve.