There’s something truly comforting about a pot simmering on the stove, filling the house with the savory aroma of homemade goodness. This easy chicken bone broth recipe is not just a treat for your taste buds but a boon for your health, packed with collagen to nourish from within. Perfect for sipping on its own or using as a base for soups and stews, this broth turns simple ingredients into a nourishing elixir. Let’s get started on this warming, wholesome journey.
Steps
- Roast the Bones: If using raw chicken bones, arrange them on a lined baking sheet and roast at 400°F for 20 minutes. If the bones are from a cooked chicken, you can skip this step.
- Stovetop Method: Place roasted bones and pan juices in a large stockpot, add 16 cups of water, vinegar, and salt. Bring to a boil, reduce to a simmer, and skim off any foam. Add onion, celery, carrots, garlic, and bay leaf, then simmer for a total of 15 hours, ensuring it doesn’t boil too hard.
- Slow Cooker Method: Add roasted bones and juices to a slow cooker with 12 cups of warm water, vinegar, and salt. Set to low heat for 15 hours, adding vegetables and bay leaf after 6 hours. Allow it to continue simmering gently without stirring.
- Instant Pot Method: Place bones and juices in a 6-quart Instant Pot, add vegetables, vinegar, salt, and 10-11 cups of water. Choose the soup/broth setting and cook on high pressure for 2 hours. Let it naturally release pressure for 30 minutes before manually releasing the rest.
- Strain and Store: Once cooking is complete, strain the broth through a fine mesh sieve into another pot, discarding solids. Cool to room temperature, refrigerate overnight, then remove the solidified fat. Store in the fridge for up to 5 days or freeze for up to 3 months, leaving space for expansion.
Ingredients
- 2 1/2 pounds of roasted chicken bones (from two chickens)
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 medium onion, peeled and cut in half
- 2 celery stalks, cut into thirds, with leaves attached
- 2 medium carrots, peeled and cut in half
- 2 cloves of garlic, smashed
- 1 bay leaf (optional)
- Filtered water:
- 16 cups for a stockpot
- 12 cups for a 6-quart slow cooker
- 10-11 cups for an Instant Pot
Nutritional Values
Calories: 14 kcal | Carbohydrates: 3 g | Sodium: 309 mg | Potassium: 94 mg | Sugar: 1 g | Vitamin A: 2595 IU | Vitamin C: 2.5 mg | Calcium: 14 mg | Iron: 0.1 mg
FAQ
- What are the benefits of making chicken bone broth?
- Chicken bone broth is known for its nutrient density and potential health benefits, such as supporting gut health. It’s a traditional remedy often used to comfort and nourish when someone is unwell.
- What are the main methods for preparing chicken bone broth?
- You can prepare chicken bone broth using three methods: an Instant Pot, a slow cooker, or on the stovetop. Each method has its own advantages in terms of time, flavor, and convenience.
- Why is it recommended to roast the bones before making broth?
- Roasting the bones before making broth enhances their flavor, resulting in a richer and more robust broth. If using bones from a cooked chicken or turkey, this step can be skipped.
- How should I store chicken bone broth after making it?
- After straining, allow the broth to cool to room temperature before refrigerating. It can be stored in the fridge for 3-5 days or frozen in freezer-safe containers for up to 3 months. Remember to leave space for expansion if freezing.
- What is a pro tip for determining if the broth is cooked long enough?
- A good indicator that your bone broth is cooked sufficiently is if a chicken bone can be easily broken in half with your hands. The broth should also thicken when refrigerated, which is normal and indicates nutrient-rich gelatin content.
Tips
- Roast the Bones for Enhanced Flavor: If you’re using raw chicken bones, roasting them at 400?F for 20 minutes before adding them to your pot can significantly enhance the flavor of your broth. This step is optional if your bones are from a cooked chicken.
- Use the Instant Pot for Convenience: The Instant Pot method is the quickest and most hands-off way to make chicken bone broth, taking only 2 hours of cooking time. It also produces a clear and richly flavored broth without the need for skimming.
- Check Consistency for Nutrient Extraction: For maximum nutrient extraction, cook the broth until the chicken bones can be easily broken in half by hand. This indicates that the nutrients from the marrow have been incorporated into the broth.
- Proper Straining and Storage: After cooking, strain the broth through a fine-mesh sieve to remove solids. Cool to room temperature, then refrigerate. The next day, you can remove the fat layer from the top. Broth can be stored in the fridge for 3-5 days or frozen for up to 3 months. Remember to leave space in containers for expansion if freezing.
Equipment
- Instant Pot – A 6-quart electric pressure cooker is recommended for the Instant Pot method of making chicken bone broth.
- Slow Cooker – A 6-quart slow cooker is used for the slow cooker method.
- Fine-Mesh Sieve – Needed for straining the broth to remove solids.
