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–+ servings
quart size mason jar filled with chicken bone broth, surrounded by carrots, celery, parsley and peppercorns
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Chicken Bone Broth 2 ways

Rich, home made chicken stock bone broth is flavorful and nourishing.
Course condiment, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
cooling time 30 minutes
Servings 12
Calories 11kcal
Author Chellie Schmitz

Equipment

  • Pressure cooker

Ingredients

  • 3 lbs organic chicken bones neck, back, breastbone, wings, feet, etc.
  • 4 quarts cold water
  • 2 Tbs vinegar
  • 1 large onion coarsely chopped
  • 2 carrots peeled and coarsely chopped
  • 3 celery sticks coarsely chopped
  • 1 bunch parsley
  • 3 cloves garlic

Instructions

In the instant pot

  • Place chicken and/or bones into the instant pot.
  • Add onion, carrots, garlic and celery. Add water to cover, do not go above the max fill line. Add vinegar, let stand 30 minutes
  • Place the valve in the sealed position. Use manual pressure for 120 minutes with natural release.
  • Optional: Once pressure is released, add parsley and let stand for 10 minutes.
  • Remove bones and vegetables with a slotted spoon.
  • Strain broth through a fine mesh sieve.
  • Cool, and store in the freezer.

On the stove top

  • Place chicken bones into a large stock pot.
  • Add onion, carrots, garlic and celery. Add water to cover, add vinegar, let stand 30 minutes
  • Bring to a boil and remove the foam that floats to the top. reduce heat, cover and simmer for 12 to 24 hours.
  • Optional: Add parsley the last 10  minutes of cooking.
  • Remove bones and vegetables with a slotted spoon.
  • Strain broth through a fine mesh sieve.
  • Cool, and store in the freezer.

Notes

  • You can use white vinegar or Apple Cider Vinegar
  • I typically add some mineral salt after cooking to bring out more flavor.
  • Keep a ziplock bag in the freezer for veggie scraps. Anytime you're cutting or peeling vegetables, throw the scraps in there. They are a wonderful addition.
  • To freeze, let it completely cool, transfer it into containers, freeze. Leave room for expansion. If you use a mason jar, don't put screw the lid on too tightly before the broth is frozen. I measure mine into 2 cup portions because typically, recipes call for "a can of broth" 

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Sodium: 31mg | Potassium: 74mg | Sugar: 1g | Vitamin A: 1750IU | Vitamin C: 1.9mg | Calcium: 20mg | Iron: 0.1mg