Got a leftover chicken carcass? Don’t toss it—make broth. Chicken bone broth is the ultimate comfort food. It’s warm, rich, and packed with nutrients. In Jewish homes, it’s known as Jewish penicillin for good reason—it helps with colds, flu, gut health, and those “blah” days when only a steaming mug of something wholesome will do.
The best part? You don’t need anything fancy. Just some bones, water, a few veggies, and time. Whether you roasted your own chicken or picked one up from the store, those bones are your ticket to homemade magic.
Quick tip: Use leftover rotisserie chicken for broth—it’s fast, flavorful, and budget-friendly.
Let’s turn scraps into something delicious.
Want More Flavor? Roast Your Veggies First
Here’s a little secret for next-level broth: roast your onion, carrots, and garlic before they hit the pot.
Roasting brings out their sweetness and adds that deep, rich flavor that makes your broth taste like it’s been simmering all day—even if it hasn’t. Just pop them in a 400°F oven for about an hour while you prep everything else.
But hey, no pressure. If you’re in a rush or just not in the mood, skip the roasting. Your broth will still turn out warm, savory, and totally slurp-worthy.
This step is a flavor bonus, not a dealbreaker.
What You’ll Need: Chicken Bone Broth Ingredients
You don’t need anything fancy here—just a few basics from your fridge and pantry. Here’s what goes into a rich, cozy pot of homemade chicken bone broth:
- 1 chicken carcass (leftover from roasted or rotisserie chicken)
- 3 quarts cold water
- 1 onion, halved (no need to peel)
- 4 carrots, chopped
- 10 garlic cloves, unpeeled
- 5 celery stalks, leaves and all
- ¼ cup chopped parsley
- 10 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1 tablespoon apple cider vinegar (to pull nutrients from the bones)
No parsley? No problem. Skip it or toss in whatever herbs you’ve got—this broth is flexible.
Step-by-Step: How to Make Chicken Bone Broth
This isn’t fussy cooking. It’s throw-it-in-a-pot-and-let-it-do-its-thing cooking. Here’s how to make chicken bone broth from scratch:
1. Toss in the carcass
Place your chicken bones in a big stockpot. Make sure to get any leftover skin or bits stuck to the bones—flavor city.
2. Add water
Pour in 3 quarts of cold water, or enough to cover everything.
3. Optional: Roast your veg
If you’ve got time, roast the onion, carrots, and garlic at 400°F for 1 hour. It deepens the flavor like crazy. But if you’re skipping this—no worries, it still tastes great.
4. Add the veggies and herbs
Drop in your celery, thyme, parsley, bay leaves, and apple cider vinegar (this helps extract the good stuff from the bones).
5. Bring to a gentle boil
Turn the heat to high until it starts bubbling, then immediately lower it to a simmer. Skim off any foam that floats to the top—totally normal.
6. Simmer low and slow
Cover the pot loosely and let it simmer for at least 2 hours. The longer it goes, the richer the flavor. Go live your life. Just let it do its thing.
7. Strain it
Use a fine mesh strainer to remove the solids. You’re left with golden, savory broth.
8. Cool and store
Let it cool, then pour into mason jars or containers. Fill each with about 3 cups, but leave some space on top if freezing.
Broth keeps in the fridge for 5 days, or freezer for up to 3 months.
Recipe Details at a Glance
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How to Make Bone Broth from Chicken
- Total Time: 2 hours 20 minutes
- Yield: About 9 cups (3 full mason jars) 1x
Description
Transform leftover chicken bones into a warm, nutrient-rich broth. This cozy homemade chicken bone broth is perfect for sipping, soups, or cooking grains and sauces. Simple, flavorful, and healing—grandma would be proud.
Ingredients
- 1 chicken carcass (leftover from roasted or rotisserie chicken)
- 3 quarts cold water
- 1 onion, halved (no need to peel)
- 4 carrots, chopped
- 10 garlic cloves, unpeeled
- 5 celery stalks, leaves and all
- ¼ cup chopped parsley
- 10 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1 tablespoon apple cider vinegar
Instructions
- Place the chicken carcass in a large stockpot, including any leftover skin or bits stuck to the bones.
- Pour in 3 quarts of cold water or enough to cover the contents.
- Optional: Roast onion, carrots, and garlic at 400°F for 1 hour before adding for deeper flavor.
- Add onion, carrots, garlic, celery, thyme, parsley, bay leaves, and apple cider vinegar to the pot.
- Bring to a gentle boil, then reduce to a simmer. Skim off any foam from the top.
- Cover loosely and let simmer for at least 2 hours for rich flavor.
- Strain the broth using a fine mesh strainer to remove solids.
- Let cool, then transfer to jars or containers, leaving space if freezing.
Notes
Apple cider vinegar helps pull nutrients from the bones—you won’t taste it. No fresh herbs? Use dried. Skim fat after cooling for a leaner broth, or leave it for richness. Strain through cheesecloth for extra clarity.
- Prep Time: 10 minutes
- Cook Time: 2 hours 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 35
- Sugar: 1g
- Sodium: 90mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 10mg
Extra Tips & Notes
Before you seal up your jars of liquid gold, here are a few things to keep in mind:
- Apple cider vinegar isn’t for flavor.
It’s there to help pull minerals and collagen out of the bones. You won’t taste it—promise. - No fresh herbs? Don’t stress.
Dried thyme works just fine (use about 1 tsp). Skip the parsley if you don’t have it. This is broth, not a science experiment. - Skim the fat—or don’t.
Once it cools, a layer of fat will rise to the top. You can scoop it off or leave it for extra richness. Some folks even save it for cooking! - Want it clear?
Strain through a cheesecloth or fine mesh for that restaurant-level clarity. - Inspired by a classic.
This recipe has roots in The Joy of Cooking—a real kitchen staple.
Curious about an even quicker method?
Try the Instant Pot bone broth version for a hands-off approach.
How to Use Chicken Bone Broth
So, you’ve made your broth. Now what?
Good news: this stuff is crazy versatile. Whether you’re sipping it straight or sneaking it into your meals, here are some delicious ways to put your homemade chicken bone broth to work:
Drink it like tea
Heat up a mug, sprinkle in some salt, maybe add a slice of ginger or lemon, and sip away. It’s warm, comforting, and perfect for when you’re feeling under the weather.
For immunity support, sip on warm broths or teas like the Starbucks Medicine Ball
Use it in soups
Broth is the heart and soul of a good soup. Here are some faves to try next:
Cook your grains in it
Use broth instead of water when making rice, quinoa, couscous, or even pasta for a savory flavor boost.
Stir it into sauces and gravies
Thinner than stock but full of flavor—bone broth adds depth to pan sauces, creamy gravies, and stir-fries.
Bonus: It’s the perfect base for healthy chicken recipes too.
Freeze in small portions
Pour leftover broth into ice cube trays or silicone molds. Pop out a cube or two when you just need a splash for sautéing veggies or cooking eggs.
And don’t forget to pair it with cornbread for a full-on comfort meal.
Why Homemade Chicken Bone Broth Is So Good for You
Sure, it tastes amazing—but chicken bone broth also comes with a solid list of feel-good perks. Here’s why grandma was onto something:
Gut-Healing Goodness
Thanks to the gelatin and collagen that leach from the bones, this broth can help soothe your digestive system and support gut lining health. Think of it as comfort food for your insides.
Natural Cold Fighter
It’s warm, steamy, and packed with minerals—basically the perfect thing when you’re feeling sniffly. No wonder it’s earned the nickname Jewish penicillin. It clears your sinuses and lifts your spirits.
Hydration Hero
When water just feels too boring, broth hits the spot. Add a pinch of salt, and you’ve got a soothing, hydrating drink with real substance.
Joint Support & Skin Boost
That collagen-rich broth? It’s not just for your gut. It may also support healthy joints and give your skin a little glow from the inside out.
Anti-Inflammatory Power
You’re simmering garlic, herbs like thyme and parsley, and veggies—all of which are known for their anti-inflammatory properties. Bonus: they taste good, too.
Budget-Friendly Nourishment
One chicken gives you dinner AND broth. That’s a smart, zero-waste win—and way cheaper than store-bought bone broth.
Feeling under the weather?
Pair your broth with something soothing like this Starbucks Medicine Ball copycat for full cozy mode.
Related Recipes You’ll Love
Now that you’ve got a stash of rich, homemade chicken bone broth, it’s time to put it to tasty use.
Here are a few reader-favorite recipes that pair perfectly with your broth:
- Matzo Ball Soup – Classic, comforting, and made for sipping when you’re under the weather.
- Roasted Cauliflower Soup – Creamy, savory, and full of depth—perfect for cold nights.
- Butternut Squash Soup – Smooth, sweet, and slightly spiced.
- Perfect base for healthy chicken recipes – From meatballs to lettuce wraps, your broth is the base for these protein-packed meals.
Whether you’re sipping, simmering, or slurping—there’s no wrong way to use that broth.
Chicken Bone Broth FAQs
Simmer a chicken carcass with water, onions, garlic, herbs, and a splash of apple cider vinegar for 2–3 hours. Strain, cool, and store.
Use the whole carcass—especially backs, wings, and necks. Bonus: chicken feet add extra collagen!
It could be from high fat, histamine sensitivity, or detox effects. Try drinking smaller amounts and skimming the fat.
Avoid cabbage, broccoli, waxed veggie scraps, and too much salt. They can make it bitter or overpowering.
Final Thoughts: From Scraps to Sippable Gold
And just like that, you’ve turned a humble chicken carcass into a jar of nourishing, flavorful, collagen-rich broth. That’s kitchen magic right there.
Whether you sip it from a mug, stir it into your favorite soup, or use it to add depth to everyday meals, homemade chicken bone broth is one of those simple, timeless recipes that delivers every single time.
So next time you’re staring down a picked-over rotisserie or wondering what to do with dinner scraps—don’t toss them. Make broth. Freeze it. Love it. Repeat.
And if you’re feeling adventurous, try using your broth in swamp soup or even taco soup for something hearty and new.
Trust me—you’ll never look at chicken bones the same way again.
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