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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


Preserving

This recipe is great to freeze! We love these silicone molds to freeze our chicken broth in.

Check out this blog post for more preserving methods!







Inspired by Melissa K. Norris


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