Homemade Chicken Bone Broth (Printable Version)

Aromatic broth simmered with chicken bones, fresh ginger, and vegetables for versatile use.

# What You Need:

→ Poultry

01 - 3 lbs chicken bones (carcass, wings, necks, or a mix)

→ Vegetables & Aromatics

02 - 1 large onion, quartered (skin on for color)
03 - 2 medium carrots, roughly chopped
04 - 2 celery stalks, roughly chopped
05 - 1 whole head garlic, halved crosswise
06 - 3-inch piece fresh ginger, sliced

→ Seasonings

07 - 2 bay leaves
08 - 1 tsp whole black peppercorns
09 - 2 tsp sea salt (or to taste)

→ Liquids

10 - 12 cups cold water

→ Optional

11 - 1 tbsp apple cider vinegar
12 - Fresh thyme and parsley for garnish

# How to Make It:

01 - Place chicken bones into a large stockpot or Dutch oven. Add quartered onion, chopped carrots, celery, halved garlic, and sliced ginger.
02 - Pour 12 cups of cold water over the ingredients to cover. Incorporate bay leaves, black peppercorns, sea salt, and apple cider vinegar if using.
03 - Bring mixture to a gentle boil over medium-high heat. Immediately reduce heat to maintain a very low simmer. Skim foam and impurities from the surface during the first 30 minutes.
04 - Simmer uncovered for 4 hours, occasionally skimming and adding water as needed to keep bones submerged.
05 - During the last 30 minutes of simmering, add fresh thyme and parsley if desired for enhanced flavor.
06 - Remove from heat and carefully strain broth through a fine-mesh sieve or cheesecloth into a large bowl, discarding solids. Taste and adjust seasoning. Let cool and refrigerate. Remove solidified fat before use if preferred.

# Expert Advice:

01 -
  • It tastes infinitely better than store-bought and costs a fraction of the price once you realize you're using bones you'd otherwise discard.
  • The ginger adds a warming, slightly spicy note that feels like it's actually good for you, because it is.
  • One pot, minimal hands-on time, and your whole home smells like a cozy kitchen instead of cleaning supplies.
02 -
  • Don't skip the skimming in the first 30 minutes; this is what separates restaurant-quality broth from murky kitchen experiments.
  • Low and slow beats hot and fast every time—rushing with high heat will make the broth bitter and you'll wish you'd been patient.
  • That fat cap that forms on top after refrigeration isn't something to remove; it's protective, flavorful, and actually helps the broth keep longer.
03 -
  • Save your chicken bones in the freezer as you use whole chickens; when you've collected a batch, you're ready to make broth without buying anything extra.
  • Freeze the cooled broth in ice cube trays, then pop the frozen cubes into freezer bags for grab-and-go portions that last three months.

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