Homemade Chicken Bone Broth
Prep: 10 min
Cook: 2-24 hours
Makes: 8-10 cups
Calories: 55 g/serv
- Protein: 7g, (51%)
- Carb: 0g, (0%)
- Fat: 3g, (49%)
Ingredients
- Bones from 1 (3-4 lb) whole chicken
- Optional to add in chicken feet for added collagen!
- 1 Tbs apple cider vinegar
- Water - enough to cover ingredients
- 2 Tbs salt, plus more to taste
- 3 carrots, halved
- 3 celery stalks, halved (can include leaves)
- 1 yellow onion, quarters (leave skin + root on)
- 6 cloves garlic, halved
- 1 bay leaf
- 8 peppercorns
- 1 inch knob of ginger, washed + peeled
- Handful of fresh (or dried) herbs (rosemary, thyme, parsley, sage, etc.)
Instructions
Place everything into the pot and fill with just enough water to cover all ingredients.
If using an instant pot:
- Set the valve to seal. Cook on High Pressure for 120 minutes.
- Once the first 120 minutes are up, immediately switch it to cook on low pressure for another 120 minutes.
- After both cooking cycles, allow pressure to release naturally (about 10-20 minutes). Then, release any residual pressure to by switching the valve to vent. Once all the pressure is released, carefully open the lid.
If using stovetop:
- Set the heat to high and bring to a simmer.
- Turn the heat to low and let the broth simmer for 12-24 hours. If cooking for more that 12 hours, wait to add the carrot, onion, and celery until the last 12 hours of cooking.
After cooking in the instant pot or on stovetop:
- Allow the broth to cool before straining. Use a mesh strainer to separate the liquid from the vegetables/bones.
- Store in mason jars:
- in the refrigerator for up to 5 days OR
- In the freezer for up to 6 months
- If freezing, be sure to leave about a 2 inch gap between the liquid and the lid, to leave room for the liquid to expand.
Note: bone broth is wonderful for its nourishing qualities, but does not “count” toward daily protein intake due to its amino acid types
