Bone Broth 101 / How to Make Chicken Bone Broth 3 Different Ways

How to Make Chicken Bone Broth 3 Different Ways

How to Make Chicken Bone Broth 3 Different Ways

Bone broth is a wholesome and versatile food you can make at home. While the process may seem a bit intimidating (24 hours to simmer broth?!), rest assured, it’s not as difficult as it seems. Below, you’ll learn three different ways to make chicken bone broth, and a few tips to prepare this liquid gold.

Bone broth is a rich stock, adding a depth of flavor to soups, stews, sauces, and casseroles. But the taste isn’t the thing that has loyal fans rallying around it — the nutrients in bone broth are associated with a number of benefits, which we’ll dive into below.

What Is Bone Broth, and Why Should You Drink It?

Bone broth is made by simmering collagen-containing, roasted bones with acid (typically apple cider vinegar), water, and herbs for up to 24 hours. This process extracts the beneficial nutrients and flavor from the bones, resulting in a thick, enriched stock.

Home-chefs and restaurateurs alike love bone broth for its flavor profile and often confuse it with chicken broth or chicken stock, which are simmered for significantly less time. Others drink bone broth for its wholesome goodness. Remember when your mother (or grandmother) fed you chicken soup as a sick child? That’s because bone broth contains collagen and amino acids that can support the immune system as well as digestion and joint health.

Amino acids are the building blocks of protein. There are 20 amino acids available, helping to build muscle and support longevity. Bone broth contains all nine essential amino acids, those you can only get from food. Among these are proline, which supports your joints, tendons, heart muscles, and stimulates muscle growth; and glycine, which may improve mental clarity and reduces stress levels (1, 2).

How to Make Chicken Bone Broth: Tips for Success

There are numerous ways to make bone broth, and the number of recipes you’ll find online can be overwhelming. Here are a few pro tips to make bone broth from home.

  1. Roast the bones: Roasting bones adds a ton of flavor and color to your bone broth. Even if you’re using bones that were previously cooked (as with a chicken carcass) roasting helps enrich the flavor of your broth.
  2. A cooled broth should turn into Jell-O consistency: If you’ve ever made broth at home, you know that if it sets up like a giant Jell-O jiggler in the fridge, it’s time to brag about it to all your friends. Make sure your broth has a jelly-like consistency after it cools.
  3. Your bone broth is only as good as the ingredients used: Use high-quality ingredients, including organic chicken and vegetables whenever possible. If you’re making beef bone broth, use bones from grass-fed beef.
  4. Use any bones you want…but chicken feet tend to be best: Originally, bone broth was consumed during a time when food was more scarce, so families used all parts of the animal. Therefore, saving bones leftover from a whole chicken or bone-in chicken thighs is common practice. However, using chicken feet (which your butcher will surely part with on the cheap) seems to always result in impressive broth.
  5. Strain, then strain again: As your broth simmers, little fatty bits will slowly float to the top. Skim these off with a fine mesh strainer. Once 24 hours is up, use a cheesecloth to separate your golden broth from the original ingredients. Once cooled in the fridge, you may have to scrape an additional layer of fat off the broth.

Storing Your Chicken Bone Broth

If you’re going through all this fuss of making bone broth, you want it to last, don’t you? Luckily, bone broth usually yields large quantities (see the recipes featured below), and stores quite nicely.

After your bone broth is made, allow it to cool in the fridge. If you plan to use your bone broth in five days or less, simply pour into mason jars and screw on the lids. If you have too much to consume in a five or six-day span, seal in a freezer bag and freeze for up to three months. Many people find that the most convenient way to do this is with an ice cube tray. When they need broth for a recipe, they simply pop out a few cubes and add it to their soup or stew.

How to Make Bone Broth In the Slow Cooker, Stovetop, and Instant Pot

Below are three different chicken bone broth recipes to use at home. The initial steps are remarkably similar for all three recipes. The tool used (Instant Pot, slow cooker, or stovetop) is the most noticeable difference and makes the biggest impact on the overall cooking time. Use the technique that works best for you and your lifestyle.

Chicken Bone Broth In the Slow Cooker

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If the thought of leaving the stovetop on for 24 hours (or more!) leaves you anxious, try this recipe. Use the slow cooker as a “set it and forget it,” technique, giving you a sense of safety and peace of mind.

Prep Time 15 minutes

Cook Time 12 hours

Total Time 12 hours 15 minutes

Servings 16 cups

Calories 13 kcal

Author Kettle & Fire


  • 2 pounds chicken bones leftover from a roasted chicken, preferably organic
  • 2 stalks celery roughly chopped
  • 2 carrots skin on, roughly chopped
  • 1 yellow or white onion roughly chopped
  • 1 green bell pepper roughly chopped
  • 1 head garlic
  • 1/2 cup fresh parsley
  • 1/4 cup fresh thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 tablespoon whole peppercorns
  • 8-10 cups filtered water or enough to cover ingredients


  1. Preheat oven to 400 degrees. Rinse the bones, pat dry with a paper towel, then line on a baking sheet.
  2. Roast the bones for 30 minutes.
  3. Rinse vegetables and herbs and place into a slow cooker.
  4. Add chicken bones and all remaining ingredients to slow cooker and cover with enough water so that all ingredients are submerged.
  5. Turn on CrockPot to low heat and let cook for 12-18 hours.
  6. Remove from heat and carefully separate the vegetables and bones from the broth.
  7. Strain the broth into a bowl through a colander, and strain once more through a cheesecloth to remove any remaining particles.
  8. Pour broth into an airtight jar and store in the refrigerator for up to a week, or freeze for up to 3 months.

Chicken Bone Broth In the Instant Pot

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Own an Instant Pot? You’re in luck! This recipe takes just two hours to prepare.

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 10 servings

Author Toni Sicola


  • 2 pounds chicken feet and/or bone scraps from a roast chicken
  • 4 whole carrots, peeled and chopped
  • 3 large celery ribs, washed and chopped
  • 4 button mushrooms, chopped
  • 1/2 leek, rinsed and chopped
  • 1 small yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 inch fresh ginger, peeled and minced
  • 1 bay leaf
  • 2 tablespoons raw apple cider vinegar
  • 1 pinch sea salt
  • Water
  • Fresh herbs, like rosemary, oregano, or parsley (optional)


  1. Preheat oven to 400 degrees. Rinse the bones, pat dry with a paper towel, then line on a baking sheet.
  2. Roast the bones for 30 minutes.
  3. Add chicken feet, apple cider vinegar, and cold water to the Instant Pot, leaving 3 inches from the top.
  4. Let this sit for at least 30 minutes.
  5. Add in the other ingredients and fill water to the MAX line in the Instant Pot.
  6. Securely close and lock the instant pot. (You’ll have a mess on your hands if this isn’t done correctly.)
  7. Set the instant pot to cook 120 minutes at high pressure.
  8. Use the manual release valve to release the pressure before unlocking and opening the pot. The steam will come out very hot and could burn you, so be careful.
  9. Strain liquid into mason jars.
  10. Freeze whatever you don’t think you’ll use within one week.

Chicken Bone Broth on the Stovetop

Last but not least, here is the classic chicken bone broth recipe. For this recipe, you don’t need any fancy equipment, just a large stock pot, a stovetop, and quite a bit of patience.

Prep time:

10 minutes

Cook time:

Minimum 20 hours, maximum 24 hours


  • 3–5 pounds chicken feet, wings, backs, or a combination of these
  • 6 whole carrots, coarsely chopped
  • 6 celery stalks, washed and chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup raw apple cider vinegar
  • Filtered cold water
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 teaspoon black peppercorns


  1. Preheat oven to 400 degrees. Rinse the bones, pat dry with a paper towel, then line on a baking sheet.
  2. Roast the bones for 30 minutes.
  3. Add chicken parts, apple cider vinegar, and cold water to a large stockpot. Add just enough water to cover your ingredients.
  4. Let sit for at least 30 minutes at room temperature.
  5. Add in the other ingredients and fill the rest of the pot with cold water.
  6. Place the pot on the stove and turn it up to high heat until the water begins to boil.
  7. Once the water is at a rolling boil, reduce heat to a simmer and cover partially to allow steam to slowly escape.
  8. Allow the stock to simmer for 20 to 24 hours, then remove from the flame.
  9. Once the liquid has cooled, strain stock into mason jars.
  10.  Freeze whatever you don’t think you’ll use within one week.

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How to Make Chicken Bone Broth 3 Ways

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