Best Chicken Bone Broth Recipe: Rich and Nourishing Soup Base

I’ve spent years perfecting my chicken bone broth recipe, and I’m excited to share it with you. This rich and nourishing soup base is packed with protein, minerals, and collagen, making it a staple in my kitchen.

By slow-cooking chicken bones at 180°F for 24 hours, you’ll extract maximum flavor and nutrition, creating a delicious and healthy broth that’s perfect for sipping or using as a base for other recipes.

Ingredients for Best Chicken Bone Broth

Gather these ingredients to create a rich and nourishing chicken bone broth.

For the best flavor, use a mix of raw and roasted bones. You can ask your butcher for marrow bones or use leftover bones from roasted chicken. I like to keep a bag in the freezer and add to it whenever I roast chicken. Costco and Whole Foods usually have great options.

No apple cider vinegar? White wine vinegar or lemon juice works as a substitute. For extra collagen, add chicken feet if you can find them. The vegetables are optional but add depth—feel free to customize with leeks or parsnips if you like. If using dried bay leaves, use half the amount called for fresh.

This broth keeps for 5 days in the fridge and freezes beautifully for up to 3 months. Portion into ice cube trays for easy use in recipes. When reheating, you may need to add a pinch of salt to refresh the flavor.

Step-by-Step Instructions for Rich Chicken Bone Broth

Follow my straightforward method to create a nourishing broth that’s perfect for sipping or using as a base for other recipes.

Step 1: Prepare the Ingredients and Roast the Chicken Bones

First, preheat your oven to 400°F. I like to roast the 2 lb Chicken Bones first to enhance the flavor of the broth. Spread them out on a baking sheet and roast for 30 minutes until they’re golden brown. This step adds depth to your broth.

While the bones are roasting, prepare the vegetables. Peel and roughly chop the 2 whole Carrots and chop the 2 pieces Celery Stalks, including the leaves. Peel and halve the 1 whole Onion. These aromatics will add complexity to your broth.

Step 2: Combine Ingredients and Simmer

Once the bones are done roasting, transfer them to a large pot (at least 8 quarts capacity). Add the chopped carrots, celery stalks, and halved onion. Smash the 4 cloves Garlic Cloves and add them to the pot along with the 2 whole Bay Leaves and 1 tsp Black Peppercorns.

Pour in the 4 cups Water and add the 2 tbsp Apple Cider Vinegar. The vinegar helps extract minerals from the bones. Bring the mixture to a boil over high heat, then reduce the heat to a simmer.

Step 3: Simmer and Strain the Broth

Let the broth simmer for at least 12 hours, or overnight. I prefer to simmer it for 24 hours for maximum flavor and nutrition. During this time, you’ll notice that the broth reduces slightly and the flavors concentrate.

After the simmering time is up, remove the pot from the heat and let it cool slightly. Strain the broth through a fine-mesh sieve into a large container, discarding the solids. If desired, add 1 tsp Salt to taste. Skim off any fat that rises to the surface once the broth has cooled.

Step 4: Finish and Store the Broth

Before storing, garnish with 0.25 cup Fresh Parsley and add 2 sprigs Fresh Thyme if you like. You can store the broth in the refrigerator for up to 5 days or freeze it for up to 3 months. When you’re ready to use it, simply reheat the broth and enjoy it as is or use it as a base for other soups and sauces.

Storing and Reheating This Recipe

Refrigerator Storage

Cool your broth to 40°F within 2 hours of cooking, then transfer to airtight containers like glass jars or plastic storage containers. Store in the refrigerator for up to 5 days. I like to portion mine into 1-quart containers for easy meal prep. ❄️

Freezer Storage

For longer storage, freeze your broth in airtight containers or heavy-duty freezer bags. Leave about 1 inch of headspace for expansion. Frozen broth keeps for up to 3 months without significant quality loss. Consider portioning into ice cube trays for convenient recipe additions.

Stovetop Reheating

Gently reheat your broth over medium-low heat, stirring occasionally, until it reaches 165°F. If the flavor seems dull after refrigeration, add a pinch of salt or a splash of water to refresh it. I often reheat mine with a bay leaf for extra aroma.

Microwave Reheating

For quick reheating, use a microwave-safe container and heat on 70% power in 30-second increments, stirring between each interval, until the broth is steaming hot. Be careful as the container may get hot. 🔥

Instant Pot Reheating

You can also reheat broth quickly using the Instant Pot’s “Saute” function. Pour the broth into the inner pot and heat until warmed through, stirring occasionally. This method helps maintain the broth’s temperature consistently.

Freezer-to-Stovetop Tips

When reheating frozen broth, you can transfer it directly from the freezer to the stovetop. Heat over low heat, stirring occasionally, until thawed and heated through. This method works well for smaller portions. For larger quantities, thaw overnight in the refrigerator first.

Frequently Asked Questions