One great thing to keep in your pantry is bone broth, which can be used in a lot of different recipes. It’s so simple to can that even people who have never done it before can use it in a lot of different recipes. You can make broth in an Instant Pot, slow cooker, and stovetop. Remember, there is something special about cooking with some of your homemade broth instead of broth from the local grocery store.
Let’s talk about all the recipes in that you can use canned bone broth. You can use it as a base for soup, as the liquid for making rice, and in many of my shared recipes.
Broth is very versatile and can use many different ingredients to be made. The basis of homemade broth starts with animal bones, such as chicken bones, beef bones, and even pork bones. The best bones are cartilage, tissue, and meaty bones, such as marrow, joint, chicken feet, and oxtail bones. These particular bones will give the broth a gelatinous effect along with a deep flavor.
There are many vegetables and so many ways you can add them to your stock pot. Some of the most common vegetables used for broth are carrots, onions, garlic, and celery.
The carrots can simply be washed and added to the pot, stems and all. There is no need to peel them if they are washed and free of dirt.
As with carrots, onions can be added to the stock once they are clean and free of any other solids. I recommend chopping them into quarts to help them release the flavour easier.
Spices can be either fresh or dried. Common spices that are added to broth are salt, pepper, and parsley. If you are using red meat for the broth, you can use rosemary and oregano. The spices you add are all preference-based.
Have you ever tried homemade chicken bone broth that is so rich it almost jiggles when it’s cold? You know, that magical liquid gold that makes everything taste better and is said to be great for your health? I’m going to show you how to make it in your own kitchen!
I used to think making bone broth was too much trouble. Why bother when you can just buy it right? Boy was I wrong! Once I started making my own, I realized how much more flavorful homemade broth is compared to anything store-bought. Plus, it’s dirt cheap to make – bones cost like $1-3/lb, or they’re FREE if you save bones from your meals like I do!
Why Make Your Own Chicken Bone Broth?
Let me tell ya why homemade bone broth is worth every minute:
- Ridiculously flavorful – Nothing compares to homemade
- Super economical – Save those bones instead of tossing them!
- Nutrient-dense – Full of collagen, vitamins, and minerals
- Versatile – Use in soups, sauces, or just sip it from a mug
- Customizable – Adjust flavors to your preference
Plus, there’s something weirdly satisfying about transforming what most people throw away into something amazing It’s kitchen alchemy at its finest!
What You’ll Need
Ingredients:
- 3.5-4 pounds of chicken bones (wings, feet, necks, and backs are best)
- Vegetable scraps (2-3 handfuls of onions, carrots, celery, leeks)
- Small handful of shiitake mushrooms (optional but adds umami)
- Splash of apple cider vinegar (optional, helps extract minerals)
- Cold water
- Salt (optional)
Equipment:
- Large stock pot
- Fine mesh strainer
- Storage containers
Step-by-Step Instructions
1. Prepare Your Bones
If the bones are from other meals (which is a good idea), just rinse them off if they have a lot of sauce on them. If using raw bones, I highly recommend parboiling them first:
- Place bones in your stock pot
- Cover with cold water about 2 inches above the bones
- Bring to a rolling boil over high heat
- Continue boiling for 15 minutes to remove scum and blood
- Drain bones in a colander and rinse well
- Clean your pot thoroughly
This parboiling step is worth it! It’s customary in Chinese soups and really creates a cleaner, clearer broth
2. Start Your Broth
- Return the cleaned bones to your clean stock pot
- Fill with fresh cold water about 2 inches above the bones
- Bring water back to a rolling boil over high heat
3. Add Aromatics
Once boiling:
- Add your vegetable scraps
- Toss in shiitake mushrooms if using
- Add a splash of apple cider vinegar if desired (helps extract minerals but you won’t taste it)
4. The Long Simmer
Here’s where patience comes in:
- Adjust heat to achieve a very gentle simmer – bubbles should barely break the surface
- Keep the lid on
- Simmer for 6-24 hours (I prefer 24 hours for chicken bones)
Pro tip: The longer you simmer, the more nutrients and flavor you’ll extract. But don’t boil it! Gentle simmering is crucial to preserve the gelatin (cooked collagen).
5. Strain and Store
- Strain the broth through a fine mesh strainer
- Let cool slightly before refrigerating or freezing
- Store in the fridge for up to 5 days or freeze for up to 6 months
Important freezing tip: If using glass containers, leave plenty of headspace! Fill just under where the glass begins to curve in, or your containers might crack when freezing.
How Do I Know If I Did It Right?
You’ll know your bone broth is successful if it gels when cold. That jello-ish consistency is a sign of all that wonderful collagen you’ve extracted from the bones!
If your broth doesn’t gel, don’t worry – it’s still nutritious and tasty. Next time:
- Use more collagen-rich parts (feet, wings, necks)
- Use less water
- Simmer longer
- Make sure you’re only simmering, not boiling
My Best Tips For Amazing Chicken Bone Broth
After making countless batches, here are my top tips:
-
Save EVERYTHING – Keep a freezer bag for chicken bones from meals and freeze until you have enough for a batch
-
Don’t skimp on simmering time – The magic happens with patience
-
Less water = more concentrated – You can always dilute it later
-
Seek out collagen-rich parts – Chicken feet, wings, and necks are gold mines for gelatin
-
Never boil – Keep it at the gentlest simmer possible to preserve gelatin
-
Parboil raw bones – That initial 15-minute boil with a rinse makes a cleaner broth
-
Make big batches – Since it takes time, make extra and freeze portions
Delicious Ways To Use Your Chicken Bone Broth
Now that you’ve got this liquid gold, here are some of my favorite ways to use it:
- Sip it straight from a mug with a pinch of salt
- Use as a base for chicken noodle soup
- Cook rice or grains in it instead of water
- Use in sauces and gravies
- Make risotto extra rich and flavorful
- Add to stir-fries for extra umami
FAQs About Chicken Bone Broth
Q: Can I make bone broth in my slow cooker or Instant Pot?
A: Absolutely! Slow cooker works great on low for 24+ hours. For Instant Pot, pressure cook for 3 hours (180 minutes) and let it naturally release.
Q: Why add vinegar to bone broth?
A: The acid helps extract minerals from the bones. Don’t worry – you won’t taste it in the final product.
Q: My broth is cloudy – did I do something wrong?
A: Nope! Cloudiness doesn’t affect flavor or nutrition. For clearer broth, make sure to parboil bones first and maintain a very gentle simmer.
Q: Can I reuse bones for a second batch?
A: Yes! I sometimes do a “remouillage” (second simmering) that’s weaker but still good for cooking grains or as a base for soups.
Q: Do I need to skim the fat? A: You decide! I like the fat for flavor, but it’s easy to get rid of when it solidifies on top after putting it in the fridge.
Q: Can I add herbs and spices?
A: Absolutely! Bay leaves, peppercorns, garlic, and herbs like thyme or rosemary are great additions.
The Bottom Line
Making chicken bone broth on the stove isn’t complicated – it just needs time. The results are SO worth it tho! Once you taste the rich flavor and see that beautiful gel, you’ll never go back to store-bought.
I promise you that turning something that most people throw away into something healthy and tasty will make you feel great. Plus, it makes your house smell amazing while it simmers!.
We’ve made bone broth a regular part of our cooking routine, and it’s seriously elevated everything we make. I swear my soups taste a million times better now!
P.S. Don’t forget to save every bone from your homemade meals! No one in my family is allowed to suck on the bones anymore Once the meat is pulled off and enjoyed, those bones go straight into my freezer bag for the next batch of amazing broth!
How to store broth
Homemade bone broth can be stored by either canning it or freezing it. If you are looking for instructions on how to can broth, I recommend you seek out the recipe in the Ball Canning book. I also use one teaspoon of salt per quart when I can the broth.
It’s very easy to freeze broth, but keep in mind that it can take up a lot of space in the freezer. To do this, you can place the room-temperature broth into mason jars, plastic containers, and even plastic bags. Remember to leave enough room for expansion of the liquid when it freezes. If you fail to leave the room, it will indeed break the mason jar, container, or bag.
Stovetop Bone Broth Recipe
- Meat bones raw or cooked
- Vegetables washed
- Spices fresh or dried
- Preheat the oven to 350*F. As the oven heats up, lay out your thawed meat bones in a single layer on a baking sheet and pat them dry. If you want, you can use parchment paper or aluminum foil to line your baking sheet.
- Place the meat in the baking pans and heat the oven. Then, let them roast for three to four hours.
- After you roast the bones, wash all of your vegetables and herbs, if you’re using fresh ones. You can also break up the vegetables into smaller pieces, but you don’t have to.
- If you want to use the bones, vegetables, and herbs right away, put them in a big pot on the stove.
- Just enough water to cover the bones should be put in the pot.
- On high heat, bring the pot to a boil. Then lower the heat to low. Let the pot simmer for 12-24 hours.
- Taste the broth after it has been cooking to see if you need to add any more spices.
- Getting rid of the fat on top is the last step.
- The last thing you need to do to make bone broth is strain out the chunks. A cheesecloth and a fine wire mesh strainer can be used for this.