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 how to, Soup
Cuisine American
Keyword chicken bone broth, instant pot bone broth
Prep Time 10 minutes
Servings 12
Calories 11kcal
Author Chellie Schmitz

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