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Chicken Bone Broth

Chicken Bone Broth Recipe - Although there are many wonderful options on the market for clean and flavorful broth, there is still nothing better than making your own broth at home. Because I like to use roasted chicken bones for my broth, I always save my bones from other recipes in the freezer until I’m ready to make broth. You will also notice I add chicken feet to my broth. It adds rich flavor and nutrients such as collagen, vitamins and lots of minerals.

MAKES 8 cups (1.9 L)
MACROS
Fat: 13.3 g
Carbs: 4.8 g
Net carbs: 3.7 g
Protein: 30.6 g
Fiber: 1.1 g
Chicken Bone Broth Recipe

Ingredients

  • 2 lbs (907 g) chicken bones from 2 roasted chicken
  • 4 chicken feet
  • 16 cups (3.8 L) filtered water
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp peppercorns
  • 1 onion, quartered
  • 3 carrots, peeled and halved
  • 2 ribs celery with leaves attached, cut into thirds
  • 4 cloves garlic, peeled and halved
  • 1 bay leaf
  • ½ bunch fresh parsley

How to make Chicken Bone Broth

  1. Place the bones and chicken feet in a large stockpot and add the water, vinegar, salt and peppercorns. Bring it to a boil and reduce to simmer. At this time, you want to skim off any impurities that float to the surface. Cover the pot and continue to simmer over low heat for 6 hours.
  2. Add the onion, carrots, celery, garlic, bay leaf and parsley to the pot. Continue to cook the broth on a low simmer for 9 hours. Be careful not to bring it to a rapid boil.
  3. Strain the broth through a fine-mesh strainer and discard the solids. Cool the strained broth to room temperature and refrigerate overnight. The next day, skim off the fat from the top and continue to store in the fridge for 3 to 5 days. For a longer shelf life, transfer the broth to freezer-friendly containers and freeze for up to 3 months.
INSTANT POT: Put the chicken bones and chicken feet in a 6-quart (5.7-L) Instant Pot. Add the onion, celery, carrots, apple cider vinegar, salt, peppercorns, garlic, bay leaf and parsley to the Instant Pot. Add 10 to 11 cups (2.4 to 2.6 L) of filtered water, cover the Instant Pot and close the sealing valve. Select “soup/broth” and set the time to 2 hours. When it’s done, let it naturally release for 30 minutes. Follow the instructions above for straining and storing the broth.

SLOW COOKER: Add the bones and chicken feet to the slow cooker. Pour in 12 cups (2.9 L) of hot water along with apple cider vinegar, salt and peppercorns. Cook on low for 6 hours, then add the onion, carrots, celery, garlic, bay leaf and parsley. Continue to cook on low for 9 hours. Follow the instructions above for straining and storing.