For years, I was frustrated by store-bought stocks. Those cardboard cartons are nothing more than salty water. They lack the gelatinous texture and the healing power I remember from my family kitchen. I spent months testing four different methods to extract the most nutrients from a carcass. I failed often until I discovered the perfect balance of time and temperature.
I am M. B. Zeriah, and after extensive testing, I have refined this traditional recipe into my signature method. This is not a fast process, but it is a simple one. If you are tired of thin, flavorless soups, you are in the right place. We are going to make a Chicken Bone Broth that turns into a thick jelly in your fridge. This is how you bring true tradition back to your table.
Table of Contents
The M. B. Zeriah Ingredient Philosophy
Why Quality Matters for Your Health
You cannot make a restorative Chicken Bone Broth using only clean chicken breasts. To get that thick texture, you must use the parts that others throw away. I always ask my butcher for feet, necks, and wings. These parts are loaded with the connective tissue and collagen needed for a successful result.
My grandfather taught me that the “ugly” parts of the bird are the most nutritious. Without these specific bones, your liquid will never have that famous wobble. Here is exactly what you need to gather before we start the twenty four hour simmer.
Recipe Quick Facts
- Prep time: 40 mins
- Cook time: 24 hrs
- Total time: 24 hrs 40 mins
- Yield: 8 cups
Nutrition Facts (per cup)
- Calories: 45 kcal
- Protein: 9g
- Carbs: 0g
- Fat: 1g
M. B. Zeriah’s Notes
Freezer-friendly
Gut-health restorative
Rich in natural collagen
Zero-waste ingredients
M. B. Zeriah’s Essential Ingredient List
3 pounds of organic chicken bones (include carcasses, necks, and feet)
2 large yellow onions (keep the golden skins on for color)
3 large carrots (roughly chopped)
3 stalks of celery (including the leaves)
4 cloves of garlic (smashed)
2 tablespoons of raw apple cider vinegar
1 tablespoon of whole black peppercorns
2 bay leaves
1 teaspoon of grey sea salt
12 cups of cold filtered water
The Role of Acid and Color
I never start my pot without apple cider vinegar. It acts as a technical key to unlock the calcium and magnesium hidden inside the bones. Without this acid, you are leaving the minerals locked in the skeleton. I also keep the onion skins on. They act as a natural dye to give the Chicken Bone Broth a deep amber glow that looks like a sunset in a jar.
The 24 Hour Technique: Step by Step Instructions
Phase One: Roasting and the Cold Soak
I start by roasting the chicken bones at four hundred degrees for thirty minutes. This step creates a deep and nutty aroma, similar to my beef stock recipes, which defines the final taste. Once the bones are golden brown, I place them in a large stockpot.
I add the cold water and the vinegar immediately. My secret is the cold soak. I let the bones rest in this liquid for thirty minutes before I turn on the heat. This prepares the minerals for extraction and ensures a more potent Chicken Bone Broth.
Phase Two: The Smile on the Water
I turn the heat to medium until the first bubble appears. I then drop the heat to the lowest setting. I look for a very gentle simmer that I call the smile on the water.
If the liquid boils too hard, it will become cloudy and greasy. In the first hour, I use a spoon to skim the grey foam from the surface. This simple action keeps your Chicken Bone Broth pure and clear.
Phase Three: The Final Extraction
I let the pot simmer for eighteen hours before I add any vegetables. If you add them too early, they turn bitter. I add the carrots, onions, and celery for the final six hours of the process.
After twenty four hours, I strain the liquid through a fine sieve. I let it cool to room temperature before placing it in the refrigerator. This slow journey is the only way to reach the perfect gelatinous texture.
The Jiggle Test: How to Prove Your Success
Understanding the Gelatinous Texture
After your pot has finished its long journey, I strain the liquid and let it cool before placing my jars in the refrigerator overnight. The next morning is the moment of truth for your Chicken Bone Broth because the cold temperature reveals the quality of your work.
When you take the jar out of the fridge, the liquid should have a firm and thick wobble instead of moving like water. If you tap the side of the glass and the contents tremble like a gelatin dessert, you have successfully extracted the collagen.
Handling the Fat Cap for Long Term Freshness
As the liquid sets in the cold, a solid white layer of fat will form on the surface which I call the fat cap. Do not remove this layer until you are ready to heat and drink your Chicken Bone Broth because it serves a very important purpose.
This fat acts as a natural vacuum seal that protects the precious liquid underneath from the air. This traditional method keeps your broth fresh in the refrigerator for up to five days, or you can follow the same rules I use when I can you freeze beef stock for even longer storage.
M. B. Zeriah’s Secret Tips: Grandpa Chef’s Private Notes
The Zero Waste Freezer Bag Method
In my kitchen, nothing of value ever goes to waste because I keep a large freezer bag specifically for my preparation days. Every time I cook a meal for my family, I save the ends of my carrots, the roots of my onions, and even the stems of my fresh parsley until the bag is full.
These frozen scraps are packed with concentrated flavor that most people throw in the trash without thinking. When I am ready to start a new batch of Chicken Bone Broth, I simply dump the contents of the bag into the pot to ensure the liquid smells like a traditional home without costing extra money.
The Morning Healing Ritual
I do not only use this liquid for my chicken pot pie recipe or complex stews because for me it is a daily tonic that I drink every single morning. I pour a large mug of the warm liquid and add a small pinch of grey sea salt to provide the essential minerals that my body needs.
I also add a small squeeze of fresh lemon juice right before I take my first sip to brighten the deep roasted flavor. This simple addition helps your body absorb the goodness of the Chicken Bone Broth more effectively and it is my personal secret for staying energized throughout the year.
Adding Vegetables at the Golden Hour
I do not add my carrots, celery, and onions at the start of the twenty four hour journey. If you cook vegetables for that long, they turn into a bitter mush that ruins the final taste. I wait until the final six hours of the simmer to allow the aromatics to release their sweetness and the health benefits of carrots without overpowering the chicken flavor.
Troubleshooting: Common Pitfalls and M. B. Zeriah’s Fixes
Why My Result is Cloudy Instead of Clear
If your liquid looks milky or cloudy, do not worry because it is still perfectly safe to consume. This usually happens when the temperature of your stove was too high, causing the fat and the water to emulsify during a hard boil. To avoid this in the future, watch your pot closely in the first hour and turn the heat down as soon as you see large bubbles.
A clear Chicken Bone Broth is the sign of a patient cook who respects the flame and maintains a very gentle simmer. Patience is the only way to ensure the impurities stay at the top where they can be easily removed.
Understanding Why the Liquid Did Not Gel
The most common question I receive from beginners is about the texture of the finished product. If your broth remains watery after a night in the fridge, it usually means the ratio of water to bones was too high. You must remember that the water should only just cover the ingredients in the pot.
Next time, try adding more chicken feet or wings to your Chicken Bone Broth. These specific parts are the secret to guaranteeing that rich, gelatinous wobble that every home cook desires. Even if it did not gel this time, your liquid is still packed with flavor and nutrition for your next meal.
Frequently Asked Questions: (FAQs)
How much chicken bone broth should I drink daily for gut health?
Most health experts in the USA recommend drinking one cup of eight ounces every day to see real results. I prefer to drink mine in the morning on an empty stomach to allow the nutrients to coat the digestive system. This daily ritual provides a consistent supply of collagen and minerals to support your overall wellness and energy levels.
What are the main health benefits of drinking chicken bone broth?
This traditional liquid is famous in the United States for supporting gut health and reducing inflammation. It contains high amounts of amino acids like glycine and proline which help to repair the lining of your digestive tract. Many people also drink it to improve the health of their skin, hair, and joints because of the natural collagen extracted from the bones.
Can I make bone broth using a store bought rotisserie chicken?
Yes, you can certainly use the remains of a rotisserie chicken to make a high quality broth. In my kitchen, I never throw away a carcass because it still contains valuable minerals and connective tissue. Just make sure to add a few raw chicken feet or wings to the pot to ensure you get that necessary gelatinous texture that store bought carcasses might lack.
Why does my homemade bone broth sometimes taste bitter?
Bitterness usually happens for two specific reasons in a home kitchen. The most common mistake is simmering the vegetables, especially celery and carrots, for the full twenty four hours. I always add my vegetables during the final six hours to avoid this. Another reason is not skimming the grey foam that rises to the top during the first hour of cooking.
Traditional Chicken Bone Broth | The Liquid Gold of the Home Kitchen
Ingredients
Method
- Place chicken bones in a large pot with cold water and apple cider vinegar.
- Bring to a very gentle simmer and skim any foam.
- Simmer on low heat for about 24 hours.
- Strain and let cool before refrigerating.