Soups & StocksDifficulty: Easy

Slow-Simmered Golden Chicken Bone Broth

Name: Slow-Simmered Golden Chicken Bone Broth
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 servings
Ingredients: 1500 g Chicken Bones & Wings (Raw chicken carcases, backs, or wings (approx. 3.3 lbs)); 250 g Yellow Onion (Halved, Skin On); 150 g Carrots (Roughly Chopped); 120 g Celery Ribs (Chopped into 2-inch chunks); 1 Garlic Head (Halved); 3500 g Cold Filtered Water (approx. 3.5 Liters); 5 g Black Peppercorns (1 teaspoon whole)

A gelatin-rich, deeply savory chicken stock made from roasted bones, aromatics, and a gentle extraction simmer.

Prep Time20 mins

Cook Time6 hours

Base Servings8 portions

Recipe Ingredients

Adjust servings below to scale quantities automatically

8 Servings

Chicken Bones & WingsRaw chicken carcases, backs, or wings (approx. 3.3 lbs)

1,500 g

Yellow Onion (Halved, Skin On)

250 g

Carrots (Roughly Chopped)

150 g

Celery RibsChopped into 2-inch chunks

120 g

Garlic Head (Halved)

1 ×

Cold Filtered Waterapprox. 3.5 Liters

3,500 g

Black Peppercorns1 teaspoon whole

5 g

Preparation & Cooking Instructions

Roast Bones: Spread chicken bones on a rimmed baking sheet and roast at 400°F (200°C) for 35 minutes until deep golden brown. Transfer bones and pan juices to a 6-quart stockpot.

Gentle Simmer: Add onion, carrots, celery, garlic, peppercorns, and 3.5 liters of cold filtered water. Bring to a bare simmer over medium-low heat (do not boil violently).

Chef's Science Note: A hard boil churns the fat into the liquid and makes the broth cloudy. A gentle simmer keeps it clear.

Slow Extraction: Cook at a gentle 185°F-195°F (85°C-90°C) simmer with the lid slightly ajar for 5 to 6 hours, skimming off foam during the first 30 minutes.

Strain & Rapid Cooling: Strain through a fine-mesh sieve lined with cheesecloth into a clean pot. Divide immediately into shallow glass containers (<2 inches deep) and cool to 70°F within 2 hours, then refrigerate.

Estimated Nutrition Facts

Per Serving

52Calories (kcal)

8.4gProtein

1.8gCarbohydrates

1.2gTotal Fat

0.2gDietary Fiber

Estimated per serving from USDA FoodData Central values for each ingredient. Actual numbers vary with brands and portion sizes.

Storing leftovers

Refrigerate (40°F or colder) for up to 4 days, or freeze in 2-cup portions for 2-3 months for best quality. Chilled broth should set like jelly; that's the gelatin from the bones, and a good sign.

Calculators for this recipe

Food Cooling & Refrigeration Guide Food Storage Reference Soup and Stew Serving Calculator Recipe Yield Calculator