My Favorite Chicken Bone Broth
Once you make your own delicious chicken bone broth at home, you'll never want to buy grocery store broth again!
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Instant Pot (or other electric pressure cooker)
- Small Mesh Strainer (or colander)
- Storage Container(s)
- Measuring Spoon(s)
Ingredients
- 1 small Chicken carcass (or 8-10 chicken bones)
- ¼ - ½ tsp Ground black pepper , freshly cracked (see notes)
- ½ tsp Fine sea salt
- ½ tsp Dried sage
- ½ tsp Dried oregano
- ½ tsp Dried parsley
- ¼ tsp Dried thyme
- 1 Bay leaf
- ⅛ tsp Dried rosemary
- 3 cloves Garlic , chopped
- 2 stalks Celery , cut in half
- 1 small Carrot , cut in half
- ½ Onion , chopped
- 14 cups Water
Instructions
- Place 1 small Chicken carcass into the pressure cooker then add ¼ - ½ tsp Ground black pepper, ½ tsp Fine sea salt, ½ tsp Dried sage, ½ tsp Dried oregano, ½ tsp Dried parsley, ¼ tsp Dried thyme, 1 Bay leaf, and⅛ tsp Dried rosemary.
- Add 3 cloves Garlic, 2 stalks Celery, 1 small Carrot, and ½ Onion.
- Add 14 cups Water but make sure not to exceed the Max Fill line on your pressure cooker.
- Select the Soup setting on the Instant Pot to 1 hour, adjust pressure to High, set the steam valve to Close, and press Start.
- Once the timer is up, use a strainer to strain the broth into the storage container(s).
Storage
- Store in the refrigerator for up to five days or in the freezer for up to 12 months.