Let me show you how to make chicken bone broth – an excellent source of protein and collagen. A nutritious and cost effective way to avoid purchasing in the store!
I have been noticing a shift lately. A shift of people becoming more aware of the junk that’s sold in packaged items, and a desire to figure out how to make things in their own kitchens. Not only can it be more cost effective, but it also usually tastes GREAT (with minimal processed ingredients).
I am hoping to be sharing simple tutorials on homemade basics to include in your kitchen rotation over the next few months. Bone broth is first because it is one of my favorite things to make. I love it because it is:
- simple to make
- requires only a few ingredients
- SO much cheaper than store bought
- has a ton of health benefits
How to make chicken bone broth:
I made a video sharing exactly how I make our chicken bone broth. If you’re serious about making it, I really suggest you take a few minutes of your time and watch this first. I help walk you through exactly how I make it, and modifications you can make along the way.
Press play to watch the video:
This is the exact instant pot we have – I truly love it.
I want to note, again, that you do not NEED an instant pot to make bone broth. I used a large stock pot for years and only got my instant pot 1 year ago. It is a handy tool that helps to speed up the process, but you do NOT need it to make great broth at home.
Recipe for chicken bone broth:
Chicken Bone Broth
- 1 chicken carcass (chicken leg bones are an excellent addition as well)
- 4 carrots washed, trimmed, and halved
- 4 celery stalks washed, trimmed, and halved
- 1 yellow onion peeled and quartered
- 1 tsp whole peppercorns
- 2 TBSP apple cider vinegar sub lemon juice if you don't have this on hand
- filtered water
- Place chicken carcass (and chicken leg bones if using) into an instant pot (stovetop directions below in notes) into the instant pot
- Add all of the other ingredients. If you do not have some of the veggies, it's OK! You can make it without all of the veggies + it will still taste great
- Once you add the ingredients to the pot, fill it to the max line with filtered water.
- Place the lid on with a sealing ring, and close the instant pot. Set it to pressure cook for 2 hours.
- Once it finishes cooking, let it have a natural release. This is super pressurized at high heat, so it will take a while.
- Once it's ready to open and depressurized, open the instant pot. Strain out the broth into another pot, and discard the ingredients that were used to make that broth.
- If desired, divide the broth between glass jars and containers. I always let mine cool on the counter for a little bit first, then put into the fridge for a few hours, and then freeze if I'm not using within the next few days.
How to store chicken bone broth:
I personally love to store our broth in mason jars. I try to avoid plastic food storage when I can (read this blog post for the glass storage containers we use – so many good budget friendly finds there!)
When storing broth, I love using straight sided mason jars the best. Really, any freezer safe jars are good. But when defrosting, it’s the best when you can take it out of the glass container without having to get it past a smaller mouth of the jar. I also strongly suggest using other lids for mason jars – I love using lids other than the ones they come with! I’ve linked a few below as well.
Here are some well priced jars you can purchase (click on each image to be brought to the product link):