Easy Homemade Bone Broth

By Trace Barnett

Homemade broths—whether from a leftover chicken carcass or a collection of vegetable scraps—are some of the simplest and most economical kitchen staples you can make. Not only do they utilize ingredients that might otherwise go to waste, but they also result in a rich, flavorful stock free of preservatives, excess sodium, and artificial ingredients. Making your own broth means you control the flavors, depth, and nutrition, ensuring a far superior product to anything store-bought. Plus, homemade broth freezes beautifully, so you can always have some on hand for soups, stews, risottos, or even sipping warm on a chilly day.

Recipe

Chicken Bone Broth

Prep Time: 10 minutes
Cook Time: 4 – 12 hours
Total Time: 4 – 12 hours
Servings: about 8 cups

INGREDIENTS:

1 leftover chicken carcass (from a roasted or rotisserie chicken)
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
6-8 garlic cloves, smashed
1 bay leaf
1 teaspoon whole peppercorns
1 tablespoon apple cider vinegar (helps extract minerals from the bones)
10-12 cups water
Optional: fresh herbs like parsley, thyme, or rosemary

INSTRUCTIONS:

Place the chicken carcass and all ingredients into a large stockpot or slow cooker.
Cover with water, ensuring everything is submerged.
Bring to a simmer over medium-high heat, then reduce to low and let it cook for at least 4 hours, preferably up to 12 for a richer broth. Skim off any foam that rises to the surface.
Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids.
Let cool before storing in jars or freezer-safe containers.