Make Amazing Chicken Bone Broth: Easy Scratch Recipe

Ever since I moved to Nashville, I’ve been on this quest to, like, *really* connect with my food. It’s not just about eating anymore; it’s about understanding where it comes from, how it’s made, and, I guess, appreciating the whole process. One of the things I’ve become absolutely obsessed with is making my own chicken bone broth from scratch. It started with a simple desire to reduce waste – I hated throwing away those chicken carcasses after a roast – but it’s evolved into something so much more. It is also very healthy.

This isn’t just about simmering bones in water, though. This is about extracting every last bit of flavor and goodness. Think of it as a culinary deep dive, a journey into the heart of what makes food nourishing and delicious. And, honestly, it’s kinda therapeutic. The slow simmering, the rich aroma filling the kitchen… it’s a welcome change of pace from the usual Nashville hustle. It’s way better than anything you can buy at the store, seriously. The depth of flavor you get from homemade broth is just unparalleled. Plus, you’re in complete control of the ingredients – no weird additives, just pure, wholesome goodness.

I’m going to walk you through my process, sharing all the little tips and tricks I’ve learned along the way. We’ll talk about the best bones to use, the ideal simmering time, how to get that beautiful, gelatinous texture, and even some creative ways to use your finished broth. Get ready to transform your cooking, one simmer at a time. I will also share with you some mistakes I made.

Unlocking the Secrets of Perfect Chicken Bone Broth

Choosing the Right Bones: The Foundation of Flavor

Okay, so this is where it all begins. You can’t have amazing broth without amazing bones. And while you *can* use any chicken bones, there’s definitely a hierarchy. I’ve found that a mix of bones gives you the best results. Think of it like building a flavor profile – you want different notes and nuances. Bones from a roasted chicken carcass are your starting point. These have already released some of their flavor during roasting, but they still have plenty to give. I always save mine in a freezer bag until I’m ready to make broth.

Then, you want to add some raw chicken bones. These contribute a different kind of richness and a higher concentration of collagen, which is crucial for that gelatinous texture we’re aiming for. I often use chicken feet, wings, and necks. Don’t be afraid to ask your butcher for these – they’re often inexpensive and packed with goodness. I remember the first time I asked for chicken feet, I felt a little weird, but the butcher totally understood. He even gave me some extra tips! Now, I get them regularly.

Finally, consider the source of your bones. If you can, opt for bones from pasture-raised chickens. These tend to have a richer flavor and a higher nutrient content. It’s a small detail, but it makes a difference. It’s like the difference between a mass-produced tomato and one grown in your own garden – the flavor is just worlds apart. The quality really matters, trust me. I’ve tried using bones from conventionally raised chickens, and the broth just wasn’t the same. It lacked that depth and complexity.

Last but not least, remember that the more bones, the richer the broth. I typically use a ratio of about 1 pound of bones for every 4 quarts of water. But feel free to adjust this based on your preference. Don’t be shy to use a lot of them – you’re after a concentrated flavor. I will experiment.

The Art of the Simmer: Patience is Key

This is where the magic happens, but it’s not a race. Low and slow is the name of the game. You want to bring the water to a gentle simmer, not a rolling boil. A rapid boil can make the broth cloudy and can actually break down some of the collagen, which is what we want to preserve. I usually start by adding the bones to a large stockpot and covering them with cold water. Why cold water? It helps to extract the flavors more gradually and prevents the broth from becoming cloudy. Then, I bring it to a simmer over medium-high heat, and as soon as I see those first few bubbles, I reduce the heat to low.

Now, here’s a crucial step: skimming the scum. As the broth simmers, you’ll notice some foam or impurities rising to the surface. This is perfectly normal, but you want to remove it. It’s mostly protein and other bits that can make the broth taste bitter. I use a fine-mesh skimmer or a large spoon to gently scoop it off. I usually do this a few times during the first hour of simmering. Don’t obsess over it, though – just get the majority of it.

Once you’ve skimmed the scum, you can add your aromatics. This is where you can get creative! I usually add a roughly chopped onion, a few carrots, a couple of celery stalks, a few cloves of garlic, and a bay leaf. Sometimes I’ll add a handful of fresh parsley or thyme. You can also add peppercorns, ginger, or even turmeric for a different flavor profile. The key is to not overdo it – you want the chicken flavor to be the star of the show. These aromatics should complement, not overpower, the broth. Simmering time is another crucial factor. For chicken bone broth, I recommend simmering for at least 12 hours, and up to 24 hours. The longer it simmers, the more flavor and nutrients you’ll extract. I know, it sounds like a long time, but trust me, it’s worth it. I usually start my broth in the morning and let it simmer all day, then turn it off at night and let it continue to steep overnight.

One time, I tried to rush the process and only simmered it for 6 hours. The broth was okay, but it lacked that deep, rich flavor and that beautiful, gelatinous texture. It was a lesson learned! Patience really is key. I’ve also experimented with simmering it for even longer than 24 hours, but I didn’t notice a significant difference in flavor. So, 12-24 hours seems to be the sweet spot.

The Importance of Roasting (and When to Skip It)

Okay, this is a bit of a debate in the broth-making world: to roast or not to roast? Roasting the bones before adding them to the pot definitely adds a deeper, richer flavor. It’s like the difference between a raw vegetable and a roasted one – the roasting process caramelizes the bones and develops those delicious Maillard reaction flavors. If you’re using raw chicken bones, I highly recommend roasting them. I usually toss them with a little olive oil and roast them in a 400°F (200°C) oven for about 30-45 minutes, or until they’re nicely browned. This step adds a significant layer of complexity to the broth.

However, if you’re using bones from a pre-roasted chicken, you can skip this step. They’ve already been roasted, so you’ve already got those roasted flavors. Adding them directly to the pot is perfectly fine. I’ve done it both ways, and honestly, the difference is subtle when you’re using pre-roasted bones. So, don’t stress about it if you’re short on time. The main thing is to get those bones simmering! The roasting process is really about enhancing the flavor, not making or breaking the broth. It’s an extra step that’s worth it if you have the time, but not essential if you’re using pre-roasted bones.

I once tried roasting the bones for too long, and they ended up burning. The broth had a slightly bitter taste, which wasn’t ideal. So, keep an eye on them while they’re roasting, and make sure they’re nicely browned, not charred. It’s a learning process, and even experienced broth-makers make mistakes! The key is to learn from them and keep experimenting.

Adding Vegetables and Aromatics: Building Flavor Layers

We touched on this briefly earlier, but let’s dive a little deeper into the world of aromatics. This is where you can really personalize your broth and make it your own. The classic combination of onion, carrots, and celery is a great starting point. These vegetables add sweetness, depth, and a subtle earthy flavor. I usually use a roughly chopped yellow onion, but you can also use a white onion or even a leek. For the carrots, I just give them a quick scrub and chop them into large chunks. Same with the celery. No need to peel them – the skins add flavor too!

Garlic is another essential aromatic. I usually add a few cloves, smashed or roughly chopped. Don’t be afraid to add more if you’re a garlic lover! A bay leaf adds a subtle herbal note, and a few peppercorns add a touch of warmth. Fresh herbs like parsley and thyme are also wonderful additions. I usually add them towards the end of the simmering process, so they don’t lose their vibrancy. You can also experiment with other aromatics, like ginger, turmeric, star anise, or even a small piece of dried kombu (seaweed). These can add unique flavor dimensions to your broth.

The key is to find a balance that you enjoy. Start with the classic combination and then experiment from there. Don’t be afraid to try new things! I once added a few dried shiitake mushrooms to my broth, and it gave it a wonderful umami flavor. Another time, I added a jalapeno for a little kick. It’s all about finding what you like. Don’t overthink it – just have fun and see what happens! Remember, the goal is to enhance the chicken flavor, not mask it. So, use a light hand with the aromatics, especially if you’re using stronger flavors like ginger or turmeric.

I made a mistake once. I added too much thyme, and the broth ended up tasting a bit medicinal. It was a good reminder that less is often more when it comes to aromatics.

Straining and Storing: Preserving Your Liquid Gold

After hours of simmering, your kitchen will be filled with the most incredible aroma, and your broth will be a beautiful, golden elixir. Now it’s time to strain it and store it properly. First, let the broth cool slightly. This makes it easier to handle and prevents splattering. Then, place a fine-mesh strainer over a large bowl or another pot. You can also line the strainer with cheesecloth for an even clearer broth, but I usually find that a fine-mesh strainer is sufficient. Carefully pour the broth through the strainer, discarding the bones and vegetables. I always feel a little sad discarding the bones and vegetables, but I know they’ve given all they have to give.

Once the broth is strained, you have a few options for storing it. If you’re planning to use it within a few days, you can store it in the refrigerator in an airtight container. It will keep for about 5-7 days. As it cools, you’ll notice a layer of fat forming on top. This is perfectly normal, and it actually helps to protect the broth. You can skim it off before using the broth, or you can leave it in for added richness. I usually leave it in, especially if I’m using the broth for soups or stews. For longer storage, freezing is the way to go. I like to freeze my broth in various sizes – some in small containers for individual servings, and some in larger containers for soups and stews. You can use freezer-safe containers, freezer bags, or even ice cube trays. If you use ice cube trays, once the broth is frozen, you can pop out the cubes and store them in a freezer bag. This is a great way to have small portions of broth on hand for sauces or deglazing pans.

Make sure to label your containers with the date and contents. Frozen broth will keep for several months, but I usually try to use it within 6 months for the best flavor. I’ve definitely forgotten about broth in the freezer for longer than that, and it was still okay, but the flavor wasn’t quite as vibrant. One time, I forgot to label my containers, and I ended up with a freezer full of mystery liquids. It took me a while to figure out what was what! So, labeling is definitely important.

Troubleshooting Common Issues: Cloudy Broth, Weak Flavor, and More

Even with the best intentions, sometimes things don’t go exactly as planned. Don’t worry, it happens to everyone! Let’s talk about some common issues and how to troubleshoot them. One of the most common complaints is cloudy broth. This usually happens if you boil the broth too vigorously. Remember, a gentle simmer is key. If your broth is cloudy, it’s still perfectly safe to consume, but it might not be as visually appealing. To avoid this, make sure to keep the heat low and skim the scum regularly. Another possible cause of cloudy broth is not straining it properly. Make sure to use a fine-mesh strainer, and if you want an extra-clear broth, line it with cheesecloth.

Another issue is weak flavor. This can happen if you don’t use enough bones, if you don’t simmer it long enough, or if you add too much water. Remember, the ratio of bones to water is important. I recommend about 1 pound of bones for every 4 quarts of water. And don’t rush the simmering process! Let it simmer for at least 12 hours, and up to 24 hours, for maximum flavor extraction. If your broth still tastes weak, you can try simmering it for a bit longer, even after straining it. This will help to concentrate the flavors. You can also add a little bit of salt, but be careful not to overdo it. It’s better to add salt gradually and taste as you go.

Sometimes, you might end up with broth that’s too gelatinous. This isn’t necessarily a bad thing – it just means you’ve extracted a lot of collagen, which is great for your gut health! But if you prefer a thinner broth, you can simply add a little bit of water to dilute it. On the other hand, if your broth isn’t gelatinous enough, it could be because you didn’t use enough bones with cartilage, or you didn’t simmer it long enough. Next time, try adding more chicken feet, wings, or necks, and make sure to simmer for at least 12 hours.

One time, I accidentally added way too much salt to my broth. It was almost inedible! I ended up having to dilute it with a lot of water, which weakened the flavor. It was a good reminder to always taste as you go and add salt gradually. It’s always better to add too little than too much!

Creative Uses for Chicken Bone Broth: Beyond Soup

Okay, so you’ve made this amazing batch of chicken bone broth. Now what? Obviously, it’s fantastic for soups and stews. It adds a depth of flavor that you just can’t get from store-bought broth. But don’t limit yourself to just soups! There are so many other creative ways to use it. One of my favorite ways to use bone broth is as a cooking liquid for grains. Instead of cooking rice, quinoa, or other grains in water, use bone broth. It adds a wonderful savory flavor and boosts the nutritional value. I also love using it to deglaze pans. After searing meat or vegetables, add a splash of bone broth to the pan to lift up all those flavorful browned bits. This creates a delicious pan sauce that’s perfect for drizzling over your food.

You can also use bone broth to braise vegetables. It adds a richness and depth of flavor that’s simply amazing. I love braising root vegetables like carrots, parsnips, and potatoes in bone broth. It’s also a great addition to sauces and gravies. It adds a depth of flavor and a silky texture that’s hard to resist. I often use it in place of water or stock in my favorite sauce recipes. And don’t forget about drinking it straight! Yes, you can actually drink bone broth like a beverage. It’s incredibly nourishing and comforting, especially on a cold day. I like to warm it up and add a pinch of sea salt and a squeeze of lemon juice. Sometimes I’ll add a little bit of grated ginger or turmeric for an extra boost.

I’ve even used bone broth in smoothies! I know, it sounds a little weird, but it actually works. Just add a small amount to your favorite smoothie recipe for a boost of protein and nutrients. You won’t even taste it, I promise! The possibilities are endless. Don’t be afraid to experiment and find new ways to incorporate bone broth into your cooking. It’s a versatile ingredient that can elevate so many dishes.

I was skeptical about drinking bone broth straight, but I tried it one day when I was feeling under the weather, and it was surprisingly delicious and comforting. Now, it’s one of my favorite ways to enjoy it, especially during the colder months here in Nashville.

Variations and Flavor Twists: Making It Your Own

Once you’ve mastered the basic recipe, you can start experimenting with different variations and flavor twists. This is where you can really let your creativity shine! One of my favorite variations is to make a spicy bone broth. I add a few dried chili peppers, like chipotle or ancho, to the simmering broth. This gives it a smoky, spicy kick that’s perfect for adding to soups, stews, or even chili. You can also add a jalapeno or serrano pepper for a fresher, brighter heat.

Another variation is to make an Asian-inspired bone broth. I add a few slices of fresh ginger, a star anise, a cinnamon stick, and a few cloves to the simmering broth. This gives it a warm, aromatic flavor that’s perfect for using in Asian-inspired dishes, like pho or ramen. You can also add a small piece of dried kombu (seaweed) for an extra umami boost. For a Mediterranean twist, I add a few sprigs of fresh rosemary, thyme, and oregano to the simmering broth. This gives it a herbaceous, earthy flavor that’s perfect for using in Mediterranean-inspired dishes, like stews or braises. You can also add a lemon peel for a brighter, citrusy note.

And don’t forget about vegetable scraps! You can save vegetable scraps, like onion skins, carrot peels, and celery ends, in a freezer bag and add them to your broth. This is a great way to reduce waste and add extra flavor and nutrients. Just make sure to wash the scraps thoroughly before adding them. The key is to experiment and find flavor combinations that you enjoy. Don’t be afraid to try new things! There are no rules when it comes to making bone broth. It’s all about finding what you like and making it your own. Be bold with your flavors.

I once tried adding a few cardamom pods to my broth, and it was surprisingly delicious. It gave it a warm, fragrant flavor that I really enjoyed. It was a reminder that sometimes the most unexpected combinations can be the most rewarding.

The Science Behind Bone Broth: Why It’s So Good for You

Okay, so we’ve talked a lot about the flavor and culinary aspects of bone broth, but what about the health benefits? There’s a reason why bone broth has been touted as a superfood. It’s packed with nutrients that are incredibly beneficial for your body. One of the main benefits of bone broth is its high collagen content. Collagen is a protein that’s found in our bones, skin, and connective tissues. As we age, our bodies produce less collagen, which can lead to wrinkles, joint pain, and other age-related issues. Consuming collagen-rich bone broth can help to replenish our collagen levels and support healthy skin, joints, and gut health.

Bone broth is also a good source of amino acids, like glycine, proline, and glutamine. These amino acids play important roles in various bodily functions, including gut health, immune function, and muscle repair. Glycine, in particular, is known for its anti-inflammatory properties and its ability to support healthy sleep. Proline is important for collagen synthesis, and glutamine is crucial for gut health. Bone broth also contains minerals like calcium, magnesium, phosphorus, and potassium. These minerals are essential for bone health, nerve function, and muscle function. And they’re often lacking in our modern diets.

It’s important to note that the exact nutrient content of bone broth can vary depending on the bones you use, the simmering time, and other factors. But in general, it’s a nutrient-dense food that can be a valuable addition to a healthy diet. I’m not a nutritionist or a doctor, so I can’t make any specific health claims. But I can tell you that I’ve personally experienced the benefits of drinking bone broth regularly. I’ve noticed improvements in my digestion, my skin, and my overall energy levels. It’s not a miracle cure, but it’s definitely a nourishing and supportive food. Listen to your own body

Sourcing Quality Ingredients: Where to Find the Best Bones

We’ve talked about the importance of using quality bones, but where do you actually find them? This can be a bit of a challenge, depending on where you live. But don’t worry, there are options! One of the best places to find quality bones is your local butcher shop. Butchers often have bones available, and they’re usually happy to sell them to you at a reasonable price. They can also tell you about the source of the bones and how the animals were raised. I’ve developed a great relationship with my local butcher here in Nashville. He always sets aside bones for me, and he even gives me tips on how to use them.

Another option is to check out your local farmers market. Many farmers who sell meat also sell bones. This is a great way to support local farmers and get access to high-quality, pasture-raised bones. I love going to the farmers market on Saturday mornings. It’s a great way to connect with the local food community and find unique ingredients. You can also check out health food stores. Many health food stores carry frozen bones, often from organic or pasture-raised animals. This is a convenient option if you don’t have a local butcher or farmers market nearby.

And of course, you can always save your own bones! Whenever you roast a chicken, save the carcass in a freezer bag. Once you have enough, you can make a batch of broth. This is a great way to reduce waste and make the most of your food. I’ve become a bit of a bone hoarder since I started making broth. I save every chicken carcass, and I even ask my friends and family to save theirs for me! It might seem a little strange, but it’s worth it for the amazing broth you get. Don’t be afraid to ask. Most people are happy to help, and you might be surprised at how many bones you can collect!

I once had a hard time finding chicken feet, which are great for making broth because they’re so rich in collagen. I finally found them at an Asian grocery store. So, don’t be afraid to explore different types of stores – you never know what you might find!

From Bones to Broth: A Culinary Transformation

Making chicken bone broth from scratch is more than just a cooking project; it’s a way to connect with your food on a deeper level. It’s about taking something that would normally be discarded – chicken bones – and transforming it into something incredibly nourishing and delicious. It’s about slowing down, being present in the moment, and appreciating the simple things in life. It’s a journey, I think. At least, it has been for me. I’ve learned so much about food, about flavor, and about myself through this process.

I encourage you to give it a try. Don’t be intimidated by the long simmering time or the seemingly complicated process. It’s actually quite simple, and the rewards are well worth the effort. Start with a small batch, experiment with different flavors, and find what works best for you. And most importantly, have fun! Cooking should be enjoyable, not stressful. Embrace the process, learn from your mistakes, and enjoy the journey. And who knows, maybe you’ll become as obsessed with bone broth as I am! It’s a culinary adventure that’s worth taking, I promise.

FAQ

Q: Can I use a slow cooker or Instant Pot to make bone broth?
A: Absolutely! A slow cooker is a great option for making bone broth. Just add all the ingredients to the slow cooker, cover with water, and cook on low for 12-24 hours. An Instant Pot is even faster – you can make bone broth in about 2-3 hours using the pressure cooker function. Just make sure to use the natural pressure release method to avoid splattering.

Q: My broth didn’t gel. What did I do wrong?
A: Don’t worry, it happens! It could be that you didn’t use enough bones with cartilage, or you didn’t simmer it long enough. Next time, try adding more chicken feet, wings, or necks, and make sure to simmer for at least 12 hours. You can also try adding a tablespoon of apple cider vinegar to the broth – this helps to extract more collagen from the bones.

Q: Can I add salt to my bone broth?
A: Yes, you can, but I recommend adding it towards the end of the simmering process, or even after you’ve strained the broth. This allows you to control the saltiness better. Start with a small amount and taste as you go. It’s always better to add too little than too much!

Q: How long will bone broth last in the fridge or freezer?
A: Bone broth will keep in the refrigerator for about 5-7 days in an airtight container. For longer storage, you can freeze it for several months. I usually try to use it within 6 months for the best flavor.

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    title   = {Make Amazing Chicken Bone Broth: Easy Scratch Recipe},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/how-to-make-chicken-bone-broth-from-scratch-tips-tricks/}
}