Learn How to Make Chicken Bone Broth at Home

What Is Chicken Bone Broth and Why Make It at Home

Chicken bone broth is a liquid made by simmering chicken bones, joints, and connective tissues in water for an extended period. The process typically takes between 12 to 48 hours, depending on your preference and cooking method. During this long, slow cooking process, collagen from the bones breaks down into gelatin, and minerals from the bones leach into the water, creating a nutrient-rich liquid. The result is a broth that has a rich, savory flavor and often develops a jelly-like consistency when cooled—a sign that gelatin extraction was successful.

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Making chicken bone broth at home offers several practical advantages over purchasing pre-made versions. First, homemade broth costs significantly less. A batch made from bones you might otherwise discard can cost between $2 and $5 per quart, while store-bought versions often range from $8 to $15 per quart. Second, you control exactly what goes into your broth. Commercial versions may contain additives, preservatives, or added sodium that you can avoid. Third, making broth at home is straightforward—it requires minimal active cooking time, though total preparation spans multiple hours or overnight.

Chicken bone broth contains collagen, which breaks down into amino acids like glycine and proline. Research published in the Journal of the International Society of Sports Nutrition indicates that collagen may support joint health, though more extensive studies are ongoing. The broth also contains minerals including calcium, magnesium, and phosphorus that leach from the bones during cooking. Many people use chicken bone broth as a cooking base for soups, sauces, and grain dishes, or drink it straight as a beverage.

Practical Takeaway: Homemade chicken bone broth is an economical way to create a flavorful liquid using ingredients you likely already have or can obtain inexpensively. Understanding the basic concept—that long, slow cooking extracts nutrients from bones—forms the foundation for successful broth-making.

Gathering Ingredients and Equipment for Bone Broth

The primary ingredient for chicken bone broth is chicken bones. You have several options for sourcing bones. The most economical approach is to save bones from roasted chickens you've already cooked—collect them in a freezer bag over several weeks. You can also purchase chicken bones directly from butchers, supermarket meat departments, or online meat suppliers. A typical batch requires 2 to 3 pounds of bones. Different types of bones serve different purposes: bones with marrow (leg bones) contribute richness and fat, while joints and cartilage-heavy bones (necks, wings, feet) provide more gelatin. Many people use a combination of bone types for balanced results.

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Beyond bones, you need water and aromatics. Water quality matters somewhat—if your tap water is heavily chlorinated, filtered water may produce clearer broth. For aromatics, traditional recipes include onions, carrots, and celery (the classic "mirepoix" combination), though these are optional. Peppercorns, bay leaves, thyme, and garlic are common additions that enhance flavor. Importantly, avoid adding salt during the long cooking process; you can adjust seasoning once the broth is complete. Many people find that keeping aromatics minimal produces a more versatile broth suitable for both savory dishes and those requiring mild flavoring.

For equipment, you need a pot or slow cooker. A large stainless steel pot (8 to 12 quarts) works well if you plan to cook broth on the stovetop, though this requires monitoring heat levels. A slow cooker (6 to 8 quarts) or Instant Pot is popular because it requires less attention—you can set the cooking time and walk away. A fine-mesh strainer or cheesecloth helps separate solids from liquid. A fat separator pitcher (optional but useful) helps remove fat from cooled broth, though you can also refrigerate broth overnight and skim hardened fat from the surface. Glass or plastic containers for storage complete the setup.

Practical Takeaway: Gathering bones from sources you already have or can obtain cheaply, combined with basic kitchen equipment you likely own, means starting bone broth requires minimal financial investment and no specialized cooking tools.

Step-by-Step Instructions for Making Chicken Bone Broth

Begin by preparing your bones. Rinse them under cold water to remove any visible debris or bone dust. Some traditional recipes call for blanching bones by placing them in boiling water for 2 to 3 minutes, then draining and rinsing—this step removes impurities and produces a clearer, lighter-colored broth. However, skipping this step is acceptable if you prefer a richer-colored broth or want to reduce preparation time. Place rinsed bones in your cooking vessel.

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Add cold water until bones are covered by 2 to 3 inches. Bring the water to a boil, then immediately reduce heat to low. Here is where cooking method affects timing: on the stovetop at a gentle simmer, broth typically cooks for 12 to 24 hours. In a slow cooker on low setting, cook for 24 to 48 hours. In an Instant Pot, cook for 2 to 3 hours on high pressure—the pressurized environment extracts nutrients more quickly, though some argue the extended low-heat methods produce superior flavor and a higher gelatin content. Add your chosen aromatics approximately halfway through cooking. A basic approach uses one halved onion, 2 to 3 carrot chunks, and 2 to 3 celery stalks, plus 1 bay leaf and 5 to 6 peppercorns.

As broth simmers, you may notice foam or scum collecting on the surface during the first 30 minutes to 2 hours. Use a spoon or small strainer to remove this—it contains impurities that would otherwise cloud your broth. This skimming step is optional but produces a cleaner-looking final product. After this initial period, the broth should settle into a steady, barely-bubbling simmer. Maintain this gentle simmer throughout cooking. A rolling boil can make broth cloudy and may break down fats unevenly.

After your chosen cooking time completes, turn off heat and allow broth to cool for 20 to 30 minutes. Strain using a fine-mesh strainer lined with cheesecloth, or simply pour carefully to separate solids from liquid. Discard the cooked bones and aromatics. At this point, your broth will likely contain visible fat on the surface. You have two options: pour broth into containers while still warm (fat will distribute throughout), or refrigerate overnight, which causes fat to solidify on top—then you can simply lift off the fat layer if desired. Both approaches are valid; choose based on your flavor preferences.

Practical Takeaway: Making bone broth involves arranging bones and water in a pot, bringing to a boil, reducing to a gentle simmer for 12 to 48 hours depending on method, occasionally skimming surface foam, then straining. The extended cooking time requires minimal active involvement once the process begins.

Storage and Food Safety Considerations

Proper storage is essential for maintaining your broth's safety and quality. Once cooled to room temperature, broth can be stored in several ways. Refrigerated in sealed glass or plastic containers, bone broth typically remains safe for 3 to 5 days—the gelatin content means it will gel when cold, which is normal. You can also freeze broth in ice cube trays, then transfer frozen cubes to freezer bags for long-term storage; this method allows you to thaw small portions as needed. In an airtight freezer container, broth stays safe for up to 3 months, though quality gradually declines. Label containers with the date made to track storage time.

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Food safety guidelines from the U.S. Department of Agriculture recommend certain practices when making broth at home. Bring broth to a boil once during storage if you plan to keep it refrigerated beyond 3 days—this reduces bacterial growth. Always use clean equipment and containers. If broth develops an off smell, unusual color, or visible mold, discard it. When thawing frozen broth, thaw in the refrigerator rather than at room temperature to minimize bacterial growth risk. If using broth in cooking (such as for soups), bring it