How to Make Chicken, Beef Broth and Veggie Broth


I roast so many chickens I have no idea why it took me so long to post about making homemade broth! Chicken stock is easy to make, requires little planning and of course it tastes better and is far more beneficial to your health than store bought. It’s also cheaper. (Variations for beef and veggie broth below)

Health Benefits:

Bone broth is nutrient dense! It contains vitamins and minerals that are easily absorbed by the body  including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Bone broth is rich in gelatin which supports healthy digestion. Broth has natural anti-inflammatory properties and inhibits infections…hence it is commonly referred to as  “Jewish Penicillin”.

There are many recipes for making chicken broth, this is how I do it…I make a roasted or rotisserie chicken  and then carve it (links for roasting and carving below) BUT if roasting your own chicken isn’t going to happen you can even use a store bought rotisserie chicken if you want! Whole Foods Market has organic free range rotisserie chickens.

How to Make Chicken Broth

I remove almost all the meat from the chickens frame, then I place the ‘frame’ or carcass in a large stock pot with giblets and apple cider vinegar and let sit for an hour. If you wish you can also use any bones and skin left after eating.

How to Carve a Chicken

Then I add carrots, onion, celery, garlic, peppercorns and Herbs de Provence. Herbs de Provence is a combination of savory, thyme, rosemary, lavender and fennel.

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How to Make Chicken Broth

I bring the ingredients to a boil, place the lid on, turn the heat down to simmer and I go to bed! When I wake up in the morning I check it and usually let it simmer a few hours more. I let mine simmer anywhere between 16-24 hours. Then I strain it through a screen colander, add sea salt and voila! I have broth. Really not much work since it simmers while you sleep and live your life!

How to Make Chicken Broth


The Recipe: Homemade Chicken Broth

You will need: A stock pot (mason jars and ice trays with lids for storage, see below. (Affiliate links)

Helpful hints: Makes approximately 14 cups broth. Keep in mind the measurements do not have to be exact. I don’t measure the water, I just add it till it completely covers the chicken and is a few inches below the rim of the stock pot. Sometimes I use more or less carrots and celery depending on what I have on hand. To make beef broth, substitute chicken frame for 4 lbs beef ‘soup bones’. You can slow roast the beef bones (before adding to stock pot) in oven at 225 degrees for an hour and a half turning every 20 minutes for a richer flavor. Most butchers carry bones for broth making. My Whole Foods Market has them every Tuesday and Thursday when their grass fed beef arrives. To make veggie broth follow the recipe below using 12 cups water and omitting the bones.

How to Make Chicken, Beef Broth and Veggie Broth
Prep time
Cook time
Total time
If making chicken broth follow instructions below. If making beef broth use 4 lbs "soup" bones. You can either place bones directly into pot or slow roast them first for a richer flavor. Slow roast in oven for an 90 minutes on 225, turning every 20 mins. Remove bones from oven and make stock following directions below. If making vegetable broth follow direction below without chicken.
Recipe type: Bone Broth/ Soup Stock
Serves: 12 cups
  • 1 chicken frame and giblets (from roasted or rotisserie chicken, if using a store bought rotisserie chicken ask butcher for giblets)
  • filtered water (enough to cover chicken with a few inches over the top)
  • 1 T apple cider vinegar (I use Braggs)
  • 1T whole pepper corns
  • 1 T herbs de Provence
  • 3 large cloves garlic, peeled
  • 4 carrots, cut into thirds
  • 1 yellow or white onion, peeled and quartered
  • 4 stalks celery, cut into thirds
  • Half a bunch of parsley
  • 3 pinches sea salt
  1. After roasting and carving a chicken place chicken frame and giblets in a stock pot.
  2. Place enough filtered water in the pot to cover the chicken frame with an extra 3-4 inches or so above.
  3. Add 1 T apple cider vinegar. Sit down and eat your amazing roasted chicken dinner.
  4. After chicken carcass has soaked in vinegar water for an hour, add vegetables, herbs and spices (except sea salt).
  5. Turn flame on high and bring to a boil, then turn heat to low. Gently simmer with lid on pot. Go to bed and have sweet dreams. In the morning check your pot.
  6. I usually cook my broth anywhere from 16-24 hours. (Note: some people cook it as little as 8 hours or as many as 48. The longer you cook it the richer it becomes.
  7. If you decide to simmer it over 24 hours you may need to add some water if the water evaporates too much)
  8. When you are ready turn off heat.
  9. Stir and allow broth to cool down a bit. When broth has cooled strain out solids. I like to place a mesh colander in a big bowl and pour broth through mesh strainer.
  10. Discard solids and season with sea salt to taste.



After broth is completely cooled I either make soup, drink it, or place broth in mason jars and freeze. I take them out and thaw them as I need them. You can also fill an ice tray with broth and freeze so you have one ounce portions for small jobs. I like the ice trays with lids…I don’t like leaving my broth open in the freezer:) Notice how much richer my broth is than store bought. Next week: homemade chucky chicken veggie soup made with this stock!

How to Make Chicken Broth

How to Make Chicken Broth

Recipes and carving video for my roasted chicken recipes click herehere and here. For my rotisserie chicken recipe click here. To learn to carve a chicken click! To take a look at my cookbooks click here.

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17 thoughts on “How to Make Chicken, Beef Broth and Veggie Broth

  1. Hello! Thanks for the awesome recipe. I’ve used this twice now, once with chicken and once with a couple of cornish hens we had for Christmas Eve. I am loving the flavor, but yours are so dark. I am just wanting to know – how do you get them so dark? Is there something secret I’m not doing? Mine have just been the average broth color…not even close to as dark as yours.

    • Hi Ashley. You are welcome. I do it exactly as the recipe reads. I am wondering if you might be adding more water than me? That is my only guess. I place the chicken frame (and leg, wing bones, giblets etc if I have them) and fill the water 3-4 inches above the frame. After simmering 24 hours with the lid on I usually have about ten cups broth. If you are adding more water than that, it will be a lighter color and probably less flavorful. Although my recipe is a little spicier than most so that is not necessarily a bad thing since most broth is rather bland. I made broth with two chickens last night, doubled the recipe and it turned out so dark this time. I think there is a little variance every time I make it, but it’s definitely darker than store bought every time. I hope this helps!

  2. I love the addition of Herbs de Provence in this recipe…haven’t seen that in any chicken broth recipe before. I’m making some right now and will add it…also, have you ever tried this in a crockpot?

  3. This is in my crockpot right now! I’m using the bones from your Dutch oven whole chicken recipe…which was to die for. My husband said he just wanted to drink the gravy from it!

  4. Great post, I do almost exactly what you do except for the Herbs de Provence, a great suggestions and I will definitely be adding that.
    I do have 2 questions:
    What size Mason jars do you use? I have recently started using them and learnt after filling and freezing that some of them aren’t recommended for this. Have you ever had a problem with breakage?
    Also, I save all my chicken bits in the freezer and then when I have enough use them for stock. But I am never sure what to do with giblets. Should I freeze them for use later?
    Never really sure what to do.

    • Thank you. Yes you can freeze the giblets and use them at your convenience. I have experienced breakage with my mason jars but only when I fill them too full:( I use the both the large (4 cup) and small size jars.

    • No the soaking in apple cider vinegar is supposed to release more minerals from the bones. Broth becomes gelatinous as it cools and a think layer appears on the top. Chicken broth make much less of a layer than beef broth:)

  5. In my experieince glass jars are less likely to break if I let them cool in the frig before putting them in the freezer as well as being careful about how full I fill them.

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