How To Make Chicken Bone Broth On The Stovetop (Rich, Gelatinous & From Scratch)

Name: Chicken Bone Broth (Stovetop Method)
Prep time: 60 min
Cook time: 720 min
Total time: 840 min
Ingredients: 3 pounds Chicken bones; 2 Large Carrots (roughly chopped); 2 Celery stalks (roughly chopped); 1 Large Onion (quartered); 1 teaspoon Dried thyme; 1 teaspoon Dried rosemary; 2 teaspoons Dried parsley; 1 teaspoon Mineral salt ((more to taste)); ½ teaspoon Black pepper; ¼ cup Apple cider vinegar; Filtered water

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Learn how to make chicken bone broth on the stovetop that is rich and gelatinous with this easy one-day method. This simple, from-scratch recipe uses slow simmering to create a deep, flavorful broth.

Chicken bone broth in a white bowl with a spoon and herbs.

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There's something extra comforting about chicken bone broth. It's the ultimate comfort food that spans across cultures and generations for good reason. It's not only delicious, but a nourishing food packed with collagen, minerals, and amino acids.

It's no surprise that it is preferred by people when they are feeling under the weather and need something simple, hydrating, and nourishing. Be sure to make a large batch ahead of time and either freeze or pressure can it so that you'll always have some ready to go. You won't feel like cooking when you're sick, so having some in the freezer or on the shelf is a great idea!

How to make chicken bone broth on the stovetop that turns rich and gelatinous. Easy one-day method using simple ingredients.

While chicken bone broth is a fantastic thing to consume while sick, it's also really great to use in recipes on your weekly menu as well. I love it in my Chicken Taco Soup, White Chicken Chili, to cook rice in, plus so many other ways! It really does have an endless amount of uses.

For years I purchased bone broth from the grocery store, and I threw away my leftover bones after roasting a whole chicken. I thought that making bone broth was confusing, time consuming, and the process overwhelmed me. But when I started reading food labels more intently, I didn't like what I was seeing on the packages, so I knew that I needed to figure this out. It really was simple and more doable than I expected, and I'm happy to say I'm converted!

There are some basic tips to make the process easier and the broth tastier. I'll share what I've learned, and I hope to simplify the process for you, so that you too can master making your own chicken bone broth!

Thanks for stopping by friend— from my kitchen to yours. 4 2 Gather at the Farmhouse

Closeup of 3 mason jars full of chicken bone broth with celery and an onion.

What Is Chicken Bone Broth?

Chicken bone broth is made by simmering chicken bones, vegetables, and herbs for an extended amount of time to extract collagen, flavor, and nutrients. Unlike regular broth or stock, bone broth is cooked much longer, which gives it a richer taste and its gelatin-like structure.

Bone Broth vs Stock vs Broth (What's the Difference?)

Broth: traditionally made from meat, along with vegetables and seasonings, and simmered for a short amount of time—between 2-4 hours.

Stock: mostly made of bones, vegetables, and seasonings, and simmered for a few hours— between 4-6 hours.

Bone Broth- almost the same as "stock" as it is bones, vegetables, and seasonings but the big difference is that bone broth cooks for 12-48 hours. The longer simmer time extracts more collagen out of the bones—and collagen in the bones converts to gelatin in the broth.

Ingredients for Chicken Bone Broth

Ingredients You'll Need

To make chicken bone broth you only need a few high-quality simple ingredients.

Chicken bones (carcasses, backs, necks, wings, feet)
Carrots, Celery, and Onion
Dried Thyme, Dried Rosemary, Dried Parsley
Mineral salt, Black pepper
Apple cider vinegar
Filtered water

Best Bones for Gelatin-Rich Broth

The best bones for bone broth are those high in collagen, such as feet, wings, necks, and joints. These help create a broth that gels when cooled.

Learn more about the best bones for bone broth.

Make chicken bone broth in one day with this simple stovetop method that produces deep flavor

Equipment Needed

Large stockpot-minimum size 8 quarts
Sheet pan or 9x13 Pyrex dish (for roasting bones)
Parchment paper
Tongs
Fine mesh strainer
Large bowl
Ladle
Skimmer (or a spoon to skim the fat)

Should You Roast Bones for Bone Broth?

Roasting the bones in the oven gives the broth a rich flavor. As bones roast, natural sugars and proteins break down and caramelize—a process known as the Maillard reaction—which creates a savory taste. While it's not required to roast the bones, I personally think that taking the time for this extra step is worth it. If you've never roasted the bones for bone broth, I recommend that you try it at least once and see if you can taste the difference.

How to Make Chicken Bone Broth on the Stovetop

Chicken Bone Broth is made on the stovetop by simmering chicken bones, vegetables, and herbs in water for 12-24 hours. For deeper flavor, the bones can be roasted before simmering, which is something I highly recommend. This one-day method creates a rich, gelatinous, flavorful broth.

Step 1: Roast the Bones (Optional)

Preheat the oven to 425°F. Line a sheet pan or 9x13 Pyrex dish with parchment paper (optional, but helpful with cleanup). Then, place the bones in a single layer on the pan and roast them in the oven for 30-45 minutes. Using tongs, turn the bones about halfway through the roasting time.

Remove the roasted chicken bones from the oven once they are browned and caramelized—just be careful not to burn them. They should look similar to the picture above.

Step 2: Prep the Vegetables

While the bones are roasting, prepare the vegetables by chopping the carrots, celery, and onions. You can leave the skins on the onion if you prefer for a richer colored broth.

Step 3: Fill the Stockpot

Place the bones in the bottom of a large stockpot.

Add the carrots, celery, onions, dried herbs, apple cider vinegar, salt and pepper.

Add filtered water to the stockpot until everything is covered, leaving several inches of space from the top, so that it doesn't boil over.

Step 4: Simmer Low and Slow

Place the lid on the stockpot slightly ajar and turn the temperature to high for 15-20 minutes or until the broth reaches a gentle boil. Then reduce the temperature to low and simmer for 12 hours.

*Note-Keep an eye on the liquid levels throughout the day, as you will likely need to add extra water back into the stockpot, because some water will evaporate while cooking. Make sure the bones and vegetables stay covered. Be careful not to add too much water towards the end of the cooking time or you might dilute the broth which will result in less gel.

Step 5: Strain the Broth

Once finished cooking, now it's time to strain the bone broth. Place a fine mesh strainer over the top of a large bowl. Ladle the broth into the strainer collecting the vegetable scraps and any pieces of meat, fat, or bones.

* If you are going to pressure can the broth, you need to avoid getting any vegetable pieces in your broth because canning times for bone broth are altered when there are vegetables in the broth verses a clear broth.

Discard the remaining vegetable scraps and bones or compost them.

Allow the bowl of strained broth to sit on the counter to cool off slightly for 30-60 minutes, then place the bone broth in the refrigerator. Chill overnight.

Bowl full of chicken bone broth after simmering.

Step 6: Skim the Fat

Once the broth is fully chilled the fat will rise to the top and solidify in a solid layer. Using a skimmer or a spoon, gently lift the fat layer off the top of the broth. You can discard this or save it and use it for cooking. Now all that's left is a beautiful gelatinous chicken bone broth!

Your chicken bone broth is now ready to be used right away, freeze for later, or pressure can for shelf stable storage.

Can You Make Chicken Bone Broth in One Day?

Yes, chicken bone broth can be made in one day by simmering bones on the stove top for 12 hours or more. Using collagen-rich bones, and keeping a gentle simmer, helps create a rich gelatinous broth.

This method works well if you start early in the morning and let the broth simmer until evening/bedtime. I am personally not a fan of leaving my stovetop on overnight, so I’ll share a simple timeline of how I plan a bone broth cooking day using my stovetop.

Early Morning

Starting around 6:00 AM

1. Roast the bones: Roast the bones in the oven to brown and caramelize.

2. Prep the vegetables: While the bones are roasting, wash and rough chop carrots, celery, and onions.

3. Measure the spices: Combine dried thyme, rosemary, parsley, salt, and pepper in a small bowl.

Bonus tip: Sometimes I choose to do these steps the evening before I want to make bone broth. If you would like to save a little prep work in the morning, complete these first 3 steps the evening before and place the roasted bones and chopped veggies in the fridge overnight. All you need to do is add everything to the kettle in the morning.

4. Fill the stockpot: Around 7:00 AM, place the roasted bones, prepped vegetables, and measured spices into the stockpot and add vinegar and filtered water.

5. Simmer all day: Let the broth gently simmer until about 7:00 PM—approximately 12 hours. You can cook for more time if you prefer, or whatever suits your schedule.

6. Strain and cool slightly: Strain the broth and allow it to cool for around 30-60 minutes before moving it to the fridge around 8:00 PM.

Next Day

Skim the fat off the top and the broth is ready to use in soups, freeze it, or pressure can for later use. With this schedule you can get a delicious collagen-rich chicken bone broth without needing to cook overnight!

This same method can also be used to make beef bone broth on the stovetop in one day.

Easy one-day chicken bone broth recipe on the stovetop that still creates a rich, nourishing broth

How Long to Cook Chicken Bone Broth on the Stove?

Chicken bone broth is typically simmered on the stove top for 12-24 hours to extract the collagen, minerals, and nutrients from the bones. A longer simmer time can help to produce a richer more gelatinous broth. It is best to have the heat on low and keep the broth at a gentle simmer for best results.

If you are trying to get the most gelatin possible, use the best bones for gelatin and aim to simmer closer to 24 hours. If you are hesitant to keep your stovetop on overnight like I am, my favorite way to get a 24-hour simmer time is by using my roaster method. Although, I find even with just a 12-hour simmer, I still get a great tasting gelatinous broth. I share how I complete my chicken broth in one day above in this post.

Why Didn’t My Bone Broth Gel?

Chicken bone broth may not gel if there wasn't enough collagen-rich bones, too much water was used, or the simmer time was too short. A gentle, long simmer, and the right bone-to-water ratio can help create a gelatin-rich bone broth.

Read the full guide on common bone broth mistakes and fixes.

Bowl full of gelatinous chicken bone broth.

How to Store Chicken Bone Broth

Store in the fridge for 4 to 5 days
Freeze for longer storage
Pressure can bone broth for shelf stable storage

Learn exactly how to freeze bone broth for best results or learn how to pressure can bone broth for long-term storage.

Step-by-step chicken bone broth recipe on the stovetop for a rich, flavorful broth that gels when chilled

Chicken Bone Broth (Stovetop Method)

Author: Eileen

This chicken bone broth is made on the stovetop for a rich, flavorful, and naturally gelatinous broth perfect for sipping or cooking.

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Prep Time 1

Cook Time 12

Cooling 1

Total Time 14

Course Soup

Cuisine American

Servings 3 Quarts

Equipment

Large stockpot minimum 8 quart
Sheet pan or 9x13 Pyrex dish
Parchment paper optional but helps with cleanup
Tongs
Ladle
Fine Mesh Strainer
Large bowl
Skimmer or spoon for skimming the fat

Ingredients

Chicken Bones

3 pounds Chicken bones

Vegetables

2 Large Carrots roughly chopped
2 Celery stalks roughly chopped
1 Large Onion quartered

Herbs and Seasonings

1 teaspoon Dried thyme
1 teaspoon Dried rosemary
2 teaspoons Dried parsley
1 teaspoon Mineral salt (more to taste)
½ teaspoon Black pepper

Liquid

¼ cup Apple cider vinegar
Filtered water

Instructions

Roast the Bones

Preheat oven to 425℉. Line a sheet pan or 9x13 Pyrex dish with parchment paper and arrange the chicken bones in a single layer. Roast the bones for about 30-45 minutes until browned and caramelized (not burnt). About halfway through the baking time, use tongs to turn the bones. Roasting gives a rich flavor in the broth.

Prep the Vegetables

While the bones are roasting:
• Roughly cut carrots and celery into pieces
• Quarter the onion (leave skins on for a deeper color if desired)

Fill the stockpot

Transfer roasted bones to the stockpot.
Add the chopped vegetables on top. Pour in the apple cider vinegar. Sprinkle in thyme, rosemary, parsley, salt, and black pepper.
Add filtered water until everything is fully covered and the stockpot is full.

Bring to a Boil and Simmer

Place the lid on the stockpot and set the temperature on high until the broth reaches a gentle boil, this takes about 15-20 minutes. Then reduce heat to low and simmer. Simmer for 12 hours. Check liquid amount throughout the day as some will evaporate. Add additional water as needed.

Strain the Broth

After the cook time is over, using a ladle, carefully pour the broth through a fine mesh strainer into a large bowl. Discard the bones and vegetables or compost.
Strain thoroughly so only clear broth remains. This is especially important if you plan to pressure can your broth, as processing times for canned broth do not allow for vegetable pieces and the processing time would need to be altered.

Cool and Skim

Allow the broth to cool slightly at room temperature (about 30-60 minutes), then transfer to the refrigerator.
Chill overnight. Once fully chilled, use the skimmer or a spoon and skim and remove the solidified fat from the top.

Store or Preserve

Your bone broth is now ready to:
• Use immediately
• Freeze for later
• Pressure can for shelf-stable storage

Notes

The simple schedule I use for 12-hour chicken bone broth—with no over-night cooking.

Start Early in the Morning: Roast the bones, chop the vegetables, and measure spices starting around 6:00 AM.

Fill the Stockpot: Start simmering the bones around 7:00 AM. Place bones, vegetables, spices, vinegar, and water in the stockpot. Simmer until 7:00 PM. Strain broth, cool slightly and place in the refrigerator. In the morning, skim the fat and the broth is ready to use or preserve.

An easy way to collect some bones and veggie scraps is to keep a labeled gallon Ziplock bag in the freezer just for making broth. Every time you cook a chicken, throw the bones in the bag and do the same thing with any veggie scraps you collect while cooking.

Storage tips: Bone broth will keep in the refrigerator for about 4-5 days. For longer storage, bone broth can be frozen or pressure canned.

Freeze broth in ice cube trays for a convenient way to quickly warm up a mug of bone broth to sip, or to add to a recipe.

Keyword Bone broth, chicken bone broth, sauce, Soup

Helpful Tips for the Best Bone Broth

Use bones that are high in collagen such as joint bones with connective tissues—wings, backs, necks, feet, and whole carcasses are all great
Add vinegar to help extract minerals and collagen
Use high quality bones from pastured raised chickens
Gentle simmering prevents cloudiness
Roast the bones before simmering

Once you get comfortable making chicken bone broth with this method, it's easy to adapt for different bones. You can also learn how to make beef bone broth on the stovetop in one day or make a larger batch with this beef bone broth in an electric roaster method.

How to use Chicken Bone Broth

Homemade chicken bone broth can be used in many simple everyday recipes; here are a few ways to enjoy it.

Use it as a base for soups and stews.
Cook rice or grains in bone broth for extra flavor
Add it to sauces and gravies
Sip a warm mug of broth on its own

Frequently Asked Questions About Chicken Bone Broth

Can I make chicken bone broth without roasting the bones?

Yes, you can make chicken bone broth without roasting the bones. Unroasted bones will produce a lighter colored broth with a milder flavor, while roasting the bones gives a deeper color and richer taste.

What are the best bones for chicken bone broth?

The best bones for chicken bone broth are those that are high in collagen-such as feet, wings, necks, and backs. You are looking for any part with joints and connective tissues of the chicken because they are high in collagen. This will help create gelatin in the broth.

How much water should I use for bone broth?

Use enough water to cover the bones and vegetables by about 2 inches. Adding too much water can result in a weak broth that doesn’t gel.

Can I add more water while the broth is cooking?

Yes, you can add more water if the level drops too low during cooking. In fact, I almost always need to do this at least once. Just be careful not to dilute the broth too much, especially towards the end of the cooking time.

Learning how to make chicken bone broth on the stovetop from-scratch is simple, flexible, and rewarding. With just a few basic ingredients you can create a flavorful broth that's better than store bought, more versatile, and affordable. Once you start making your own chicken bone broth, it will quickly become a staple you'll make again and again!