Chicken bone broth is the best flavor-packed, nutrient-dense chicken stock recipe! This stock is made with chicken scraps and bones, vegetables, and can be easily made on the stovetop, Instant Pot, or slow cooker!
1lbchicken feetoptional, but great for galatinous broth
1onionyellow, white, or shallots, halved
1head of garlichalved
4tbspapple cider vinegaror red wine
2celery stalkscut into thirds, leaves attached
2carrotscut into thirds
1/2cupfresh parsley
3sprigs of rosemary
3sprigs of thyme
3sprigs of oregano
1/2lemon
1 1/2tsphimilayan saltor more to taste
1tspwhole peppercorns
1bay leafoptional
12cupsfiltered water
Instructions
On the stovetop
Combine the ingredients. Add the chicken scraps/feet, onion, garlic, apple cider vinegar, carrots, celery, parsley, rosemary, thyme, oregano, lemon, salt, peppercorns, and bay leaf to the stockpot. Cover the chicken with filtered water, at least 12 cups (or more). Make sure all the ingredients are submerged in the water.
Simmer the bone broth. Bring the bone from to a boil by placing the heat on high. Once the broth is boiling, reduce the heat to a simmer and place the lid on the stockpot. Allow the bone broth to simmer for 12 hours or up to 24 hours.
Strain the broth. Remove the broth from the heat. Place a strainer over a large bowl and pour the broth over the strainer into the bowl to separate the scraps from the broth.
Jar the broth. Pour the broth into the glass jars up to the max fill line. Place the jars in the refrigerator and allow them to cool completely before placing them in the freezer.
In a slow cooker
Combine the ingredients. Place the chicken scraps/feet, onion, garlic, apple cider vinegar, carrots, celery, parsley, rosemary, thyme, oregano, lemon, salt, peppercorns, and bay leaf in the slow cooker. Cover the chicken with filtered water, at least 12 cups (or more). Make sure all the ingredients are submerged in the water. Set the slow cooker on low for 12 hours.
Strain the broth. Remove the broth from the heat. Place a strainer over a large bowl and pour the broth over the strainer into the bowl to separate the scraps from the broth.
Jar the broth. Pour the broth into the glass jars up to the max fill line. Place the jars in the refrigerator and allow them to cool completely before placing them in the freezer.
In an Instant Pot
Combine the ingredients. Place the chicken scraps/feet, onion, garlic, apple cider vinegar, carrots, celery, parsley, rosemary, thyme, oregano, lemon, salt, peppercorns, and bay leaf in the Instant Pot. Cover the chicken with filtered water, at least 12 cups (or more). Make sure all the ingredients are submerged in the water. Select the "soup/broth" button, then set the time for 2 hours (120 minutes).
Allow the Instant Pot to naturally release. Once the chicken bone broth is done cooking, allow the Instant Pot to naturally release the pressure for 30 minutes. After, you can press the quick release before opening.
Strain the broth. Remove the broth from the heat. Place a strainer over a large bowl and pour the broth over the strainer into the bowl to separate the scraps from the broth.
Strain the broth. Remove the broth from the heat. Place a strainer over a large bowl and pour the broth over the strainer into the bowl to separate the scraps from the broth.