Chicken Bone Broth

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

Disclosure: This post contains Amazon affiliate links. As an Amazon Associate, Ketonia earns a small commission from qualifying purchases at no extra cost to you. This helps us keep the recipes free!

Aunt Ger’s deeply nourishing homemade chicken bone broth. Roasted bones and aromatics simmered overnight for maximum collagen and flavor. Perfect for sipping, cooking, or a Ketonia-style bone broth fast.

Chicken Bone Broth

Print Recipe

Prep Time 20

Cook Time 8

Servings: 25 cups

Calories: 45

Ingredients Equipment Method Nutrition Notes

Ingredients

907 g chicken feet 2 to 3 lbs – available at Asian grocery stores
907 g chicken wings 2 to 3 lbs
1 small fryer chicken, cut in half optional, for extra flavor and reserved meat
2 tbsp extra-virgin olive oil
1 tbsp tomato paste
60 ml apple cider vinegar 1/4 cup – do not skip
1 carrot
3 celery stalks
2 onions, halved and peeled
1 head garlic, top sliced off to expose cloves
2 bay leaves
1 pint fresh shiitake or baby bella mushrooms, roughly chopped
fresh dill optional, add in last hour of cooking

Equipment

1 Mason jars

Method

Preheat oven to 400°F. Line two sheet pans with heavy-duty foil. Spread chicken, onions, garlic, and carrot across the pans. Rub everything with olive oil and tomato paste. Roast until brown and caramelized, 20 to 30 minutes.
Using tongs, transfer all roasted chicken and vegetables to a large stockpot. Add bay leaves and mushrooms. DO NOT add salt yet – the broth will reduce significantly during cooking and salt added now will become too concentrated.
Add apple cider vinegar and cover with cold water. Bring to a boil over medium-high heat, then immediately reduce to a very low simmer. Skim any foam or fat that rises to the surface. Do not let it boil hard or stir frequently – this causes cloudy broth.
Simmer for 8 to 15 hours. The lowest setting with the pot partially covered works great overnight. The longer it cooks, the more collagen is released from the bones.
If using dill, add in the last hour of cooking for a fresh flavor boost.
Remove all bones and meat with tongs. Reserve the chicken meat for serving in the broth or using in other recipes. Strain broth through a fine-mesh strainer into a heatproof bowl or pot. Let cool, then refrigerate.
Once chilled, the fat will solidify on top and can be easily removed. Portion into quart containers or mason jars and freeze what you won’t use within a week.

Nutrition

Calories: 45kcalCarbohydrates: 2gProtein: 6gFat: 2gSugar: 1g

Notes

Do not skip the apple cider vinegar – it helps leach vitamins and minerals from the bones and the broth will not taste vinegary. Nutritional values for bone broth are difficult to calculate precisely as solids are strained out; values shown are approximate per 1-cup serving. For a bone broth fast, sip broth all day with a bit of reserved chicken meat for substance.