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DIY Chicken Broth

July 13, 2022 • 0 comments

DIY Chicken Broth
Homemade chicken broth is a healthy and frugal use of meat bones and vegetable scraps. In just a few hours you can be enjoying this warm, nutrient rich broth for soups, stews, and gravies.
  • Prep Time:
  • Cook Time:
  • Servings: 16 cups

Ingredients

  • (1/4 cup) apple cider vinegar
  • (1 whole) Chicken Backs
  • (2-4 (optional)) Chicken Feet
  • (4 cups) vegetable scraps (carrots, onions, celery, parsley, and/or other herbs)
  • (16 cups) filtered water

Directions

In a Crock Pot

  • Place the carcass and all veggies/scraps in the slow cooker
  • Cover the carcass with 16 cups (1 gallon) water, or 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 carcass and all veggies/scraps in the pot of your instant pot (or other pressure cooker).
  • Cover the carcass with 16 cups (1 gallon) water
  • 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 carcass and all veggies/scraps in a large stockpot on the stove
  • Cover the carcass with 16 cups (1 gallon) water
  • 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



Inspired by Melissa K. Norris


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