I love making stocks. They’re simple, affordable and tasty. Smoked chicken bone broth is no exception. Bone broth, like the name implies, is made from animal bones. It can be made from beef, pork, poultry or fish bones.

The main difference between a regular broth or stock and a bone broth is the simmer time. The simmer time for a bone broth is 24-48 hours! Generally, bone broths are simmered for longer than regular stocks in order to extract more collagen and minerals from the bones and connective tissue. Apple Cider Vinegar can be used to help extract more collagen, as well.

It’s said that this collagen may have several benefits to good health. I’m certainly no nutritional or health expert but I am 100% certain bone broth is simple, versatile and absolutely delicious.

smoked chicken stock recipe


My broths are simple. I stay away from strong flavors that can overpower the stock. These flavors can always be added in later. Instead of adding salt while making the stock, I add it in right before using or eating it. This helps ensure the proper amount of salt in the end.

My main stock and broth ingredients are celery onions, carrots and in this case, chicken bones. Those three aromatic vegetables are the basis for classic cooking around the world. Who am I to argue with this?  

Some bone broth enthusiasts feel that carrots should not be part of the mix, so feel free to add any vegetables you like to your stock. It is your stock and there are no rules you can’t break! Some common additional ingredients are garlic, parsley, leeks and thyme. 

smoked chicken bone broth cooking

Prep work:

I love to smoke roast the ingredients before getting them in the stock pot or slow cooker. The roasting helps bring out the flavors and the touch of smoke makes a wonderful addition.

We will be smoke roasting our chicken bones with a two-step method. The first step will add a nice layer of smoke. The second step will give the bones a nice caramelization or browning. Both the smoke and the browning bring a wonderful flavor and rich color to the broth.

chicken legs for smoked chicken bone broth

The Green Mountain Grill is a great choice to achieve this, but you can use any grill or smoker you have. Even your gas grill will get the job done. For the stock we are going to be firing up the GMG to roast the vegetables and then using a slow cooker for the long slow simmer. 

Finished broth:

This broth can be thick. If it looks like you made a container of chicken Jell-O, you absolutely have done this right. You can drink the broth by itself or add it in other dishes as you would a regular stock of broth. The light touch of smoke offers a wonderful touch to any soup or stew. While the research on the health benefits of bone broth is ongoing, there’s no argument that it just tastes good!

Finished smoked chicken bone broth



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Smoked Chicken Broth

Smoked Chicken Bone Broth

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  • Author: Jon Solberg
  • Total Time: 59 minute


A simple chicken bone broth that benefits from smoke flavor from your smoker or grill to elevate your average chicken bone broth to new heights.


  • 1 large carrot split and cut to short lengths
  • 2 med onions quartered with skin on
  • 3 stalks celery cut to short lengths
  • 2 tbs apple cider vinegar
  • bones from one whole chicken raw. 2-4lbs.
  • 1 gallon water


  1. Get your smoker to a temperature of around 220°f. Place the chicken bones in a single layer on a sheet pan and roast for 20 minutes. Turn them and allow them to cook for another 20 minutes.
  2. Raise the smoker temperature to 380°f and allow the bones to turn a rich golden brown. Cook for approximately an additional 30-40 min.
  3. Once browned, put the roasted bones in a stock pot or slow cooker. Add in the Apple Cider Vinegar and stir. Let this rest for 30 minutes to draw the collagen and minerals out of the bone.
  4. Apply heat to your slow cooker or stock pot and let this mix simmer. Skim the broth of foam for the first hour using a slotted spoon. This step will give you a clearer broth.
  5. Part way through cooking, add in your vegetables. Adding the vegetables in later helps prevent them from getting bitter during the long simmer time. I add mine when I have about 10 hours left on the simmer time.
  6. Use a mesh strainer to strain the broth into a stock pot or other heat proof container. Place that container in a sink filled with ice and water. Getting the broth cooled quickly is important to prevent harmful bacteria growth.
  7. Once cooled, place in the fridge overnight. You will also want to remove any fat that will appear on top of the broth.

The broth can be stored in the fridge for up to 2-3 days or frozen for up to 3 months.

  • Prep Time: 15min
  • Cook Time: 24-48hrs

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