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.
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
Instructions
- Place your leftover chicken bones (skin, cartilage, and all!) into a large stockpot.
- 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.
- Pour in water until everything is fully covered—about 10–12 cups depending on your pot.
- 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.
- 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<