Step 1

Each time you chop an onion, peel a carrot, etc., put the scraps and peels in a gallon freezer bag. Whenever you cook bone-in chicken (turkey, duck, or rabbit will also work) save the leftover bones and carcass and put them in your scrap freezer bag. Keep the scraps frozen.

Step 2

When the bag is mostly full, you can make a pot of chicken broth.

Step 3

Add bones, veggie scraps, and water to a large stockpot. I use an 8 quart Instant Pot, which will typically make me about four quarts of broth.

Step 4

Simmer the pot for at least eight hours, until the liquid is a rich golden color and the bones are getting soft. In the Instant Pot, cook on high pressure for 20 minutes or more, and allow to natural release. This will take a little longer than an hour total, so using the Instant Pot can save a lot of time.

Step 5

When the broth is rich golden brown, strain the liquids from the solids. I use a large mesh strainer.

Step 6

If you want to add salt now, add some to taste. I prefer not adding salt. I just add extra salt when I’m cooking with the broth later.

Step 7

If you plan to pressure can your broth, you will need to cool it and skim off the fat. The fat can interfere with the mason jar seals, and removing it doesn’t usually change the flavor, so it’s worthwhile to do this extra step. You can cook with the fat, using it like lard or butter when sauteing. Save it for later in your freezer.

Step 8

If you plan to freeze your broth, pour it into freezer safe containers. Be sure to leave plenty of space for the liquid to expand as it freezes. Label and put in your freezer.

Step 9

If you plan to pressure can your broth, follow instructions for you canner. I use the Presto Precise Digital Pressure Canner for an easy hands-off experience. Read more about it in the blog post above. To pressure can, fill warmed jars with hot broth, leaving 1" of headspace. Add lids and bands. Pressure can quart jars for 25 minutes.