all Recipes | Рецепт курячого бульйона з кісток

Today’s recipe is chicken bone broth, and the process of its preparation is very different from what we are used to. This is not the kind of broth that our mother or grandmother used to prepare for us when we were children. There is no need to add noodles or potatoes to it, nor does it contain meat because it is only the basis for cooking other dishes.

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Chicken bone broth is a natural way to heal the gut and improve our health. There is a reason people have been making chicken soup for ages when they’re not feeling well. And if chicken soup is bone broth, it is a healing food. It can be used to make light chicken noodle soup, Italian wedding soup, chicken curry. Use as a basis for a sauce or a meat dish! Therefore, the dish is considered a sauce and not a main dish or soup.

Chicken stock ingredients

It should also be noted that this recipe is prepared based on bones that remain after other dishes: for example, you bake a chicken in the oven, and you have bones, chicken juice – they will become the basis of the recipe. You can also use leftover turkey bones.

If you use fresh bones for cooking, pay attention to the first point with an asterisk, which is indicated in the recipe below. They need to be pre-baked. If you use the bones after boiled or fried chicken or turkey, you don’t need to bake them.

Pro Tip! Bone broth is best when cooked until the chicken bone can easily be broken in half with your hands. This means that your broth contains the wonderful nutrients from the bone marrow. You’ll also know if you’ve cooked it long enough and properly if it thickens after cooling, which is perfectly normal. The broth becomes liquid again when heated.

Chicken broth recipe

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Yield: 8 servings

Bone broth

all Recipes | Рецепт курячого бульйона з кісток

Learn how to make one of the healthiest, most nutrient-dense chicken broths ever! You can prepare chicken bone broth in a slow cooker or over low heat on the stove. Therefore, this recipe is divided into two, and the cooking time is indicated for a slow cooker. If you cook this broth on the stove, the cooking time is 15 hours.

Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes


  • Chicken bones – 1.25 kg. (bones from 2 chickens)
  • Apple cider vinegar – 1 tbsp. l.
  • Salt – 1 tsp.
  • Onion – 1 pc.
  • Celery – 2 pcs.
  • Carrot – 2 pcs.
  • Garlic – 2 cloves
  • Bay leaf – 1 pc. (Optional)
  • Water – 4 l.


    * Fried bones (for both methods):

    If using cooked chicken or turkey bones, skip this step. Place the bones on a lined tray with the leftovers and bake (in a preheated oven) at 205˚C for 20 minutes.

    For a regular stove (15 hours of boiling):

    Place the roasted bones and any accumulated juices in your 8 quart (7.57 l) saucepan. Add 4 liters of filtered water along with 1 tablespoon of apple cider vinegar and 1 teaspoon of salt. Bring to a boil, then reduce the heat to a very slow simmer (there should be barely any bubbles rising from the bottom of the pan, and the liquid should be generally still). Remove dirt that rises to the top. Cover and simmer on low heat for 6 hours, then add onion, celery, carrot, 2 minced garlic cloves and 1 bay leaf.

    Continue to simmer for another 9 hours for a total of 15 hours. You can turn it off overnight if needed and resume the next day. Be careful not to boil the broth, or it will look cloudy.

    Method of quick cooking in a slow cooker (2 hours of pressure-cooking):

    Place bones (roasted, or leftovers from boiled, roasted, baked chicken) and leftover juices in a 6-quart slow cooker.

    Add onion, celery, carrot, garlic, bay leaf, 1 tablespoon apple cider vinegar, and 1 teaspoon salt.

    Add 10–11 cups of water, or until you reach 2/3 of the way up to the pot's full line.

    Select the “soup/broth” mode and set the time to 2 hours (120 minutes). The slow cooker will heat up and then cook under high pressure for 2 hours (120 minutes). After cooking is complete, wait 30 minutes for the pressure to release naturally, then release the pressure forcibly (use a safety glove if it splatters).

    How to strain and store chicken stock:

    Strain through a fine sieve into another saucepan, extracting as much liquid as possible. Do not allow solids to enter. Cool the strained broth to room temperature, then cover and refrigerate.

    The next day, it will thicken, and you can scrape the fat off the top. Continue to refrigerate for 3–5 days, or transfer to freezer-safe containers and freeze for up to 3 months.


Pro Tip: Bone broth is best when cooked until the chicken bone can easily be broken in half with your hands.

Nutrition Information

Serving Size

8 servings

Amount Per Serving Calories 14Sodium 309mgCarbohydrates 3gSugar 1g

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