How to Make Chicken Broth from Bones: A Simple Guide to Homemade Goodness

Let’s talk about chicken broth—the unsung hero of the kitchen. Whether you’re whipping up a cozy soup, cooking grains, or just need a comforting sip on a chilly day, homemade chicken broth is a game-changer. Not only does it taste infinitely better than the store-bought stuff, but it’s also a fantastic way to use up leftover chicken bones. Plus, it’s packed with nutrients and costs next to nothing to make. Ready to dive in? Here’s everything you need to know about making chicken broth from bones, step by step.

What You’ll Need

Before we get started, let’s gather the essentials. The beauty of chicken broth is that it’s incredibly forgiving—you can tweak the ingredients based on what you have on hand. Here’s a basic list to get you going:

• 2-3 lbs of chicken bones (leftover from a roast chicken, raw bones, or a mix of both)
• 1 large onion, roughly chopped (no need to be fancy here)
• 2-3 carrots, chopped into chunks
• 2-3 celery stalks, chopped (leaves and all—they add flavor!)
• 3-4 garlic cloves, smashed (because garlic makes everything better)
• 2-3 bay leaves (they add a subtle earthy note)
• 10-15 peppercorns (for a hint of spice)
• 2-3 sprigs of fresh thyme (or 1 tsp dried thyme if that’s what you’ve got)
• 2-3 sprigs of fresh parsley (optional, but it adds a fresh finish)
• 1 tbsp apple cider vinegar (this helps pull nutrients like calcium from the bones)
• Salt, to taste (add this at the end)
• Water, enough to cover everything (about 10-12 cups, depending on your pot)

Step 1: Prep Your Bones

If you’re using leftover bones from a roast chicken, you’re already halfway there—no prep needed. But if you’re starting with raw bones, consider roasting them first. Why? Roasting deepens the flavor, giving your broth a richer, more complex taste. Just spread the bones on a baking sheet and pop them in the oven at 400°F (200°C) for about 30 minutes. You’ll know they’re ready when they’re golden brown and smell amazing.

Step 2: Toss Everything in the Pot

Now comes the easy part. Grab a large stockpot (the bigger, the better) and add your bones, veggies, garlic, bay leaves, peppercorns, thyme, parsley, and apple cider vinegar. Pour in enough water to cover everything by about 1-2 inches. Don’t worry if it looks like a lot—the ingredients will shrink as they cook.

Step 3: Simmer, Simmer, Simmer

Bring the pot to a boil over medium-high heat, then reduce it to a gentle simmer. You’ll notice some foam or scum rising to the surface—just skim it off with a spoon. This step isn’t strictly necessary, but it helps keep your broth clear and clean-tasting.

Now, here’s where patience comes in. Let the broth simmer for at least 4 hours, but if you’ve got the time, go for 12-24 hours. The longer it simmers, the more flavor and nutrients you’ll extract from the bones. Just keep an eye on the water level and add more if needed to keep everything submerged.

Step 4: Strain and Separate

Once your broth has simmered to perfection, take it off the heat and let it cool slightly. Then, strain it through a fine mesh strainer or cheesecloth into another pot or large container. Discard the bones and veggies (or compost them if you’re feeling eco-friendly). What you’re left with is liquid gold—rich, flavorful, and ready to use.

Step 5: Store Like a Pro

Let the broth cool completely before transferring it to airtight containers. It’ll keep in the fridge for 4-5 days, but if you want to make a big batch, freezing is your best bet. Pour it into freezer-safe jars or ice cube trays for smaller portions. Frozen broth can last up to 6 months, so you’ll always have some on hand for soups, stews, or those “I need comfort food” moments.

Ways to Use Your Homemade Broth

Now that you’ve got a pot of homemade broth, what can you do with it? The possibilities are endless. Here are a few ideas to get you started:

• Soups and stews: Use it as a base for chicken noodle soup, minestrone, or your favorite chili.
• Cooking grains: Swap water for broth when cooking rice, quinoa, or couscous for an extra flavor boost.
• Braising: Use it to braise meats or veggies—it adds depth and richness to dishes like pot roast or braised greens.
• Drink it straight: Sip it warm with a pinch of salt and a squeeze of lemon. It’s like a hug in a mug, especially when you’re feeling under the weather.

Why Homemade Broth is Worth the Effort

Sure, you could grab a carton of broth from the store, but homemade is on another level. It’s richer, more flavorful, and free from preservatives or additives. Plus, it’s a great way to reduce food waste—those leftover bones and veggie scraps get a second life instead of ending up in the trash. And let’s be honest, there’s something deeply satisfying about making something so nourishing from scratch.

So, next time you roast a chicken or find yourself with a pile of bones, don’t toss them. Turn them into broth. Your future self (and your taste buds) will thank you.