Homemade Bone Broth (Chicken & Turkey)
Homemade Bone Broth (Chicken & Turkey) is a easy American recipe that serves 4. 40 calories per serving. Recipe by Free Range Diva on YouTube.
Prep: 1 hr 25 min | Cook: 24 hrs | Total: 25 hrs 55 min
Cost: $4.00 total, $1.00 per serving
Ingredients
- 2 lb Cooked Chicken and Turkey Bones (frozen leftover roasted bones, roughly 2 lb total)
- 1.5 qt Filtered Water (use filtered or spring water for best mineral balance)
- 2 tbsp Apple Cider Vinegar (raw, unfiltered; helps draw minerals from the bones)
- 1 medium Onion (peeled and quartered)
- 1 large Carrot (peeled and cut into big chunks)
- 2 stalks Celery Stalks (cut into large pieces; include leaves if available)
- 2 Bay Leaves (dried)
Instructions
Combine Bones, Water, and Vinegar
Place the frozen cooked bones in the crock pot, add 1.5 qt of filtered water, and stir in 2 tbsp apple cider vinegar. Cover and let the mixture sit for 1 hour to begin extracting minerals.
Time: PT1H15M
Start the First Cooking Phase
After the soak, set the crock pot to the high setting (approximately 200 °F) and let it simmer gently for 12 hours.
Time: PT12H
Temperature: 200°F
Add Aromatics and Continue Cooking
While the broth is simmering, chop the onion, carrot, and celery into large chunks. After the first 12 hours, add the vegetables and 2 bay leaves to the pot. Continue simmering on high for another 12 hours.
Time: PT12H
Temperature: 200°F
Strain and Portion the Broth
Turn off the crock pot and let the broth cool for a few minutes. Using a fine‑mesh strainer or cheesecloth, pour the liquid into tempered glass jars, discarding the bones and vegetables. Let the broth cool completely before sealing.
Time: PT15M
Store and Use
Refrigerate one jar (use within 4 days) and freeze the remaining jars for up to 3 months. When drinking, dilute the broth 1:1 with hot water; when using as a soup base, dilute as needed.
Time: PT5M
Nutrition Facts
- Calories
- 40
- Protein
- 9 g
- Carbohydrates
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto, Whole30, Dairy-Free
Ingredient Substitutions
- Instead of Cooked Chicken and Turkey Bones: Raw chicken or turkey bones (roast first), Beef marrow bones
- Instead of Filtered Water: Spring water, Bottled purified water
- Instead of Apple Cider Vinegar: Lemon juice, White vinegar (use half amount)
- Instead of Onion: Shallot
- Instead of Carrot: Parsnip
- Instead of Celery Stalks: Fennel stalks
- Instead of Bay Leaves: Dried thyme, Dried oregano
Equipment Needed
- Crock Pot (Slow Cooker)
- Knife
- Cutting Board
- Measuring Spoons
- Large Bowl
- Fine Mesh Strainer or Cheesecloth
- Tempered Glass Jars (or Mason jars)
- Ladle (optional)
Critical Steps — Do Not Skip
- Soaking bones with apple cider vinegar for at least 1 hour.
- Long, gentle simmer (total 24 hours) to extract gelatin.
- Adding aromatics at the 12‑hour mark for optimal flavor.
- Straining the broth to remove solids.
- Proper storage: refrigerate one portion, freeze the rest.
Chef Tips from the Video
- Roast raw bones at 400°F for 30 minutes before using them for a richer, deeper flavor.
- Add a pinch of sea salt only when you plan to drink the broth; keep the base unseasoned for versatility.
- If you prefer a clearer broth, refrigerate after straining and skim the solidified fat layer before reheating.
Troubleshooting
Broth is cloudy or greasy.
Skim the surface foam early in the cooking process and strain through cheesecloth for a clearer result.
Bones did not break apart after cooking.
Extend the simmer by another 2–4 hours; the extra time will release more gelatin and soften the bones.
Flavor is weak.
Add a second batch of aromatics (extra onion, carrot, celery) during the last 4 hours, or increase the amount of bay leaves.
Storage
Refrigerator: Up to 4 days in a sealed glass jar.
Freezer: Up to 3 months in tempered glass or freezer‑safe containers.
Room temperature: Do not store at room temperature; broth can spoil quickly.
Make-Ahead Tips
- Make a double batch and freeze in individual portions for quick meals.
- Dilute with water 1:1 for a lighter sipping broth or keep concentrated for soups.
Frequently Asked Questions
What is the cultural significance and history of bone broth in global cuisine?
Bone broth dates back to the Stone Age, when early humans boiled animal bones to extract nutrients. Every major culture—Chinese, French, Mexican, and Indigenous peoples—has its own version, using local bones and aromatics to create a nourishing, mineral‑rich stock.
What are the traditional regional variations of bone broth in American cooking?
In the United States, classic chicken broth often includes carrots, celery, and onion, while Southern variations may add ham bones, herbs, and peppercorns. New England cooks sometimes add turnips or parsnips, and many health‑focused cooks use apple cider vinegar to aid mineral extraction.
How is bone broth traditionally served in American households?
Traditionally, bone broth is served hot as a sipping beverage, especially in winter, or used as the liquid base for soups, gravies, and sauces. Some families sip it straight after workouts for its collagen and electrolyte benefits.
What occasions or celebrations is bone broth associated with in American culture?
While not tied to a specific holiday, bone broth is often prepared in the fall and winter months for its warming qualities and is a staple in wellness‑focused gatherings, detox weeks, and post‑surgery recovery meals.
What makes this homemade bone broth special compared to store‑bought versions?
This recipe uses a long, low simmer with apple cider vinegar, which extracts more gelatin and minerals than most commercial broths. It is completely unseasoned, allowing you to control sodium, and it contains no additives or preservatives.
What are the most common mistakes to avoid when making homemade bone broth?
Common errors include using raw bones without roasting (resulting in a sour taste), boiling instead of gently simmering (which breaks down gelatin), and skipping the aromatic vegetables, which leads to a flat flavor.
Why does this bone broth recipe use apple cider vinegar instead of lemon juice?
Apple cider vinegar provides a mild acidity that helps leach calcium, magnesium, and collagen from the bones without imparting a strong citrus flavor, making the broth versatile for both sipping and cooking.
Can I make this bone broth ahead of time and how should I store it?
Yes. After straining, store one jar in the refrigerator for up to four days and freeze the remaining jars in tempered glass for up to three months. Label each container with the date made.
What texture and appearance should I look for when the bone broth is done?
A finished broth should be clear to slightly amber, with a thin gelatinous layer that solidifies when chilled. The bones should be brittle and easily break apart, indicating full gelatin extraction.
What does the YouTube channel Free Range Diva specialize in?
The YouTube channel Free Range Diva focuses on holistic beauty, wellness, and nutrition content, offering practical tips for healthy living, including recipes like bone broth that support skin, hair, and overall health.
How does the YouTube channel Free Range Diva's approach to bone broth differ from other cooking channels?
Free Range Diva emphasizes the health benefits of bone broth, integrates it into daily wellness routines, and provides detailed storage and usage tips, whereas many cooking channels focus mainly on flavor without discussing nutritional science.
Last updated: August 20, 2026
