Chicken Bone Broth
By :Danielle Walker
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Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.
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Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Carrot, Celery, Garlic, Onion
Prep Time 10 minutes
Cook Time 100 minutes
Servings
8 - 10 cups
Ingredients
  • 4 pounds mixed bones see Tidbits
  • 2 tablespoons extra-virgin olive oil optional
  • Fine sea salt and freshly ground black pepper optional
  • 4 carrots halved crosswise
  • 2 stalks celery halved crosswise, with leaves
  • 1 large yellow onion quartered
  • 1 bunch flat-leaf parsley
  • 4 cloves garlic crushed
  • 1 tablespoon apple cider vinegar
  • 6 - 8 cups filtered water
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Carrot, Celery, Garlic, Onion
Prep Time 10 minutes
Cook Time 100 minutes
Servings
8 - 10 cups
Ingredients
  • 4 pounds mixed bones see Tidbits
  • 2 tablespoons extra-virgin olive oil optional
  • Fine sea salt and freshly ground black pepper optional
  • 4 carrots halved crosswise
  • 2 stalks celery halved crosswise, with leaves
  • 1 large yellow onion quartered
  • 1 bunch flat-leaf parsley
  • 4 cloves garlic crushed
  • 1 tablespoon apple cider vinegar
  • 6 - 8 cups filtered water
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
  2. Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
  3. Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
  4. Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
  5. Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.
Recipe Notes

Tidbits:

Ask your butcher for soup bones. For beef stock, use a mix of bones with a little meat
on them, such as oxtail, short ribs, or knucklebones. For poultry, use a mix of backs, legs, and feet.

1 reply
  1. Tpgei
    Tpgei says:

    Dont skip this step, boil bones first then bake. Once my broth has finished i leave it in the pot all day, it is so much richer in flavor and color. I drain and reuse the bones a second time refresh my veges I like leeks, celery and onions, acv, salt and peppercorns, fresh thyme plus a whole lemon and a handful egg shells I keep in the freezer for when I make bone broth. Lemon and egg shells have amazing benefits. After both
    are done i mix as the first batch is richer, then i freeze in muffin

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