Chicken Bone Broth

A nourishing, collagen-rich chicken bone broth recipe made from simple ingredients, perfect for sipping or adding depth to soups and stews.

Prep Time 5

Cook Time 12

Total Time 12 5

2 lbs chicken bones carcass, wings, necks, or backs — include feet if you have them for extra collagen
2 medium carrots roughly chopped
2 –3 celery stems roughly chopped
1 medium onion quartered (no need to peel)
1 large bay leaf
1 –2 tablespoons apple cider vinegar to help draw minerals from the bones
10 –12 cups filtered water enough to cover bones by about 2 inches
Optional: a few peppercorns fresh thyme, or parsley stems for extra flavor
Sea salt to taste add at the end

Place the bones, vegetables, bay leaf, and vinegar in a large stockpot or slow cooker.
Pour in enough water to cover the bones and veggies by about 2 inches.
Bring to a gentle boil, then reduce to simmer. Skim off any foam that rises to the top during the first 30 minutes.
If using the stove keep at a gentle simmer for 6–24 hours, if using the slow cooker set to low for 12–24 hours with the lid on.
Pour through a fine mesh sieve into a bowl or jar. Cool before refrigerating or freezing.
Add sea salt just before serving or using in recipes.

The broth will gel when cooled — a good sign it’s rich in collagen.
I often simmer the broth for about 8 hours, then pour it into jars, put the bones+veggies back in the stockpot, cover with more water and simmer again for 12 hours or so to make the second batch of broth. It will be weaker than the first batch, but still good for cooking rice or adding into stews.
Store in the fridge up to 5 days, or freeze in jars or silicone molds for easy use.
Use as a base for soups, sauces, gravies, or sip warm with a pinch of salt.