Chicken Bone Broth (Revisited)

March 9, 2012 in Categories: , , , by

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I have been experimenting with the best way to maximize the nutritional content of my chicken bone broth (learn why bone broth is a superfood).  Essentially, the longer you boil the bones, the more they break down, the more calcium, magnesium, phosphorous, proline and glycine you get in the broth.  By 48 hours, the bones are so brittle that you can eat what’s left of them when you strain your broth (which I do and find delightful).  I make this on my stove top, but this would be a great time to break out the crock pot if you have one (I still don’t, but it’s on my wish list).  I like to get my bone broth started first thing in the morning for supper the next night (or the one after that).  Enjoy on its own or use as the base for soups and stews.  Yields approximately 8-10 cups.

Bone Broth-003
Ingredients-Chicken Bone Broth:

  • Giblets and carcasses from 2-3 chickens (I might use the carcasses from two chickens but also bones saved from a night of wings)
  • 1 Tbsp apple cider vinegar
  • 2 medium yellow onions, roots cut off and halved
  • 4-5 carrots, washed and cut in half (or about 2 cups of baby carrots)
  • 6-8 celery stalks, washed and cut into thirds
  • 6-8 cloves of garlic
  • 3 bay leaves
  • 1 tsp salt
  • 1 gallon cold water (enough to cover the ingredients)

1.    Place chicken giblets and carcasses into a big stock pot.  Add enough water to cover the bones (approximately 1 gallon) and the apple cider vinegar. 
2.    Cover and bring to a boil on top of the stove, then turn down the heat to keep a low simmer for 24-48 hours.  Stir once or twice in the first few hours, and then stir at least a couple of times over the next couple of days.
3.    Add the vegetables, garlic, salt and bay leaves to the pot.  Increase heat to bring back up to a boil, then cover and reduce heat to maintain a simmer.
4.    Cook for 4-8 hours more, stirring every hour or so.  Let simmer with lid off for the last 2-3 hours.
5.    Strain all the ingredients by pouring bone broth from one pot to another through a colander or strainer. 


What about Nonnas question? I also wonder what happens if you boil the broth, will it destroy nutrients and create MSG? My crock pot keeps 100 C on both high and low setting so it really boils and the broth evaporates and the veggies get dark. It is new and I was really hoping to be able to make bone broth in it :(

My research on SIBO and FODMAP points otherwise. My understanding is that if you boil the onions the fermentable sugars from onions will be extracted. If you are trying to avoid bloating and other symptoms corresponding from feeding bacteria you should avoid cooking with onions and garlic. The exception is the green parts (don’t use the white part) of green onions and chives.

I can’t even cook with onions, never mind eat them. Simply cooking with them has the same effect on me as eating them, so I only use the green parts (which still sometimes get to me)

I am also onion/garlic intolerant. I add ginger and tumeric root/lemon grass/black pepper corns/coriander seeds/bay leaf at the start and carrots/coriander roots in the last 3/4hours.

Have had this bookmarked for some time and finally had occasion to make broth. I was saving a carcass from a Whole Foods roasted chicken in the freezer and decided to throw it (frozen) into my small crockpot. I covered it in water and set it for 24 hours on low. After 25 hours, I strained it and put it into glass jars for the moment until I figure out what I’m going to do with it. It was pretty tasteless, actually, since I didn’t use any spices or veggies or anything. The little chicken that was left on the bones came off very easily and I’m using that for something else, but the bones themselves were still hard. Did I not cook it long enough? Do I now take the liquid (which probably won’t be liquid by the time I get a reply) and attempt to make chicken soup with it? If it’s no longer in liquid form, do I just throw it in a pot and heat it up, gel and all, assuming there is any? Any other suggestions for uses since it’s rather unpalatable as-is? Sorry…totally new to this…thank you!

Yes, you can make soup with the liquid and re-heat it once it’s gelled. The bones usually don’t crumble until you’ve cooked them longer, i.e. in a second or third batch. – Christina, Sarah’s assistant

So I am new to the fodmap diet 6 weeks new. I followed the directions exactly and what I smelled and what I tasted were two different things. I LOVE chicken broth. Could drink it three times a day strait. But this I literally choked on. Should it taste the same as broth that you buy in the store? I am hoping I did something wrong because the after taste reminded me of the aftertaste I get after vomiting :(. Oh did not include the garlic and onion as they are fodmaps. PLEASE HELP!!

Homemade bone broth tastes a little bit different from canned/boxed chicken broth. The flavor relies heavily on the seasonings/vegetables you add during cooking, so leaving out the garlic and onions definitely made a difference. You might try using other vegetables/herbs instead. – Christina, Sarah’s assistant

Do you have to strain the bones?

In theory, wouldn’t not straining lead to a healthier broth in that there are still some bone fragments left?

I thought Sarah had suggested a stock pot with an insert to use for bone broth but I can’t find the post. Can someone point me to the item?

I’m guessing that it isn’t a good idea to make bone broth from bones of animals that aren’t organically grown? Also, have you ever made venison bone broth?

I’ve made tons of broth, from whole chickens and beef bones (organic / wild). From the chicken my stomache does not get very happy :( I let it simmer for 24 hours, remove the chicken, peal off the meat, add vegetables & herbs, and cook it for half an hour. Maybe it is too strong?

I’ve heard some suggestions to leave it only for 6 hours to reduce stomache problems. I’ve a fodmap-intolerance, I don’t know if that has to do anything with it?

Chicken broth is not a FODMAP unless you add FODMAP vegetables to it, but many people do report digestive issues from broth. If chicken bothers you but beef doesn’t, it may be the fat content or a sensitivity to chicken. – Christina, Sarah’s assistant

It may be a histamine issue. Bone broths are notorious to cause problems to individuals with histamine intolerance. What about using a pressure cooker? The cooking times will be reduced. I always wondered if this is a good option. Does anyone know if this method reduces histamine?.

I think you are onto something Denis – I just restarted Paleo with very slow simmered 24-48 hr bone broths for the first time (in a slow cooker) and the first few times having it, just a gurgling stomach and thought it would pass, but the last time, within 5 minutes of eating it literally – itching all over, brain fog, and awful feeling for about 6 hours, flare of psoriasis. Then I knew there was a problem. Discovered it’s very likely a histamine reaction – and I don’t consider myself histamine intolerant (never a problem with other high histamine foods that I am aware of). I was trying to eat bone broth 2x per day, I may just have maxed out my histamine tolerance/capacity with this. I have the same question – bone broths less often, reduced cooking time, chicken vs beef? I will have to experiment.

I have just been diagnosed with SIBO. I also know I have issues with methylation. Recommendation from my ND doctor is to follow the step 1 of the introductory GAPS diet. She recommends that bone broths should be cooked in a pressure cooker for a couple of hours to reduce histamine and freeze in batches. Bone broths should not sit in your fridge for longer than 2 days.
I hope this helps. The bone broths will be less gelatinous but will still have healing benefits.

I can’t tell you about histamine but I pressure cook bone broth for about an hour and it’s very gelatinous. After Thanksgiving I pressure cooked the roasted turkey carcass for an hour and got very gelatinous broth. I don’t know what the bones weighed but the turkey was a 13 pounder. The amount of water I added was 2 quarts. I saved the bones and cooked them again in 2 more quarts of water for an hour and it was still gelatinous but not as thick. I decided not to try for 3 times. After removing bones right away and most of the fat after it sits in the refrigerator I put it back in the cooker and add some carrots, celery, onions, dry oregano and a tsp or so of turmeric powder and cook it again at high pressure for only 10 – 15 minutes to soften up the vegetables. The vegies and spices really improve the flavor. They can be removed or left in whole or blended in. Oh, and don’t forget to add some apple cider vinegar when cooking the bones. I also add fish sauce at the beginning stage for the flavor as advised here.

Using a Thanksgiving turkey carcass for this recipe which produced a lot of broth. Do I remove the fat from the broth before adding to the Bone Broth Recipe or leave it in?

I followed the recipe in your cookbook for chicken broth and let it simmer for 5 days like you suggested. My broth turned bitter tasting. Any ideas why this happened? I’ll still eat it, but doubt the rest of the family will go for it :(

Eh, 5 days? Yes, it will taste bitter, especially if you have veggies in there. Read the recipe again. She doesn’t list 5 days of cooking. Max is 24-48 *hours*. That’s 2-3 days. Again, veggies shouldn’t cook in the slow cooker that long. She adds them for just the last 4-6 hours.

48 hours is 2 full days. At the most. And with chicken you remove the meat from the bones after the first two hours, then keep boiling the bones.

I am gluten and nightshade free. I recently bought Rachael Ray’s all natural chicken stock – gluten free. It’s supposed to be natural and after reading the ingredients, I thought it was nightshade free..but now second guessing myself due to some I’ll feelings. Do you know if it is nightshade free or maybe it was something else I ate. I was really hoping it was nightshade free bc it’s a little too time consuming to make my own had chicken stock, sea salt, natural chicken flavor, yeast extract, chicken day, garlic powder, vegetable stock (carrot, celery, onion), bay, thyme, marjoram,carrot powder.

My wife is gluten and nightshade free and has discovered she has problems with garlic powder. Garlic is fine but something about garlic powder gets her every time.

I made this and it seems so greasy to drink.. Is all that supposed to be good for me too?? I am afraid it will give me an upset stomach.. Gonna have a cup of Peppermint tea now as I drank a cup of it and my stomach is a tiny bit queasy..

I find that if you add a squeeze of lemon and a pinch of salt before drinking that it is much more tolerable. My husband, kids and I all enjoy it this way.

[…] of the stuff, hot, every morning before breakfast and generally brew 2-3 batches a week.  I use this recipe, roughly, for beef, chicken, upland game and antelope bone […]

I know that it is important to purchase grass fed beef and poultry that has not been given hormones so our family pays extra for those meats. I buy a quarter of beef every 6 months, but there is not enough bones to make beef broth for 6 months. My question is, is it okay to purchase bones from the regular grocery store where the beef is grain fed, but the bones are more readily available and less expensive? Let me know, thanks.

Do you know roughly what the nutrition facts of the recipe in the book are? Regarding fats, carbs, and protein.

I’m wondering if breaking up the simmering time will work for bone broth? For example, a chunk of hours one day, then refrigerate and continue cooking the next day. This may be the only way I can get the simmering time past 8 hours.

I save chicken and turkey carcasses after they have been roasted. I also save the trimmings and skins as these add massive favors. Add these to boiling filtered water and let it cook for a minimum of 8 hours. Now I add my veggies (nothing from the cabbage family) and cook for another 1-2 hours or until veggies are totally broken down. Then strain this broth into a large pot and allow to cool. I save any bits of meat and veggies and give them to the cat and the dog. They both love this! Skim any fat that rises to the top. I usually cook this fat down to its pure form and add it to chopped liver pate or matza balls (dumplings), yummy. This broth may be canned in a pressure canner at 10 lbs pressure for 75 minutes for pints and 90 minutes for quarts. Higher altitudes at 15 lbs. I try to use it before 6 months although it never lasts that long. Enjoy.


Can you tell me exactly how they are making chicken bone broth in regards to the meat on the bones still? What do you do since it is so hard to get everything off?

I’d appreciate any help.


Mara, it’s totally fine if there is still some meat on the bones when you go to make your bone broth. It will just add some extra chicken-y flavor which is great. However, you’re using a whole chicken and it’s cooked well (i.e. cooked long enough so the meat is cooked through, but not so long that it’s dried out), the meat should fall off the bone pretty easily. Whole chickens cook really well in a slow cooker (usually takes about 6-8 hours depending on the size) because it keeps the chicken really moist. Sarah’s recipe for roast chicken is also really delicious and makes great broth. You can find that recipe here: -Kiersten

Is it ok to drink a cup of chicken bone broth daily when on the autoimmune protocol. Is it too much omega 6. I eat fish at least 4 times a week and also grass fed red meat a couple of times and some chicken thighs and wings about 3 times a week. Can I drink it daily or would it be too much omega 6 for me.

If you’re eating plenty of fish and grass fed ruminants, I wouldn’t worry too much about poultry consumption. In addition, if you’re skimming the fat off your broth, you shouldn’t be getting much fat (and as such very little omega 6 fatty acids) from your broth. -Kiersten

WAIT!!! I read on the other blogs that Dr. Ballentyne certified that too much chicken and broth can generate too much Omega 6.

Yet, you are advocating it?

– Confused

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