Name: Rich Slow-Simmered Chicken Bone Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: International
Ingredients: 2–3 lb (900–1400 g) roasted or raw chicken bones (backs, necks, wings, carcass pieces); 1 large onion, halved (no need to peel); 2 medium carrots, roughly chopped; 2 celery stalks, roughly chopped; 4 cloves garlic, smashed; 1 tablespoon apple cider vinegar; 2 bay leaves; 1 tablespoon whole black peppercorns; 6–8 sprigs fresh parsley; 4 sprigs fresh thyme (or 1 tsp dried thyme); 1 teaspoon sea salt, plus more to taste; 12 cups cold water (about 3 liters)

Rich Slow-Simmered Chicken Bone Broth Recipe

This nourishing chicken bone broth recipe yields a clear, gelatin-rich broth perfect for sipping, cooking, or using as a flavorful base. Simple ingredients and slow simmering unlock deep savory flavor and body.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Medium

Instructions

1
Step 1: Prepare bones — If using raw bones, roast at 425°F (220°C) for 25–30 minutes until browned to deepen flavor. Roasted bones produce a richer broth; pre-roasted or leftover carcasses work well too.
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Step 2: Combine in pot — Place bones in a large stockpot. Add onion, carrots, celery, garlic, bay leaves, peppercorns and herbs. Pour in cold water to cover (about 12 cups).
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Step 3: Add acid — Stir in apple cider vinegar and let the mixture sit 20–30 minutes before heating; the acid helps draw minerals from the bones.
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Step 4: Heat and skim — Bring to a gentle simmer over medium heat. Reduce to low so the broth barely moves. Skim any foam or impurities that rise to the surface during the first 20–30 minutes.
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Step 5: Simmer low and slow — Maintain a very gentle simmer for at least 6 hours (or up to 12 hours for more gelatin and flavor). Top up with hot water if necessary to keep bones covered.
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Step 6: Strain — Remove from heat and strain through a fine-mesh sieve or cheesecloth into a large bowl. Discard solids (bones and vegetables).
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Step 7: Cool and season — Let broth cool slightly, then refrigerate uncovered until the fat rises and solidifies on top (about 3–4 hours). Remove and discard excess fat, then season with additional salt if needed.
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Step 8: Store or use — Transfer broth to airtight containers. Use within 3–4 days in the refrigerator or freeze for up to 3 months.

💡 tips

For maximum gelatin, include feet or joint-rich bones when available. A gentle simmer (not a rolling boil) keeps the broth clear. Chill and remove fat easily once cold. If you prefer a concentrated stock, reduce strained broth by simmering until desired intensity.

🔄 substitutions

Use turkey bones in place of chicken for a similar result. Replace apple cider vinegar with lemon juice if needed. Dried herbs can substitute fresh (use one-third the amount). For a quicker method, use an instant pot on the bone broth setting for 2–3 hours.