Nourishing Chicken Bone Broth- 3 Ways
These are bone broth instructions for slow-cookers, stove top, and pressure cooker. They all use the same ingredients, just different instructions. I’ve made broth using all 3 ways. The pressure cooker is the fastest and my preferred method.
Ingredients Needed:
Chicken carcass from leftover roasted chicken or raw (You can add chicken feet, heart, and gizzards but it is optional)
3 carrots peeled and broken in half
2 celery ribs broken in half
1 yellow onion- quartered
2 TB apple cider vinegar (with the “mother”)
Mineral Salt- this is unrefined microplastic-free salt *the best* so there will be mineral sediment (That’s a good thing!)
Filtered water to cover everything (about 12 cups)
Kitchen Items Needed:
8+ Quart Pressure Cooker, 7+ Quart (minimum) Dutch oven, OR 7+ Quart Slow-Cooker
Mesh Strainer- this is a standing strainer but a large handheld works fine too
Soup Ladle- Optional if you have a standing mesh strainer
Freezer Proof Containers (Straight edged)- *note* I would not use glass mason jars UNLESS they have a straight edge design. The traditional mason jars have a curved top and will crack when the soup expands in the freezer. If you are using these plastic containers, please wait until broth is room temp to reduce the risk of leaching microplastics from high heat.
Pressure-Cooker Directions:
1. Add carcass and other chicken parts- if using, along with vegetables, and apple cider vinegar, and add water to the MAX line of your pressure cooker.
2. Put the lid on and set to High Pressure for 1.5 hours
3. Once cooking time is done you can let it naturally release for 30 minutes to an hour then do a quick release to release the remaining pressure and steam.
4. You can strain the broth into a big metal bowl right away if putting it into glass jars or wait until it gets to room temperature. *If you are using plastic soup containers wait until the broth gets to room temperature before ladling it in. Do NOT use mason jars that have a curved top, they will crack if you put them in the freezer.
5. Store in the freezer for 6 + months and in the refrigerator for a week.
Stove-top Directions:
1. Place your Dutch oven or large soup pot onto your stove and add chicken carcass, cover it with cold filtered water, and add the vinegar. Allow this to sit for 30-60 minutes to let the vinegar draw minerals out of the bones.
2. Bring water to a boil over medium-high heat and skim any foam that rises to the top. Once it is boiling reduce heat to low and allow it to simmer for 1-12 hours. The longer you let it simmer the stronger and more nutritious your broth will be.
3. An hour before you want the broth to be done, add your vegetables. You get a much better vegetable flavor this way.
4. Strain your broth with a fine mesh strainer and into a large bowl. Once it cools add it to your jars or containers.
5. Store in the freezer for 6+ months and refrigerator for a week.
Slow-Cooker Directions:
1. Place chicken carcass in slow cooker and top with water. Add vinegar and set it to low for 12-24 hours.
2. Add your vegetables during the last few hours of cooking.
3. Strain your broth with a fine mesh strainer into a large bowl. Let the broth cool before adding it into jars or containers.
4. Store in the freezer for 6+ months and in the refrigerator for a week.
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