Easy Homemade Chicken Bone Broth

Chicken bone broth is a nurturing kitchen staple. It can be made in a couple of hours for a dinner soup, or to store in the freezer for a future recipe. The broths you find in store are great in a pinch, but nothing compares to homemade bone broth. This is the easiest chicken bone broth recipe that uses the whole chicken and even makes a simple meal right away with the vegetables added.

As I prepare for another postpartum period, this broth has been the base for many of the freezer meals I’ve been prepping. Chicken bone broth is prized for its warming properties. When combined with the ginger in this recipe, it can boost circulation, support the immune system, and digestion. This makes it a perfect staple for the winter months ahead.

Emma

Easy Homemade Chicken Bone Broth

The easiest chicken bone broth for the colder months ahead or for postpartum prep!

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Servings: 2 quarts

Course: Soup

Ingredients Method

Ingredients

  

• 2-2.5 pounds whole chicken, organic and pastured-raised preferred
• 1 medium yellow onion, peeled and halved
• 3-inch knob fresh ginger peeled and halved
• 3 whole garlic cloves, peeled
• 2 whole green onion stalks
• 2 medium carrots, not peeled, cut in half
• chicken feet (optional, if available)
• sea salt and black pepper to taste

Method

 

1. Rinse the chicken under cold water, then place the whole carcass into a large pot with at least 3 quarts of cold, filtered water (enough to cover the chicken by at least 1 inch.
2. Bring to a boil over medium-high heat and then reduce to a low simmer.
3. Simmer for about 30 minutes and skim any scum off as it rises to the top.
4. Add the onion, ginger, garlic, green onions, and carrots and chicken feet (if using), then cook over medium for about ten minutes.
5. Turn the heat down to low and let broth cook for another three hours.
6. Season with sea salt and pepper to taste.
7. The meat will slowly separate and fall off from the bones. You can use this meat and the vegetables for a soup to eat right away or simply strain the broth to use for something else.
8. Store leftovers in the fridge for up to five days, or freeze in glass mason jars for up to three months (see below for more details on freezing glass mason jars).

Why Use Chicken Feet in Bone Broth

I’m always an advocate for using chicken feet for making bone broth, when and if available, for many reasons. Adding even a couple chicken feet to your broth will create a thicker and richer broth that tastes delicious! Chicken feet will give the broth that gelatinous texture and deep chicken flavor, making the broth more nourishing and improving its mouthfeel. Not only do they make the broth taste better, but they add a hefty amount of nutritional and health benefits due to the high collagen content. Collagen is helpful for joint support, gut health, skin health, and a rich source of protein. So next time you see some chicken feet available by you, don’t be shy!

How to Freeze Broth

To freeze broth in glass jars, pour the cooled broth into a clean jar and leave about two inches of headspace at the top. Screw the lids on loosely. Once the broth is frozen, you can tighten the lids. Freeze for up to three months. When it comes time to defrost, place jar in the fridge the night before and let unthaw.