How to Make Chicken Bone Broth (Rich, Nourishing, and Easy!)

Homemade Chicken Bone Broth in quart jars

How to Make Chicken Bone Broth (Rich, Nourishing, and Easy!)

Kathy Moulding

Learn how to make rich, nourishing chicken bone broth right at home using your crockpot, roaster, or Instant Pot! This easy, hands-off recipe creates a flavorful, collagen-rich broth perfect for soups, sauces, and sipping. Using wholesome ingredients like chicken bones, vegetable scraps, and herbs, this broth is packed with nutrients and old-fashioned flavor—without the additives found in store-bought versions. It’s a simple, healthy staple for your self-sufficient kitchen and an essential part of any homestead pantry.

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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.

This method gives you rich, flavorful broth in just 3 hours instead of 24.

Notes

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!