The Best Homemade Chicken Stock Recipe (aka Bone Broth)
Once you learn how to make this homemade chicken stock recipe, you’ll be hooked for life.
There’s a reason that chicken stock is used as the base of so many soups and sauces— it has a delicious flavor and is wonderfully nutritious.
By the way, if you ask 10 different chefs what the difference between stock and broth is, you’ll probably get 10 different answers. For the purpose of this post, they are the same thing. You can make stock out of just about any animal bones by simmering them in a pot with water and aromatics, which are the veggies, herbs and spices that you might add to flavor your stock.
The nutrition comes in part from the aromatics, but the biggest healing factor in stock is the minerals, collagen and gelatin that is extracted from the bones while it simmers. That’s right, the bones are the reason that mom’s homemade chicken soup really does help you get over a cold faster. Adding some vinegar and/or lemon (i.e. something acidic) to your stock recipe helps extract the good stuff out of the bones, and if you simmer it long enough you’re essentially making homemade bone broth.
Just like stock and broth, there isn’t a strict definition between regular broth and bone broth. The biggest difference is the vinegar and the amount of time that you let it simmer. You can make a wonderful stock in as little as 4-6 hours that is still quite good for you. To get the maximum benefit from the bones you’ll want to simmer it at least 12-24. If you’re not comfortable doing that on your stove, transfer it all to a slow cooker a few hours in and keep it at a simmer.
If you want to go the extra distance and make traditional bone broth, you’ll also want to add as many extra bones that you can use. Ask your butcher for any extra bones, even chicken feet, that they have behind the counter. Again, add a tablespoon of vinegar and simmer 12-24 hours.
If you’re new to bone broth that might seem strange, but just remember, nutrition exists in nature and bone broth is incredibly good for you. It’s been used for thousands of years for it’s healing and anti-aging properties.
Back to traditional chicken stock. The chicken stock recipe below uses a whole chicken so you can use the meat in soup or another recipe, but you can also use this recipe with any bones that you have leftover, like from a roasted chicken or turkey. If you don’t have access to fresh herbs you can use a large pinch of dried instead. You can also get creative! Use whatever root veggies or herbs that you have on hand and like the flavor of. Parsnips and fresh dill are also great additions to your stock.
I’m giving you a long explanation below, just keep in mind that this is actually very simple and easy to do while you prepare other food or go on with your day.
The printable version of this recipe is below. Here I outline the method with images so you can see how easy it is to make homemade chicken stock.
This method uses a whole chicken. You can also use this recipe the bones (of the whole chicken with the meat removed) of an already roasted bird. Just use whatever is left from the whole chicken after you remove the meat.
Add all ingredients to the pot and cover with purified water to about an inch below the top of the pot.
Put a tight-fitting lid on the pot, then set it on the stove and bring to a boil (this takes about 10-20 minutes) then reduce to a simmer. Simmer at least 4 and up to 24 hours. If you use a whole chicken, be sure to remove the meat from the chicken about 2 hours in to prevent overcooking it then put the bones back in the pot.
If you used a whole chicken you’ll want to remove the meat about two hours in so it doesn’t become tough. To remove the meat, carefully remove the whole chicken from the pot and set it on a large cutting board. It will be very hot, let it cool a bit so you can handle it. Use two forks or a knife to remove as much meat as possible. The meat will be nicely poached and you can shred it or just cut it up. Put the meat in an airtight glass container, then let it come to room temperature before you store it in the refrigerator, where you can store it for up to three days. Or, use it immediately. Then put all of the bones, skin, and the whole body back into the pot and let it simmer for at least another two hours. You can simmer your stock for 4-24 hours. The longer you simmer it the more flavorful and more nutritious it will be.
Keep the pot covered to prevent your stock from evaporating, if you notice the liquid reducing too much you can add a few cups more of water at any time during the process. After simmering at least 4 hours, strain your stock through a fine-mesh colander or cheesecloth into a large bowl or pot. Discard everything that was in the pot except the liquid you just strained, it has all served a very useful purpose and by now, the veggies have been boiled to the point that they will fall apart.
Homemade Chicken Stock in a Crockpot Method
Follow the above directions but use a slow cooker (aka Crockpot) instead. Add all of the ingredients and water to your slow cooker and put it on high until it comes to a simmer, about 2 hours. It will take a while to simmer as the slow cooker heats at a slower pace than your stovetop. Remove the meat once it’s cooked through, about 2-3 hours in. Add everything back in just like the method above and let it all simmer on low for 4-24 hours. You may want to add another cup or two of purified water if you let it simmer overnight and too much liquid evaporates. Just keep it covered and let it simmer as long as you’d like. All slow cookers (aka CrockPots) are different, you may want to leave it on high if it’s not gently simmering on low. I leave mine on low overnight after being on high about 3 hours and it simmers all night.
Use your stock right away to make homemade chicken soup. To store, let it come to room temperature and store in quart containers in the refrigerator up to 3 days, or the freezer up to 6 months. If freezing, freeze in portions that will be useful to use in recipes, like 2-cup or 4-cup (quart) containers.
You can watch a full demonstration of me making homemade bone broth/chicken stock in Season 1 of my healthy cooking show Elizabeth Eats on FMTV. Watch it here.
1 whole chicken (about 4 to 5 pounds), any paper inside removed
1 white or yellow onion, quartered
2 carrots, scrubbed or peeled and cut in half
2 celery stalks (with leaves if possible), cut in half
4–5 garlic cloves, smashed open or cut in half
1 large bay leaf
3–5 sprigs fresh thyme
5 stems fresh parsley (about 1 small handful)
2 teaspoons sea salt
1/2 teaspoon whole black peppercorns
1 tablespoon apple cider vinegar
Optional, 2 slices of lemon
enough purified water to fill the pot
Instructions
You’ll need a 6 to 8 quart pot with a tight fitting lid-I use a 6 quart pot for a 4 or 5 pound chicken. Be sure to check the inside of the chicken and remove the paper pouch that contains the organs. Discard the paper and the organs if desired. You can also add the organs to the pot—ff you’re new to stock this might sound strange, but there is a lot of good nutrition in there.
This method uses a whole chicken. You can also use this recipe the bones (and whole carcass) of an already roasted bird. Just use whatever is left from the whole chicken after you remove the meat.
Add all ingredients to the pot and cover with purified water to about an inch below the top of the pot. Put a tight-fitting lid on the pot, then set it on the stove and bring to a boil (this takes about 10-20 minutes) then reduce to a simmer. Simmer at least 4 and up to 24 hours. If you use a whole chicken, be sure to remove the meat from the chicken about 2 hours in to prevent over cooking it then put the bones back in the pot.
To remove the meat, carefully remove the whole chicken from the pot and set it on a large cutting board. It will be very hot, let it cool a bit so you can handle it. Use two forks or a knife to remove as much meat as possible. The meat will be nicely poached and you can shred it or just cut it up. Put the meat in an airtight glass container, then let it come to room temperature before you store it in the refrigerator, where you can store it for up to three days. Or, use it immediately.
Then put all of the bones, skin, and the whole body back into the pot and let it simmer for at least another two hours. You can simmer your stock for 4-24 hours. The longer you simmer it the more flavorful and more nutritious it will be.
Keep the pot covered to prevent your stock from evaporating, if you notice the liquid reducing too much you can add a few cups more of water at any time during the process.
After simmering at least 4 hours, strain your stock through a fine mesh colander or cheesecloth into a large bowl or pot.
Discard everything that was in the pot except the liquid you just strained, it’s all served a very useful purpose and by now, the veggies have been boiled to the point that they will fall apart.
SLOW COOKER METHOD: Follow the above directions but use a slow cooker instead. Add all of the ingredients and water to your slow cooker and put it on high until it comes to a simmer, about 2 hours. It will take awhile to simmer as the slow cooker heats at a slower pace than your stovetop. Remove the meat once it’s cooked through, about 2-3 hours in. Add everything back in just like the method above and let it all simmer on low for 4-24 hours. You may want to add another cup or two of purified water if you let it simmer overnight and too much liquid evaporates. Just keep it covered and let it simmer as long as you’d like. All slow cookers (aka CrockPots) are different, you may want to leave it on high if it’s not gently simmering on low. I leave mine on low overnight after being on high about 3 hours and it simmers all night.
Use your stock right away to make homemade chicken soup.
To store, let it come to room temperature and store in quart containers in the refrigerator up to 3 days, or the freezer up to 6 months.
If freezing, freeze in portions that will be useful to use in recipes, like 2 cup or 4 cup (quart) containers.
The recipe doesn’t mention anything about “ “ “skimming the scum“ During the initial boil. Is it necessary? Some chicken stock recipes highly recommend it while others never mention it.
What are the benefits (If any) from not skimming?
Hi Hannah, I generally find that you don’t have to with this recipe. If a lot of scum forms you can skim it off, but again I generally find that it doesn’t happen if you use the method above. I’ll add a note to the recipe notes about it. Thanks! ~E
Hi! This recipe looks great! I haven’t made chicken stock yet but so far this is the most helpful and straightforward post I’ve found. If I wanted to freeze some of the broth and chicken (separately) afterwards how would I do that? Just bring the chicken and broth to room temp and put them into freezer safe containers?
This was a most wonderful broth recipe! I took my time with this because I had six frozen bags of bones, fat, leftover meat to place in a much larger stock pot. I never added salt 🧂 for the summer. I felt there was enough residual salt from all the birds and juices from the saved roaster contents. Simmered for about seven hours. First straining was to get rid of all large bits and pieces. The second was where I for the first time in my life used cheesecloth with my fine mesh strainer. Golden broth! 😋 I tasted the broth in its gelatinous state, and I knew this recipe was a winner. Thanks 🙏🏻 for sharing the recipe! Best regards
even better is making bone broth in an instant pot (pressure cooker). Set on soup setting, then set time for 2 hours. Use slow release method which should add another 30-45 minutes. Tastes like 12-hour results on a stove in less than 1/3 the time!
Thank you for sharing your recipe! Will try it this week. But what can I do with the meat part after boiling? Am into Chinese dish. How long should I freeze these cooked meat for future cooking? Appreciate all guidance and advises. ☺️
Adding chicken feet makes a huge difference in the resulting broth… I can get them at Walmart, in 1ish pound packages…they are truly disgusting to look at, but the gelatin and the flavor they produce is amazing. I use 1ish lb chicken feet with a 5ish lb chicken and aromatics.
I added a whole lemon , and a red onion instead, added Parsnips and carrots chopped, and simmered about 3/4 hours, tasted the stock , and was the best i ever tasted..Mmmmmmm.
Removed the meat, left the bones and the vegetables, after about or less of 24 hours, tasted it,,,,,,YUK!!! threw it out.
Hi Mitchell, If you include a whole lemon (including the peel and rind) the broth will become very bitter. Never include a whole lemon for that reason. Instead, squeeze the fresh lemon juice in at the end. ~E
I recently made your chicken broth recipe and loved it. However, the corners of the quart-sized bags that I used for storage, broke while in the freezer. Is this normal? Perhaps I should have used half-gallon size bags. Where did I go wrong? Thanks.
Hi Suzanne, was it specifically a freezer bag? There is a difference between regular sandwich bags and freezer bags (the freezer bags are thicker and air-tight, while the sandwich bags are not.) Make sure the product you use is specifically meant for the freezer. Also, I’ve gotten away from freezing in plastic bags for environmental reasons, I think a freezer-safe glass storage container is better. Thanks for being here! ~E
I would not recommend using lemon with the rind from the beginning. The lemon oil will become bitter if you simmer it for more than 45 minutes or so. You should specify when to use the lemon.
Hi Joan, the acid in vinegar and lemon helps pull collagen out of the bones, which makes for a more nutritious broth. The amount is so small that you can’t taste them, but it helps make more use of the bones. ~E
I am making the chicken stock removed the plastic pouch with organs but did not take any notice of the paper pouch and left it boiling with the chicken for two hours is the stock still good to use.
Hi Elly, if it was paper it’s probably fine. If the plastic was left in I would toss it, but the paper is probably not a big deal. Happens to the best of us sometimes 🙂 ~E
I have never made chicken stock or broth before, but I plan to make this recipe today. I have a question: Sometimes I purchase the rotisserie chickens from the grocery store for a quick meal during the week. Can I use the carcass of the cooked rotisserie chickens in this stock recipe? If so, how long — how many days — could I safely save up the carcass before I need to cook it in a stock?
Hi Kim, this is a great question. I generally don’t use the rotisserie chickens for stock and they are coated with canola oil, and usually have very small bones. I’ve tried it before and it’s hard to get the stock to gel/solidify in the fridge. I think using a chicken you roast yourself, bones from chicken you roast yourself, or a whole chicken from the meat section is a better option. After roasting, use the carcass within a day for stock. Good luck! ~Elizabeth
Thanks for the recipe and the explanation about the bones and the vinegar. I love to make soup in the winter. I usually make a beef vegetable soup, but when simmering the stock (I use beef bones and beef shank), I leave the lid off the pot. This adds welcomed humidity to the dry closed up household and makes the place smell delicious. I just make sure to check the pot periodically to make sure there is sufficient water to keep the meat covered. After all, it’s just the water evaporating and not the flavors, right?. Also, after I’ve removed the meat and put the stock/broth thru a sieve/cheesecloth, I return the liquid to the pot, make sure it has a tight fitting lid (don’t want any critter interference), and place the pot outside overnight, sometimes even in a pile of snow. By morning, the fat has all risen to the top and can easily be removed. I only do this in the cold winter of course – cheap and fast refrigeration and I don’t forget the pot on the stove waiting for it to come to room temperature. Thoughts? Thanks again!
I’ve made this a few times now and it’s really good! I especially like the fact that I’m boiling a whole chicken and can save most of the meat.
I freeze 1-2 C shredded chicken in zip lock bags for future meals–soup, tacos, enchiladas, chicken salad etc. Much more moist and tasty from the broth.
I freeze the broth too:)
After making chicken stock with your wonderful recipe, I read further and realized that you directed everything towards women cooks. Should I discard the results of my efforts, or enjoy them with the hope your blog, etc. will become bisexual?
John, this is an absurd question. I adore men and often mention that everyone is welcome on my blog. I can’t be all things to all people, and the way I write my blogs is generally towards the largest demographic. About 95% of my online community is women but all are welcome here. I’ve never in any way said that men shouldn’t make my recipes, and certainly would never suggest that one would discard good food. And bisexual has a different meaning that what you insinuated here. All are always welcome here equally. ~Elizabeth
Hi there! In general I used purified water in everything because if you don’t filter it, then your liver has to. It just eases the burden on your digestive system, liver and kidneys. Boiling the water helps with some of that, but there are often pharmaceuticals and other things in tap water that boiling doesn’t take care of. From a culinary perspective, it can also help with the flavor of your dish because tap water can sometimes have a taste to it. Using purified water instead of tap water is optional but recommended. ~E
Thank you so much for this recipe!! I made this today for the first time, my whole house smelled divine and it’s taste is AMAZING! In love…..Thank you for sharing this great recipe.
Hi Susan, this is a great question. It’s really a personal preference. I usually leave it because there isn’t a lot when making chicken or turkey broth, and having some of the fat is good for you. If there is an excessive amount you can skim some of off (after it chills in the refrigerator it will float to the top). But if it’s a small amount, it will dissolve back into the stock when you heat it and it’s perfectly healthy. We need some fat in our diets, and when it’s from a natural source like this it’s perfectly healthy. Hope that helps! ~E
I’ve been making stock and broth for 35 years. For some reason, I don’t like carrots in mine. Celery, onion, bay, other seasonings/aromatics (except thyme, tarragon) are fine. Carrots add a sweetness I just don’t care for. Anyone else?
I made this with what I had on hand: a whole chicken, carrots, garlic, peppercorns, dried parsley, onion powder, bay leaves, and salt. I heater in the crockpot on high for several hours (I believe it took about 4 to boil), then low for 18 hours. It was perfect for my favorite chicken soup! Thank you!
This is my new go to chicken broth along with your recipe for chicken soup… so yummy! Love that it makes my whole house smell good and the chicken soup has helped ward off the crazy flu everyone is getting. Thank you Elizabeth!
I make gumbo every New Years and have typically used store bought broth. This year, I decided to use homemade stock and found this recipe. So easy and delicious! I plan to try to make this every weekend – especially during this winter. Thanks!
Thank you for this simple and easy to follow recipe! You explained everything so nicely. I’ve read many recipes on making bone broth and yours makes it sound so easy! I’m making mine right now!
I try and make homemade stock, once a week, using all the scraps and bones that I save. Of coarse, with my whole family having bad colds the past two weeks, I have made more soup than I care to mention! 🙂
Anyway, I just wanted to add, I always like to add smoked turkey legs when making my stock. They are cheap, and add to the depth of flavor. I actually, have a stock pot simmering on the stove right now, and this time I’m adding in a couple of tablespoons of gelatin. 🙂
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Hi there,
The recipe doesn’t mention anything about “ “ “skimming the scum“ During the initial boil. Is it necessary? Some chicken stock recipes highly recommend it while others never mention it.
What are the benefits (If any) from not skimming?
★★★★★
Hi Hannah, I generally find that you don’t have to with this recipe. If a lot of scum forms you can skim it off, but again I generally find that it doesn’t happen if you use the method above. I’ll add a note to the recipe notes about it. Thanks! ~E
Hi! This recipe looks great! I haven’t made chicken stock yet but so far this is the most helpful and straightforward post I’ve found. If I wanted to freeze some of the broth and chicken (separately) afterwards how would I do that? Just bring the chicken and broth to room temp and put them into freezer safe containers?
By far the best recipe I have been able to find after 2 hours of reading online! This is worth 5+ Stars!
Thanks Elizabeth for keeping it REAL.
Hi Bill, glad you like it! And I always keep it real. 🙂 ~E
Could I pressure can this recipe? Is there any reason I should not?
This was a most wonderful broth recipe! I took my time with this because I had six frozen bags of bones, fat, leftover meat to place in a much larger stock pot. I never added salt 🧂 for the summer. I felt there was enough residual salt from all the birds and juices from the saved roaster contents. Simmered for about seven hours. First straining was to get rid of all large bits and pieces. The second was where I for the first time in my life used cheesecloth with my fine mesh strainer. Golden broth! 😋 I tasted the broth in its gelatinous state, and I knew this recipe was a winner. Thanks 🙏🏻 for sharing the recipe! Best regards
even better is making bone broth in an instant pot (pressure cooker). Set on soup setting, then set time for 2 hours. Use slow release method which should add another 30-45 minutes. Tastes like 12-hour results on a stove in less than 1/3 the time!
Thank you for sharing your recipe! Will try it this week. But what can I do with the meat part after boiling? Am into Chinese dish. How long should I freeze these cooked meat for future cooking? Appreciate all guidance and advises. ☺️
Adding chicken feet makes a huge difference in the resulting broth… I can get them at Walmart, in 1ish pound packages…they are truly disgusting to look at, but the gelatin and the flavor they produce is amazing. I use 1ish lb chicken feet with a 5ish lb chicken and aromatics.
I added a whole lemon , and a red onion instead, added Parsnips and carrots chopped, and simmered about 3/4 hours, tasted the stock , and was the best i ever tasted..Mmmmmmm.
Removed the meat, left the bones and the vegetables, after about or less of 24 hours, tasted it,,,,,,YUK!!! threw it out.
Will try again, and stop after 4 hours.
Hi Mitchell, If you include a whole lemon (including the peel and rind) the broth will become very bitter. Never include a whole lemon for that reason. Instead, squeeze the fresh lemon juice in at the end. ~E
I recently made your chicken broth recipe and loved it. However, the corners of the quart-sized bags that I used for storage, broke while in the freezer. Is this normal? Perhaps I should have used half-gallon size bags. Where did I go wrong? Thanks.
Hi Suzanne, was it specifically a freezer bag? There is a difference between regular sandwich bags and freezer bags (the freezer bags are thicker and air-tight, while the sandwich bags are not.) Make sure the product you use is specifically meant for the freezer. Also, I’ve gotten away from freezing in plastic bags for environmental reasons, I think a freezer-safe glass storage container is better. Thanks for being here! ~E
I would not recommend using lemon with the rind from the beginning. The lemon oil will become bitter if you simmer it for more than 45 minutes or so. You should specify when to use the lemon.
Could you explain the use of vinegar and lemon slices?
Hi Joan, the acid in vinegar and lemon helps pull collagen out of the bones, which makes for a more nutritious broth. The amount is so small that you can’t taste them, but it helps make more use of the bones. ~E
I am making the chicken stock removed the plastic pouch with organs but did not take any notice of the paper pouch and left it boiling with the chicken for two hours is the stock still good to use.
Hi Elly, if it was paper it’s probably fine. If the plastic was left in I would toss it, but the paper is probably not a big deal. Happens to the best of us sometimes 🙂 ~E
I have never made chicken stock or broth before, but I plan to make this recipe today. I have a question: Sometimes I purchase the rotisserie chickens from the grocery store for a quick meal during the week. Can I use the carcass of the cooked rotisserie chickens in this stock recipe? If so, how long — how many days — could I safely save up the carcass before I need to cook it in a stock?
Hi Kim, this is a great question. I generally don’t use the rotisserie chickens for stock and they are coated with canola oil, and usually have very small bones. I’ve tried it before and it’s hard to get the stock to gel/solidify in the fridge. I think using a chicken you roast yourself, bones from chicken you roast yourself, or a whole chicken from the meat section is a better option. After roasting, use the carcass within a day for stock. Good luck! ~Elizabeth
Thanks for the recipe and the explanation about the bones and the vinegar. I love to make soup in the winter. I usually make a beef vegetable soup, but when simmering the stock (I use beef bones and beef shank), I leave the lid off the pot. This adds welcomed humidity to the dry closed up household and makes the place smell delicious. I just make sure to check the pot periodically to make sure there is sufficient water to keep the meat covered. After all, it’s just the water evaporating and not the flavors, right?. Also, after I’ve removed the meat and put the stock/broth thru a sieve/cheesecloth, I return the liquid to the pot, make sure it has a tight fitting lid (don’t want any critter interference), and place the pot outside overnight, sometimes even in a pile of snow. By morning, the fat has all risen to the top and can easily be removed. I only do this in the cold winter of course – cheap and fast refrigeration and I don’t forget the pot on the stove waiting for it to come to room temperature. Thoughts? Thanks again!
I’ve made this a few times now and it’s really good! I especially like the fact that I’m boiling a whole chicken and can save most of the meat.
I freeze 1-2 C shredded chicken in zip lock bags for future meals–soup, tacos, enchiladas, chicken salad etc. Much more moist and tasty from the broth.
I freeze the broth too:)
After making chicken stock with your wonderful recipe, I read further and realized that you directed everything towards women cooks. Should I discard the results of my efforts, or enjoy them with the hope your blog, etc. will become bisexual?
John, this is an absurd question. I adore men and often mention that everyone is welcome on my blog. I can’t be all things to all people, and the way I write my blogs is generally towards the largest demographic. About 95% of my online community is women but all are welcome here. I’ve never in any way said that men shouldn’t make my recipes, and certainly would never suggest that one would discard good food. And bisexual has a different meaning that what you insinuated here. All are always welcome here equally. ~Elizabeth
John, you’re pathetic .
Why do you use purified water in your chicken stock?
Hi there! In general I used purified water in everything because if you don’t filter it, then your liver has to. It just eases the burden on your digestive system, liver and kidneys. Boiling the water helps with some of that, but there are often pharmaceuticals and other things in tap water that boiling doesn’t take care of. From a culinary perspective, it can also help with the flavor of your dish because tap water can sometimes have a taste to it. Using purified water instead of tap water is optional but recommended. ~E
Thank you so much for this recipe!! I made this today for the first time, my whole house smelled divine and it’s taste is AMAZING! In love…..Thank you for sharing this great recipe.
Should I de-fat the broth?
Hi Susan, this is a great question. It’s really a personal preference. I usually leave it because there isn’t a lot when making chicken or turkey broth, and having some of the fat is good for you. If there is an excessive amount you can skim some of off (after it chills in the refrigerator it will float to the top). But if it’s a small amount, it will dissolve back into the stock when you heat it and it’s perfectly healthy. We need some fat in our diets, and when it’s from a natural source like this it’s perfectly healthy. Hope that helps! ~E
I’ve been making stock and broth for 35 years. For some reason, I don’t like carrots in mine. Celery, onion, bay, other seasonings/aromatics (except thyme, tarragon) are fine. Carrots add a sweetness I just don’t care for. Anyone else?
I made this with what I had on hand: a whole chicken, carrots, garlic, peppercorns, dried parsley, onion powder, bay leaves, and salt. I heater in the crockpot on high for several hours (I believe it took about 4 to boil), then low for 18 hours. It was perfect for my favorite chicken soup! Thank you!
On low for an additional 14 hours, that is.
Followed the instructions to a T. Simmered it for 6 1/2 hrs and tasted very bland. What could I have done wrong?
Cliff…add salt 1/2 ts at a time until the flavor pops! 🙂
This is my new go to chicken broth along with your recipe for chicken soup… so yummy! Love that it makes my whole house smell good and the chicken soup has helped ward off the crazy flu everyone is getting. Thank you Elizabeth!
Alex, so glad to hear it! I love this one too. Thanks for stopping by to comment. ~E
I make gumbo every New Years and have typically used store bought broth. This year, I decided to use homemade stock and found this recipe. So easy and delicious! I plan to try to make this every weekend – especially during this winter. Thanks!
That is great to hear! I bet it was delicious! Thanks for stopping by and commenting. ~E
It’s 2 am and I am starting my bone broth right now since i am feeling a cold coming on! Thanks for the recipe
Thank you for this simple and easy to follow recipe! You explained everything so nicely. I’ve read many recipes on making bone broth and yours makes it sound so easy! I’m making mine right now!
I try and make homemade stock, once a week, using all the scraps and bones that I save. Of coarse, with my whole family having bad colds the past two weeks, I have made more soup than I care to mention! 🙂
Anyway, I just wanted to add, I always like to add smoked turkey legs when making my stock. They are cheap, and add to the depth of flavor. I actually, have a stock pot simmering on the stove right now, and this time I’m adding in a couple of tablespoons of gelatin. 🙂
Can this be made in a crock pot or pressure cooker and do you have cooking times for those methods?
I always use a pressure cooker, faster and way tastier…