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Rich Chicken Bone Broth on Stovetop
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4.66 from 20 votes

Chicken Bone Broth Recipe

Simmer chicken bones and veges for the deepest, darkest, mot nutrient-rich Chicken Bone Broth that you can sip for healing
Prep Time5 minutes
Total Time8 hours
Course: Soup
Cuisine: American, Basics, Health and Wellnes
Keyword: bone broth
Servings: 1 quart

Ingredients

  • For every 2 pounds chicken bones roasted or raw:
  • 2 additional chickens feet for body
  • 1 tablespoon apple cider vinegar
  • 2-3 quarts of filtered water
  • 1 onion coarsely chopped (skins on fine, but root cut off)
  • 1 celery stalk coarsely chopped (leaves are fine, too!)
  • 1 carrot coarsely chopped
  • 4-5 cloves garlic lightly smashed and chopped
  • 4 to 5- inch piece of daikon radish coarsely chopped
  • Kosher salt
  • optional herbs and spices: bay leaves black peppercorns, cloves, parsley, thyme

Instructions

Chicken Bone Broth, Stove-top Method

  • Place the chicken bones, chicken feet, and apple cider vinegar in a large stockpot. Cover with water until the bones and vegetables are submerged and covered by 1" of water.
  • Bring the pot to a boil over medium-high heat. Immediately reduce heat to the lowest setting and simmer for a total time of 8-12 hours. If your stove/range has a super low option so that the stock is barely moving, use it.
  • With one hour left after simmering 7-11 hours, add vegetables and any optional herbs and spices, then continue to simmer for another 1 hour, again total cooking time 8-12 hours. Every once in a while, give the stock a gentle stir, but I know you can't resist doing that anyway.
  • Skip ahead to Cool Stock, Chill, and Remove Fat (for Both Stove-top and Slow-Cooker methods) below.

Chicken Bone Broth, Slow-Cooker Method

  • Place chicken bones, chicken feet, and apple cider vinegar in the slow cooker. Cover with water until the contents of the slow cooker are submerged and covered by 1" of water.
  • Turn on slow cooker, and set for 4 hours on High or 8 hours on Low. When there are two hours left on the slow cooker, add the chopped carrots, celery, onion, and garlic, as well any optional herbs and spices.

Filter, Chill, and Remove Fat (for Both Stove-top and Slow-Cooker Methods)

  • With a pair of tongs, remove large parts of bones and vegetables from the pot.
  • Pour the bone broth through a fine-mesh strainer into another heat-proof container, pressing down on the bones and vegetables to really get the liquids out. Place the bowl of hot stock in another bowl that is filled with ice water to quick-cool the bone broth. When the ice has melted, drain some of the water, and add more ice. Do this a few times until the bone broth is cool enough to touch. 
  • Ladle the cooled bone broth into to storage containers, and refrigerate overnight to allow fat to rise to the top and solidify.
  • After fat has solidified, remove, discard. If you actually own a liquid fat separating device of some sort, go ahead and use it to remove the liquid fat from the bone broth before you refrigerate.

Store or Freeze

  • Store bone broth in refrigerator for five days, or freeze and keep for up to 3 months.
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