How to Make Chicken Bone Broth (Rich, Nourishing, and Easy!)
Homemade chicken bone broth is the heart of our homestead kitchen — it’s our family’s favorite base for a big pot of homemade chicken noodle soup and a staple for healthy, from-scratch living. We raise our own chickens, so making broth from scratch is not only practical but deeply rewarding. Every batch turns simple bones and veggie scraps into a nutrient-rich, comforting broth that beats anything from the grocery store shelves.
Whether you prefer the crockpot, electric roaster, or Instant Pot, this homemade chicken bone broth recipe will show you how easy it is to make your own wholesome broth full of rich flavor and powerful nutrients.
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Why You’ll Love Homemade Chicken Bone Broth
- Three easy cooking methods: Crockpot, electric roaster, or Instant Pot—pick the one that fits your day.
- Nutrient-packed goodness: Supports joint, gut, and immune health naturally.
- Uses every part of the chicken: Great for whole carcasses, bones, or even leftover roasted chicken.
- No waste homesteading: Turn veggie scraps and bones into golden broth instead of tossing them.
- Completely natural: No fillers, no MSG—just clean, simple ingredients that nourish.
Health Benefits of Chicken Bone Broth
Homemade bone broth is true liquid gold in terms of nutrition. It’s naturally rich in:
- Collagen & gelatin for strong joints, glowing skin, and gut repair.
- Amino acids like glycine and glutamine are beneficial for digestive and immune health.
- Minerals (calcium, magnesium, phosphorus) that support bones and energy.
- Protein & electrolytes for recovery after illness or hard work on the farm.
Regularly consuming homemade bone broth—especially when made with chicken feet, chicken backs, and chicken necks, because they have so much collagen, gelatin, and minerals, making your broth richer, thicker, and even more nourishing. It can help:
- Strengthen the gut lining
- Improve digestion
- Reduce gut inflammation
- Support the overall digestive tract
Compared to store-bought bone broth—often thin, salty, and lacking in nutrition—homemade broth provides real, whole-food benefits and incredible flavor.
Equipment Needed
- Crockpot, electric roaster, or Instant Pot
- Fine mesh strainer
- Mason jars or freezer-safe containers
- Optional: pressure canner, freeze dryer or dehydrator for long-term preservation
Ingredients for Homemade Chicken Bone Broth
- 1–2 whole raw chicken carcasses, chicken parts or leftover roasted chicken bones (about 2–3 lbs)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1–2 tablespoons apple cider vinegar (helps draw minerals from the bones)
- 1 teaspoon salt (optional)
- 1 teaspoon peppercorns
- Water to fill your pot (or up to the max fill line in Instant Pot)
Optional Add-Ins for Extra Health Benefits:
- Chicken feet, backs, or necks: Add incredible amounts of collagen and gelatin for skin and joint health.
- Fresh herbs, such as parsley or thyme, are rich in antioxidants.
- Turmeric or ginger – for anti-inflammatory properties.
- Mushrooms – for immune system support
PRO TIP:
I like to save vegetable scraps—such as onion ends, carrot peels, and celery tops—in a freezer bag or an airtight container. Keep them in the freezer, and you’ll always have flavorful additions ready for your next batch of broth!
Step-by-Step Instructions for Making Chicken Bone Broth
Roaster or Slow Cooker Method
- Load the Pot
- Add chicken bones, veggie scraps, herbs, and seasonings. Pour in enough cold water to cover.
- Add Vinegar & Rest
- Let the mixture sit for 20–30 minutes before heating to help extract minerals from the bones.
- Simmer Low & Slow
- Crockpot: Low for 18–24 hours.
- Electric Roaster: 200–225°F for 12–18 hours.
- Strain & Cool
- Pour the mixture through a fine-mesh strainer into a large stock pot and discard the solids.
- Remove Fat Easily
- Let cool overnight in the refrigerator. The fat will solidify on top; remove it or save it for cooking.
Instant Pot Chicken Bone Broth
This method gives you rich, flavorful broth in just 3 hours instead of 24.
- Load the Instant Pot
- Add bones, veggies, vinegar, and water to the max fill line.
- Pressure Cook
- Set to high pressure for 120 minutes.
- Natural Release
- Allow pressure to naturally release for 30 minutes, then open the lid carefully.
- Strain, Cool, and Store
- Strain out solids and cool. For fat removal, refrigerate overnight.
PRO TIP:
I like to save vegetable scraps—such as onion ends, carrot peels, and celery tops—in a freezer bag or an airtight container. Keep them in the freezer, and you’ll always have flavorful additions ready for your next batch of broth!
PRO TIP:
You can also use leftover chicken bones from a roasted chicken for your broth—toss them in with your veggie scraps and let the magic happen. Roasted bones add deep, roasted flavor and a beautiful golden color.
Different Ways to Use Chicken Bone Broth
- As the base for soups, stews, and chili. Try it in this delicious Easy Spicy Sausage Lentil Soup (Instant Pot)
- For homemade chicken noodle soup (our family favorite!)
- For gravy, sauces, and risottos
- To cook rice or grains for added nutrients
- To sip warm for gut health or hydration.
How to Store Chicken Bone Broth
Short-Term:
- Store in the refrigerator for up to 5 days.
Long-Term:
- Freeze: In mason jars, freezer bags, Souper Cubes silicone molds or ice cube trays for up to 6 months.
- Pressure Can: Once you’ve made your delicious batch of broth, check out my guide on How to Can Bone Broth (Shelf-Stable and Full of Nutrition) to learn how to safely preserve it for your pantry shelves.
- Freeze-Dry or Dehydrate: Create shelf-stable broth for emergencies or camping.
Frequently Asked Questions:
1. Can I use raw or roasted bones?
Absolutely! Both work beautifully. Roasted bones create a richer flavor, while raw bones make a lighter broth.
2. Why add vinegar?
Vinegar helps draw minerals from the bones, increasing nutrition.
3. Can I reuse bones?
Yes, but the second batch will be lighter. Add extra veggies for more depth.
4. How do I make it gel?
Use chicken feet, backs, or necks—they’re high in collagen and ensure a thick, jiggly broth.
5. What if I don’t have a crockpot or Instant Pot?
You can simmer broth on the stovetop at a low heat for 12–18 hours. Just keep it covered and add water as needed.
Special Tools (affiliate links): Instant Pot | Electric Roaster | Crockpot | Souper Cubes | Silicone Ice Cube Trays |
Homemade chicken bone broth is a true homestead essential — rich, nourishing, and comforting. Whether you make it in the Instant Pot, electric roaster, or crockpot, every batch brings warmth, health, and flavor to your table.
If you make this homemade chicken bone broth, I’d love to see your creations! Tag me on Instagram or Facebook @grindinggearsfarmstead and share how you’re using it. And don’t forget to follow us on Pinterest for more delicious canning recipes and homestead inspiration!
Happy simmering, happy sharing, and may your kitchen always be filled with laughter and love. ❤️
Lechyd Da, (means “Cheers to Good Health” in Welsh)
How to Make Chicken Bone Broth (Rich, Nourishing, and Easy!)
Equipment
- Crockpot, electric roaster, or Instant Pot
- Fine mesh strainer
- Mason jars or freezer-safe containers
- Optional: pressure canner or dehydrator for long-term preservation
Ingredients
- 1-2 whole raw chicken carcasses or leftover roasted chicken bones about 2–3 lbs
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 onion quartered
- 4 cloves garlic smashed
- 2 bay leaves
- 1-2 tablespoons apple cider vinegar helps draw minerals from the bones
- 1 teaspoon salt optional
- 1 teaspoon peppercorns
- Water to fill your pot or up to the max fill line in Instant Pot
Optional Add-Ins for Extra Health Benefits:
- Chicken feet backs, or necks: Add incredible amounts of collagen and gelatin for skin and joint health.
- Fresh herbs such as parsley or thyme, are rich in antioxidants.
- Turmeric or ginger – for anti-inflammatory properties.
- Mushrooms – for immune system support.
Instructions
Roaster or Slow Cooker Method
Load the Pot
- Add chicken bones, veggie scraps, herbs, and seasonings. Pour in enough cold water to cover.
Add Vinegar & Rest
- Let the mixture sit for 20–30 minutes before heating to help extract minerals from the bones.
Simmer Low & Slow
- Crockpot: LOW for 18–24 hours.
- Electric Roaster: 200–225°F for 12–18 hours.
Strain & Cool
- Pour the mixture through a fine-mesh strainer into a large stock pot and discard the solids.
Remove Fat Easily
- Let cool overnight in the refrigerator. The fat will solidify on top; remove it or save it for cooking.
Instant Pot Chicken Bone Broth
Load the Instant Pot
- Add bones, veggies, vinegar, and water to the max fill line.
Pressure Cook
- Set to High Pressure for 120 minutes.
Natural Release
- Allow pressure to naturally release for 30 minutes, then open the lid carefully.
Strain, Cool, and Store
- Strain out solids and cool. For fat removal, refrigerate overnight.
