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How To Make Chicken Bone Broth for Pennies a Jar

How to Make Roast Chicken Bone Broth For Pennies a Jar
Watch the How to Make Chicken Bone Broth video

I love to make a Simple Roast Chicken. And now, I’m sharing how I make Chicken Bone Broth. And for pennies a jar! How? By simply using the leftover chicken bones and carcass. And a secret ingredient! Or what I like to call the pièce de résistance–otherwise known as chicken feet!  Adding these little gems will make the most gelatinous chicken bone broth.

Gelatinous Chicken Bone Broth
Gelatinous Chicken Bone Broth

The Home Cook’s Arsenal of Flavor

I like to make bone broth because it makes me feel virtuous. I basically make use of scraps that many cooks might otherwise throw out. But by harnessing the last bit of goodness from bits and bobs around my kitchen, I can create a delicious broth that is rich in nourishing minerals and gelatin.

Chicken Bone Broth is extremely versatile. It can be enjoyed simply by itself or as a base for tasty soups, stews, gravies, and sauces. It’s quite amazing when you think about it. Nothing more than scraps that virtually can serve as the backbone of a home cook’s arsenal of flavor.

This Bone Broth Recipe is Easy…and Flexible

Although I am providing a “recipe” for this bone broth, this really is the sort of thing for which there isn’t a specific hard and fast recipe. There is a lot of flexibility when it comes to making bone broths of any variety. As to Chicken Bone Broth, how many chicken carcasses you use, and what chicken scraps you throw into your stock pot, can be a bit variable. So by all means, customize this recipe and make it your own.

The Secret to a Rich and Flavorful Broth

And certainly, chicken bone broth can be made from a raw chicken. But when you use the carcass and scraps from a roast chicken, the flavor of the broth will be so much richer. This is my favorite way to make chicken bone broth. Now, that said, I usually use more than one chicken carcass. After each time I roast a chicken, I store the carcass in my freezer in a container that holds about 3 carcasses along with their scraps.

Once the container is full, I make the bone broth and add a few chicken feet to boost the gelatinous consistency of the final product. You can make this with just one carcass, but I suggest that you wait until you have at least two. However, that said, if you have only one carcass but you have some chicken feet, wings, necks, or backs, you can make bone broth with just one carcass.

Add Scraps and Aromatics to Bone Broth

Along with the three carcasses, leftover chicken skin, and scraps, I also like to add various aromatics. These bone broth aromatics include:

  • Bay leaves
  • Carrots
  • Celery
  • Onions
  • Peppercorns

I use both fresh aromatics and various cooking scraps I have saved over time that I have thrown into a bag in my freezer.

Tips on What to Avoid Adding to Bone Broth

Personally, I recommend not to add garlic. Garlic can leave a bit of an off-putting taste after a long simmer, so it can be best to add garlic later when you use the bone broth for soup or for whatever purpose you choose.

I also avoid adding potatoes or other root vegetables to the stock pot. They can make the bone broth cloudy, and in some cases, depending on the root vegetable used, add a strong flavor. Plus, you should avoid adding any vegetables from the cruciferous family (the brassicas) when making bone broths. They, too, can add unwanted flavor.

Plus, the broth obtained from crucifers contain goitrogens.  You may want to avoid these because of the possible strain they can put on the thyroid gland. (However, that said, goitrogens may offer protection against some cancers. So you can certainly enjoy them cooked.  Just don’t drink the water in which they were steamed or boiled.)

Choose An Acid for Your Bone Broth

Once you have amassed a collection of chicken carcasses, skin, and scraps, you’re ready to make Chicken Bone Broth. All you need now is some aromatics, water, and a small amount of some type of acid.

I like to use white vermouth for the acid as it adds a pleasant flavor to the final product.  But a simple splash of apple cider vinegar will do the trick just fine. Just use one or the other for the acid in your bone broth.

A Simple Six-Hour Simmer is All You Need

Although you may have heard that you need to simmer bone broth for three days on your stovetop, that really isn’t the case. Simmering for about six hours is sufficient to leach the nutrients out of the bones and create a nice gelatinous broth. Excessive simmering can actually “break” the gelatin and make a watery broth.

Plus, bone broth simmered too long can develop an “overcooked” flavor. So make things easy on yourself.  Simmer this bone broth for six hours and then strain it. If after straining it, you think the carcass and scraps may render more bone broth, you can, of course, reuse them to make a second batch.

A Few Final Tips

You can simmer this broth on the stove top or in a slow cooker. However, if you use a slow cooker, you will need one that has a “Keep Warm” setting that heats to 180°F. (You can check the temperature by filling your slow cooker with water, set it on Keep Warm, and test the temperature with a cooking thermometer after a few hours.) The Keep Warm temperature will create the perfect environment for making delicious, gelatinous bone broth.

If your slow cooker does not have a “Keep Warm” setting, you can still use it to make bone broth.  However, you will need to use the low setting and adjust the lid slightly to one side, allowing some heat to escape.  This technique will prevent the broth from boiling.

Learn How to Make Other Bone Broths

Follow my printable recipe to master making Chicken Bone Broth from a Roast Chicken. Afterward, be sure to check out my videos about how to make Beef Bone Broth, as well as fish, turkey, and pork bone broth. You can also learn about the best bones to use to get the richest and most gelatinous broth!

If you’ve ever wondered what the difference is between broth, stock, and bone broth, check out the following video.

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How To Make Roast Chicken Bone Broth for Pennies a Jar

5 from 1 vote
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Yield: 8 servings
Harness the last bit of goodness from your chicken carcass and from bits and bobs around your kitchen to create a delicious broth that is rich in nourishing minerals and gelatin. Enjoy your chicken bone broth by itself or use it as a base for tasty soups, stews, gravies, and sauces.


  • 3 items chicken carcass From roasted chickens
  • 1 cup White vermouth Optional, if you don't use apple cider vinegar for the acid in your bone broth
  • 1/4 cup Apple cider vinegar
  • 3 Onions Quartered with skins on
  • 3 Celery stalks
  • 3 Carrots
  • 2 Bay leaves
  • 10 Peppercorns
  • 1 Filtered water Enough to cover all the ingredients
  • 6 Chicken feet Optional
  • 6 Chicken wings Optional
  • 3 Chicken necks Optional
  • 3 Chicken backs Optional


  • Place all the ingredients into the slow cooker or stock pot. If you choose to use the white vermouth, you can omit the apple cider vinegar. Add water to the slow cooker or stock pot just to cover all the ingredients.
  • If using a slow cooker, turn it to the high setting for one hour, then turn it down to the keep warm setting and allow to simmer on keep warm for six hours. If your slow cooker does not have a keep warm setting, turn it down to the low setting but tilt the slow cooker lid to allow for some of the steam to escape to prevent the broth from boiling.
  • If using a stock pot on the stove, bring to a boil and immediately reduce heat to low and simmer for six hours.
  • After six hours, turn off the slow cooker or stove. Allow the broth to cool slightly and then begin to strain ingredients with a slotted spoon. Save the ingredients if you want to reuse them to make a second batch of broth.
  • Once all the ingredients have been strained from the broth, line a colander with cheese cloth or a flour sack towel and place over a deep pot. Use a ladle to transfer the broth from the slow cooker or stock pot into the lined colander. The broth will drain through the lined colander into the deep pot.
  • Once all the broth has been strained through the lined colander into the deep pot, transfer this pot to the refrigerator until the fat rises to the top and congeals. Skim off this fat and transfer it to a separate container to be used in other recipes. Transfer the broth to one or more containers with a cover that can then be refrigerated or frozen. You can store the broth in multiple smaller containers or one single large container, depending on how you plan to use it. This bone broth will stay fresh for 3-4 days when refrigerated. If frozen in the freezer of a refrigerator, it will stay fresh for 6 months. In a separate freezer that is not opened frequently, it will stay fresh for up to 12 months.



Instead of transferring the bone broth to your refrigerator to have the fat rise to the top and congeal, you can also remove the fat from your bone broth using the Fat Separator device.  To learn how to use this device, watch the How to Make Turkey Bone Broth in the Slow Cooker video at
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Copyright © 2019 Mary’s Nest, LLC, All Rights Reserved
Course: Soups & Stews
Cuisine: Americana
Keyword: Bone Broth, Chicken Bone Broth
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*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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  1. 5 stars
    Hi Mary. I watched your chicken bone broth video and found it so informative. I am making it for the second time but this time I May doing it on the stove. My crock pot isn’t really big enough. My question is, when you simmer for six hours do you leave it covered or is the lid slightly ajar? Thanks.


    1. Hi Lisa,

      Thanks for your kind words. If you leave your bone broth simmering on your stove, you’ll want to have your lid slightly ajar.

      I’m glad that you’re enjoying some wonderful chicken bone broth! 🙂

      Love and God bless,

  2. Good evening Mary, I enjoy watching your lessons and your emails, I have a question
    about chicken broth I have raw chicken bone will the flavor be improved if I roast the bones
    in the oven for awhile.
    thank you

    1. Hi Elaine,

      Thanks for your kind comment. Yes. Roasting will always help to improve the flavor of your bone broth, and I highly recommend it.

      I hope that you enjoy many batches of delicious and nutritious bone broth!

      Thank you for being a subscriber and a sweet friend!

      Love and God bless,

  3. Hi Mary, I have been looking for your video and recipe for chicken stock using raw chicken legs. I have used that recipe and loved it, but can’t remember the specific amounts of water, number of chicken legs, (I think it was 12) and time (I think it was 8 hours for the first run.) Then you did a second run after removing the meat. Please let me know how to find this recipe. Thanks!

    PS I loved this recipe because it was so easy compared to cutting up 2 whole chickens and to top it off, it really gelled!

    1. Hi Corinne,

      Thanks so much for your comment. And also, thanks for your email. I hope my email about this was helpful. Love, Mary

  4. Hi Mary, is the white vermouth here the bianco or extra dry? I love the idea of adding this but want to make sure I’m getting the right one. Thanks!

    1. Hi Mary,

      Thanks so much for your comment. I am not 100% sure what the difference is between the two you mentioned but the one I use is “extra dry”. However, that said, it shouldn’t make a big difference. All you need is some for of an acidic base to acidulate the water. Hope this helps.

      Love, Mary

    1. Hi Caroline, Thank you SO much for your kind words!! Please let me know if you have any questions. I’m happy to help! Love, Mary

    1. Hi Pamela,

      Thanks so much for your comment. I generally don’t add salt to any of my bone broths since I prefer to add it when I use it in a recipe or drink it. Also – as for the Roast Chicken Bone Broth – there is usually a residue of salt on the carcass, skin, etc., so I definitely don’t want to add any more salt.

      Thanks for visiting and please let me know if you have anymore questions. Glad you’re here!!

      Love, Mary

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