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Homemade Chicken Broth

Melissa Norris
Homemade chicken broth is a healthy and frugal use of meat bones and vegetable scraps. In just a few hours you can be enjoying this warm, nutrient rich broth for soups, stews, and gravies.
4.13 from 8 votes
Prep Time 10 mins
Cook Time 1 hr
Resting time 30 mins
Total Time 1 hr 40 mins
Course Soup
Cuisine American
Servings 16 cups

Equipment

  • Pressure Cooker or Crock Pot

Ingredients
  

  • 1 whole chicken bones only (plus optional chicken feet)
  • 1/4 cup apple cider vinegar
  • 4 cups vegetable scraps or a combination of carrots, celery, onions, parsley and/or other herbs
  • 16 cups filtered water

Instructions
 

In a Crock Pot

  • Place the carcass and all veggies/scraps in the slow cooker.
  • Cover the carcass with 16 cups (1 gallon) water, or as much as your crock pot will hold.
  • Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so.
  • Bring to a boil, then reduce heat to a low simmer. (In the crockpot, turn to high heat until boiling, then reduce heat to low.)
  • Simmer for 12-24 hours (in the winter, I like to cook the broth in a large pot on top of our woodstove. Here are my 6 tips for cooking on a wood stove if you want to try that route as well.)
  • Strain your broth through a colander.
  • Once you’ve strained it, it’s ready for use in soups, stews, gravies and more.

In an Instant Pot

  • Place the carcass and all veggies/scraps in the pot of your instant pot (or other pressure cooker).
  • Cover the carcass with 16 cups (1 gallon) water.
  • Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so. (Alternatively, if your Instant Pot has the "delay" button, you can set that for 30 minutes then follow the next step.)
  • Seal the vent on the top of your Instant Pot, then set the pressure to high and set the timer for 1 hour.
  • Allow pressure to release naturally, then carefully strain your broth through a colander.
  • Once you’ve strained it, it’s ready for use in soups, stews, gravies and more.

On the Stovetop

  • Place the carcass and all veggies/scraps in a large stockpot on the stove.
  • Cover the carcass with 16 cups (1 gallon) water.
  • Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so.
  • Bring to a boil, then reduce heat to a low simmer.
  • Simmer on low heat for 12-24 hours.
  • Strain your broth through a colander.
  • Once you’ve strained it, it’s ready for use in soups, stews, gravies and more.

Video

Notes

Keyword Broth, canned bone broth, Chicken broth, Stock
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