Name: Chicken Bone Broth 2 ways
Prep time: 10 min
Cook time: 120 min
Yield: 12
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

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Bone broth is an incredible health boosting food, not to mention, delicious and comforting! This Chicken Bone Broth Recipe can be made on the stove top, or my favorite, in the Instant Pot (or other pressure cooker).

Want to stay healthy all year long? This is the answer!

Chicken soup has long been a go-to when you’re feeling under the weather. But you know what’s better than chicken soup? Chicken Bone Broth!

Benefits of Chicken Bone Broth

Chicken Bone Broth contains a natural ingredient which feeds, repairs, and calms the lining in your gut. The results are a healthier you.

It’s highly nutritious! Rich in vitamins, nutrients (including calcium, magnesium, phosphorous)
contains collagen ~ good for your gut, hair, skin, and nails!
reduces inflammation ~ It can soothe inflammation and relieve arthritis. No matter the reason behind the condition, nourishing yourself with what bones are already made of is one of the best ways to heal.
Enhances results on Keto, Paleo, and Intermittent fasting diets.

While you can just buy bone broth at the store, the homemade version is much more flavorful and powerful for healing.

What’s the difference between bone broth and stock?

Broth is made from meat, carrots, onions, celery, and possibly other veggie scraps, and spices. It’s thinner, and clearer than stock. It simmers for a shorter time
Stock is also made from bones and vegetable scraps, and sometimes meat. It is simmered a longer time, such as 2-4 hours. It makes a deeper colored broth and has more nutrients in it from the bones.
Bone Broth is made from bones, veggie scraps, vinegar, and simmers 12-48 hours. This longer simmering time extracts all the collagen, amino acids and nutrients from the bones to produce a much healthier and flavorful broth. It typically gels when it’s cooled.

So really the main difference between stock and bone broth is the time it’s cooked.

How to use chicken bone broth

drink it straight up! It’s warm and comforting, and tastes really good. It’s great for every day immune building, or when you’re coming off of being sick. It will replace nutrients
Soups/Stews/Chili. Anytime a recipe calls for chicken broth, I’ll use bone broth instead. You’re just adding more flavor and health benefits every time you use it.
Rice/cauli rice. Instead of using water to make your rice in, use bone broth.
Steaming vegetables
Mashed Potatoes/mashed cauliflower
Marinades

How to make bone broth:

In the Instant Pot

Making this in the instant pot is a huge time saver and it is my go-to way to do it. But, if you don’t have a pressure cooker, no worries! You can do this on the stove and it’s mostly hands off. It just takes longer to get the results.

STEP ONE: Place the bones, and other chicken parts (if using) in the instant pot.

STEP TWO: Add the carrots, celery, onions, and garlic. Add water to cover the bones, not going above the max fill line. Add vinegar and let stand 30 minutes.

STEP THREE: Cover the pot, put the valve in the ‘sealed’ position. Cook on manual for 120 minutes. Use the natural release method.

STEP FOUR (OPTIONAL): Once the pressure is released, add parsley and let stand for 10 minutes.

STEP FIVE: Strain the broth, cool, and refrigerate or freeze.

On the stove top

STEP ONE: Start with putting the bones and carcass of the chicken into a large stockpot. If you have gizzards, the neck, or feet (I know, gross) then add them in too.

STEP TWO: Add water to cover the chicken pieces. Depending on how big your stock pot is determines the amount of water. Add in some carrots, celery, onion and garlic. Then add a couple tablespoons of vinegar and let it stand for 30 minutes to 1 hour.

STEP THREE: Bring it to a boil and remove the foamy stuff that floats to the top. Reduce the heat, cover and simmer for 12-24 hours. The longer you cook the stock the richer and more flavorful it will be.

STEP FOUR (OPTIONAL): The last 10 minutes of cooking time, add in parsley. This will impart additional mineral ions to the broth.

STEP FIVE: Strain out the veggies and bones etc with a slotted spoon. Cool, and refrigerate or freeze.

Notes on Chicken Bone Broth

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”

Other recipes you can use chicken bone broth in