Tulo

Chicken Bone Broth Recipe

Roasting the bones first builds deep flavor through browning, a long low simmer of 12 to 24 hours breaks down collagen into gelatin without boiling it into a cloudy mess, and a splash of vinegar helps draw minerals out of the bones into the liquid.

Prep
20 min
Cook
1080 min
Total
1100 min
Servings
8

Ingredients

Servings8
  • 3 lbs chicken bones and carcass (roasted or raw, including feet or wings for extra gelatin if available)
  • 12 cups cold water
  • 1 large yellow onion, halved (skin on)
  • 2 medium carrots, roughly chopped
  • 2 stalks celery stalks, roughly chopped
  • 4 cloves garlic cloves, smashed (skin on)
  • 2 tbsp apple cider vinegar
  • 2 leaves bay leaves
  • 1 tsp black peppercorns
  • 1 tsp salt

Nutrition per serving

Calories
63
Protein
7g
Carbs
4g
Fat
2g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1If starting with raw bones, roast them on a sheet pan at 425°F (220°C) for 30-35 minutes, turning once, until deeply browned. Skip this step if using leftover roasted carcass or bones from a whole chicken.
  2. 2Transfer the bones to a large stockpot or slow cooker and add the cold water, making sure the bones are fully submerged. Add more water if needed.
  3. 3Stir in the apple cider vinegar and let the bones sit in the water for 20-30 minutes before turning on the heat.
  4. 4Bring the pot to a bare simmer over medium heat, then reduce to the lowest heat that keeps a few small bubbles breaking the surface. Skim off any gray foam that rises in the first 30-45 minutes.
  5. 5Add the onion, carrots, celery, garlic, bay leaves, and peppercorns. Do not add salt yet.
  6. 6Cover partially and simmer very gently for 12-24 hours, checking occasionally to make sure it never reaches a rolling boil and topping up with water if the level drops below the bones.
  7. 7Remove from the heat and let cool for 15 minutes, then strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solids.
  8. 8Season with salt to taste, then cool the broth uncovered at room temperature for up to an hour before refrigerating.
How to Make Soup Stock

Tips & variations

  • Adding a few chicken feet or wing tips to the pot noticeably increases gelatin content, since those cuts are especially collagen-rich.
  • Salting at the end rather than the start keeps the seasoning accurate, since the broth reduces and concentrates as it simmers for hours.
  • Freeze finished broth in ice cube trays or muffin tins, then transfer the frozen portions to a freezer bag for pre-measured amounts to drop into soups and sauces.
  • A pressure cooker shortens the process considerably: pressure cook the same ingredients for 3 hours on high pressure, then let the pressure release naturally for a similarly gelatinous result in a fraction of the time.

Storage & reheating

Refrigerate strained broth for up to 5 days; a layer of solidified fat will rise to the top and can be scraped off or left on as a natural seal. Freeze for up to 6 months in airtight containers, leaving an inch of headspace for expansion. Reheat gently on the stovetop over low heat; broth that has jelled in the fridge will loosen back into liquid as it warms.

Tips from the Tulo kitchen

  • A broth that sets into a jiggly, jelly-like consistency in the fridge is a good sign, it means enough gelatin was extracted; a thin, watery broth usually means the simmer was too short or too hot.
  • Straining the broth twice, once through a regular strainer and once through a cheesecloth-lined strainer, gets rid of the fine grit and bone fragments that a single pass misses.

FAQ

What's the difference between bone broth and regular chicken stock?

Bone broth is simmered much longer, often 12 to 24 hours versus 3 to 4 hours for stock, which extracts far more collagen and gelatin from the bones and gives it a thicker, more jelly-like body once chilled.

Why didn't my bone broth gel?

A broth that stays liquid even when cold usually didn't simmer long enough or hot enough to break down collagen, or was made with bones that had too little connective tissue; adding chicken feet or wing tips helps a lot.

Can I reuse the same bones for a second batch?

Yes, this is sometimes called a second broth. It will be noticeably lighter in flavor and gelatin, so use it as a base for soups rather than for drinking on its own.

Is cloudy bone broth safe to drink?

Yes, cloudiness is just emulsified fat and protein from boiling too aggressively rather than simmering; it doesn't mean the broth has spoiled, though a clearer broth generally has better flavor.

Can I make this in a slow cooker instead of a stockpot?

Yes, a slow cooker on low for 12 to 24 hours works well and holds a steady low simmer with less monitoring than a stovetop pot.

More recipes