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Two glass mason jars filled with golden homemade chicken broth sitting on a rustic wooden kitchen counter with a white tile backsplash, fresh and ready for soups, stews, or sipping.

Chicken Broth from Leftover Bones (Easy Homemade Recipe)

This easy recipe shows you how to make chicken broth from leftover bones for a rich, flavorful base perfect for soups, stews, gravies, or sipping. A frugal, family-friendly way to reduce waste while creating a nourishing broth packed with flavor and nutrients.
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Prep Time 5 minutes
Cook Time 2 hours
Servings: 7 cups
Course: basics, meal prep, soups
Cuisine: American, homestead
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 1 bones of whole chicken or leftover bones from legs, or thighs
  • 1 large onion, quartered
  • 2 celery stocks
  • 1 1/2 tsp salt
  • 1 tsp pepper corns or 1/4 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp garlic powder
  • 10 to 12 cups water
Optional
  • 1 tbsp vinegar
  • 1 to 2 bay leaves

Method
 

  1. Place your leftover chicken bones (skin, cartilage, and all!) into a large stockpot.
  2. Toss in your onion, carrots, celery, salt, pepper, thyme, sage, and garlic powder. Add apple cider vinegar and any optional herbs if you’d like.
  3. Pour in water until everything is fully covered—about 10–12 cups depending on your pot.
  4. Bring to a gentle boil over medium-high heat. Then reduce to a low simmer and let it go until the broth has reduced to half.
  5. Remove solids with a slotted spoon and pour broth through a fine mesh strainer or cheesecloth into a clean bowl or pot.
    Let cool slightly, then transfer to jars or freezer containers.

Notes

Store: Let cool, then transfer to jars or containers. Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition (per 1 cup serving)

  • Calories: 35
  • Protein: 6g
  • Fat: 1g
  • Carbohydrates: 2g<