Homemade Chicken Broth
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.
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.
Notes
- Here are my 6 tips for cooking on a wood stove if you want to try that route as well.
- Add additional chicken feet to the pot for extra gelling power.
- If you'd like to preserve the broth, see my post on how to can broth at home.
Tried this recipe?Let us know how it was!