Homemade Chicken Broth
July 13, 2022 • 0 comments
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
- (2-4 (optional)) Chicken Feet
- (4 cups) vegetable scraps (carrots, onions, celery, parsley, and/or other herbs)
- (1 pack (2 backs)) Chicken, Backs
- (8-16 cups, whatever your crockpot will hold) filtered water
Directions
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!
Recipe inspired by Melissa K. Norris
