Go Back
Print

Chicken Bone Broth

So eternally easy to save your chicken bones and veggie scraps through the weeks (I like to keep them in a bag in the freezer), and when you have enough to fill a stockpot or your Instant Pot--you're ready to make your next batch of bone broth!

Course Soup
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3 quarts
Author Lucia Hawley

Ingredients

  • 1 to 2 pounds chicken bones feet, head, leftover carcass from this week's roast, saved wing bones, drumettes, what have you and what fits in your stock pot or crock pot WHEW!
  • 1 tablespoon apple cider vinegar
  • 1 medium onion cut in half
  • 2 carrots broken into a few pieces
  • 3 stalks celery same as the carrots
  • 12 whole peppercorns
  • fresh or dried herbs if you desire (1 tablespoon dried rosemary, or maybe 2 sprigs fresh thyme, you get the point)
  • 3 quarts filtered water

Instructions

  1. Combine all ingredients in a slow cooker, Instant Pot or a pot on the stove.
  2. If using the slow cooker, let cook on low for 1 to 2 days, until the bones are soft. If on the stove, bring up to a boil then let the stock simmer at a low heat while you are home.
  3. If in an Instant Pot, set to manual and cook at pressure for 30-45 minutes. Allow pressure to release naturally.
  4. Stock is done on the stovetop when you feel ready.
  5. Strain through a sieve to catch all stock bits to discard, bottle, refrigerate or freeze.
  6. It can also be helpful to freeze in ice cube trays and store in a plastic bag in the freezer--then you have 1 ounce cubes of stock to use in dishes that call for just a little stock.