Chicken Bone Broth

By: Danielle Walker

Chicken Bone Broth
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 Hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 8 - 10 cups, apple cider vinegar, carrots, celery, contributed, cook 100 min, Danielle Walker, easy, extra-virgin olive oil, filtered water, fine sea salt and freshly ground black pepper, flat-leaf parsley, garlic, mixed bones, modern, prep 10 min, pressure cook, soup, yellow onion

prep icon Prep Time
10 Minutes
cook icon Cook Time
100 Minutes

serving icon Servings
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
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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