Today I am showing you how to make chicken bone broth, a nutrient dense super food, and you can make it in the slow cooker, or my recent favorite – the Instant Pot (Amazon affiliate).
I sometimes call this chicken stock, even though using the two interchangeably is not completely accurate. Bone broth cooks the bones very long, until they become soft. Here is a great article that explains the difference, in case you are curious.
How to make chicken bone broth
First, gather your ingredients.
Ingredients
To make chicken bone broth you will need the following:
- chicken bones (I use the bones from roasted chicken or store-bought rotisserie chicken)
- water
- apple cider vinegar
- salt and pepper
- bay leaf
- other aromatic veggie scraps – onions, celery garlic, carrot
Keeping a scrap bag in the freezer
The cool thing about chicken bone broth is that is a food that can be made from things that you normally throw away. You could store chicken bones in an airtight container in the freezer until you are ready to make it.
Heck, I even save the ends of my veggies (carrots, celery, onions, garlic, already used bay leaves). Talk about frugal! Those all can also be saved in the freezer in a freezer bag.
Cooking the chicken bone broth
Place all ingredients in a slow cooker, instant pot or in a stick pot on the stovetop, and fill with water.
For the slow cooker, cook on low for at least 12 hours, up to 24 hours.
In the Instant Pot, cook for 120 minutes on high pressure.
For the stovetop, after bringing to a boil, reduce to a simmer, partially cover, and cook for no less than 5 hours. (Note: For the stovetop method, you will likely need to add/ use more water as evaporation is much more of a factor.)
Once the cooking time is complete, use a strainer to separate the liquids from the solids.
How to Use Chicken Bone Broth
As for uses? When I am sick, I will drink a little bit warmed up, just straight out of a mug. It is actually pretty tasty, warm and comforting all by itself, if you ask me.
I use is to cook veggies in, like green beans, peas or lima beans. You can also use bone broths as the base for many sauces or gravies.
I also love to use it as a base for homemade chicken noodle soup. Chicken bone broth is a great base for many soups, actually.
Soup Recipes to Use Chicken Bone Broth
You may enjoy some of these recipes. They are some of my family’s favorites. You can make them with your chicken bone broth!🙌🏻 Some of them are Instant Pot recipes, some slow cooker and some are made on the stovetop.
- Chicken noodle soup from scratch
- Chicken tortilla soup in the slow cooker
- Chicken and corn chowder
- Turkey vegetable soup
- Lemon chicken orzo soup
- Slow cooker black bean soup (use in place of the vegetable stock)
- Instant Pot white chicken chili
- Ham and 15 bean soup (slow cooker or Instant Pot)
- Instant Pot chicken tortilla soup
- Broccoli cheese soup
- Instant Pot black bean soup (use in place of veggie stock listed in the recipe)
- Healthy lasagna soup (Instant Pot and stovetop instructions included)
- Pasta e fagioli soup (Instant Pot or stovetop instructions included)
- Irish potato leek soup (Instant Pot or stovetop instructions included)
- Instant Pot chicken and rice
Chicken Bone Broth FAQ’s
For about a week in the refrigerator.
As far as I can tell, yes. What makes it “bone broth” is the high levels of collagen. This is indicated by a gel-like texture once it is refrigerated. Mine gels every time I make it. Your bones-to-water ratio will determine how much collagen you get. For thicker stock, use less water or more bones.
If you are a stickler for the length of time, use the slow cooker method, provided in the recipe card. Either way works!
Yes! You can use any liquid that comes out from roasting that as well, as well as any skin, or any other part.
Yes. I often remove any leftover meat and set it aside. That being said, if you don’t plan on consuming the meat left on the bones, you can just go ahead and leave it on there.
I am not a medical or nutritional professional, and I do not pretend to be one on the internet. However, there are many potential health benefits reported to consuming bone broth.
They are both chicken broth by definition. However, chicken bone broth refers to a cooking process that extract the maximum nutrition, collagen, etc. out of the bones. This requires longer/ more cook time. Regular chicken broth can be made a bit quicker and will likely have less dense nutrition in the final product.
I do not find this necessary, especially if I am using the bones from an already-roasted chicken.
Yes! I have never used chicken feet, but they are said to be highest in collagen, and they make great chicken bone broth. We have been happy with the results we have using bones from a whole roasted chicken.
We have a reverse osmosis, so I use that for all of our cooking liquids. That being said, use the water that is available to you. Filtering is not a requirement.
Tools You Will Need to Make Bone Broth
Note: These are Amazon affiliate links.
- A large stock pot, or slow cooker, or Instant Pot (my personal favorite)
- A mesh strainer
to separate the liquid from the solid bits
- Storage containers – I recommend glass to store the broth, like these mason jars
(Do not use these to freeze! They may crack.)
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Chicken Bone Broth
Ingredients
- Bones from a whole chicken (I used the carcass of a store bought rotisserie chicken)
- 2 stalks of celery roughly chopped
- 2 large carrots roughly chopped
- 3 cloves of garlic smashed and peeled
- 1 onion quartered
- 2 tablespoons apple cider vinegar
- Fresh herbs (optional – I used parsley and thyme from the garden)
- salt and pepper to taste
- inches Cold water covering the chicken carcass by about 3-4
- 2 leaves bay (optional)
Instructions
STOVETOP
- Place the chicken bones into a 12-quart stock pot, and cover with water. In the Instant Pot, do not exceed about 2/3 full.
- Add the veggies, herbs and apple cider vinegar.
- Bring to a low boil.
- Reduce heat to the lowest setting.
- Partially cover, and simmer for at least 5 hours. You can cook it longer, but I would say no less than 5 hours. The longer the better!
- Strain and store in the refrigerator.
INSTANT POT
- Place all ingredients in the Instant Pot, and add water until it is about 2/3 full.
- Place the lid on, lock it, seal the vent.
- Use the manual setting to cook for 120 minutes.
- Use the quick release valve when time is up, or feel free to let it release naturally. Both ways work!
- After releasing pressure, remove the lid, and use a strainer to separate the liquids from the solids.
SLOW COOKER
- Place all ingredients in a slow cooker, and fill with water.
- Cook on low for at least 12 hours, up to 24 hours.
- Use a strainer to separate the liquids from the solids.
Have you ever made bone broth?
Are there any additional uses for bone broth that I didn’t mention?
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
Shawna says
So I gotta ask–why does it state 2 hrs cook time and in the instructions say 5 hrs, the more the better?
Susan says
all recipes I have read say to simmer the bones for no less than 24 hours. Therfore, I question whether following this recipe time would bring the ultimate health benefit
Susan says
This may be a stupid question but when you strain the broth, do you eat the strained vegetables that you added to the broth while cooking.?
Marjorie @APinchOfHealthy says
I usually do not eat the veggies. They are very soft after cooking for so long, and most of the time I use veggie scraps anyway. I keep a storage bag in the freezer for the ends of onions, celery, etc…specifically for bone broth.
Ruth says
Just used my instant pot for the first time. Cooked a whole chicken stuffed with onion, lemon and garlic. It was delish. Boned the chicken and put the bones back in the pot with celery, onion, carrots more garlic, bay leaves, thyme, acv, salt and pepper with the broth plus water to cover. What setting should it be on for how long for bone broth. There is a button on mine for soup/broth, do I use that or the pressure cook button? I’m so confused. It’s an ip-duo60 v3. Instruction manual is not very helpful and the recipes online sound like they may be for a different model. I set it for 120 min. But it’s not counting down after 20 minutes. The keep warm light comes on automatically? Help!
Marjorie @APinchOfHealthy says
Hi Ruth! I use manual high pressure. It will take a while to come up to pressure when it is that full. Also, make sure that you don’t fill it to max capacity with water. I would go about 2/3 full. You’ve probably already made it, but if you had trouble, hopefully this will help!
Carly says
My Chicken bone broth came out dark colored and tasting like bland, vinegar water. I do recognize that I used too much water and apple cider vinegar. Is there any way to save it? Any suggestions would be most helpful! I really don’t want to throw it away but I definitely can’t eat it in its current state.
I followed the recipe (except for too much water and ACV) and used an Instant pot. I did use the manual setting but cooked it repeatedly for 3 sessions of 240 minutes on high pressure. If the broth is dark, does that mean it went bad? Help!
Marjorie @APinchOfHealthy says
Hey Carly! Dark is no problem, but too much vinegar can be.😬 I am not sure about saving it. The only thing I can think to do is pour out some of the broth. And add a little more water, plenty of salt and pepper, maybe another onion, celery, garlic cloves and do another cycle. The bland taste is probably not enough salt. Better luck next time!
Karey says
Why would you reccomend pouring out some broth and add more water when the complaint was that it was too bland? There is some nutritional value, though bland, in the original broth. Probably under seasoned, and might want to add more chicken, veggies seasoning and simmer again. You wont waste a thing.
Keiysha Cook says
How long is this good for once made?
Marjorie@APinchOfHealthy says
Hi Keiysha! I would estimate for about a week.
David RUbin says
I make bone broth from whatever leftover bones I have saved in the freezer – ideally waiting until I have enough to make an 8-10 in in diameter bundle. Then into the stockpot with water as described. But instead of adding vegetables and other seasonings, I leave it plain while it simmers on low heat for 48 hours. By this time, even rib, leg, and shoulder blade bones from pork or veal will be soft enough to break between my fingers.
I put all the softened bones into my Vitamix blender with water up to 2/3 full and blend until it will all pour through a strainer. This strained, creamy fluid solidifies when refrigerated and can be used as a dairy substitute in cooking where other flavorings can cover the bland, slightly chalky taste. For example, cream of asparagus, squash, or other vegetable soups with chicken or beef boullion or Better-than-Bullion ™; tongatsu-style broth (mix with the liquid broth to desired consistency); and probably baked goods and marrow ice cream
Deb says
I freeze mine in quart jars
Andrew Gauhar says
Made this from the carcass of the 7lb slow raosted (275* about 4 or so hours) chicken, so had plenty to go in. Added the celery and garlic but used the lemon and onion i stuff the bird with in it, also used all the skin as there was so much flavor in it from slow roasting. This came out perfectly. Because of the volume of i had in there i was a little closer to 3/4 full so I went 2 90 minute cycles (I have a Magic Chef version which tops out at 90 minutes) and did not seem to notice any issues.
I then had to make an inordinate amount stove top stuffing for a work function and used 2/3 this and 1/3 water and considering its for the masses it came out great, eviscerated my supply only have about 2 cups left, good thing we had another chicken last night when family came over!
Marjorie@APinchOfHealthy says
Yay, it is one of my favorite IP tricks. I have some in my fridge right now, in fact. I am so glad you enjoyed it. Thank you for taking the time to let me know.
Cameron says
Thanks for sharing this. I personally love beef broth more than chicken but some say it’s healthier. Either way it’s still bone broth and I love drinking them. I hope I can make your recipe one of these days. Now, I’m drinking Au Bon Broth and it’s perfect for me. I love the flavor and how tasty and organic it is.
Jaime says
Hi…this is probably a stupid question but I made the broth using the leftover juice and bones from your roast chicken recipe and it’s really dark. I’m assuming from the spices used on the chicken. Will it still be OK to use as the base for the chicken noodle soup or will it be too strong?
Marjorie@APinchOfHealthy says
Hi Jamie! Yes! I do the exact same thing. It tastes soooo good with all that flavor. I make my chicken noodle soup with it, and we love it. Hope you enjoy it! http://www.apinchofhealthy.com/chicken-noodle-soup-scratch/
Jaime says
Thanks…I’ll be making it tomorrow. 😁
Stephen Jeffers says
High pressure or low pressure?
Marjorie@APinchOfHealthy says
Hi Stephen! High pressure 👍🏻
Erin says
I made your instant pot roast chicken last night (yum!). That recipe notes to save the liquid for this broth, but I don’t see it mentioned above. I’m assuming that just reduces the amount of water you have to add? Or is there something special we’re supposed to use it for? Thanks in advance! I’m an instant pot newbie and am just beginning to dabble in home soup making 😉
Marjorie@APinchOfHealthy says
I am so glad you enjoyed it Erin! If I remember to save the juice from cooking the chicken, I just add it in to the pot before I start to add any water, then I will fill with water until it is 2/3 full. It would technically reduce the amount of water you could add. I never really measure, other than to make sure the IP isn’t more than about 2/3 full with everything in it. Otherwise if it is too full it may not come to pressure. Hope this makes sense!