Preparation time: 20 minutes
Cooking time: Approximately 3 hours, varies by method
Yield: 8-10 pints
- 4-6 quarts water, cold
- 1-1/2 tablespoon apple cider vinegar
- 1 lb. 4 oz. chicken parts, rinsed and cleaned. (Use any combination of necks, back, legs or equivalent of bones from 1 whole chicken
- 1 medium onion, cut in ¼’s
- 1-2 large carrots, left unpeeled, washed and cut in chunks
- 2 stalks of celery, rinsed and cut in chunks
- 2 cloves of garlic, adding more to taste
- 4-6 sprigs of parsley
- Herbs of your choice; oregano, thyme, sage, rosemary
- 1 teaspoon peppercorns
- 1-2 bay leaves
- 1 turmeric root 3” long, unpeeled and cut in small chunks
- 1 ginger root 4’-5” long, unpeeled and cut in small chunks
Optional and recommended: ½ ounce or 1 small sheet of seaweed. Your choice of variety such as: kombu, kelp, rockweed, arame or wakame.
Preparation (Stove top):
Place chicken bones along with vegetables, herbs, seasonings and apple cider vinegar in a large pot and add water to cover all ingredients. (approximately 4-5 quarts)
Bring to a boil, then reduce heat to simmer and cover. Simmer for 10-12 hours, or until reduced by 1/3 or 1/2. Strain bone broth (instructions below) and divide into containers.
Note: The flavor intensifies & more collagen is extracted with longer reduction times.
Preparation (Instant Pot):
Place chicken bones along with vegetables, herbs, seasonings and apple cider vinegar in Instant Pot and add water to fill up to just below the Max fill line. Lock lid into place and turn vent valve to Sealing.
Select Manual. Note: If you have a newer Instant Pot without a Manual setting, select Soup/Broth, Medium Pressure.Adjust the cook time to 180 minutes.
When cooking time is complete, turn off and allow the pressure to release, approximately 20-30 minutes. Allow broth to cool, then strain (instructions below) and divide into storage containers.
Mason jars may be used.
Preparation (Slow Cooker):
Place chicken bones into a 6 quart Slow Cooker. Add 12 cups of water along with the apple cider vinegar. Set to low heat for 15 hours.
After 6 hours of cooking, add vegetables, herbs and seasonings. Simmer on low for an additional 9 hours or longer, if desired. Strain and divide into containers.
Pour prepared broth through a fine mesh strainer into a large bowl/pot, extracting as much liquid as possible. Discard solids, compost if possible. The cooled broth will thicken. Any fat particles will rise to the top, which may be removed.
Store in refrigerator for up to 5 days. Store in freezer-safe mason jars or other containers for up to 2 months. If freezing, allow a 1” space at the top for expansion.