How To Make Stovetop Chicken Bone Broth
Today, I am sharing my How to Make Stovetop Chicken Bone Broth video, which provides you with a full-length 25+ minute, cooking school class tutorial. This helpful recipe video shows detailed step-by-step instructions and is perfect for beginners.
If you’re an experienced cook and don’t have a slow cooker or multi-cooker pressure cooker like the Instant Pot, this video will give you tips and techniques on how to make gelatinous beef bone broth on your stovetop.
But not to worry if you don’t want to make bone broth on your stovetop. I’ve got you covered with an extensive collection of videos on how to make various types of bone broth in the slow cooker and the Instant Pot. And I even have a video using the Mealthy Multi-Cooker where I show you how to make Turkey Bone Broth!
More Bone Broth Recipes
After you’ve learned how to make chicken bone broth on the stovetop, learn about the different ways to make bone broth, the different types of bone broth, and helpful information about bone broth.
- How to Make Rich and Gelatinous Beef Bone Broth – Bone Broth Recipe
- How to Make Roast Chicken Bone Broth for Pennies a Jar
- Turkey Bone Broth in a Mealthy MultiPot Pressure Cooker
- Bone Broth FAQs – Frequently Asked Questions About Homemade Bone Broth
- Best Bones for Making Beef Bone Broth
- Gelatinous Bone Broth – Why It Is Important
- How to Make Perpetual Beef Bone Broth – Reuse Beef Bones for Endless Broth
- Fish Bone Broth Recipe – Iodine Rich for Good Thyroid Health
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Stovetop Chicken Bone Broth Recipe
- 3 Carcass of Roast Chicken
- 6 Carrots, unpeeled and roughly chopped
- 6 stalks Celery, leaves included, roughly chopped
- 3 Onions, unpeeled and quartered
- 2 Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 cup White wine or fortified wine such as white vermouth or 1/4 cup apple cider vinegar
- Water to cover
- Place the chicken carcasses and the feet into a 10-Quart stock pot. If you choose to use the white wine or white vermouth, you can omit the apple cider vinegar. Add the wine, vermouth or apple cider vinegar to the stock pot.
- Next, add the onions, celery, carrots, bay leaves, and peppercorns to the stock pot. Fill the stockpot with water to cover the contents by no more than one inch. Be careful not to add too much water to the stock pot. Add only enough to cover the contents! It is better to error on the side of less water than too much water.
- Bring the contents of the stock pot up to a boil, and once up to a boil, immediately turn the heat down to low. Skim off any foam that rises to the top. And now allow the contents to simmer for six hours.
- After 6 hours, turn off the stovetop. Allow bone broth to cool slightly and then begin to strain the ingredients with a slotted spoon. Reserve chicken feet to be reused to make a second batch of bone broth if there is visible cartilage on the feet that has not dissolved. (See video for additional details.)
- Once all the ingredients have been strained from the bone broth, line a colander with cheesecloth or a flour sack towel and place over a deep pot. Use a ladle to transfer the broth from the stock pot into the lined colander. The bone broth will drain through the lined colander into the deep pot.
- Once all the bone 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. Alternatively, you could use a fat separator to remove the fat at this stage. (See the blog post for recommended kitchen items.)
- Transfer the bone broth to one or more containers with covers 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 up to 6 months, but it is best used within 2-3 months to prevent freezer burn. In a separate freezer that is not opened frequently, it may stay fresh for up to 12 months.
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Favorite Bone Broth Making Supplies
- 10-Quart Stock Pot
- 16-Quart Stock Pot
- 8-Quart Stock Pot
- Fat Separator (See the video on how to use this useful device.)
- Stainless Steel Strainer
- Flour Sack Towels
- Two Cup Glass Storage Jars with Lids
- One Cup Glass Storage Jars with Lids
- 7-Quart Slow Cooker
- 8-Quart Slow Cooker
- 10-Quart Slow Cooker
- Instant Pot Duo 6-Quart 7-in-1
- Instant Pot Duo 6-Quart 9-in-1
- Instant Pot Duo 8-Quart 9-in-1
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com 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.