Homemade Chicken Broth

In a Crock Pot

• Place the chicken backs and all veggies/scraps in the slow cooker.
• Cover the backs with as much as your crock pot will hold.
• Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so.
• Bring to a boil, then reduce heat to a low simmer. (In the crockpot, turn to high heat until boiling, then reduce heat to low.
• Simmer for 12-24 hours.
• Strain your broth through a colander.
• Once you’ve strained it, it’s ready for use in soups, stews, gravies and more!

In an Instant Pot

• Place the chicken backs and all veggies/scraps in the pot of your instant pot (or other pressure cooker).
• Cover the back with 16 cups (1 gallon) water, or as much as your pot will hold.
• Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so. (Alternatively, if your Instant Pot has the "delay" button, you can set that for 30 minutes then follow the next step.)
• Seal the vent on the top of your Instant Pot, then set the pressure to high and set the timer for 1 hour.
• Allow pressure to release naturally, then carefully strain your broth through a colander.
• Once you’ve strained it, it’s ready for use in soups, stews, gravies and more!

On the Stovetop

• Place the chicken backs and all veggies/scraps in a large stockpot on the stove.
• Cover the backs with 16 cups (1 gallon) water, or as much as your pot will hold.
• Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so.
• Bring to a boil, then reduce heat to a low simmer.
• Simmer on low heat for 12-24 hours.
• Strain your broth through a colander.
• Once you’ve strained it, it’s ready for use in soups, stews, gravies and more!

Check out this blog post for more preserving methods!