Homemade Chicken Bone Broth Recipe for Rich, Nourishing Stock

Learning how to make chicken bone broth is a useful skill for anyone following a low-carb or keto lifestyle. It’s a savory, satisfying hot “drink” to help ease symptoms of the “keto flu” and provides electrolytes along with other nutrients.

How to Make Chicken Bone Broth

Making homemade chicken bone broth is simple. Use a slow cooker (crockpot) and add one chicken carcass—leftover roast chicken carcasses work well—along with seasonings, vegetables and enough water to cover. Cook on low for an extended period: 24–48 hours in a slow cooker extracts maximum flavor and nutrients from the bones, though times may vary by appliance. I often cook mine for two full days to pull out as much as possible. Fresh garden herbs make a notable difference in flavor, as they break down into the broth during long cooking and give a bright, clean aroma.

Bone Broth vs. Stock

Stock and bone broth are very similar. Many people use the terms interchangeably: stock is often thought of as the base for soups and sauces, while broth is considered a seasoned, drinkable liquid. In practice, both are made by simmering bones (and often vegetables and herbs) in water; the main differences are cooking time and intent. Longer cooking durations tend to extract more gelatin and minerals, which some people call bone broth.

Benefits of Bone Broth

Bone broth is popular for several potential benefits. It provides minerals and electrolytes, supports hydration, and contains collagen and amino acids that may help joint and gut health. People also enjoy it as a low-calorie, warming beverage or as a flavorful soup base. As with any food, individual results vary and nutritional content depends on ingredients and preparation methods.

Can You Drink Bone Broth?

Yes. Bone broth is intended to be consumed on its own as a nourishing hot beverage or used as a base for soups, stews and sauces. It’s a comforting option when you want something warm and savory without many calories.

One tip I’ve learned: use fresh herbs when possible. Fresh parsley, rosemary, thyme, basil and sage tend to break down and infuse the broth more completely than dried herbs, which can remain bitty or not release as much flavor even after long cooking. Fresh garlic, onion and carrots also contribute depth and a pleasant aroma. If fresh herbs are out of season, seek them at markets when available—freshness makes a difference.

This broth is healthy, versatile, easy to make and tastes great. It makes an excellent base for soups and is ideal for sipping between meals or when you need a simple electrolyte boost.

Happy low carbing!

Mike

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