Nourishing Bone Broth
3 Simple and nourishing ways to make bone broth made from chicken bones, bursting with flavor and nutrients.
- 1 Carcass skin and bones or one chicken, roughly 2#s
- 1 Carrots Chopped
- 1 Onion, Large Diced
- 4 Celery Stalks Chopped
- 1 Head Garlic Chopped
- 1 tbsp Apple Cider Vinegar (optional – see note)
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 2 tbsp Butter
- 2 leaves Bay Leaf
- 1-2 tsp Herbs de Provence or Italian blend, or your own mix of basil, oregano, parsley, and thyme
- 6 cups Water
Stove Top Instructions
Sauté Chopped onions, celery, garlic, and carrots in butter until fragrant on medium – low heat.
Add bones and water, Salt and Pepper and bring to a boil (If cooking on the stove).
Simmer on lowest setting on stove for 12 hours.
Strain at completion and store in fridge for up to 7 days for fresh use. (see Notes for additional storage and use options).
Slow Cooker Instructions
Add all ingredients in the slow cooker and cover with lid.
After 12 hours on low, strain broth through strainer.
Store fresh for up to 7 days. (See Notes for additional storage and use options).
Instant Pot Instructions
Turn on Saute function and sauté carrots, onion, celery and garlic in butter until fragrant.
Turn off Sauté and screw on lid to locked position, flipping the valve to Seal.
Manual Pressure, High for 90 – 120 minutes.
When cooking time is up, allow pressure to decrease naturally.
Strain and Store. (See Notes)
Fridge – Use within 4-7 Days
Freezer – Store in freezer for up to one year.
Pressure Canning – (Look for processing time for your altitude and preferred jar size within the instructions that come with your pressure canner)
Enjoy broth as a base for soups, gravies, or as the cooking medium for mashed potatoes or rice dishes.
Broth bones should be pliable and crumbling to the touch. They can be re-used into bone meal for your garden or gruel for pets. Bones are also compostable as well as spent vegetables that are strained off after cooking.
Bones + Vinegar:
Vinegar is completely optional. Vinegar is an acid that aids the break down of minerals thus, imparting more minerals from the bone. There are conflicting notes about on the internet but I just think, why not? The concept makes sense, so I choose to add it. It’s not hurting anything. 😉