Chicken Bone Broth
Bone broth is one of the simplest, most nourishing foods you can make at home — rich in minerals, gelatin, amino acids, and flavor. Whether you sip it warm, use it as the base for soups, or incorporate it into your weekly cooking, this broth is a staple for winter wellness and everyday nourishment.
Our broth packs from The Ridge make it easy: the perfect blend of backs, necks, and feet for high-collagen, nutrient-dense broth every time.
Chicken Bone Broth Recipe
⏱️ Prep time: 10 minutes
🍽️ Servings: 3-4 quarts
Ingredients
- — 1 Leipers Creek Farm chicken broth pack (backs, necks, and feet)
- — 2-3 tablespoons apple cider vinegar
- — 1 large onion, quartered (optional)
- — 2-3 carrots, roughly chopped (optional)
- — 2-3 celery stalks, roughly chopped (optional)
- — 3-4 cloves garlic (optional)
- — Fresh herbs like parsley, thyme, or bay leaves (optional)
- — 1-2 teaspoons sea salt
- — Filtered water to cover
Instructions
- First, place the chicken backs, necks, and feet from your Leipers Creek Farm broth pack into a large stockpot or slow cooker.
- Next, pour in the apple cider vinegar. This helps extract minerals from the bones. Let sit for 20-30 minutes.
- Add your onion, carrots, celery, garlic, and herbs if using.
- Fill the pot with filtered water until the bones are covered by about 2 inches. Don't overfill — you want a concentrated broth.
- Heat on high until the water begins to boil, then immediately reduce to a gentle simmer.
- For stovetop, simmer on the lowest heat for 12-24 hours. For slow cooker, cook on low for 12-24 hours. The longer it simmers, the richer and more gelatinous your broth will be.
- During the first hour or two, skim off any foam or impurities that rise to the surface.
- Once done, turn off the heat and let cool slightly. Strain the broth through a fine-mesh strainer or cheesecloth into jars or containers.
- Add sea salt to taste. Let cool completely before refrigerating. The broth will gel when cold — that's a good sign of collagen-rich broth!
Storage Tips
Store in the refrigerator for up to 5 days, or freeze in portions for up to 6 months. Ice cube trays work great for small portions!
Pro Tips
- — The chicken feet are key for a gelatinous, collagen-rich broth
- — Don't skip the vinegar — it helps draw out nutrients
- — A slow, gentle simmer is better than a rolling boil
- — Use this broth as a base for soups, stews, risotto, or sip it warm with a pinch of salt
Why Our Broth Packs?
Our chicken broth packs from The Ridge include the perfect combination of backs, necks, and feet — specifically chosen for maximum flavor, gelatin, and nutrition. Pastured, beyond organic, and ready to transform into liquid gold.