Affordable Homemade Chicken Bone Broth


2 large stockpots, 16qt or 20qt 

hand held fine mesh skimmer 

hand held fine mesh strainer  



8 cup pyrex measuring cup 

freezer safe containers. I use around 20, 3-cup glass mason jars. 

Servings 80 cups
Author Dia Kline for


  • 15 chicken feet
  • 15-20 lbs wings, backs, necks, legs or whole bird *chicken or turkey
  • 8 whole carrots (snapped in half)
  • 8 stalks celery (snapped in half)
  • 2 whole onions (quartered)
  • 2 1/2 cup apple cider vinegar
  • 1/3 cup whole peppercorns


  1. Place all meat, bones and feet into stock pot. Add apple cider vinegar. Cover with water. Fill to the top, covering everything. Make sure to leave enough room for the vegetables

  2. Bring to a boil, then turn heat down to medium low. You want a simmer, not a boil

  3. Start removing the scum with your fine mesh skimmer. You'll need to do this off and on for 30-40 minutes or until the scum bubbles have stopped foaming to the top

  4. Add carrots, celery, onions and peppercorns

  5. After 1 hour, take out all legs, thighs, and/or whole bird. Let cool and remove the meat. Place all bones back into the stock pot. Season and freeze all meat for later use

  6. Reduce the heat to low. You want a slow simmer. Leave uncovered and cook for 11 more hours

  7. You may need to add in more water if the level drops below the bones. You want to see a reduction of the water level but adding too much water back into the pot will reduce the broth's ability to gel

  8. When finished, strain the broth through a colander into a separate stock pot. Set aside and let cool. Once cool, put the lid on and refrigerate

  9. Put all ingredients back into the original stock pot. Fill with water until ingredients are covered by 1". Add 2 cups of apple cider vinegar

  10. Bring to a boil. Reduce to a slow simmer on low heat. Leave uncovered and cook for 12 hours. Again, you may need to add water making sure the ingredients stay covered

  11. Remove and discard ingredients using tongs. Combine both batches. Use the 8 cup pyrex measuring cup to pour the broth through the hand held fine mesh strainer as it goes into the freezer safe containers

  12. Start enjoying benefits of your delicious and affordable chicken bone broth. 

Recipe Notes

*This recipe makes UNSALTED Bone Broth. You'll need to add 1/2 tsp of celtic sea salt for every 3 cups of broth to generate a tasty SALTED broth.