Chicken Bone Broth
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!
Equipment
- Large stock pot/ or slow cooker/ or Instant Pot
- Strainer
- Glass jars (10 16 oz)
Ingredients
- 1 chicken carcas with meat scraps and bones
- 1 lb chicken feet optional, but great for galatinous broth
- 1 onion yellow, white, or shallots, halved
- 1 head of garlic halved
- 4 tbsp apple cider vinegar or red wine
- 2 celery stalks cut into thirds, leaves attached
- 2 carrots cut into thirds
- 1/2 cup fresh parsley
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 3 sprigs of oregano
- 1/2 lemon
- 1 1/2 tsp himilayan salt or more to taste
- 1 tsp whole peppercorns
- 1 bay leaf optional
- 12 cups filtered 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.
Nutrition
Calories: 1137kcalCarbohydrates: 37gProtein: 93gFat: 67gSaturated Fat: 18gCholesterol: 381mgSodium: 4052mgPotassium: 1072mgFiber: 11gSugar: 13gVitamin A: 23556IUVitamin C: 90mgCalcium: 685mgIron: 9mg
Nutrition values are estimates, for exact values consult a nutritionist.