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Bone broth is one of those foundational kitchen recipes that quietly supports you in more ways than one. Made by slowly cooking chicken bones with vegetables and herbs, it’s naturally rich in collagen, minerals, and gelatin which are elements that support joints, digestion, and overall comfort. This is a great recipe for seasons when you need something warm and grounding.

Beyond its benefits, bone broth is one of the most versatile staples you can keep in your kitchen. It can be sipped on its own, used as the base for soups and stews, or swapped in anywhere you’d normally use stock to instantly add depth and flavor. This recipe includes stovetop, slow cooker, and Instant Pot methods, so you can choose what fits your rhythm, whether you have a quiet afternoon or need a truly hands-off approach.

What Bones Can You Use?

One of the best things about bone broth is how flexible and low-waste it is. You can use the carcass from a rotisserie chicken, the bones from a home-roasted chicken, or a mix of leftover bones saved from several meals which you can keep in the freezer until you have enough for the broth. Wings, backs, necks, and any bones with joints or cartilage are especially valuable, as they help create a richer, more gelatinous broth. If the chicken was already roasted or lightly seasoned, that’s perfectly fine, it will only add more flavor. This recipe uses chicken bones from cooked or roasted chicken that has been carved using standard kitchen practices. Avoid using bones that have been eaten directly.

If you don’t have leftovers on hand, ask your local butcher for chicken backs, necks, feet, which are often inexpensive and ideal for broth-making. Many home cooks keep a freezer bag for chicken bones and vegetable scraps, adding to it over time and making broth once the bag is full. There’s no single right combination here,  the goal is to use what you have, reduce waste, and turn everyday leftovers into something deeply nourishing.

Helga

Chicken Bone Broth
(Stovetop, Slow Cooker & Instant Pot)

Yields 4-6 cups of broth

Ingredients:
2–3 lbs chicken bones (carcasses, backs, wings, necks — raw or leftover roasted)
2 onions, quartered with skins
2–3 carrots, chunky cuts
2–3 celery stalks, chunky cuts
1 head garlic, halved crosswise
2 bay leaves
1–2 tsp black peppercorns
1–2 tbsp apple cider vinegar (the mineral extractor, not for flavor)
Cold water, enough to cover everything by 2 inches
Salt 

Optional:
Parsley stems
small cilantro bunch
A small knob of ginger
A few thyme sprigs

Directions, Stove Top:

1. Roast the bones: Preheat oven to 425°F . Spread chicken bones on a baking sheet. Roast 35–45 minutes, until deeply golden and fragrant Optional: Toss onions/carrots/celery in during the last 15–20 minutes.
2. Transfer bones and vegetables to a large pot. Scrape all the brown bits from the tray into the pot.  Add remaining vegetables, garlic, bay, peppercorns
3. Pour in apple cider vinegar. Let everything sit 20–30 minutes before turning on heat. This helps pull collagen + minerals from the bones.
4. Slow simmer: Add cold water to cover the bones and vegetables. Bring to a gentle simmer (not a rolling boil) Skim foam in the first 30 minutes if needed. 
5. Lower heat, cover and simmer 4–6 hours.  Keep the lid slightly ajar.
6. Strain through a fine sieve and add salt, to taste. Cool, then refrigerate. Keeps in the fridge: 4–5 days Freezer: up to 3 months. 

Directions, Slow Cooker: 

Go through the same steps 1-3.

1. Add enough water to cover the bones and vegetables.
   • LOW: 10–12 hours (ideal)
   • HIGH: 6–8 hours
2. Strain, discard solids.
3. Salt to taste after straining.
4. Cool and store.

Directions, Instant Pot Version:

Go through the same steps 1-3.

1. Add cold water up to the MAX line only. Lock lid, set valve to Sealing.
2. Pressure Cook:
   • HIGH pressure: 120 minutes (2 hours).
   • Let pressure naturally release (At least 20–30 minutes)
3. Strain. Salt to taste.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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This post is also available in ESPAÑOL (SPANISH)