chicken bone broth

Learn how to make one of the healthiest, nutrient dense chicken stocks! You can make chicken bone broth in an instant pot, slow cooker, or on the stovetop*

Chicken Stock (Chicken Bone Broth) 3 Ways!

lbs of chicken bones (from 2 chickens, roasted*)

Tbsp cider vinegar

salt

onion

celery

carrots (peeled & halved)

garlic cloves

bay leaf (optional, but nice)

Water

If using bones from a cooked chicken or turkey, skip this step. Place bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes.

*Roast the Bones (for all methods):

Place roasted bones and any accumulated pan juices into your 8 qt stock pot. Add 16 cups (or 4 Qts) filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. Bring to boil then reduce heat to a simmer. Skim off impurities that rise to the top. Cover and simmer on low heat 6 hrs then add onion, celery, carrots, 2 smashed garlic cloves and 1 bay leaf.

Continue cooking on a low simmer another 9 hrs for a total of 15 hrs simmering time. You can turn it off overnight if needed and continue the following day. Be careful not to bring it to a hard boil or the broth will look foggy.

Stovetop Method (15 hours simmering):

Place roasted bones and any accumulated pan juices into 6 Qt Slow Cooker. Add 12 cups warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for 15 hrs.

After 6 hours on low heat, add onion, celery, carrots, 2 smashed garlic cloves and 1 bay leaf. Continue cooking on low simmer another 9 hrs for a total of 15 hours cooking time. You can let it go longer if needed overnight and strain the next day.

Slow Cooker Method (15 hours on low):

Place roasting bones and accumulated pan juices into a 6Qt instant pot.

Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar and 1 tsp salt.

Add 10-11 cups water or until you reach the 2/3 max fill line in the pot.

Select soup/broth and set the time to 2 hours (120 minutes). It will warm up then cook on high pressure for 2 hours (120 min). When cooking is complete, wait 30 min to naturally depressurize then release pressure (use an oven mitt for safety in case it sputters).

Instant Pot Method (2 hours pressure cooked):

Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard solids. Cool strained stock to room temp then cover and refrigerate.

The following day, it will thicken and you can scrape the fat off the top and continue to store in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).

How to Strain and Store Chicken Stock:

20 Cold Weather, Broth Based Soup Recipes to nourish and comfort. Many are vegan, gluten-free, keto and paleo.

Comforting Broth-Based Soup Recipes

Chicken broth or chicken stock

Vegetable broth or vegetable stock

Beef Broth or Beef Stock

Vegetables

proteins

This is a fantastic selection of soups. Thank you!

Looks so delicious!
Miso soup is my favorite by the way!
Thanks for sharing!

So many things my family has never tried. Made a  few this week and they were a total hit. Love your layout as well!

It was so hard to make, but it was worth it!!! I love it so much!! Thank you very much, lol.

https://content.jwplatform.com/videos/XicLJrLy.mp4

Warming and healing, Feel Better Chicken Soup with Lemon and Ginger. Brothy and flavorful, this highly-adaptable recipe is the perfect base for noodles, rice quinoa, beans- or keep it keto and low-carb! It can also be made in an Instant Pot or Slow cooker! Video 

Feel Better Chicken Soup Video

This rotisserie chicken bone broth is made with the bones of a store bought rotisserie chicken and can be made in the instant pot, slow cooker or on the stove top. 

Rotisserie Chicken Bone Broth

Rotisserie Chicken (meat stripped off)

carrots (rough chopped)

garlic (smashed)

salt/pepper

water

Preheat oven to 450

Place all bones and vegetable on a sheet pan evenly spaced

Roast for about 15-20 minutes or until bones and veggies have a nice brown roasted color

Add bones and vegetables to a stock pot or crock pot

IF CROCKPOT: Add 12 cups of water and turn on low for 24 hours

IF STOCK POT: Add 12 cups of water, bring to a boil and simmer for 12-14 hours

IF INSTANT POT: Add 12 cups of water and pressure cook on high for 180 minutes using a manual release.

Cool broth and strain out bones and vegetables

Add to mason jars or other containers and cool down before storing in fridge.

Homemade bone broth is the perfect easy addition to your meal prep game. Use up those kitchen scraps from other recipes (#ZeroWaste) while adding extra flavor and nutrition to your wellness routine.

Instant Pot Chicken Bone Broth Recipe by Tasty

½ lb roasted chicken carcass

carrots,

celery,

medium yellow onion, roughly chopped

garlic,

rosemary

thyme

whole black peppercorn

apple cider vinegar

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

To a 6-quart (5.5 liter) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.

Place the lid on the pot and turn the venting valve to “sealing.” Set to pressure cooking for 60 minutes.

Release the pressure from the instant pot by switching the vent to “venting.” The hot steam will come out of the top, so make sure your hand is not over the release switch . Wait for the pressure to release and the instant pot to unlock before removing the lid.

Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.

https://vid.tasty.co/output/122852/landscape_480/1547682362

This homemade Chicken Broth recipe is flavorful and absolutely delicious! Use my EASY step-by-step tutorial for the stovetop or Instant Pot and you will never buy store-bought again!

Chicken Stock

chicken

carrots (,

onions (,

bay leaves

peppercorns

Tablespoons Better than bouillon chicken paste* (, or 6 chicken bouillon cubes)

Place rotisserie chicken, vegetables, spices and water into a large soup pot.&nbsp;

Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.&nbsp;&nbsp;

Reduce heat, cover and simmer on low heat for at least 2 hours or longer.

Remove from heat and allow to cool. 

Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken boullion paste, to taste. 

Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months.

https://content.jwplatform.com/videos/ESoZSOqL.mp4

An easy, step-by-step tutorial for how to make Chicken Stock on the stovetop or in the Instant Pot.

This bone broth recipe is a nutritional superhero that is packed full of vitamins, minerals, and collagen. Learn how to make it with beef, chicken, or turkey bones, and how to cook it on the stove, in a slow cooker, or in an Instant Pot.

The ONLY Bone Broth Recipe You'll Ever Need

beef

carrots (coarsely chopped)

celery (coarsely chopped)

garlic (cut in half across the bulb)

onion (quartered)

sea salt

water (to max fill line, top of slow cooker

roast bones

Roast the bones (beef bones only)- Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.

Prepare vegetables

Prepare vegetables- Chop carrots, celery and onions. Slice garlic in half.

Crockpot

Crockpot- Place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

Stove top

Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

Instant Pot

Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the &#039;max fill line&#039;. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

Cook

Strain

Strain off solids- Cool slightly, then remove large solids from the pots using tongs. Carefully strain other solids off by pouring over a sieve.

Portion

Portion- Portion out into your favorite portion size. I prefer 1 pint jars (1.5 cup portions to allow for expansion while freezing). Cool to room temperature and refrigerate or freeze (you may want to remove the fat from the beef bone broth before freezing).

Remove fat

Remove fat- optional- I pefer to remove the fat from the top of the beef bone broth. Allow to cool in the fridge overnight, then spoon off the fat. You may wish to keep the fat but it comes to personal preference.

Making bone broth is kind of a therapeutic process for me. It's a labor of love (but still incredibly easy!), and at the end you are rewarded with a golden elixir that is so good for you!

Today I'm showing you my method for making bone broth: you can make it with beef, chicken or turkey bones and can make it in an Instant Pot, slow cooker or on the stove.

For the full blog post (with printable recipe + extra details) see: https://sweetpeasandsaffron.com/bone-broth-recipe/

00:22 - Health benefits of bone broth, and the difference between bone broth and regular broth.

Ingredients:
____________

• 3-4 lbs beef bones (or 2 lbs chicken/turkey bones)
• 2 carrots (coarsely chopped)
• 2 ribs celery (coarsely chopped)
• 1 head garlic (cut in half across the bulb)
• 1 onion quartered
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 2 bay leaves
• 8-10 cups water (to max fill line, top of slow cooker or top of stock pot)

HOW TO MAKE BEEF BONE BROTH:
___________________________________

01:45 - Heat oven to 425°F. Arrange beef bones on a baking sheet. Roast for 30 minutes, turning bones over halfway through.Roast the bones (beef bones only)

02:14 - Prepare vegetables. Chop carrots, celery and onions. Slice garlic in half. You can either add the veggies to the roasting pan with the beef bones (as I did in this video), OR add them directly into the instant pot/ slow cooker (uncooked). 

04:05 - Once the beef bones have finished roasting, add them to the instant pot (or slow cooker/ stovetop pot, directions are below). Add apple cider vinegar, sea salt, and herbs for extra flavour. Add water to reach the max fill line. 

04:48 - Put the lid on the instant pot, set it to sealing, and let it cook for 2 hours.

05:02 - Let the instant pot fully, naturally depressurize for about an hour. Let the bone broth cool slightly before straining out the solids, then portion out into 1 pint mason jars. 

05:29 - Beef bone broth is pretty fatty. This comes down to personal preference, some people like to keep the fat. Personally, I put the jars of bone broth into the fridge to cool and separate, then scoop the fat off the top with a spoon.  

HOW TO MAKE CHICKEN OR TURKEY BONE BROTH:
____________________________________________________

02:38 - For chicken and turkey bone broth - Bones can be collected from roasts and stored in the freezer until you are ready to cook. You can also acquire bones from your butcher or grocery store. Add the bones into the instant pot.


03:03 - Add in garlic, celery, onions, and carrots. Add the apple cider vinegar, sea salt, bay leaves, and pour to the max fill line with water. I also like to add fresh herbs to my bone broth such as fresh thyme, rosemary and oregano. 

03:42 - Give it a stir, put the lid on, set sealing and cook for 2 hours. 

05:51 - Once the instant pot has fully, naturally depressurized - let the broth cool slightly before straining out the solids. Then, portion out into 1 pint mason jars. Chicken and turkey bone broth is not as fatty as beef bone broth, so don’t worry about removing the fat. 

06:33 - How to use your bone broth. Some people enjoy sipping on a warm cup of bone broth. Personally, I like adding it to any soups or stews for an extra boost of nutrition and flavour. 

COOKING OPTIONS:
____________________

a) Crockpot- place all ingredients in a 6 quart slow cooker. Fill with water to the top of the slow cooker. Cook on low for 24 hours.

b) Stove Top- place all ingredients in a large stock pot. Fill with water to the top of the pot. Simmer for 24 hours, keeping an eye on water levels.

c) Instant Pot- place all ingredients in an 8 quart Instant Pot. Fill water to the 'max fill line'. Cook on high pressure for 2 hours, then allow a full natural pressure release. This takes approximately 4 hours total.

EQUIPMENT:
__________

• 6 quart Instant Pot (chicken bone broth): https://amzn.to/31wKgsE

• 8 quart Instant Pot (beef bone broth): https://amzn.to/2YVCCWT

• sheet pan (for roasting bones): https://amzn.to/31wU7OZ

• slow cooker (not used in the video): https://amzn.to/2MS4Gbm

STORAGE
__________
Bone broth may be stored for 5 days in the fridge or 1 year in the freezer.

To thaw- thaw in the fridge overnight.

Notes:
______
* beef bones- 3-4 lbs; use a variety of bones if possible (large bones with marrow and small knuckle, rib or oxtail bones). Make sure you roast beef bones for improved flavor.

* chicken bones- 2 lbs of bones or 2 small chicken carcasses (include skin, cartilage and scraps; chicken feet are also a great addition as a source of collagen, but are not necessary)

* turkey bones- use 2 lbs of bones and try to use a variety (include skin, cartilage and scraps)

-----------------------------------

Do you have a favorite ingredient to add to your bone broth? Let me know in a comment below!

The ONLY Bone Broth Recipe You'll Ever Need | How to Freeze, Chicken + Beef, Tips & Tricks

This chicken bone broth is a nutrient dense super food, and it is made from ingredients that you may normally throw away.

Chicken Bone Broth

celery (roughly chopped)

carrots (roughly chopped)

garlic

herbs ((optional - I used parsley and thyme from the garden))

salt and pepper (to taste)

inches Cold water (covering the chicken carcass by about 3-4)

bay ((optional))

Place the chicken bones into a 12-quart stock pot, and cover with water. In the Instant Pot, do not exceed about 2/3 full.

Add the veggies, herbs and apple cider vinegar.

Bring to a low boil.

Reduce heat to the lowest setting.

Partially cover, and simmer for at least 5 hours. You can cook it longer, but I would say no less than 5 hours. The longer the better!

Strain and store in the refrigerator.

STOVETOP

Place all ingredients in the Instant Pot, and add water until it is about 2/3 full.

Place the lid on, lock it, seal the vent.

Use the manual setting to cook for 120 minutes.

Use the quick release valve when time is up, or feel free to let it release naturally. Both ways work!

After releasing pressure, remove the lid, and use a strainer to separate the liquids from the solids.

INSTANT POT

Place all ingredients in a slow cooker, and fill with water.

Cook on low for at least 12 hours, up to 24 hours.

Use a strainer to separate the liquids from the solids.

SLOW COOKER

How to make homemade bone broth like your grandma used to make- nutritious and delicious, a great tool for healing, used for centuries all over the world.

How To Make Homemade Bone Broth

parsnips- roughly chopped

carrots

salt and pepper

You can use any kind of bones available....

You can use any kind of bones available. For this recipe I used chicken, beef and pork ones. I also used few vegetables for flavor. If you have dietary requirements and cannot use one or the other type of bone, use whatever you are allowed to consume.

Preheat oven to 400F. Roughly chop few carrots,...

Preheat oven to 400F. Roughly chop few carrots, parsnips, celery stalks, onions and garlic and place them together with the bones on a baking tray.

Roast everything for about an hour. We do...

Roast everything for about an hour. We do this because the broth will have more flavor.

Remove the tray from the oven and place...

Remove the tray from the oven and place all the vegetables and bones in a soup pot. Add water to cover the bones and the vegetables.

Add salt and pepper and few bay leaves.

Bring the soup to a boil on high...

Bring the soup to a boil on high heat. Reduce the heat to a minimum and let the broth simmer, covered, for about 4 hours. After 4 hours, the meat should be already falling off the bones.

The next step is to strain the soup....

The next step is to strain the soup. Don’t discard the vegetables or the meat. The vegetables can be consumed separately together with the meat. You can also remove only the bones from the soup and keep the vegetables and meat inside. Your choice.

Place the pot of strained soup in the...

Place the pot of strained soup in the refrigerator overnight. The next day, you will notice the liquid is congealed and has a thick layer of fat on top.

Remove the fat and discard. The broth can...

Remove the fat and discard. The broth can be now placed in ice cube trays or in zip top plastic bags in the freezer for later use. Otherwise, the soup can be kept in the fridge for 3-5 days and consumed warm.

Learn How to Make Keto Ramen Noodles Recipe that tastes like no other. Our Delicious Hot Bowl of Ramen without Carbs is a perfect Hearty and Low Carb Soup filled with Homemade Broth, Chicken, Shirataki Noodles, Avocado, and much more.

Keto Ramen Noodles

Chicken

Enoki Mushrooms

Eggs

Baby Bok Choy

Young Peas

Liter Bone Broth

Avocado

Tofu Shirataki Noodles

Leek

Carrot

Prepare ingredients

Rinse your Shirataki

Rinse your Shirataki under a warm water fully.

Roast shirataki

Roast the Shirataki noodles on medium heat in a pan or dutch oven.

Prepare your protein

Take a few pieces of fresh chicken and cook them in a pan as you would typically for other dishes.

Boil your veggies

Place all the veggies you plan to use into the boiling water and let it simmer for 1-2 minutes.

Rinse all under cold water

Once your veggies are softer, place them into a strainer and quickly run through with cold water. That will retain the color, and the veggies will stop cooking immediately.

Assemble

Ensure all ingredients (except avocado) are warm and your broth is boiling. Add the noodles into a ramen bowl first. Layer all other ingredients and add the chicken broth or soup stock as last.

https://mediavine-res.cloudinary.com/video/upload/rcdxs641goansrjrczrb.mp4

If you want to make homemade bone broth that gels every time, this is the recipe for you. Furthermore, there’s no need to heat up your kitchen, or cook broth all day when you can make Instant Pot bone broth in just two hours!

Top 10 chicken bone broth recipes from across the web

The most viewed chicken bone broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chicken Stock

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Instant Pot Chicken Bone Broth

Top 10 chicken bone broth recipes from across the web

The most viewed chicken bone broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Stock (Chicken Bone Broth) ...

Comforting Broth-Based Soup Recipes

Rotisserie Chicken Bone Broth

Instant Pot Chicken Bone Broth Reci...

Chicken Stock

The ONLY Bone Broth Recipe You'll E...

Chicken Bone Broth

How To Make Homemade Bone Broth

Keto Ramen Noodles

Instant Pot Chicken Bone Broth

The most viewed chicken bone broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine