Homemade Chicken Bone Broth (Stock)
Homemade Chicken Bone Broth (Stock) is a easy American recipe that serves 4. 40 calories per serving. Recipe by Keri Pratt on YouTube.
Prep: 20 min | Cook: 6 hrs 15 min | Total: 7 hrs 50 min
Cost: $14.60 total, $3.65 per serving
Ingredients
- 4 lb Chicken Carcasses (from 2 rotisserie chickens, bones only)
- 1 large Onion (quartered)
- 4 rib Celery (cut in half)
- 3 Carrots (washed, cut into 1‑inch pieces)
- 3 sprigs Green Onions (roughly chopped)
- 2 tsp Garlic (crushed)
- 2 Bay Leaves
- 1 tsp Dried Thyme
- 1 tsp Dried Parsley
- 1 tsp Black Pepper (ground or whole peppercorns)
- enough Water (cold water to fully cover ingredients)
Instructions
Prepare Ingredients
Quarter the onion, cut celery ribs in half, wash and chop carrots into 1‑inch pieces, and roughly chop the green onion sprigs.
Time: PT15M
Combine Bones and Vegetables
Place the chicken carcasses in the 12‑quart stock pot and add the prepared onion, celery, carrots, green onions, crushed garlic, bay leaves, thyme, parsley, and pepper.
Time: PT5M
Add Water and Bring to a Boil
Fill the pot with cold water until all ingredients are fully submerged. Turn the burner to high heat and bring to a rolling boil.
Time: PT15M
Skim and Simmer
When bubbles break the surface, reduce heat to medium‑low to maintain a gentle simmer. Using a skimmer spoon, remove the foam and scum every 10‑15 minutes for the first hour, then twice each hour for the next two hours.
Time: PT1H
Temperature: medium-low
Long Slow Simmer
Continue to simmer uncovered for an additional 5‑7 hours, checking occasionally and skimming any surface foam. The longer the simmer, the richer the flavor and gelatin.
Time: PT5H
Temperature: low
First Strain
Place a large mesh strainer over a clean pot or bowl and carefully pour the broth through, discarding the solids.
Time: PT15M
Second Strain for Clarity
Run the strained broth through a fine mesh strainer (or cheesecloth) to remove remaining herbs, pepper, and tiny particles.
Time: PT10M
Cool and Refrigerate
Allow the broth to come to room temperature, then transfer to a storage container and refrigerate overnight. The fat will solidify on top.
Time: PT12H
Remove Fat and Store
After the broth has chilled and the fat layer is solid, lift it off with a spoon and discard. Portion the broth into jars; refrigerate for 2‑3 days or freeze for up to 3 months.
Time: PT10M
Nutrition Facts
- Calories
- 40
- Protein
- 5g
- Carbohydrates
- 1g
- Fat
- 1g
- Fiber
- 0g
Dietary info: Gluten-Free, Paleo, Keto, Whole30, Low-Carb
Allergens: Chicken
Ingredient Substitutions
- Instead of Chicken Carcasses: Turkey carcass, Chicken backs
- Instead of Onion: Leek, shallot
- Instead of Celery: Celery stalks, Fennel
- Instead of Carrots: Parsnips, Turnips
- Instead of Green Onions: Chives, Scallions
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Bay Leaves: Dried thyme, Dried oregano
- Instead of Dried Thyme: Fresh thyme (1 tsp)
- Instead of Dried Parsley: Fresh parsley (1 tbsp)
- Instead of Black Pepper: White pepper
Equipment Needed
- 12‑quart Stock Pot
- Fine Mesh Strainer
- Large Mesh Strainer
- Chef's Knife
- Cutting Board
- Ladle
- Skimmer Spoon
Critical Steps — Do Not Skip
- Skim the scum regularly during the first 3 hours of simmering.
- Strain the broth twice using a fine mesh to achieve a clear stock.
- Refrigerate overnight to solidify and remove excess fat.
Chef Tips from the Video
- Roasting the bones before simmering adds a caramelized depth.
- Using whole peppercorns instead of ground pepper prevents gritty residue.
- Add a splash of apple cider vinegar at the start to help extract minerals from the bones.
Troubleshooting
Broth is cloudy.
Skim more frequently, avoid a rolling boil, and strain through a fine mesh or cheesecloth.
Too much fat on top after refrigeration.
Allow the broth to chill longer or gently warm it and skim the solidified fat with a spoon.
Weak flavor.
Simmer longer (up to 8‑10 hours) and add extra aromatics such as ginger, leeks, or more herbs.
Storage
Refrigerator: 2‑3 days in a sealed container.
Freezer: Up to 3 months in freezer‑safe bags or jars.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Roast the chicken bones and vegetables at 400°F for 30 minutes before simmering for deeper flavor.
- Use a pressure cooker to reduce simmer time to 1‑2 hours.
- Freeze broth in ice‑cube trays for easy portioning.
Frequently Asked Questions
What is the cultural significance and history of chicken bone broth in American cuisine?
Chicken bone broth has long been a staple in American home cooking, especially during winter months and for families seeking a comforting, nutrient‑dense base for soups and stews. Historically, it was a way to use every part of the bird, turning leftovers into a nourishing stock.
How does chicken bone broth fit into the broader American comfort food tradition?
In American comfort food, chicken bone broth serves as the foundation for classic dishes like chicken noodle soup, pot pie, and gravy. Its rich, gelatinous texture adds body and flavor, embodying the "waste‑not" ethos of traditional home cooking.
What are traditional regional variations of chicken broth in the United States?
Southern cuisine often adds ham hocks or smoked turkey for a deeper flavor, while New England versions may include herbs like sage and thyme. In the Midwest, carrots, celery, and onions (the "mirepoix") are standard, mirroring the recipe shown by Keri Pratt.
What occasions or celebrations is chicken bone broth traditionally associated with in American culture?
Chicken bone broth is commonly prepared after holiday meals (Thanksgiving, Christmas) to use leftover turkey or chicken carcasses. It’s also a go‑to remedy for cold season, served hot to soothe sore throats and boost immunity.
What authentic traditional ingredients are used in classic chicken broth versus acceptable substitutes?
Traditional ingredients include chicken bones, onion, carrot, celery, bay leaf, and pepper. Acceptable substitutes are turkey carcasses, vegetable scraps for a vegetarian version, and fresh herbs like parsley or thyme in place of dried ones.
What other American dishes pair well with this homemade chicken bone broth?
Use the broth as a base for chicken noodle soup, creamy risotto, gravy for mashed potatoes, or as the cooking liquid for rice and quinoa to add extra flavor.
What makes Keri Pratt’s stovetop chicken bone broth special compared to other broth recipes?
Keri Pratt emphasizes a low‑and‑slow simmer without a pressure cooker, frequent skimming for clarity, and a final refrigeration step to remove excess fat, resulting in a clear, gelatin‑rich broth that’s both healthy and versatile.
How has homemade chicken bone broth evolved over time in American home cooking?
While traditional broth was simmered for hours on the stovetop, modern trends have introduced pressure cookers and instant pots for speed. However, many home cooks, like Keri Pratt, still prefer the classic stovetop method for its depth of flavor and gelatin extraction.
What are the most common mistakes to avoid when making chicken bone broth at home?
Common mistakes include boiling the broth vigorously (which makes it cloudy), not skimming the foam early, using too little water so ingredients burn, and skipping the refrigeration step that removes excess fat.
Why does this recipe use a two‑stage straining process instead of a single strain?
The first strain removes large solids, while the second fine‑mesh strain captures tiny herb fragments and pepper particles, ensuring a crystal‑clear broth that looks professional and feels smooth on the palate.
What does the YouTube channel Keri Pratt specialize in?
The YouTube channel Keri Pratt specializes in practical, family‑friendly cooking tutorials that focus on making the most of leftovers, nutritious meals, and easy‑to‑follow stovetop techniques for everyday home cooks.
Last updated: August 20, 2026
