Chicken Stock (Chicken Bone Broth) 3 Ways

Looking for the best homemade chicken stock recipe? Discover how to make rich, flavorful chicken bone broth with this easy guide featuring three methods: stovetop, slow cooker, and Instant Pot. Perfect for soups, stews, sauces, and gravies, this chicken stock is packed with nutrients, collagen, and healthy ingredients. Whether you use roasted chicken bones or leftovers, this recipe is a great way to make a nutritious, homemade broth from scratch. Learn how to roast bones, simmer, strain, and store your chicken stock for up to 3 months. Boost your cooking with this ultimate chicken stock recipe for a flavorful base.

Ingredients

• 2 1/2 lbs of chicken bones (from 2 chickens, roasted*)
• 1 Tbsp cider vinegar
• 1 tsp salt
• 1 medium onion, peeled and halved
• 2 celery ribs, cut into thirds, with leaves attached
• 2 carrots, peeled and halved
• 2 smashed garlic cloves
• 1 bay leaf (optional but recommended)
• Filtered water:
  • Stock Pot: 16 cups (6Qt)
  • Slow Cooker: 12 cups
  • Instant Pot: 10-11 cups

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Instructions

Step 1: Roast the Bones (For All Methods)
If you’re using bones from a previously cooked chicken or turkey, you can skip this step. Otherwise, place the bones on a lined rimmed baking sheet and roast them at 400˚F for 20 minutes until they develop a golden-brown color.

Stovetop Method (15 Hours Simmering)

1. Place the roasted bones and any accumulated pan juices into a large 8-qt stock pot.
2. Add 16 cups (or 4 quarts) of filtered water, 1 Tbsp of cider vinegar, and 1 tsp of salt.
3. Bring the mixture to a boil, then reduce the heat and allow it to simmer. Skim off any impurities that rise to the top.
4. Once the impurities are skimmed off, cover the pot and simmer on low heat for 6 hours.
5. After 6 hours, add the onion, celery, carrots, smashed garlic cloves, and bay leaf.
6. Continue simmering on low heat for an additional 9 hours for a total of 15 hours. If needed, you can turn off the heat overnight and continue the next day.
7. Be mindful not to allow the broth to boil too vigorously, as this will cause it to become cloudy.

Slow Cooker Method (15 Hours on Low)

1. Place the roasted bones and any pan juices into your 6-quart slow cooker.
2. Add 12 cups of warm or hot filtered water, 1 Tbsp cider vinegar, and 1 tsp salt.
3. Set the slow cooker to low and cook for 15 hours.
4. After 6 hours, add the onion, celery, carrots, garlic, and bay leaf.
5. Let the stock continue cooking for another 9 hours on low, bringing the total cooking time to 15 hours. You can extend the cooking time overnight if needed.

Instant Pot Method (2 Hours Pressure Cooked)

1. Place the roasted bones and pan juices into a 6-qt Instant Pot.
2. Add the onion, celery, carrots, garlic, bay leaf, cider vinegar, and salt.
3. Pour in 10-11 cups of water, ensuring it doesn’t exceed the 2/3 max fill line.
4. Select the soup/broth setting and set the timer to 2 hours (120 minutes). The Instant Pot will first warm up and then cook on high pressure.
5. Once the cooking time ends, let the pot naturally depressurize for 30 minutes, then release the remaining pressure. Be sure to use an oven mitt to avoid any splattering.

Straining and Storing the Chicken Stock

1. Once the stock is cooked, strain it through a fine mesh sieve into a second pot. Press down to extract as much liquid as possible from the solids.
2. Discard the solid remains. Allow the stock to cool to room temperature.
3. Once cooled, transfer it to an airtight container and refrigerate. The stock can be stored in the fridge for 3-5 days.
4. If freezing, leave some space in the container for expansion, and store the stock for up to 3 months. When you’re ready to use it, simply defrost it in the refrigerator or use it directly from frozen.

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Why You’ll Love This Recipe

This chicken stock is rich, flavorful, and versatile, serving as a perfect base for soups, stews, sauces, and risottos. The long simmering time extracts maximum nutrients from the bones, resulting in a hearty, collagen-packed broth that supports joint health and boosts the immune system. Whether made on the stovetop, in the slow cooker, or with the Instant Pot, you’ll enjoy the depth of flavor and convenience of this recipe.

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Tips

• Roasting the bones: Roasting the chicken bones beforehand enhances the flavor of the broth, adding a rich, roasted depth. It’s a simple step but makes a noticeable difference in the final taste.
• Skimming: Skimming impurities from the surface of the broth during the first few hours of simmering will result in a clearer, more refined stock.
• Straining: Use a fine mesh sieve for the best results when straining the stock, ensuring no solids remain in the liquid.
• Storage: Let the stock cool to room temperature before refrigerating to avoid condensation inside the container.

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Variations and Substitutions

• Add herbs: Feel free to experiment with different herbs like thyme, rosemary, or parsley for additional flavor complexity.
• Use different vegetables: Leeks, parsnips, and fennel are excellent substitutions for celery or carrots, providing a different aromatic profile.
• Vegan Version: Substitute the chicken bones with vegetable scraps and use a variety of mushrooms for an umami-packed, plant-based broth.

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FAQs

Can I use frozen chicken bones?
Yes, you can use frozen bones. Just add them to the pot frozen, and cook as usual. The cooking time may remain the same, as the heat from the simmering process will defrost and cook the bones.

How can I make the stock more gelatinous?
For a richer gelatinous stock, use a higher proportion of bones with connective tissue and cartilage, such as chicken feet or wings. These parts release more collagen when simmered for long periods.

Can I use store-bought chicken broth as a base?
While store-bought broth can be used in a pinch, homemade stock offers a much richer, more flavorful result, with the added benefit of being free from preservatives and excess sodium.

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Serving Suggestions

• Soup Base: Use this rich chicken stock as a base for homemade soups such as chicken noodle or vegetable soup.
• Gravy: Make a delicious homemade gravy by reducing the stock and adding seasonings.
• Cooking grains: Cook rice, quinoa, or barley in the stock for a more flavorful side dish.
• Sauces: Use the stock to make hearty sauces for meats or vegetables.