Serves: Makes approximately 2–2.5 litres
Prep time: 15 minutes
Cook time: 6–12 hours
Making your own chicken bone broth is one of the most rewarding ways to get the very best from your organic ingredients. Slow-simmering our Organic Chicken Stock Bones creates a beautifully rich, golden broth with incredible depth of flavour, making it the perfect base for soups, stews, risottos, sauces and gravies.
Long, gentle cooking extracts flavour from the bones, vegetables and herbs, resulting in a comforting kitchen staple that's both economical and wonderfully versatile.
Ingredients
- 1kg Organic Chicken Stock Bones
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 1 large onion, quartered (leave the skin on for extra colour if preferred)
- 1 whole garlic bulb, halved horizontally
- 2 bay leaves
- 6–8 black peppercorns
- Small bunch of fresh parsley
- 2–3 sprigs fresh thyme
- 1 tbsp apple cider vinegar
- 3 litres cold water
To season (after cooking):
- Sea salt, to taste
Method
1. Roast the Bones (Optional but Recommended)
Preheat the oven to 200°C (180°C fan/Gas Mark 6).
Spread the chicken stock bones over a roasting tray and roast for 30–40 minutes, turning halfway through, until deeply golden. This extra step develops a richer, more complex flavour.
2. Add Everything to a Large Stock Pot
Transfer the roasted bones to a large stock pot.
Add the carrots, celery, onion, garlic, bay leaves, thyme, parsley, peppercorns and apple cider vinegar.
Pour over the cold water, ensuring everything is submerged.
3. Simmer Gently
Bring the stock just to a gentle boil, then immediately reduce to the lowest possible simmer.
Skim off any foam that rises during the first 30 minutes.
Leave to simmer gently for 6–12 hours, topping up with a little water if necessary to keep the bones covered.
The longer the broth cooks, the richer and more concentrated the flavour becomes.
4. Strain
Carefully strain the broth through a fine sieve into a large bowl or saucepan.
Discard the bones and vegetables.
5. Cool and Store
Allow the broth to cool before refrigerating.
Once chilled, a layer of chicken fat may solidify on top. This can either be removed for a lighter broth or stirred back in for extra richness.
Season with sea salt only when you're ready to use the broth.
Slow Cooker Method
Prefer a hands-off approach?
Simply add all the ingredients to a slow cooker, cover with the water and cook on Low for 12–18 hours before straining.
Pressure Cooker Method
Place all ingredients into a pressure cooker or multi-cooker.
Cook on High Pressure for 2 hours, then allow the pressure to release naturally before straining.
How to Use Chicken Bone Broth
Homemade chicken bone broth is incredibly versatile and can be used to:
- Make nourishing chicken noodle soup
- Cook creamy risottos
- Add depth to casseroles and stews
- Create rich gravies and pan sauces
- Cook rice, couscous or quinoa
- Blend into velvety vegetable soups
- Sip as a warming hot drink with a pinch of sea salt and fresh herbs
Storage
- Refrigerator: Store for up to 5 days in an airtight container.
- Freezer: Freeze for up to 6 months in portions for easy cooking.
- Ice Cubes: Freeze in ice cube trays to add small amounts of rich flavour to sauces and stews whenever needed.
Top Tips
- Roasting the bones first creates a deeper, darker broth with beautifully caramelised flavour.
- Apple cider vinegar helps draw minerals and collagen from the bones during cooking.
- Keep the broth at a gentle simmer rather than a rolling boil to maintain clarity and achieve the cleanest flavour.
- Don't add salt until serving, allowing the broth to reduce naturally without becoming overly seasoned.
- If your chilled broth sets with a gentle wobble, that's a sign it's rich in natural collagen extracted from the bones.
Make the Most of Every Bird
Using Organic Chicken Stock Bones is a traditional, sustainable way to make every part of the bird count. With just a handful of vegetables, fresh herbs and a little patience, you'll create a deeply flavourful homemade broth that's far superior to many shop-bought stocks and an essential ingredient to keep on hand for everyday cooking.
