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Homemade chicken bone broth is one of those things that once you start making it you can’t imagine going back to buying it. After we’ve enjoyed a roasted chicken the bones go straight into the pot and what comes out 24 hours later is rich, deeply golden, genuinely nourishing broth that goes into soups, gravies, sauces, casseroles, and anything else that calls for chicken stock. It’s one of the most satisfying examples of whole kitchen cooking there is. You get a meal from the chicken and then you turn what’s left into something that carries you through several more meals after that.

Five glass jars filled with amber liquid, likely honey or syrup, are placed on a blue towel atop a kitchen counter. The background shows a softly lit, modern interior with stairs and wooden accents.

You don’t need any special equipment. This recipe works in an electric roaster, on the stovetop, or in a slow cooker. Instructions for all three are included so you can use whatever you already have.

Why You’ll Love This Recipe

This is true waste-not cooking. A chicken carcass that would otherwise go in the trash becomes several quarts of broth that goes into everything else you make for the next several weeks.
Three cooking methods are included so you can make this in whatever vessel fits your kitchen and your schedule.
Pressure canning instructions are included for anyone who wants a pantry shelf full of homemade broth. Freezing instructions are included for everyone else.
The apple cider vinegar and long cook time pull minerals and collagen from the bones and produce a broth that is nutritionally superior to anything in a carton at the grocery store.

Ingredients Needed to Make Homemade Chicken Bone Broth

Chicken carcass: the foundation. The bones, joints, and any leftover bits of meat from a roasted chicken are what produce the gelatin and minerals that make homemade bone broth so nourishing and so much better than store-bought.
Chicken feet: optional but highly recommended. They’re exceptionally high in collagen and produce a broth that gels firmly in the refrigerator which is the sign of a rich, mineral-dense finished broth.
Carrots, celery, and onion: the classic aromatic vegetable base that adds sweetness, depth, and a rounded savory flavor to the finished broth.
Garlic: adds a mild savory depth that works in the background without being detectable as distinctly garlic-flavored in the finished broth.
Bay leaves and black peppercorns: add an herby, slightly floral, subtly spiced depth that rounds out the flavor beautifully.
Apple cider vinegar: the most important non-obvious ingredient. The acidity draws minerals and collagen out of the bones during the long cook. It doesn’t affect the flavor of the finished broth.
Sea salt: seasons lightly throughout. Taste and adjust at the end after straining.
Cold water: start with cold water. It produces a clearer broth than starting with hot.

How to Make Homemade Chicken Bone Broth

Electric Roaster Method

Place the carcass, chicken feet if using, and all aromatics in the roaster. Cover with cold water. Cook at a low temperature that maintains a gentle simmer for up to 24 hours adding water as needed. Strain and discard solids.

Several pieces of cooked chicken rest in a black roasting pan on a stovetop, with a lemon wedge visible among the chicken. The kitchen counter and stove burners are in the background.

A slow cooker filled with assorted vegetable peels, onion skins, and chicken bones sits on a kitchen counter near a stove, ready for making homemade stock.

A close-up of vegetable scraps including onion peels, beet skins, garlic, and other vegetable remnants soaking in water inside a black container.

A roasting pan filled with browned onions, garlic, and herbs simmering in a broth. Bottles of oil and kitchen items are visible in the background.

Stovetop Method

Place everything in a large stockpot and cover with cold water. Bring to a boil then reduce immediately to a very gentle simmer. Cover and simmer for up to 24 hours adding water as needed. Strain and discard solids.

Slow Cooker Method

Place everything in a large slow cooker and cover with cold water without exceeding the maximum fill line. Cook on low for 12 to 24 hours. Strain and discard solids.

After Straining

Taste and adjust salt. Cool promptly and refrigerate. Once completely chilled skim the hardened fat layer from the surface. The broth is ready to use, freeze, or pressure can.

A metal strainer over a red bowl catches broth being poured, with cooked meat and onions in a pan nearby on a stove. A slotted spoon and other kitchen items are visible in the background.

A red and white bowl filled with clear brown broth sits on a light-colored countertop.

Storing and Preserving

Refrigerator: store in sealed jars for up to 5 days.
Freezer: cool completely and portion into freezer-safe containers or silicone trays. Once frozen transfer to a freezer bag. Keeps for up to 6 months. Frozen in small portions so you always have exactly the amount a recipe calls for.
Pressure canned: shelf stable for up to 1 year in a cool dark pantry. Process pints for 20 minutes and quarts for 25 minutes. Always follow your pressure canner’s specific instructions for pressure and altitude.

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How to Use Homemade Chicken Bone Broth

Use as a direct substitute for any recipe that calls for chicken broth or chicken stock. Stir into soups, gravies, and sauces. Use as the liquid in casseroles and rice dishes. Sip warm from a mug as a nourishing daily habit. The richness and depth of homemade broth is immediately noticeable in any recipe that uses it.

What People Ask About Homemade Chicken Bone Broth

Why add apple cider vinegar to bone broth?

The acidity in apple cider vinegar helps break down the collagen in the bones and draw minerals like calcium, magnesium, and phosphorus into the liquid during the long cook. It’s not enough vinegar to affect the flavor of the finished broth but it does meaningfully increase the nutritional content. It’s one of the simplest additions you can make and one of the most worth including.

How do I know if my broth is rich enough?

The best indicator is whether the broth gels when refrigerated. A truly rich, collagen-dense broth will set to a jiggly, soft solid in the refrigerator overnight similar to a very loose Jello. That gel is dissolved collagen from the bones and it’s exactly what you want. A broth that stays liquid when chilled is still good to use but indicates less collagen extraction which usually means a shorter cook time or fewer bones in the pot.

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

Standard chicken stock is typically cooked for 2 to 4 hours and uses a combination of meat and bones. Bone broth is cooked for 12 to 24 hours specifically to extract the collagen and minerals from the bones that don’t have time to release during a shorter cook. The longer cook time produces a thicker, more gelatin-rich, more nutritionally dense result. Both are useful in cooking but bone broth specifically produces the gel that makes it so valued as a nourishing food.

Can I reuse the bones for a second batch?

Yes for one more batch. The bones will be softer and produce a lighter, less rich broth than the first batch. Some people blend the two batches together for a middle-ground result. After two batches the bones are spent and should be composted or discarded. The second batch is still genuinely useful for cooking even if it isn’t as gelatinous as the first.

Do I have to pressure can it or can I just freeze it?

You can absolutely just freeze it. Pressure canning is the only safe method for shelf-stable storage of low-acid foods like bone broth but freezing is a completely valid long-term storage option that requires no special equipment. Frozen in small portions in silicone trays it’s especially convenient since you can pull out exactly how much a recipe needs without thawing an entire jar.