How To Make Homemade Chicken Broth (3 Methods)
posted on
October 24, 2024
If you're like me, nothing beats homemade chicken broth. It’s the foundation of so many meals—soups, stews, gravies—and it’s packed with nutrients!
Here's a simple way to make a rich, flavorful broth using chicken backs and veggie scraps that you can save from kitchen prep.
The best part? You can make it using a Crock Pot, Instant Pot, or stovetop, depending on what you have handy!
What You’ll Need:
- 1 pack of Edwards Family Farms chicken backs (includes 2 backs per package) or scraps you've been saving in the freezer from cooked birds
- 1 lb. Edwards Family Farms chicken feet for an extra collagen boost and gelatin
- 1 lb. Edwards Family Farms chicken necks
- Veggie scraps (carrots, celery, onions, garlic, etc.)
- 1/4 cup apple cider vinegar
- Salt, if desired
- Water
Click here for the DIY Chicken Broth Bundle that has all the chicken ingredients you need for multiple batches of delicious broth.
--------------------------
Method 1: Crock Pot (Slow Cooker)
- Place your chicken backs and veggie scraps into the crock pot.
- Add water until it covers the chicken backs as much as possible.
- Pour in 1/4 cup of apple cider vinegar over the bones and let it sit for about 30 minutes. (This helps extract the minerals from the bones!)
- Turn the Crock Pot to high until the broth begins to boil, then reduce the heat to low and let it simmer for 12-24 hours.
- Strain the broth through a colander, and it’s ready to use in your favorite recipes!
Method 2: Instant Pot (Pressure Cooker)
- Throw the chicken backs and veggie scraps into the Instant Pot.
- Add 16 cups of water (or as much as your pot will hold).
- Pour 1/4 cup of apple cider vinegar over the bones and let it sit for 30 minutes. If your Instant Pot has a delay button, you can set it for this!
- Seal the vent and set the pressure to high. Cook for 1 hour.
- Let the pressure release naturally. Then strain through a colander, and you're good to go!
Method 3: Stovetop
- Add your chicken backs and veggie scraps to a large stockpot.
- Cover with water—about 16 cups or as much as your pot allows.
- Pour 1/4 cup of apple cider vinegar over the bones and let it sit for 30 minutes.
- Bring the pot to a boil, then reduce to a low simmer. Let it cook for 12-24 hours, stirring occasionally.
- Once done, strain through a colander and enjoy your fresh broth!
Ways to Use Your Broth:
- As a base for soups and stews
- Drink a few tablespoons in the morning for an immune booster
- Make gravies or sauces
- Cook grains like rice or quinoa for an extra flavor boost
With these three simple methods, you’ll have a batch of homemade broth ready to use in no time!
Plus, you’ll be using every bit of your chicken and veggies, making this a super sustainable (and tasty) kitchen hack.
Boost your immune system this season, create unforgettable dishes and feel confident feeding your family!