Chicken Bone Broth
Recipe by: Barbara Martinez
Our Recipe Books•
Sep 1, 2025
Chicken bone broth is one of those staples I always want in my kitchen—it’s nourishing, protein-rich, and endlessly useful. My friend Karina and I have joked about writing The Broth Chronicles, because much like the father in the movie My Big Fat Greek Wedding used Windex for everything, we find bone broth has a use for just about everything too.
This version is what I like to call liquid gold—deeply rich in flavor, full of collagen and minerals, and guaranteed to elevate whatever recipe you add it to. Whether you sip it straight from a mug, stir it into sauces, or use it as the base for soups and stews, it delivers both comfort and a boost of nutrition every time.
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Ingredients (11)
Ingredients (11)
Instructions
Into your favorite stock pot, add the bones (4 lb), celery (2 sticks), onion (1 whole), carrots (3 whole), garlic (6–8 cloves), peppercorns (1 tsp), bay leaf (1–2 whole) (if using), and salt (1 tsp).
Fill with water until bones and veggies are fully covered by 3-4 inches. Add the apple cider videgar (2 Tbsp).
Slowly bring to a boil, then immediately reduce to a low simmer. Skim off any foam/scum that rises in the first 30 minutes.
Keep at a very gentle simmer for at least 8-12 hours.
The longer this simmers, the more collagen and minerals are extracted.
About 30 minutes before finishing, add parsley and adjust salt to taste.
Strain broth through a fine mesh sieve. Cool completely and refrigerate overnight. The fat will rise to the top and solidify into a solid chunk that you can either skim or keep.
Underneath the fat cap, the broth should “jiggle” like gelatin if the collagen level is high. That’s your sign of success!
Store broth in fridge (up to 5 days) or freezer (up to 6 months). Following a safe canning recipe, broth can also be pressure canned for longer shelf stable storage.
Notes
Notes
Tips for maximizing collagen:
- Simmering the broth low and slow is key. A rolling boil will break down collagen and cloud the broth. Keep it just barely simmering.
- Do not skip adding apple cider vinegar. It is essential for helping to draw out the minerals.
- When the bones crumble between your fingers after cooking, you've extracted everything possible from them. I have found this takes longer than 24 hours and can be something better suited for a long simmer in a slow cooker instead of stove top.
