Homemade Bone Broth for Warmth, Protein, and Real Nourishment

As temperatures drop and winter settles in, one of the best things you can do for your body is increase your protein intake. When the weather turns icy, especially in places like Canada where the chill hits early and stays long, warm nutrient-dense foods make a noticeable difference in energy, immunity, and overall comfort.

Bone broth is one of the easiest ways to do this. It’s rich in protein, collagen, minerals, and amino acids, and it takes almost no effort to prepare. Even better, you can make it from something as simple as a leftover rotisserie chicken.

This blog walks you through how to make your own batch, why it’s so beneficial during winter, and whether raw chicken or rotisserie bones work better.

Why Bone Broth Is a Winter Essential

Bone broth has been a traditional staple for centuries. It’s comforting, nourishing, and deeply supportive for the body. People love it because it helps:

Support immunity during cold months
Boost protein intake naturally
Improve gut health by providing collagen and gelatin
Keep you warm and satisfied
Reduce food waste by using leftover bones

Whether you drink it as a warm morning sip, add it to soups, or cook with it, bone broth becomes an easy daily ritual when the temperature drops.

How to Make Bone Broth Using Rotisserie Chicken

If convenience is your priority, rotisserie chicken is the simplest and richest option. Here’s how to make a flavorful batch:

You’ll Need:

Rotisserie chicken carcass
Salt
Apple cider vinegar
Water
Aromatics like celery, carrots, onions, or garlic

Instructions:

Remove and enjoy the meat from the rotisserie chicken. Keep the bones, skin, and cartilage.
Place the carcass in a crock pot.
Add a pinch of salt, a splash of apple cider vinegar, and enough water to fully cover the bones.
Let it cook on low for 24 hours. If using a pressure cooker, 1 to 2 hours works well.
In the final stretch, add aromatics like celery, carrots, onions, and garlic. This enhances the flavor and boosts its nutritional value.
Cool, strain, and store.

You’ll end up with roughly half a gallon to a full gallon of broth, depending on how much water you add and how long it simmers.

Raw Chicken vs Rotisserie: Which Makes Better Broth?

Both are excellent choices, but they create different results.

Raw chicken bones:

Produce a cleaner, lighter broth
Are ideal if you prefer a more subtle taste
Work well when you want full control over seasoning

Rotisserie bones:

Create a richer, deeper, more savory flavor
Are incredibly convenient
Make use of pre-roasted flavor, which many people prefer

Most people choose rotisserie simply because it’s fast and delicious. The bones are already roasted, which gives the broth a deeper color and fuller taste without extra effort.

How to Use Your Bone Broth All Winter Long

Once prepared, bone broth becomes an easy winter staple. You can:

Sip it warm in a mug
Use it as a base for soups
Add it to grains like rice or quinoa
Freeze it in portions for busy days

It’s one of those small habits that feels comforting and nourishing at the same time.

Final Thoughts

Making your own bone broth at home is simple, economical, and deeply nourishing during cold months. Whether you start with raw chicken or use rotisserie bones, you’ll create a warm, protein-rich staple that supports your body throughout winter.

If you’d like this turned into a short Instagram caption, an email newsletter, or a full winter wellness guide, I can create that too.