How to Make Chicken Bone Broth in an Electric Roaster (Rich, Gelatinous & Hands-Off)
Learning how to make chicken bone broth in an electric roaster is one of the easiest ways to keep homemade broth stocked in your home. This hands-off method creates a rich, gelatinous broth in a big batch—without the need to leave your stove on overnight! I'll walk you through the process step-by-step and give tips for the best types of bones to use. I'll also share cooking tips to help you get the most gelatin and flavor in your chicken bone broth.
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There's nothing quite like homemade chicken bone broth simmering away, making the house feel all warm and cozy. It makes the whole house smell amazing! Although here's a fair warning—if your bedroom is near the kitchen, the smell may make you hungry while you're trying to sleep. (I have heard though, that some people don't like the smell of bone broth cooking). My advice would be to try roasting the bones like I describe in the instructions in this post. Roasting the bones makes delicious broth and it smells divine!
Chicken bone broth not only tastes good, but it's also very good for you. It's packed full of amino acids, minerals, and collagen. Bone broth is consumed by some people to restore gut health, protect joints, boost detoxification, for better skin, and more. To learn more information about the health benefits, I like how Dr. Josh Axe explains the details on his site.
My favorite way to cook in general is—large batch cooking! Bone broth is no different! (If you only have a small amount of bones, try making chicken bone broth in a stockpot on the stovetop for a smaller batch). But my preferred way to make bone broth is to make a large batch in an electric roaster oven. I also make a large batch of beef bone broth using the roaster method.
I love that using an electric roaster is mostly hands-off and that I can get a long 24-hour simmer without needing to leave my stovetop on overnight. I know some people may not mind doing that and that's ok, but I could not sleep well if my stovetop was on all night. Using an electric roaster solves this problem.
I also love that using an electric roaster produces a lot of broth that can be preserved by pressure canning or freezing. It's very handy having bone broth on the shelf ready to add to soup recipes. The bone broth flavor in a soup can't be beat! My whole family loves it and askes for extra broth as I ladle soup into their bowls! Once you try making a big batch of chicken bone broth in an electric roaster, you'll be hooked!
Why You'll Love This Chicken Bone Broth Recipe
Mostly hands off-after you prepare all of the ingredients, you set the temperature on the roaster and just check in on it every now and then.
Big batch-makes a large batch of chicken bone broth that is perfect for canning or freezing later.
Allows for longer simmer time-using an electric roaster allows for a longer simmer time compared to using the stovetop method.
Frees up your stove-cooking bone broth in an electric roaster doesn't require using your stovetop, so there's no interference with cooking dinner!
Nourishing-rich in minerals, nutrients, and collagen. Bone broth also has a good amount of protein—with each cup containing 8-10 grams of protein.
Ingredients for Rich, Gelatinous Chicken Bone Broth
To make chicken bone broth you only need a few high-quality simple ingredients.
Ingredients
- Chicken Bones (whole carcasses, backs, necks, wings, feet)
- Carrots, Celery, and Onions
- 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.
Equipment Needed
- Electric roaster oven-minimum 18-quart capacity
- Sheet pan or 9x13 Pyrex dish (for roasting bones)
- Parchment paper
- Tongs
- Fine mesh strainer
- Large bowls
- Ladle
- Skimmer (or a spoon to skim the fat)
Step-by-Step Method for Hands-Off Chicken Bone Broth
Step 1: Roast the Bones (Optional)
Start by roasting the bones in the oven—technically this step is optional, but I highly recommend roasting the bones for the best flavor. Preheat the oven to 425℉. Line a sheet pan or (2) 9x13 Pyrex dishes with parchment paper (optional, but helpful for faster 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 look browned and caramelized—just be careful not to burn them. They should look similar to the picture above.
Tip* I have had no problem roasting my chicken bones if they are still frozen.
Step 2: Prep the Vegetables
While the bones are roasting, prepare the vegetables by chopping the carrots, celery, and onions.
Step 3: Fill the Roaster
Place the roasted bones into the electric roaster oven.
Add the carrots, celery, onions, dried herbs, apple cider vinegar, salt, and pepper.
Add filtered water to the roaster oven until everything is covered, leaving about an inch of space from the top, so that it doesn't boil over. (I've learned from experience).
Step 4: Simmer Low and Slow
Place the lid on the roaster and set the temperature to 350℉ for 30-60 minutes or until the broth reaches a gentle boil. Then reduce the temperature to 200-225℉ and simmer for 12-24 hours. I personally aim for about 24 hours.
*Note-You may want to add extra water back into the roaster oven, as some water will evaporate while cooking. I typically need to add more water after about 12 hours of cooking.
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/bowls of the 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.
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 off the top of the broth. You can discard this or save it to use 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.
Tips for Gelatinous, Rich Chicken Bone Broth
To get a rich, gelatinous chicken bone broth, using a few simple techniques can make all the difference. These tips can help you get a rich, flavorful, jiggly broth.
Use Collagen-Rich Bones
Include more bones like—wings, backs, necks, and feet. These are high in collagen, which is what turns to gelatin in the broth. Gelatin gives the broth a jiggly texture once it's chilled.
Don't Skip the Apple Cider Vinegar
Apple cider vinegar helps draw out the collagen and minerals from the bones. It's such a small amount and you won't taste it in the finished broth.
Simmer Low and Slow
Keep your roaster at a low temperature between 200-225°F. You want a gentle simmer, not a rolling boil. Cooking the broth too hot can break down the gelatin structure and you may not get a jiggly bone broth.
Give it Plenty of Simmering Time
Simmer for a minimum of 12 hours, but 24 hours will give you the best results. While I personally prefer a 24-hour bone broth, sometimes it just doesn't work out, so if 12 hours is all you can do, that's perfectly fine!
Keep the Bones Fully Covered
Check the broth as it cooks and add water as needed to keep the bones fully covered.
Don't Add Back too Much Extra Water
Use just enough water to cover everything. Adding too much extra water can dilute the broth and cause your broth not too gel.
Read the full guide on common bone broth mistakes and fixes.
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
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.
Hands-Off Chicken Bone Broth in an Electric Roaster (Rich & Gelatinous)
Ingredients
- 8-10 pounds chicken bones
- 4-5 large carrots roughly chopped
- 4-5 stalks celery roughly chopped
- 2 large onions quartered
- ½ cup apple cider vinegar
- 2 Tablespoons dried thyme
- 2 Tablespoons dried rosemary
- 3 Tablespoons dried parsley
- 1 Tablespoon mineral salt more to taste
- ½ Tablespoon black pepper more to taste
- filtered water 12-14 quarts
Instructions
Roast the Bones
- Preheat oven to 425℉.
- Line a sheet pan or 9x13 Pyrex dish with parchment paper and arrange chicken bones in a single layer.
- Roast 30-45 minutes until bones are browned and caramelized (not burnt).•Tip: Roasting develops a deep, rich flavor in the broth.
Prep the Vegetables
- Roughly chop carrots and celery into 2-3 inch pieces.
- Quarter the onions; leave the skins on if desired for a richer color.
Load the Electric Roaster
- Transfer the roasted bones to an 18-quart electric roaster.
- Layer chopped vegetables on top of the bones.
- Pour in 1/2 cup apple cider vinegar.
- Sprinkle thyme, rosemary, parsley, salt, and black pepper over everything.
- Add filtered water until bones and vegetables are fully covered, leaving 1-2 inches of space at the top.
Bring to a Gentle Boil
- Set the roaster to 350℉.
- Heat until the broth begins to steam and gently boil, this takes about 30-60 minutes.
Long, Slow Simmer
- Reduce temperature to 200-225℉ to maintain a gentle simmer.
- Simmer 12-24 hours (try to get closer to 24 hours).
- Check after about 8-12 hours and if too much liquid has evaporated, add filtered water to keep the bones covered.
Strain the Broth
- Turn off the roaster.
- Using a ladle, pour broth through a fine-mesh strainer into a large bowl.
- Discard bones and vegetables (or compost).Tip: Strain broth thoroughly if you plan to pressure can, as vegetable pieces require longer processing times.
Skim the Fat
- Let the broth cool at room temperature for 30-60 minutes.
- Refrigerate overnight.
- Once fully chilled, remove the solidified fat from the top with a skimmer or spoon.
Store or Preserve
- Use immediately, freeze, or pressure can for shelf-stable storage.
Notes
Frequently Asked Questions About Chicken Bone Broth in an Electric Roaster
Why didn't my chicken 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.
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.
How long should I cook chicken bone broth in an electric roaster?
For best results, simmer your chicken bone broth for 12-24 hours at a low temperature (around 200-225°F). A longer cook time—closer to the 24 hours—will give you a richer broth and more time to extract collagen so you'll have better chances of getting more gelatin.
Can I freeze chicken bone broth?
Yes! Bone broth freezes very well. You can freeze it in Ziplock bags, containers, or even ice cube trays for smaller portions.
Can I pressure can chicken bone broth?
Yes, chicken bone broth can be pressure canned for long term, shelf-stable storage. You cannot safety water bath can bone broth, only pressure canning is safe.
How long does chicken bone broth last in the refrigerator?
Homemade chicken bone broth will keep in the refrigerator for about 4-5 days. For longer storage, freeze or pressure can.
Final Thoughts on Hands-Off, Rich Chicken Bone Broth
Learning how to make chicken bone broth in an electric roaster is an easy, hands-off way to get big batch of bone broth that is perfect for stocking the shelves or freezer. Whether you plan to freeze or pressure can your broth, you'll be glad to have a stockpile of this nourishing, rich, gelatinous bone broth on hand and ready to use!
