Roasted Chicken Bone Broth

4.72 from 7 votes

This roasted chicken bone broth is rich, golden, and full of real homemade flavor. Roasting the chicken bones and veggies adds warmth and depth, while chicken feet and backs pack in the collagen for a silky, rich, naturally gelled broth. It’s easy to make, hard to mess up, and freezes beautifully for soups, sauces, and weeknight cooking.

Prep Time5

Cook Time8

Roasting Time45

Total Time8 50

Course: Soups & Stews

Cuisine: French

Servings: cups

Calories: 99kcal

Author: Eden Westbrook

Equipment

baking sheet
20 qt stock pot or whatever pots will hold 16 qts of liquid
fine mesh sieve
deli containers for storage

Ingredients

vegetable oil for roasting
5 lbs chicken backs
3 lbs chicken feet scrubbed clean
4 chicken drumsticks
3 large carrots scrubbed and chopped into large chunks
3 celery ribs scrubbed and chopped into large chunks
2 large yellow onions quartered with skins on
1 whole head of garlic halved
5 sprigs fresh thyme
2 bay leaves
1 tablespoon whole black peppercorns
16 quarts cold water
2 tablespoon apple cider vinegar
kosher salt to taste

Instructions

Preheat the oven to 425℉ (220℃).
Arrange the chicken parts, carrots, celery, garlic, and onion in a baking sheet large enough to hold them in one layer, use two baking sheets if necessary. Drizzle oil generously over all the chicken and vegetables. Roast for 45–60 minutes, or until everything is golden and lightly browned, not burned. The veggies should look caramelized, and the pan should have juices and browned bits on the bottom.
vegetable oil, 5 lbs chicken backs, 3 lbs chicken feet, 4 chicken drumsticks, 3 large carrots, 3 celery ribs, 2 large yellow onions, 1 whole head of garlic
Pour all the pan juices into your stockpot. Add a splash of hot water, if needed, to the sheet pans and scrape up every browned bit from the pan and add that to the pot too.
Move the roasted chicken and vegetables into your 18 qt stock pot or two 9 qt Dutch ovens. Add the thyme, bay leaves, peppercorns, cold water to cover, and the apple cider vinegar. The vinegar helps pull collagen from the bones but does not make the broth sour.
5 sprigs fresh thyme, 2 bay leaves, 1 tablespoon whole black peppercorns, 2 tablespoon apple cider vinegar, 16 quarts cold water
Heat the pot over medium heat until you see tiny bubbles around the edges. Keep the heat low. No boiling, just a gentle simmer. During the first hour, skim off any foam, scum, or impurities from the surface with a spoon.
Let the broth cook uncovered for 8-10 hours, or back bones and feet are fully breaking down and falling apart. Add a bit of water while cooking if the bones or vegetables start sticking out of the liquid. Everything should stay covered with water for even cooking.
Pour the broth through a fine-mesh strainer into a large bowl or clean pot. For a super clear broth, run the broth through the strainer and then again through a cheesecloth or coffee filter to catch any tiny veggie/chicken bits.
Taste and season lightly with kosher salt. You'll be using this to make soups, stews, sauces, etc., so it shouldn't be perfectly salty like a soup, just seasoned enough to taste good.
kosher salt
Let it cool, then refrigerate overnight. The fat will rise to the top and can be skimmed off if you prefer. Once chilled, the broth should turn into a gel. Store in the fridge for up to 5 days or freeze in portions for up to a year.

Notes

Makes 16 quarts.

My Tips for Great Broth

Chicken feet are meant to be peeled. The membrane is yellow, while the peeled feet are pinkish. If your chicken feet aren't peeled, ask your butcher to have them peeled before buying!
Cold water helps the bones release collagen slowly and gives you a clearer broth.
A hard boil makes broth cloudy and can give the flavor a greasy, heavy taste. Tiny bubbles are perfect.
Freeze in the portions you use most. Ice cubes for quick pan sauces, 1–2 cups for weeknight meals, and quarts for soups.

Nutrition