Homemade Chicken Bone Broth
 
Cook time
Total time
 
Make this bone broth to use in any recipe calling for chicken broth or stock, or enjoy a hot cup on cold mornings with a squeeze of lemon and salt to taste.
Author:
Serves: varies
Ingredients
  • reserved carcasses from about 2 chickens
  • filtered water to cover (I use about 2.5-3 quarts in my Instant Pot)
  • 1 teaspoon apple cider vinegar (optional)
Instructions
  1. Stovetop directions: Bring to a boil, then reduce to a rolling simmer. Cook partially covered for 10-12 hours, skimming and discarding foam that floats to the top in the first two hours. Add just enough water to keep the bones covered if needed. Don’t stir the bones!
  2. Instant Pot directions: Combine all ingredients in the Instant Pot, following the directions specific to your model. Cook at high pressure for 120 minutes. Release the pressure manually.
  3. Strain the liquid, then pour into your storage containers, leaving enough headroom to allow for expansion in the freezer (we don’t want any exploded jars!) Wait first for the jars to stop steaming, then screw on the lids. Refrigerate overnight, then freeze for up to six months. Defrost individual jars overnight in the refrigerator as needed. Use the same as you would a chicken stock, or drink hot in a mug. Add salt to taste when reheating.
Recipe by Chef Melissa Gellert at https://chefmelissagellert.com/recipes/homemade-chicken-bone-broth/