Easy

Homemade Chicken Bone Broth (Slow Cooker or Stovetop)

Name: Homemade Chicken Bone Broth (Slow Cooker or Stovetop)
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 10 servings
Cuisine: Canadian
Ingredients: 1 whole roasted chicken carcass (bones, skin, and cartilage); 4 whole chicken feet (optional, for extra gelatin); 4 L cold water; 2 whole medium carrots (roughly chopped); 2 whole celery stalks (roughly chopped); 1 whole yellow onion (quartered, skin on); 6 cloves garlic (smashed); 2 whole bay leaves; 1 tbsp apple cider vinegar; 1 tsp black peppercorns; 3 whole fresh thyme sprigs

12 hr 10 min1045 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 15, 2024

Every roast chicken carcass that goes in the garbage is a pot of bone broth you threw away. Save the carcass — bones, skin, cartilage, any drippings stuck to the roasting pan — and put it in a slow cooker with water, a quartered onion, two carrots, two celery stalks, a few garlic cloves, bay leaves, and a tablespoon of apple cider vinegar. The vinegar helps extract minerals from the bones. Cook on LOW for 12-24 hours. Strain through cheesecloth or a fine mesh sieve. The result is liquid gold — deeply flavourful, collagen-rich broth that gels when cold.

soups-stewscomfort-food

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Roast Feet Separately

“Roast the chicken feet on a high‑heat tray for 20 minutes before they hit the pot; the extra caramelization releases gelatin and deep umami, giving the broth a silkier mouthfeel than a simple simmer of carcass alone.”

About This Recipe

Homemade chicken bone broth is a cherished staple in Canadian kitchens, especially as the weather turns chilly. It’s a delicious way to transform leftover roast chicken into something nourishing and soul-warming. The process is simple yet rewarding: by simmering the bones, skin, and any leftover drippings along with aromatic vegetables, you create a deeply flavorful broth that boasts a rich, gelatinous texture when cooled. This liquid gold not only warms the heart but also embodies the spirit of sustainability, making it a beloved choice for home cooks looking to minimize waste.

Tips for the Best Homemade Chicken Bone Broth (Slow Cooker or Stovetop)

To achieve the best flavor and nutrition from your chicken bone broth, be sure to include a splash of apple cider vinegar, as it helps extract essential minerals from the bones. Cooking for a full 12 to 24 hours allows the flavors to deepen and the collagen to break down, resulting in a rich, hearty broth. If you’re using a stovetop, keep the heat low and maintain a gentle simmer to avoid boiling, which can cloud the broth.

What to Serve With It

Serve this homemade chicken bone broth on a chilly day as a warm, comforting starter or as a base for soups and stews. For a Canadian twist, pair it with a hearty bowl of split pea soup or serve it alongside fresh homemade biscuits, perfect for dipping. A sprinkle of fresh herbs like dill or parsley on top adds a splash of colour and freshness, making it a truly delightful meal.

Storage & Reheating

Leftover chicken bone broth can be stored in the fridge for up to one week, but if you want to keep it longer, consider freezing it in airtight containers or ice cube trays for convenient portions. When reheating, do so gently on the stovetop over low heat to prevent it from reducing too much or becoming dry. A splash of water can help if it thickens, ensuring you maintain that luscious texture.

Nutrition Per Serving

Calories

33g

Protein

21g

Fat

38g

Carbs

Fiber5g

Sugar2g

Sodium558mg

Frequently Asked Questions

Can I use a store-bought rotisserie chicken for this recipe?+

Absolutely! A store-bought rotisserie chicken is a fantastic option for making bone broth. Just be sure to include the bones and any leftover skin for the best flavor and richness.

How do I know when the broth is done cooking?+

Your broth is ready when it has a deep, rich color and a fragrant aroma. After 12 hours, you can start to taste it; if it’s flavorful and rich, you can strain it. If not, let it simmer longer.

Can I add other vegetables or herbs to enhance the flavor?+

Definitely! Feel free to experiment with other vegetables like leeks, mushrooms, or even herbs like thyme and rosemary. Just remember that strong flavors can dominate, so use them judiciously.

What should I do with the leftover solids after straining the broth?+

The leftover solids can be composted or discarded, but if you want to utilize them, you could blend them into a puree and add them to soups for extra nutrients.

Is it safe to leave the broth cooking overnight?+

Yes, it’s safe to leave your slow cooker on overnight as long as it’s set to low. Just ensure your slow cooker is in good working condition and placed in a safe area.

Recipe at a Glance

Prep:

10 min

Cook:

12 hr

Total:

12 hr 10 min

Servings:

Difficulty:

Easy

Pro Tips

1Save chicken carcasses in the freezer until you have 2-3, then make a larger batch of broth. More bones mean richer, more gelatinous broth.
2If your finished broth doesn't gel when chilled, it means there wasn't enough collagen extracted. Add chicken feet or wings next time for more gelatin.
3For stovetop method, bring everything to a boil, then reduce to the lowest simmer. Partially cover and cook for 8-12 hours, checking occasionally to maintain a gentle simmer.
4Use roasted bones for deeper flavour. If starting with raw bones, roast them at 200°C (400°F) for 30 minutes before making broth.

Variations

Add 5 cm piece of fresh ginger and 2 star anise for an Asian-inspired broth perfect for pho or ramen.
Stir in 1 tablespoon of tomato paste before cooking for a richer, slightly sweeter broth with deeper colour.
Use the finished broth as a base for soups, cook rice or quinoa in it instead of water, or sip it warm with a pinch of salt as a nourishing drink.

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Homemade Chicken Bone Broth (Slow Cooker or Stovetop)

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by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience