Chicken Bone Broth

This recipe begins where the Whole Roasted Chicken recipe leaves off. One of the many uses for a whole chicken is bone broth. Once you have carved the chicken, you should be left with the carcass stuffed with vegetables and herbs. While the family is eating dinner, I simply throw the pan back into the oven at 350 degrees with the carcass and roast it for an hour.

Now the carcass will be a deep brown color, pour the contents of the pan into a large stock pot. I will add the drippings at the bottom of the pan as well as any chicken bones left over from dinner. Fill the stock pot with water, almost all the way to the top. Add 1 tablespoon of white wine vinegar to the stock pot, this helps draw the nutrients out of the roasted bones. Next I will add 1 teaspoon of whole peppercorns and 1 teaspoon of Kosher salt. We can adjust these later to taste.

Bring the stock pot to a boil and then turn the burner to medium low. Let simmer uncovered for about 2 hours or until the liquid has reduced by half. Set up another stock pot with a strainer inside. If you have cheesecloth, line the strainer with the cheesecloth to catch the smaller bits. Strain the stock and return to a simmer. Wait until the strainer with the chicken parts cools before tossing in the garbage.

At this point your stock is ready. You can taste and adjust flavors as desired. More salt or pepper can be added to taste. You can make soup with the stock. You can freeze the stock in plastic containers after it has cooled to room temperature. You can also boil a couple of quart size mason jars and add hot stock to the hot mason jars. This point is vital, never add hot liquid to a cool mason jar, the jar will shatter. Add the sterilized lids to the jars and return to a boiling water bath for 5 minutes before removing from pan to cool. Whenever canning, make sure you use the proper canning equipment. The jars will be hot and must be handled with care.

Enjoy! And remember, Keep growing…


  • 1 Chicken Carcass
  • 1 Tablespoon White Wine Vinegar
  • 1 Teaspoon Whole Peppercorns
  • 1 Teaspoon Kosher Salt

Leave a Reply