1-2 hours8 - 10 cupsAmerican

Chicken Bone Broth

By Danielle Walker

8 - 10 cups

1-2 Hours

Easy

Recipe Details

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 100 minutes

Total Time: 1-2 Hours

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 8 - 10 cups

Ingredients

4 lbs. mixed bones
2 tbsp. extra-virgin olive oil
Fine sea salt, to taste
Freshly ground black pepper, to taste
4 carrots, halved
2 stalks celery, halved
1 large yellow onion, quartered
1 bunch flat-leaf parsley
4 cloves garlic, crushed
1 tbsp. apple cider vinegar
6 - 8 cups filtered water

Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.

INSTRUCTIONS

If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F / 205°C oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
Secure the lid and select the Soup / Stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
Allow the broth to cool to room temperature, then store it in airtight containers in the refrigerator for 1 week, or freeze it in silicone muffin molds and, once frozen, transfer it to reusable plastic bags for 6 months. Reheat from frozen in a saucepan over Medium-Low heat for 15 minutes, until heated through.

Notes

Tidbits: Ask your butcher for soup bones. For beef stock, use a mix of bones with a little meat on them, such as oxtail, short ribs, or knucklebones. For poultry, use a mix of backs, legs, and feet.

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About the chef

Danielle Walker

Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me, Healthy in a Hurry) health advocate, and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. For over a decade she has been a pioneer in advocating for a grain and gluten free lifestyle, having earned a spot on the coveted Forbes 30 under 30 list in 2015. Her delicious recipes have satiated the palates of autoimmune sufferers, kids with food allergies, healthy eaters and foodies alike. From nostalgic comfort foods to healthy holiday swaps and quick and easy meals for kids, Danielle has thousands of recipes, kitchen, food and parenting hacks that make life easier and healthier. Danielle regularly shares her health journey, recipes and expert tips on the TODAY Show, The Doctors, E! News, Access Hollywood, Home & Family, and many other nationally syndicated shows. Her work has been featured in People, O Magazine, USA Today, Shape, Women’s Health, Parents, Well + Good, and more.

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