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 Time5minutes
Cook Time1hour
Total Time1hour5minutes
Servings3quarts
AuthorLucia Hawley
Ingredients
1 to 2poundschicken bonesfeet, 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!
1tablespoonapple cider vinegar
1medium onioncut in half
2carrotsbroken into a few pieces
3stalks celerysame as the carrots
12whole peppercorns
fresh or dried herbsif you desire (1 tablespoon dried rosemary, or maybe 2 sprigs fresh thyme, you get the point)
3quartsfiltered water
Instructions
Combine all ingredients in a slow cooker, Instant Pot or a pot on the stove.
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.
If in an Instant Pot, set to manual and cook at pressure for 30-45 minutes. Allow pressure to release naturally.
Stock is done on the stovetop when you feel ready.
Strain through a sieve to catch all stock bits to discard, bottle, refrigerate or freeze.
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.