If you've never made your own chicken bone broth before, you're in for a real treat. It's one of those simple kitchen staples that can completely transform soups, stews, casseroles and sauces, adding a rich, savoury depth of flavour you just don't get from a stock cube or carton. Made with a leftover roast chicken carcass, a handful of vegetables and fresh herbs, it's a brilliant way to make the most of a roast chicken while creating something both delicious and incredibly versatile.
I always like to have homemade chicken bone broth in the fridge or freezer, ready to use whenever I need it. It's wonderfully warming and delicious enough to sip on its own, but also makes an incredible base for countless family meals. Whether you make it in a pressure cooker or let it slowly cook away in the slow cooker, you can expect a deeply flavoured broth that may turn beautifully jelly-like once chilled - a sign that it's packed with natural collagen and goodness.
Calories in Homemade Chicken Bone Broth
This recipe makes approx 7 cups of broth and is 45 calories per cup (240ml)
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Leftover Roast Chicken Carcass: The bones, skin and any leftover meat create a rich, flavourful broth packed with goodness. This is a great way to make the most of a leftover roast chicken.
- Onion, Celery and Carrots: The classic trio of vegetables that form the flavour base of the broth, adding sweetness and depth as they slowly simmer.
- Fresh Herbs: Parsley, thyme and oregano infuse the broth with fresh, aromatic flavour, while the dried rosemary and bay leaf add extra savoury depth.
- Garlic: Adds a subtle savoury flavour that complements the chicken and herbs beautifully.
- Apple Cider Vinegar: Helps draw minerals and collagen from the bones during cooking without affecting the finished flavour.
- Water: Gently simmers with all the ingredients to extract maximum flavour and create a rich, nourishing broth.
- Salt and Black Pepper: Season the broth lightly during cooking, then adjust the seasoning once it has been strained if needed.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of ways to customise this homemade bone broth depending on what you have available.
- Use different bones: Swap the chicken carcass for roasted beef bones, turkey bones or duck bones. Cook beef bones for 18-24 hours on LOW in the slow cooker or 2½-3 hours on High Pressure in a pressure cooker. Turkey and duck bones can be cooked for 10-12 hours on LOW or 90-120 minutes on High Pressure.
- Make a vegetable broth: Omit the bones and use extra vegetables such as onions, carrots, celery, leeks, mushrooms and garlic. Cook for 4-6 hours on LOW in the slow cooker or 20-30 minutes on High Pressure.
- Change the vegetables: Add leeks, parsnips, fennel, mushrooms or a few tomato halves for extra depth of flavour.
- Try different herbs: Sage, rosemary, thyme, parsley, oregano or a few whole peppercorns all work beautifully. Mix and match depending on the flavour you're after.
- Add warming spices: A small piece of fresh ginger, a couple of cloves or a star anise will add a subtle warmth to the finished broth.
- Roast everything first: Roasting the bones and vegetables before cooking creates an even richer, darker broth with deeper flavour.
- Adjust the cooking time: For a lighter chicken broth, cook for 6-8 hours on LOW or 60-75 minutes on High Pressure. For the richest flavour and maximum collagen extraction, cook for 12-24 hours on LOW or 90-120 minutes on High Pressure.
Ways to Use Homemade Bone Broth
Homemade bone broth is incredibly versatile and can be enjoyed in so many different ways. Many people love to simply warm a mug and sip it on its own as a nourishing, comforting drink, while others use it as a flavour-packed base for everyday cooking.
- Use it when braising meats or vegetables.
- Sip it warm on its own as a nourishing drink.
- Use it as the base for homemade soups and stews.
- Add it to casseroles and slow-cooked dishes for extra depth of flavour.
- Cook rice, quinoa, couscous or other grains in it instead of water.
- Use it in sauces and gravies.
- Add it to risottos for a rich, savoury flavour.
- Stir it into mashed potatoes or vegetable purées for extra flavour.
Storing and Freezing
Storing
Allow the bone broth to cool completely before transferring it to airtight containers or jars. Store in the refrigerator for up to 5 days, removing any solidified layer of fat from the top before reheating if desired.
Freezing
Bone broth freezes exceptionally well. Portion it into freezer-safe containers, jars (leaving room for expansion) or silicone ice cube trays for smaller portions. Freeze for up to 6 months and thaw overnight in the refrigerator before using or reheating.
Reheating
Reheat the broth gently in a saucepan over a medium heat until piping hot, or microwave individual portions until thoroughly heated, stirring halfway through.
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Recipe Card
Homemade Chicken Bone Broth (Slow Cooker or Pressure Cooker)
This homemade Chicken Bone Broth is rich, nourishing and the perfect base for soups, stews, sauces and so much more.
Ingredients
- 1 leftover roast chicken carcass
- 1 onion, roughly chopped
- 2 stalks of celery, roughly chopped
- 2 large carrots, roughly chopped
- 3 cloves garlic, crushed
- A handful of fresh parsley
- A few sprigs of fresh thyme
- A few sprigs of fresh oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 8 cups (1.9 litres/1920ml) water
- 1.5 teaspoons of salt
- ½ teaspoon of black pepper (plus additional to season once ready)
Instructions
Slow Cooker Method:
- Add the chicken carcass, onion, celery, carrots, garlic, fresh herbs, dried rosemary, bay leaf, salt, black pepper, apple cider vinegar and water to the slow cooker.
- Cover with the lid and cook on LOW for 12 hours (or HIGH for 6–7 hours).
- Carefully strain the broth through a fine mesh sieve into a large bowl or saucepan, discarding the bones, vegetables and herbs.
- Taste the broth and adjust the seasoning with additional salt and black pepper if needed.
- Use immediately or store in the refrigerator or freezer until ready to use.
Pressure Cooker Method:
- Set the pressure cooker to Sauté mode.
- Add the chicken carcass, onion, celery and carrots and cook for 3–5 minutes, stirring occasionally, until lightly browned.
- Add the garlic, fresh herbs, dried rosemary, bay leaf, salt, black pepper, apple cider vinegar and water.
- Secure the lid and cook on High Pressure for 2 hours.
- Allow the pressure to release naturally.
- Carefully strain the broth through a fine mesh sieve into a large bowl or saucepan, discarding the bones, vegetables and herbs.
- Taste the broth and adjust the seasoning with additional salt and black pepper if needed.
- Use immediately or store in the refrigerator or freezer until ready to use.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free/Dairy Free Friendly
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
7Serving Size
1 CUP (240ml)Amount Per Serving Calories 45Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 9mgSodium 506mgCarbohydrates 4gFiber 1gSugar 1gProtein 3g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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