Chicken Bone Broth
Prep Time
10 minutes
Prep Notes
Bone broth can be made in a regular stock pot, a slow cooker, or in a pressure cooker, like the Instant Pot.
The benefit of the slow cooker is you can start it in the morning and leave for the day. You'll have chicken and bone broth ready for when you get home. No oversight necessary.
The benefit of the Instant Pot is the speed--in 40 minutes you have it done, start to finish.
The stock pot (old-fashioned way) takes the most time and oversight, which is why I don't do it that way anymore :-)
In a slow cooker, put all the ingredients in the ceramic dish, cover with filtered water, and cook on low heat for 6-8 hours. In the Instant Pot, place everything in the pot, cover, and cook on manual for 20 minutes. Then do a slow/natural release. In a stock pot, combine everything, bring to a boil, then reduce to a simmer for 3 hours.
No matter which way you go, be sure to buy a whole organic pastured chicken. If the butcher has any leftover parts (necks, feet, backs), ask for those bones too and throw them in. Also, be sure to check the cavity of the chicken before cooking. Often there's a plastic bag inside with other chicken parts. Pull out the bag, place the extra parts into the soup, and pretend nothing happened.
Cooking Time
Instant Pot - 40 minutes, Slow Cooker 6-8 hours, Stock Pot 3 hours
Yields
2.5 quarts of broth, approximately 6 servings
Ingredients
1 pasture raised whole chicken
1 yellow onion, skin removed, cut in half
2 stalks of celery
2 carrots
2 cloves garlic, smashed
1/2 tsp. salt
2-4 Tbl. apple cider vinegar or fresh lemon juice
Filtered water
Directions
Place whole pastured chicken into pot. Be sure to remove the plastic bag from inside the carcass and add those parts to the pot too.
Add the rest of the ingredients to the pot, and then fill the pot 3/4 full with filtered water--enough to cover the chicken and vegetables.
Cook: see below for instructions, depending on the method you're using
3 Methods:
If using a slow cooker, put all the ingredients in the ceramic dish, cover with filtered water (4-6 quarts), and cook on low heat for 6-8 hours.
If using the Instant Pot, place everything in the pot, cover, seal, and cook on manual for 20 minutes. When the chicken is done, use the natural release method (if you have time). Stir the chicken and vegetables around in the water to let the juices release into the pot.
If using a stock pot, combine everything, bring to a boil, skim, then reduce to a simmer for 3 hours.
Remove the chicken and shred the meat (save for other recipes)
Strain the broth into glass mason jars or a a large glass bowl. Add salt to taste.
Serve immediately or let cool and then store in fridge.
Notes
Once the broth has cooled you can place it in the fridge. Note that you can eat the fat as it contains lots of healthy nutrients, or if you prefer you can skim it off once its cold and use it for cooking.