Chicken bone broth is a rich, savory liquid made by slowly simmering chicken bones, joints, cartilage, skin, and connective tissues in water for an extended period of time. Apple cider vinegar is often added to acidify the cooking liquid and help release compounds from the bones during cooking. As the broth simmers, collagen is converted to gelatin and amino acids, peptides, minerals, and other compounds move into the liquid. Chicken bone broth can be sipped warm or used as a nutrient-rich base for soups, stews, sauces, grains, and other meals. Its gelatin content gives a well-made broth its characteristic body and often causes it to gel when refrigerated.