Chicken Stock (Chicken Bone Broth) 3 Ways!
Learn how to make the healthiest, nutrient-dense Chicken Stock! You can make chicken bone broth in an instant pot, slow cooker, or on the stovetop.
Chicken bone broth is a natural way to heal your gut and improve our health. There’s a reason why people have been making chicken soup for ages when they aren’t feeling well, and if that chicken soup is a bone broth, it is truly a healing food. We use this chicken broth to make Easy Chicken Noodle Soup.
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Chicken Stock Recipe:
I’ve been incorporating bone broth into my diet throughout the week, using it in my cooking for recipes that call for broth or stock and the depth of flavor in the bone broth just makes everything taste so much richer. I also love to ladle it into a mug, sprinkle with salt, pepper, and some freshly chopped parsley and just drink it hot like tea. It makes ‘ma belly feel so good!
Friends, this is our first Instant pot recipe!! To be honest, the Instant Pot (affiliate link) bone broth was my favorite method. The broth had the richest flavor and it was the clearest broth since a pressure cooker is the hands-off approach. There was no skimming required, and it was the fastest method of all (2 hours of pressure cooking vs 15 hours in the crockpot or stovetop). It was amazing! I was so impressed and just completely fell in love with my Instant Pot.
Note: We included Amazon affiliate links below to our favorite kitchen tools.
Ingredients for Chicken Stock (Chicken Bone Broth):
2 1/2 lbs of chicken bones (from 2 chickens), roasted*
1 Tbsp cider vinegar
1 tsp salt
1 medium onion, peeled and halved
2 ribs/sticks of celery (cut into thirds, with leaves attached)
2 medium carrots, peeled and halved
2 smashed garlic cloves
1 bay leaf, optional, but nice
Filtered Water (stockpot: 16 cups, 6Qt Slow Cooker: 12 cups, Instant Pot: 10-11 cups)
*Roast the Bones (for all bone broth methods):
If bones are from a cooked chicken or turkey, skip this roasting step. If using a whole raw chicken, watch this tutorial on how to cut a whole chicken. Place raw bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes. Transfer bones and any pan juices to your pot. Many recipes call for just raw bones which is ok, but roasting will really enhance their flavor.
Stovetop Method (15 Hours of Slow Cooking):
The stovetop method is best if you have a huge stock pot and want to make a double batch, otherwise, it required the most babysitting and the temptation to check on it to make sure it wasn’t boiling like crazy was definitely there! The liquid does evaporate the most which is why more water is required for this method.
Pro Cooking Tip: Bone broth is best when it is cooked until you can easily break a chicken bone in half with your hands. This means the amazing nutrients from the marrow are in your broth. You also know if you cooked it long enough when it thickens after refrigeration – which is totally normal. The broth turns to liquid again when it is heated.
Slow Cooker Method (15 Hours on Low Heat):
This is the set it and forget it method! Start with warm or hot water to jump start it for heating up then set it and forget it. The slow cooker can gently simmer while you sleep. The resulting bone broth is rich in color and flavor since the broth is not stirred and never vigorously boiled in the slow cooker. This method is EASY!
Instant Pot Chicken Bone Broth (2 Hrs):
1. Place roasting bones and accumulated pan juices into a 6Qt instant pot.
2. Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar, and 1 tsp salt.
3. Add 10-11 cups water or until you reach the 2/3 max fill line in the pot.
4. Select soup/broth and set the time to 2 hours (120 minutes). It will warm up then cook on high pressure for 2 hours (120 minutes). When cooking is complete, wait 30 minutes for it to naturally depressurize then release pressure (I always use an oven mitt for safety in case the valve sputters).
How to Strain and Store Chicken Stock:
1. When done, strain through a fine-mesh sieve into a second pot, extracting as much liquid as possible. Discard the solids. Cool strained stock to room temperature then cover and refrigerate.
2. The following day, it will thicken and you can scrape the fat off the top and continue to store in the fridge for 3-5 days or transfer to freezer-safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).
Chicken Stock (Chicken Bone Broth) 3 Ways!
Ingredients
- 2 1/2 lbs of chicken bones, from 2 chickens, roasted*
- 1 Tbsp cider vinegar
- 1 tsp salt
- 1 medium onion, peeled and halved
- 2 celery ribs, cut into thirds, leaves attached
- 2 carrots, peeled & halved
- 2 smashed garlic cloves
- 1 bay leaf, optional, but nice
- Filtered Water, Stock Pot: 16 c., 6Qt Slow Cooker: 12 c., Instant Pot: 10-11 c.
Instructions
*Roast the Bones (for all methods):
- If using bones from a cooked chicken or turkey, skip this step. Place bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes.
Stovetop Method (15 hours simmering):
- Place roasted bones and any accumulated pan juices into your 8 qt stock pot. Add 16 cups (or 4 Qts) filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. Bring to boil then reduce heat to a simmer. Skim off impurities that rise to the top. Cover and simmer on low heat 6 hrs then add onion, celery, carrots, 2 smashed garlic cloves and 1 bay leaf.
- Continue cooking on a low simmer another 9 hrs for a total of 15 hrs simmering time. You can turn it off overnight if needed and continue the following day. Be careful not to bring it to a hard boil or the broth will look foggy.
Slow Cooker Method (15 hours on low):
- Place roasted bones and any accumulated pan juices into 6 Qt Slow Cooker. Add 12 cups warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for 15 hrs.
- After 6 hours on low heat, add onion, celery, carrots, 2 smashed garlic cloves and 1 bay leaf. Continue cooking on low simmer another 9 hrs for a total of 15 hours cooking time. You can let it go longer if needed overnight and strain the next day.
Instant Pot Method (2 hours pressure cooked):
- Place roasting bones and accumulated pan juices into a 6Qt instant pot.
- Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar and 1 tsp salt.
- Add 10-11 cups water or until you reach the 2/3 max fill line in the pot.
- Select soup/broth and set the time to 2 hours (120 minutes). It will warm up then cook on high pressure for 2 hours (120 min). When cooking is complete, wait 30 min to naturally depressurize then release pressure (use an oven mitt for safety in case it sputters).
How to Strain and Store Chicken Stock:
- Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard solids. Cool strained stock to room temp then cover and refrigerate.
- The following day, it will thicken and you can scrape the fat off the top and continue to store in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Enjoy this in any of your favorite recipes that call for broth or chicken stock. I find myself craving this simple and flavorful chicken stock served just like this. I hope you love it as much as we do!
P.S. Our next post will be related to this one and will be a fun one with a real live chicken! Stay tuned for Friday’s video!! Oh and PPS. If you do buy an instant pot, you’ll be so glad you did. I am completely smitten with it and I see why it has all the incredible reviews on Amazon. I have an instant pot recipe coming that will get you all kinds of excited!!
Have you been experimenting with your instant pot? I’d love to hear about your ideas and recipes below!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I use rotisserie chicken bones to make this bone broth? If so, no need to roast bones, right? Thanks!!!!!
Hi Shanna, I often use the whole leftover carcass from a rotisserie chicken so that will work!
Thank you SO MUCH for the instant pot method! I always save the broth whenever I cook any of our chickens with bones and save it for rice, soup “of”, etc. But we just processed a large quantity of meat birds and had more carcasses than I was used to cooking with and wasn’t sure on how much water to use. I started out with 10 cups water and 2 carcasses but the results didn’t gel. So when I reduced it to 8 cups it “gelled”. It took so much guess work out of it for me – thank you!!
Good to know that you liked the results! Thanks a lot for sharing your experience with this recipe, April.
The broth is very good, but be very cautious about turning it off overnight, also cooling it at room temperature.
Has she checked the safety of doing this? Bacteria can grow .
Also, way too many annoying ads covering the recipe
Hi Linda, you can speed cool by setting it over a bowl of ice water. Also, the ads are necessary for us to be able to provide the recipes for free. When considering ads versus a paid membership site, most people prefer getting recipes for free and seeing the ads.
Can I use chicken feet instead of the bones from thighs, wings, backs, etc?
Hi Sarah, I bet that could work. I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Chicken feet are great for making chicken bone broth! So much collagen!
Thanks for sharing!
My water seems to be reducing significantly. I still have 9 hours to go (stove top method), and I’m worried there will be nothing left; should I top the pot off by adding more water? Also can I make this without the salt? Some of the bones I have are from wings I got at the bar, so they have a bunch of sauce still on them. Also I don’t have bay leaves or carrots; can I leave them out or replace with something else?
Hi Sarah, I typically don’t keep adding water until it has visibly reduced down (keeping it covered helps with this also). You can add more water – it won’t hurt anything.
i roasted chicken backs . about 2 pounds in nuwave oven for 25 minutes then put in pot with carrots, onions, celery, chicken thighs meat on, garlic and gallon of water to cover. bringing to a boil then removing thighs after 30 minutes to debone and continuing to simmer rest in pot for 3 hours before using for soup. dont have time for 15 hour stock but want to do that eventually.
Hi Jim, this is why. I love to use the instant pot method above – it’s so fast – done in 2 hours and it’s actually the least inflammatory according to my MD.
Natasha,
I’ve used your Bone broth recipe numerous times. It’s just delicious. I agree with you that roasting the bones is crucial for flavor. I liked the slow-cooker method compared to cooking on the stovetop. It came out perfect in comparison. Why is the instant-cooker method “least inflammatory”? Can you clarify, because we are very focused on fighting inflammation. It was the whole reason I sought out this bone broth recipe. (I’m seeking gut health.) Thank you!
My Doctor shared that the lengthier cooking time beyond 2 hours makes it more inflammatory which is why he says the instant pot is his preferred method. I believe he said there is a higher histamine release with longer cooking times. If you are concerned about gut health, I suggest talking to your Dr about the gut health aspects. Here’s an article by Dr. Becky Campbell that I found online which confirms that the longer you cook broth, the more histamine it releases.
We made this once so far. My husband and I love it! I lost 2 lbs in about 3 days drinking it in place of breakfast. Not hungry all day! Problem: I have to make more and can’t eat all the chicken from 2 Roasters. I’ll figure out something. ALSO, need a recipe for Beef Broth. If you have it, Please post.
Good to know that it helped! I don’t have a recipe for beef broth yet but thanks for the suggestion, I’ll try to add that to our list.
Can I use the leftover meat from the chicken for chicken soup, or would it be too tough after the process of making the bone broth?
Hi Kristen! Yes, you can. 🙂
I do not have an instant pot. Can I use a pressure cooker instead? I have a 6 quart one and a large canner one. If so, how much pressure and for how long? I have roughly 25 carcasses to cook that have the breasts, thighs, and legs cut off. I plan to roast them like the instructions, then cook them.
Hi Lora, I imagine the time will not change by much since we use the pressure cooker setting on the instant pot. Some instant pots have a higher pressure though. but If you experiment, please let me know how you like that, but also I recommend reading through the comments of this recipe, I see a few readers may have tried that method.
Hi Natasha
first time making your stove top recipe. The broth turned out amazing however, forgot to add salt and the apple cider vinegar. Can I add after the broth has been cooked and do I have to re-boil. I may just make another batch so as not to spoil this batch. What is the purpose of using apple cider vinegar?
Hi, apple cider vinegar helps draw out the good minerals from the bones. I think that’s alright.
First time making the bone broth and I accidentally added one tablespoon of salt instead of one teaspoon. Is this now ruined?
Hi Marjorie, that’s quite a bit more; but you can try it for the flavor to see if it’s to your liking. But you will likely need to dilute it more.
Thank you so much for your recipes they are great. I will definitely try this one with the instant pot – winter is coming
I hope you will love the recipes that you will try!
I SO enjoy your website, your recipes, of course, your videos – everything.
In the last 2 days, I’ve done two batches of the slow cooker chicken stock (SO much easier than stovetop)and followed the recipe 100%. You mentioned the instant pot version made clearer stock. The photo you have with the recipe looks very, very clear. I have never done an egg raft to clarify stock, but think I will try it with 1 qt. Have you ever done a raft?
Thank you!
Hi Natalie! Thank you for your great feedback! I’m so glad you are enjoying my recipes and videos! I have not tried that myself; I haven’t tested that, If you experiment, let me know how you liked the recipe
Natasha, I really like your website and all the recipes you’ve posted and even the stories of your dishes and family. Thank you. The photography is great! I make broth with a bone from a steak with bone in, chicken bones from a deli chicken and sometimes use veggies that are starting to go. I’ve even used wilted lettuce and cabbage. The lettuce is a little sweet but balances any acidity. Homemade chicken broth wonderful for matzo ball soup!
Hi! I’m so glad you enjoy my recipes. Thank you for sharing! 🙂
I absolutely love all your recipes. they are delicious. I am so glad I signed up for your emails. I save them all so I can try them all. I also found some to share with my daughter who is at University and does not have time to cook at exam time. I make them for her and she just tells me which ones. Thank you so much for all your work doing these recipes.
You’re very welcome! So glad you enjoy them. 🙂
I absolutely love all your recipes. they are delicious. I am so glad I signed up for your emails. I save them all so I can try them all.
So glad you enjoy them. Thank you for the feedback. 🙂
This has been my go to recipe for chicken stock for some time now, and we LOVE it! I’ve always done the IP method and it comes out so clear and delicious! However, the last 2 times the stock has come out cloudy. Any idea what could be the cause? I haven’t changed anything, always use filtered water and follow your recipe exactly.
Hi Amanda, cloudy broth is usually due to keeping it covered for too long. It doesn’t affect the taste or quality of the broth, just the look.
Hi Natasha- I boiled a whole chicken and am using those bones. I didn’t roast before putting in the IP. Will this be ok? Or should I have roasted after boiling and put in the IP?
Thank you!
Hi Jenny, many recipes call for just raw bones which is ok, but roasting will really enhance their flavor.
I can buy the chicken bones from my local organic farmer. The packaged bones include necks and backs. Is that enough or do I also need legs, feet etc for best collagen source? I’ve heard feet are one of the best sources (I think it was Dr Mercola that said that).
I bet that would make a delicious stock, Jade! Great idea reaching out to local farmers!
First time making broth and it turned out great in the Instant Pot! I had to omit spices due to allergies (so it was just chicken bones, salt, ACV and thyme since I didn’t have a bay leaf), and while it lacked depth it still tastes good and I’m excited to try it again with some more gut-friendly-for-me flavors! Buh-bye expensive store broth! Thank you Natasha for such an easy, tasty recipe 🙂
That’s awesome! I’m glad it turned out great on your first try, good job to you!
Hi there. My naturopath suggested I drink bone broth for the collagen. He suggested chicken wings to make it. I’m confused. Can I just put the raw wings in the instant pot, or do I need to roast them for 20 min., pull what little meat there is off, and then put the bones in the instant pot? I know the beneficial minerals come from the bones.
Hi Sandy, I also heard about chicken legs. but adding wings or bones from drumsticks can definitely help. I haven’t tried them without roasting, but roasting will help the flavor. If you experiment, let me know how you liked the recipe.
Is it better to use raw bones or or cooked. Roast the chicken first or no! Want it to come out the best! Where would you just get bones
Hi Kim, a roasted chicken will work. I usually have a fair amount of meat on the bones when I start a broth and it doesn’t harm the process. I haven’t read or seen anything that would say that wasn’t safe.
I love the instant pot. I now can my chicken stock because we use so much and it’s ready ever time I need it. You’ll get about 7 pints from 2 Costco rotisserie chickens after you’ve stripped I need off of course.
Thank you so much for sharing that with us!
Hi! I bought chicken with meat on it. not knowing I needed just bones. Can I roast the bonesand meat and take the meat off the bones before putting in instapot ? or do I need to go to the butcher and ask for just bones?
love all your videos!
Hi Betty, the roasted chicken will work. I usually have a fair amount of meat on the bones when I start a broth and it doesn’t harm the process. I haven’t read or seen anything that would say that wasn’t safe.
Hi! I’m on a low-sodium diet (Doctor’s orders)…..and wonder if the nutritional value of your recipe for sodium is for the entire amount of the recipe or “per serving”…..but there is nothing to say what the “per serving” amount might be…..like “one cup”, “1/4 cup’, etc. Just checking! Thanks.
Hi Ron, the sodium is per serving. There are 8 servings in this recipe (it makes about 8 cups of broth)
I’ve been making bone broth for years, but thought I’d search around for an IP version. I found you and many, many delicious recipes to boot. I’ve settled on stovetop method simply because I simmer my bone broths for 24 hours. But I wanted to share with your subscribers/readers a little thing called Soup Socks (amazon has them). I put all of my bones and veg in them and never have a worry about stray bones and such.
Thank you Tash, you have given me many delicious recipes and I tell people I meet about you all the time (I work at a wine store), so I thought it only far to share the Soup Sock secret with you and everybody.
Merry Christmas to you and yours.
Merry Christmas, Jenni! I’m so happy you’re enjoying my recipes!
I do mine for 24+ hours too. I’ve never heard of “soup sock” but I sure will be looking into getting me some.
Wow 5 stars! I’ve been hooked on Aldi Chef’s Cupboard bone broth. I decided to give your recipe a try with my instant pot. I’m in love!!!! 😍 It’s so, so delicious. I must make it homemade from now on. Thank you!!! I’m sipping this before bed and it’s Devine.
I’m so happy you enjoyed that. Thank you for sharing that with us, Courtney!
Thank you for this amazing recipe! I have come back to make it for the second time! The broth turned out excellent the first go ‘round. This time, i’m making the broth sort of impromptu as I cooked a chicken for a family meal and now don’t want to waste the bones! If I’m using the instant pot and cutting the recipe in half should I also cook it for less time?
You’re welcome! I’m so happy you enjoyed it, Joanna! The time shouldn’t change by much, but I haven’t halved it myself to advise.
Making this now in the Instant Pot, but want to use it to make chicken noodle soup for my sickie this evening. Can it be used the same day, or must it be cooked and refrigerated first?
Hi Carissa, I bet that would work! I hope you love it!
Trying the pressure cooker method tonight. I’m roasting the bones and the house smells delicious already. I’ll let you know how it turns out. Thank you for the recipe!
Please do, we’d love to know how it turns out for you, Giselle. I hope you love it!
I have been cooking and baking for about 50 years. I have always been a “ from scratch” cook as I like knowing what is in my food and the creative changes as well. I love everyone of you recipes I have tried. They are not complicated, I have the ingredients, and so far they all turn out great. I always used the stop top method for making stock and always have some in the freezer. My daughter introduced to me the Instant Pot method and that is the only way I make it now.
Hello Terrie, great to hear from you, and thanks for sharing. I’m happy that you’re enjoying my recipes and I hope you’ll love the recipes that you will try!
Cooking in overnight in the slow cooker. I’m looking forward to having some as soon as possible. Not sure whether to have some straight away or put it straight in the fridge, defat it (if that’s a word LOL) and have some the next day. I guess we’ll see what happens. I’m certainly looking forward to trying this for a delicious bowl of soup, maybe even with a bread roll!
I hope you love it Shell!
This was my first time making homemade bone broth. I made it in the instant pot and it turned out great. It made my chicken noodle soup taste so good! I just discovered your website and am so excited to try more recipes. I think your videos are so well done!
I’m so glad you tried this recipe, Kristy! Thank you so much for sharing that awesome feedback with me.
I’m making this right now viathe Stove top method. I saw that you said you can turn it off and leave overnight then continue the next morning. Do you leave it out or put it in the fridge over night? I’m worried with the bones and meat on them it will spoil.
HI Melissa, you can’t really put hot broth into a refrigerator. The best thing would be to cover and set it in a cool area like a garage. Ideally, it should be made in one day but even in one day, you would have to let it cool to room temperature before refrigerating. This is why my favorite method is the instant pot – it’s quick and I can make it and even freeze it the same day.
Hello,
Apologies if this Q has been dealt with before:
I have a question re stove top method. As its cooking, its water level is reducing. Do I keep adding water to keep it topped up?
My main concern is my stock pot does not have the thickest base, its enamel. So I am concerned about the chicken sticking to the base when the water levels get low.
Regards, Matthew
Hi, I typically don’t keep adding water until it has visibly reduced down (keeping it covered helps with this also). You can add more water – it won’t hurt anything.
This was perfect in the instant pot. I am used to making bone broth in my slow cooker (which is great), but being able to convert it to the instant pot was amazing. Now I can get broth made in about 3 hours from start to finish!
Awesome! Thanks for sharing your good feedback with us, Liz.
I can’t wait to make it.
I love your receipts.
Thank You So! much
God Bless.
I made the instapot chicken stock yesterday and it’s awesome! I have tried making stock so many different ways. This is by far the best! Thanks for the tip about browning the bones in the oven. Super simple but makes so much extra flavour if using raw bones as I do. I couldn’t get full chicken carkas so ended up using about 6 of the lower back spine sections to the parsons nose. Lots of fat and flavour. It’s all my butcher had but worked really well. Great recipe. Thank YOU!
From Adelaide, South Australia 🙂
That’s so wonderful! Thank you so much for your awesome feedback and review, Sally. I’m happy that you really loved this recipe!
The broth came out amazing, I put the bones in the freezer 2 weeks ago and today I made it. What beautiful color.
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
I’m going to try making bone broth for the first time. I’ve cooked a couple whole chickens in my Instant Pot and saved the juice. Can I do anything with this chicken juice? Do you ever add it to your bone broth?
Hi Cindy, see how we made gravy in our instant pot chicken recipe.
I have an 8 qt. IP. How much liquid should I be adding?
Hi Laura, I have only tried this in a 6-quart pot. I would recommend making sure you use what our recipe calls for + extra to make up for the minimum 8-quart requirement.
I notice a lot of broth recipes call for roasting the vegetables. Is there a particular reason you don’t ?
Hi Tom, it can deepen the flavor, but I found it isn’t necessary to do the extra step.
How would you go about canning the broth after it’s made?
Hi Courtney, I have always frozen it because it’s easier and we go through it fairly quickly. You might google search to see if there is anything special required for canning both broth.
My goodness, made it first time. Through it in the crockpot went to bed and the kitchen smell was awesome this morning. For 12 cups of water I got about 10 1/2 cups of the richest broth. Wow! Now I will try chicken pot pie soup. Thank you Natasha, love all your recipes. Don’t make them all, I live alone and limited to freezer space but love watching your videos.❤️
You’re welcome! I’m so happy you enjoyed it, Linda!
Hi Natasha, I made some chicken broth today! I chose to just boil the bones for 3 hours on medium heat. Added celery, carrots, garlic, onion, laurel leaves, cider vinegar, salt & pepper. My husband offered to taste it with garlic Tuscan bread! Oh he loved it. Thanks for sharing this recipe!!!
Fantastic! Great to hear that you both loved the recipe, thanks for sharing that with us!
Second time making this slow cooker version. First time was with a roasted chicken so, mostly carcass and no other roasting. This time I am using a whole raw chicken. I cut the chicken into pieces but, left all of the meat. I roasted it and it is now in the IP on slow cook. Now I am thinking you use just the bones after deboning and do something else with the meat. Question- am I ruining it as a bone broth by leaving all of the meat (I pick the meat off and save it for my dogs). Thanks!
Hi Diane, that should be fine if it was boiling continuously. I usually have a fair amount of meat on the bones when I start a broth, and it doesn’t harm the process. I haven’t read or seen anything that would say that wasn’t safe. Also, if you used a whole chicken and have leftover meat, you can use that to top a salad or even use it in a soup.
Hi, I only have a 3 quart instant pot. I know I have to use half the amount of water, but do I also reduce the cooking time?
Hi Ramona, generally the timings should be the same. I would keep the timings the same in this recipe.
Hello,
Do you taste the vinegar? I put a Tbl of tomato paste in mine. Would that do the same as the vinegar?
I’ve been making bone broth this way too and love the intense flavor. (When I make soup from it I add fresh carrots, celery and onion I saute and add fresh thyme. I roast the whole chicken with the veggies then cut off the breast and chop or shred it to add to soup later. It isn’t completely done. That way there is plenty of flavor and it doesn’t overcook. I add it with any noodles and it turns out perfect.) Then I add it all to the IP or a pot and simmer don’t boil , uncovered for clear broth.
I noticed the garlic cloves intensify in the IP. Anyone else notice the same?
You should not notice the vinegar at all in the finished product.
I was so excited to make this, but I think I might have messed up 🙁 So – first I followed all the instructions for instant pot, except I only had 1 chicken and I forgot to not put as much water in… does this make it weak and/ or not good? Also, I didn’t let it all the way cool off before I put it in the fridge (because it was 1am and I was exhausted LOL). Did I ruin it?! Looking at in the fridge now, it seems to not be gelling like I’d hoped for. TIA for the advice and thanks so much for posting these recipes!!
Hi, too much water for the amount of gelatin in the bones will keep it from gelatinizing when it cools. It will still taste great as a homemade broth and I would still use it in soups or any recipe that calls for chicken stock or broth.
Thank you, I drank ALL of it, it was so good! I ended up getting a little cold the day after I made this and it couldn’t have been there at a better time!! Thank you! Im back here to make more, again with 1 chicken but ill do much less water this time! Thanks, again!! 😀
I hope you’re feeling better, AD! Thank you for sharing this wonderful review with me.
Question! Can I substitute regular vinegar instead of apple cider vinegar? Thanks, I love your recipes!
HI Jenna, I always use cider vinegar but I would cut it in half if using regular white vinegar.
Hi! I cooked a whole chicken the other night along with some potatoes and veggies all together in my dutch oven. The chicken came out great but the veggies were too soggy and thus didn’t get eaten, do you think I can still use those for the broth? Maybe just toss the bones along with the additional liquid ingredients back in the same dutch oven and simmer away? Never made broth before so this is a first for me! Thank you!!
Hi Ellie, I think the veggies have probably already given everything they had to give. I would probably add some fresh veggies for better flavor in the broth.
I roast the carrots, garlic and onions before adding! This creates a lovely depth of flavor!! Don’t roast too long—it will darken the broth!!
I’m so glad you enjoyed it!
Can I use roasted chicken feet for this recipe? And also wondering if I can cook for up to 24 hours?
Yes, roasted chicken will work. That should be fine if it was boiling all night continuously. I usually have a fair amount of meat on the bones when I start a broth and it doesn’t harm the process. I haven’t read or seen anything that would say that wasn’t safe.
I boiled two chicken carcasses that still had a good amount of meat on them. I boiled continuously for about 24 hours. (yes…all night) I strained and refrigerated (froze some too)Is it safe, considering there was quite a bit of meat still?
Hi Suzanne, that should be fine if it was boiling all night continuously. I usually have a fair amount of meat on the bones when I start a broth and it doesn’t harm the process. I haven’t read or seen anything that would say that wasn’t safe.
I have been doing chicken broth this way since…🤔😉
I store the leftover of the chicken in a large freezing bag and when it is full I prepare my stock .
Why the apple cider?
Hi, apple cider vinegar helps draw out the good minerals from the bones.
Question for the stovetop method: when you turn the heat off for the night, is ok to leave it on the stove to cool overnight (6 hrs)?
Hi Melissa, I wouldn’t leave it out too long. Once it cools I would store it in the refrigerator.
Natasha,
Have you ever tried canning the Chicken Bone Broth? Does it work or is it better to freeze it?
Hi Virginia, I have always frozen it because it’s easier and we go through it fairly quickly. You might google search to see if there is anything special required for canning both broth.
Virginia, my brother, the chef in Europe says you can strain the hot broth into canning jars. Tighten the lids and invert them upside down to cool. You can refrigerate or leave them in the pantry for up to a year.
His company makes bone broths. This is a very good recipe and the amounts and cooking time is exactly on.
Hi Susie, thank you for the tip! We appreciate good information like this.
what are your thoughts about using bones/skin/meat bits left from a rotisserie chicken?
Hi, I often use the whole leftover carcass from a rotisserie chicken.
We eat rotisserie chicken fairly often as I have a grandson that likes it alot. I used bones from one that was lemon pepper flavor and one that was plain and the broth is soooo great. Makes me happy because I always felt we wasted alot of meat from the roasted chickens, PS, I give everything in the strainer to the cats and animals.
I love your recipes, Natasha, especially the desserts! I have a couple of Qs about this broth.
1. If I made a roast chicken, how well do I need to clean off the bones?
2. How do you clean the bones? Should I blanche them?
3. If I only have the bones from 1 chicken, can I fill the pot with extra veggies to make a veggie/chicken hybrid?
Sorry for all the Qs, this is my first time trying this!! Thank you!!
Hi Carolyn, there is no need to clean off the bones before making the stock. I often make this with the bones from 1 chicken and then add veggies as directed. It will still be a very tasty broth.
Instead of the water to make chicken broth can I use chicken broth out of a box as a substitute?
Hi Betsy, that isn’t necessary and I think it would keep better and taste fresher starting with water rather than a pre-packaged broth.
I would like to add a reminder that there is a huge amount of sodium (salt) in pre-packaged broths. Even the low sodium varieties are still more than I would want to give my family. Water has no sodium added unless you add it. Always control your ingredients for flavor and health.
HI Natasha,
You mention that this broth can be also made using roasted turkey bones (aka Thanksgiving turkey). Would the proportion of everything else be the same? Also, can this broth (either chicken or turkey)be used as a base for sauces? Should it be reduced? Do you have any tips for this?
Hi Natasha, yes, this will work with turkey bones. I would alter the recipe based on the pounds of bones you have. We have the serving recipe slider that should help with that.
This was so delicious! I loved it in the chicken noodle soup recipe you shared! Should I dilute it when I want to use it in a recipe that calls for chicken broth? (It’s so gelatinous!) or use it as is?
Hi Helen! I’m so happy you enjoyed this recipe! To be honest, I haven’t tried that but I bet that can work! I would love to know how you like this recipe if you experiment!
My bone broth turned out beautiful and tasty. I have a
layer of something on the bottom. What is it? Do I use it?
I’m glad you enjoyed it! Does it look like gelled chicken bone broth? Someone else commented this “The gelled chicken bone broth is in the bottom of the cup. I freeze these “hockey pucks” (as my daughter calls them) for use in soups, stews, gravies, even as a water flavoring for boiling up mashed potatoes.”
I made the slow cooker version, this had to have been one of the easiest things I’ve ever made and it is delicious!
So great to hear that Paige. Thanks for your wonderful feedback!
What is the proper temperature or range of temperature to maintain during the cook time? Specifically for stove top and slow cooker.
Thank you!
Hi Rob, I would keep it at a simmer. A simmer is about 195˚F.
I’ve been making my grandmas bone broth (Jewish penicillin!) for years! And this was surprisingly almost right! Even down to the vinegar.
A couple of things though. Do NOT peel your veggies, or remove the skin. You are missing soooo many nutrients this way. Scrub the skin of your veggies, obviously, but otherwise just chop in half or quarters and throw right in! In fact, I’ll even save veggie scraps and peelings from previous meals in the freezer and throw those in when I make stock. And don’t skimp on the garlic! Two cloves? I usually put two heads of garlic in (just cut off the top). You can also roast the garlic first for some nice depth of flavor… but I promise, it will NOT be too garlicky. And the garlic is great for helping/preventing illness. Some other great veggies to use are mushrooms (for some extra umami), and parsnips. I also usually add in some whole peppercorns to mine.
Another important tip that I didn’t see explicitly mentioned: never ever ever add salt. Salt is for seasoning at the end. As the stock cooks and reduces, you run the risk of things getting too salty. I’ve known a few people who ruined their stock this way.
Thank you so much for sharing that with us Jessica. Our readers will love these tips.
I once heard that chicken fat is ideal for making flaky pie crusts, etc., but have never tried using the fat skimmed from broth for this reason. Has anyone tried this?
That’s a great question. I hope our readers have the answer to this.
I’ve often used duck fat for pastry making, I can’t see why you couldn’t use the chicken fat you skimmed off , also it would be great for roasting your potatoes in
Thank you for sharing that Susan!
That’s my favourite way of making bone broth as well. I used the other methods too, but I got used with the 2 hours job and will never go back. One tip: I don’t scoop out the fat that accumulates on top of the jars. It acts as a sealer. I kept jars in my fridge for two months and when I open it, it was fresh like on the day I made it. I scoop it out when I want to use the broth. I never use that fat for cooking because it was boiled too long. It never goes bad on top of the jelly. It just stops the air to get in.
That’s so great! Thank you so much for sharing that with me.
Can I cut this in half? I have 1 roasted chicken on hand and really want to try this I’m my instant pot. Or should I grab another chicken first?
Hi Ashley, I imagine that can work.
Will the cooking time be the same for one chicken?
Hi Natasha, I have done this stock with the bones of just one chicken and kept everything else the same. It’s not quite as concentrated in chicken flavor but still works great. You can cut down the rest but it works to keep everything else the same, just using fewer chicken bones.
My family loves so many of your recipes! I use a lot of chicken broth, but have never made my own. We have two leftover roasted chicken carcasses. Can I freeze them and use them at a later date?
Hi Jane, I’ve heard freezing roasted chicken carcasses does work. Make sure you wrap them well to avoid any freezer burn.
Hi Natasha, can I depressurize the instant pot outside or in the garage? I made this broth and it turned out delicious but my house smelled like chicken after I released the pressure. I’m new to the instant pot, and was wondering if I unpluG it will it still release the pressure?
And, can I try this recipe with bone-in beef for beef broth?
Thanks!
Hi Lena, so I don’t mess with the instant pot after it is plugged in and have to transport a high-pressure instant pot (for safety reasons), I often just set my broth on in the garage or outdoors (where I know the kids won’t get to it) and then I can just depressurize outside. Alternatively, I put my pressure pot under my hood vent and put it on the highest venting power before I release pressure and that works well.
Thank you, I’ll try that next time! How about the bone-in beef to make beef broth, will that work with this recipe instead of chicken?
Hi Yelena, I imagine that would work. If you experiment please let me know how you like that.
You can also put a towel over the vent.
Can I make this on the stove top? Can I just put a whole chicken in the pot?
Hi Cheryl, you sure can we have that written in the recipe. Look for the sub title “Stovetop Method (15 Hours of Slow Cooking)” in this post. I hope it helps.
You can also be saving onion skins, carrot tops, celery leaves, etc from your other cooking activities and have them ready for the stock pot. I think the fat makes a nice seal on the refrigerated stock and it is only when I remove it, use some of the stock and have some left over that I worry much about its keeping (within reason.) I think you can assume that when the stock is strained while still somewhat hot that it is not likely to be infected with any problematical organisms. In my opinion, the Instant Pot does not reduce the stock as much as I like. When I use a regular pressure cooker for about 2 hours the result is almost aspic like because the liquid is more reduced.
Hi, I needed a quick soup today so I boiled the whole chicken in water with herbs and then strained the chicken, pulled the meat off the bones and placed into the soup with veggies. I now have these bones, could I make a bone broth with them or are the nutrients boiled out? (the chicken boiled for about 2 hours whole) thanks!
Hi Kristin, I haven’t tested that to advise, if you experiment please let know how you like that.
A bit late but you could still make soup out of a chicken carcass like that as all you did was cook the chicken and had very little time for the bones to leach out their goodness!
yes use the bones.and throw in the fat and anything else that you were going to throw away from the chicken.
I have two question. When you say roasted chicken, is this after I cook the chicken in the oven? I know you said a crock pot can be used, how big do you recommend?
Thanks,
Cheryl
Hi Cheryl, this is the crockpot that we use.
Thank you
Hi Natasha,
I am new to this cooking stuff. I am trying to figure out what you mean when you say you use a instant pot or a crockpot to cook this. Now the question is what is an instant pot? I know what a crockpot is and a pressure cooker, but I am not sure what an instant pot is by name.
I want to make my soups from scratch and this bone broth will help me do this.
Thanks.
I have been asked to make a chicken soup for a cancer patient. She has requested no salt or veggies. Can I put a whole chicken in my slow cooker and not have to roast it first ?
Hi Gert, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
You can use a crock pot wet or dry, and it will act like an oven; but remember, even cooking in a dry crock pot, use a thermometer and expect a long cooking time. You should be able to find recipes on line. Yes, you can “bake” a chicken in a crock pot.
Hi Gert. Since you’re skipping the veggies, aromatics and seasoning, I’d REALLLY recommend that you roast the bird(s) first, as it’ll be basically the only flavor you’ll have.
Yes, I have done this and it can still produced a flavorful broth.
Can you use a Whole rotisserie chicken for this receipt?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Rotisserie chicken works great!
I pull the meat off and roast the skin and bones, then cook them with carrots, celery onion and seasonings.
Thank you so much for sharing that with us.
Don’t forget to get all the drippings from the rotisserie container. That’s where a lot of the flavor has gone.
If you only have the bones from one chicken, do you do half for all the rest of the ingredients? Ie. Just 5 cups of water? And then do I cook it in the instant pot for the same amount of time?
Hi Shirl, I have done this stock with the bones of just one chicken and kept everything else the same. It’s not quite as concentrated in chicken flavor but still works great. You can cut down the rest but it works to keep everything else the same, just using less chicken bones.
I would like to make the broth in the instant pot, but I don’t want to wait overnight to use it in the soup. Can I just put the broth in the freezer after the broth comes to room temperature so I can skim the fat after a couple hours? Or is there another reason need to leave in the fridge overnight?
Hi Connie, we mentioned in the recipe we leave it overnight if it needs more boiling the next day. Here’s what one of our readers wrote “I do this Jules! I have a heavy pot and it will still be pretty hot in the morning! I also leave it on overnight sometimes, but that’s probably not the best thing to do unless it’s in a slow cooker.Oh, I just had the best idea. I am going to start it in the crockpot with the bones only overnight, then transfer to a pot and add the veg and aromatics in the morning to simmer all day tomorrow” I hope that helps.
Hey Natasha!!! Long time, no chat! I was just searching my email for an old recipe, BBQ Beef Nachos, that I lost but knew I sent you. So I decided to drop into your blog and woohoo you got an instapot recipe for chicken broth! Ain’t it da bomb?! So much better than canned – rich, gelatinous and beautiful mouth feel. I don’t have an instapot, but I use a pressure cooker, probably about the same result. My secrect ingredient for chicken broth – a small pinch of saffron threads (I know, EXPENSIVE, right?). Take care!
Thank you so much for sharing that with me, Greg!
Can this be canned like normal chicken broth once it is strained of all fats/solids
Hi Renee, You can store in the fridge for 3-5 days or transfer to freezer-safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).
I freeze in small 1 cup bowls and after frozen I take out and put in zip bags and label 1 cup chicken bone broth and have as needed
Thank you so much for sharing that with me.
Does it matter that broth gets cloudy? and Why?
Hi Eleonora, cloudy broth is usually due to keeping it covered for too long. It doesn’t affect the taste or quality of the broth, just the look.
I have been making my own bone broth for years. But I always do it on the stovetop and add everything at once. I find if it simmers too long the onion and the other veg can become overpowering and bitter. I never thought to not add them until later! I will be doing this with the batch I am about to begin! Looking forward to having the bones simmer a lot longer, and getting every bit of goodness out.
I hope you love it! Thank you for sharing that with me!
I came back to say that this is absolutely the best method for making bone broth! Before, I would not want to simmer it too long, as I always seemed to get a bitter taste from the veg, or an overpowering onion taste. But then you can’t simmer it long enough to get all the goodness out of those bones!
I have been doing smaller batches in the slow cooker- roasted bones and any meat scraps overnight, then add some celery, bay leaf, carrot, herbs, etc in the morning and by lunch it is ready. I am having a nice mug of some right now!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Looking forward to making this broth on the stovetop! In the recipe you state that you can turn the heat off overnight if needed and continue simmering the following day. Would you need to put the pot in the refrigerator overnight? Or is it all right to leave out until morning?
Hi Jules, yes that will work, just keep it covered and then return to a light boil the following day before continue to simmer.
I do this Jules! I have a heavy pot and it will still be pretty hot in the morning! I also leave it on overnight sometimes, but that’s probably not the best thing to do unless it’s in a slow cooker.
Oh, I just had the best idea. I am going to start it in the crockpot with the bones only overnight, then transfer to a pot and add the veg and aromatics in the morning to simmer all day tomorrow.
Thank you so much! I’ve made this a few times and it’s delicious!
I’m so glad you enjoyed it!
Hi! Just curious, is there no need for skimming the impurities off in the slow cooker method? Thanks!
Hi Andrew! This makes such a quick flavourful clear stock without all the skimming.
But I just don’t understand what happens to all the scum that you normally skim off. We use chicken feet and they produce a lot of scum… Where does it go in the Instant Pot?
That is a great question and I’m not sure what it is about pressure cooking that allows skipping that step while maintaining a clear broth. If anyone else has insights into this, please let us know.
Clear vs cloudy stock. Obviously it could be just floating bits of food or coagulated proteins and pouring it through a folded cheesecloth would get rid of it. But true cloudiness that never settles is caused by boiling at 212F for an extended period of time. Simmering at 180-200F will keep the stock clear.
A slow cooker will just boil a little around the edge. An instapot or pressure cooker prevents boiling above 212F because it is under pressure. So it’s probably dissolved bone tissue caused by the bubble formation with the bones in contact with the bottom of the pot that clouds up the broth. An expanding steamer basket under the bones might help if controlling the pot at a simmer temp range is not possible.
This was my first instant pot recipe! Bought one yesterday and immediately busted it out and made this chicken broth. I used backs, necks, and feet. Soooo good! Thank you!
You’re welcome! I’m so happy you enjoyed it, Rebecca! Thank you for sharing your great review!
Your recipe makes 8 cups. How much is a serving size so I can calculate my carb intake.
Hi Gen, most liquid serving sizes are assumed in cups, this recipe makes 8. 🙂
Making this for the first time, I had to leave out the ACV due to a dietary restriction. Would you recommend adding anything as an acid, like tomato paste? Also I was thinking of adding some fresh rosemary and thyme. Do you find those flavors are to strong for this stock?
Hi Casey, I haven’t tested that without ACV since it is needed to leach the minerals out of the bones. The only substitute I can think of would be lemon. If you experiment, let me know how you liked the recipe.
Hi Natasha, can I use 2.5 lbs of chicken drumsticks? They are raw.
Thanks.
Hi Galina, I also heard that about chicken legs. but adding wings or bones from drumsticks can definitely help.
Hi Natasha, wonderful site. can the chicken stock be canned after its done?
Thank you, Roger! You can store in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).
Would it work the same (2hrs) in a pressure cooker?
Hi Irina, I imagine so but I haven not tested that to advise. If you experiment please let me know how you like that.
Perfect and simple Great recipe.
I’m so happy you enjoyed that, Karina! Thank you for that wonderful review!
No no no. No garlic in chicken stock ever. Onion yes, bay leaves yes but never garlic. Much too dominant a flavour in stock.
Hi Linda, it is very mild and subtle with the cooking time required in any of these methods, but you can omit it if you prefer.
I always add garlic to my broth
Hi Natasha! Love your blog! Made beef plov in ip and it was absolutely delicious! Question about this recipe: have you tried making holodetz in ip? Really would love to try. Also, why do you set on soup/broth for 2 hrs? Mine gives an option for 4hrs to make it a broth. Thank you!
Hi Aliya, we have not tried that! I’m curious now if that would work!
Love your recipes. Do you have to clarify the soup? My mother-in-law would always clarify her soup, but the process always seemed too tedious. She clarified with egg shells I think.
Hi Karen, we did not clarify this one 🙂
Re:chicken bone broth. Do you save the meat from the legs, thighs, wings & breasts, before making the bone broth with those bones as well as the neck & back/breast bone that still has meat attached? You say “discard solids” without mentioning salvaged meat.
Hi Carole, If you used a whole chicken and have leftover meat you can use that to top a salad or even use it in a soup.
Accidentally didn’t read and added the onion and carrot from the start. Will it still be ok??
Hi Emily, yes that is totally still ok 🙂 They just get super soft but that’s ok.
Hi Carole, if needing chicken for say a salad or soup, cook the chicken, then you have the chicken to use and the broth, once you have all the meat stripped off the bones, now you can make a chicken stock with the bones. It is a win win win recipe 🙂
I am making bone broth for the first time! I just cooked a whole chicken in my Instant Pot. I am going to debone the chicken and use the carcass to make bone broth. I am curious – should I use the chicken broth from just now cooking the chicken as part of the water for the bone broth recipe?
Hi Donna, I would totally use any drippings from cooking your whole chicken – it will make for a more flavorful chicken stock.
Hi Donna, say for instance you are cooking a whole chicken with the intent to use the chicken shredded in a recipe, like a chicken salad or a soup, what I do is if I want say 2 quarts of broth, I add 2 quarts and maybe 1 cup more, and add the onion, celery + tops, carrot, and some black peppercorns never hurt. Cook on pressure for 7 minutes, allow natural release, boom, now you have 2 quarts of broth and chicken for a salad, etc.
Thank you for sharing this, Lee!
Let me make a correction. A whole chicken, 20 minutes, for bone in pieces like legs and thighs, 7-8 minutes. After you have stripped off the meat, now you have bones for broth. And just a tip, once the pressure releases, remove the lid and leave the chicken in the pot with the broth until room temp, this will make and even more juicy chicken for you.
Hi Natasha! I’m a big fan of your blog, it’s always open on my tablet. Had a question about this recipe. I used my brand new IP for first time to make this bone broth from a turkey carcass. When my IP reached the pressure, it acted like a humidifier for 1.5 hours making me nervous if that was even normal. After my patience reached its limit I turned it off and looked inside when it let me open the lid. There was at least twice as less liquid comparing to the beginning. The liquid was much darker than it looks in your pictures. It looked overcooked to me. I used the “broth/soup” settings. Do you have an idea what might have gone wrong? Thank you!
Hi Tatiana, it sounds like maybe you didn’t switch the knob at the top to seal the pressure in, especially if you are describing it as a humidifier. There should only be steam coming out of the top momentarily just before it seals. I would highly, highly recommend reading the instruction manual if it is your first time using it – also to make sure you are using it safely since the pressure cooker can be a dangerous tool if not used correctly.
Thanks for getting back to me, Natasha! We had gone through the manual several times, and the knob was in the right position… We even cancelled and restarted the program after my husband checked all the knobs… At least, now I know that it should not be like that! Anyways… Thank you for your amazing recipes and entertaining posts! Please keep them coming!
I hope you can figure that out soon, Tatiana!
Amazing! We can’t buy instant pots within New Zealand but I got something similar just this month and I’m so happy with this recipe! It makes such a quick flavourful clear stock without all the skimming.
I made chicken breast in the pressure cooker yesterday which did not work well. Pink in the middle dry everywhere else 😅 but made some more stock today and poured it over soba noodles and chopped up dry chicken and everyone was happy.
I’m so happy you were able to make this recipe, Sophie!! Thank you for the wonderful review!
Hi Natasha – just curious why the vegetables and aromatics aren’t added right away.
Hi Katie, In the instant pot version, everything goes into the pot together including the vegetables and aromatics. The other long-cooking methods, the vegetables turn to mush and are difficult to strain since it cooks for so long so we don’t add them right away.
This recipe turned out amazing!! I didn’t peel any of my vegetables, leaving the paper on the onion, so mine turned out much darker than yours, plus, I added a generous handful of dried shiitake mushrooms for more flavor. I also used the bones from 2 store bought rotisserie chickens.
Apparently, I picked the perfect day to make it too, because I’ve come down with a nasty head cold. This will be really good right now. Thank you for the recipe! Worth every second it took to make it!
I’m so happy you enjoyed that Ashley!!
Natasha, I was thinking of making holodets in IP. Do you have any suggestions how I would go about it? 🤔
cHi Alena! That is an interesting idea. I honestly haven’t tried that. If you experiment with that I would love to know the process!
Hi Natasha. I want to make your bone broth for my husband since he is having surgery. I have been cooking my chickens and saving the bones. Can I also put some of the crispy skin in with the bones or will that make the broth murky? Thanks so much for such delicious recipes and for an awesome blog.
Hi Connie, you can add the skin and bones and it will work great :).
This might be an odd question, but what do you do with the chicken meat after the pressure cooker? Discard?
Hi Nellie, yes, you can discard the bones and vegetables since all of the nutritive value will be in the broth.
Hi Natasha,
I think the commenter above was asking about the chicken meat! What do you do with it after? Can you eat it? Can you make chicken noodle soup out of this broth and the chicken used? Or do you separate the meat from the bones before you make the broth? And use only the bones? Please let me know!
If you used a whole chicken and have leftover meat you can use that to top a salad or even use it in a soup 🙂 Thanks for pointing that out, Violet!
You know, broth with any shredded chicken leftover, minus bones would make a great chicken and dumplings. Cut up a can of biscuits or homemade biscuit dough and add to the chicken stock and leftover chicken, that fast and easy.
So excited you got the pot! Looking forward to the recipes!
I really liked how clean the broth turned out. I used chicken backs from Whole Foods and unfortunately it never got thick/jello like.. what could be the reason? I also heard from farmers that people use chicken legs 🙈 to make broth since that’s a good source of gelatin.. sounds unpleasant but… just wanted to mention 🙂 I also crack the drumsticks if I use those to let the goodies come out.
Hi Rita, I also heard that about chicken legs. Adding wings or bones from drumsticks can definitely help.
Awesomeness! I’m addicted to my Instant Pot and hope you will add more recipes for it. I’m also curious about sous vide….I am a sucker for kitchen “toys.”
Hi Zina, that is a tool that I am unfamiliar with (the sous vide) although I spotted a cookbook for it at Costco today which got me curious! 🙂
Method 4. At least for a starter. I bake a lot of chicken on the bone, usually quarters, where there is more fat. I usually bake 4 leg quarters at 400deg for about 1 hour. There are plenty of drippings. Capture/drain all this in a cup. Leave in the fridge for a night. The broth will separate from the fat. Scrape off the white fat from the top – which can be used making candles or soaps (see the internet) as in the old days. The gelled chicken bone broth is in the bottom of the cup. I freeze these “hockey pucks” (as my daughter calls them) for use in soups, stews, gravies, even as a water flavoring for boiling up mashed potatoes. Not a bad idea to add the celery, carrots, onion, etc when baking the chicken covered with foil. Uncover to finsh and crisp up the last ten minutes or so. I keep a few hockey pucks in the freezer all the time and use for concentrated flavoring.
Great tips Thomas, thanks for sharing!
I’m so glad you love our site! Oh my goodness you’re right, I meant to put that in the slow cooker section. Thank you!! 🙂
Hi Natasha,
I make chicken (and beef) broth the same way as you do, keeping aromatics and sodium at minimal. I prefer the stovetop method, barely simmering it for several hours. I also peel off the skin and remove any visual fat before roasting the pieces.
What i wanted to share is my storing method. I sterilize quart sized (sometimes even half-gallon) jars, lids and mouth rings and after the broth is done i skim off any excess fat, and filter the broth of any impurities through fine mesh strainer and tighten up the lids. They seal properly, as when you’re canning. So this method keeps the broth in the fridge at least for two weeks (usually i use it earlier) without changing the taste and flavor. The key is to sterilize jars and lids and also that broth needs to be boiling-hot temperature.
P.S. i use this method for storing broth, because can’t stand the flavor of defrosted one. I also doubt the benefits of homemade frozen broth🤔.
I LOVE LOVE LOVE your idea for storage!! Broth goes bad quickly otherwise and I will definitely be trying that next time I make a batch! Thank you for sharing your tips! 🙂
I was taught to never let the stock boil because it would go cloudy. How do you keep it clear?
Hi Liz, this is why I prefer it in the slow cooker and instant pot – it sits mostly undisturbed whereas in the pot, if you turn on the heat to bring it to a boil, it can get to a fierce boil without you noticing (speaking from several experiences) 😉
Liz , my Grandmother told me to add to all stock pots a egg shell (just shell ) it keeps the broth clear . I have been doing this for 40 years and it seems to work on chicken and beef broth.
I love your blog and have recommended it to probably hundreds of people at this point 😊I am so excited your have an IP! It’s an amazing piece of kitchen equipment. It’s been a dinner saver for my family counless times. There is a great FB group for IP recipes, join us 😉 – Instant Pot: рецепты, идеи, советы
Thank you so much for sharing that with me! I will have to check it out! 🙂
Elena, can you post a link to FB group for IP recipes? Thank you
Hey, this looks good I should try it!!!!
I vote yes!! 🙂
Really Good!!!
Este site é excelente, sempre que visito tem novidades, deveria ter mais sites assim, parabéns.
¡Me alegra que estés disfrutando tanto de las recetas! ¡Gracias por seguir!
How do you make chicken broth?
Hi Lana, I use this method whenever I make chicken stock or broth. The lengthier cooking time just makes it way healthier 🙂
Natasha you are my favorite blogger out there! Your recipes so easy to follow. Love love your blog!! I dont have a Instant pot but want to get one. Which one do you have or recommend? Also, the chicken in this recipe what did you Do to it? Buy a whole one and removed the meat? Thanks
Hi Olya, you are so sweet! Thank you for that amazing compliment! I have a link to the Instant Pot I received for Christmas. I love it!! Also, I do buy a whole chicken and cut it into pieces. I’m so glad you asked! I have a tutorial on how to cut a whole chicken that I will be posting on Friday so stay tuned 🙂
Do you have a recipe for vegetable broth/stock?
Hi Heather, I don’t yet but that would be a great one to add! It would take quite a bit less time since you don’t have to wait for bones to soften. Thanks for the tip! 🙂
I tried feijoida tonight and my husband, me, and oldest really liked it. Our favorite thing we have made since we got it at Christmas was meatloaf and potatoes…so good!
That sounds yummy! I’m loving my instapot as well! 🙂
We’ve started buying chooks and cutting them up ourselves (so much cheaper). We always keep the bones for stock but they usually build up and go to the dog. With a nasty cold doing the rounds in our family, I decided finally give it a shot in our slow cooker and Omg the recipe is amazing! We have a bay tree in the garden and threw in some rosemary and thyme for a lil something extra. Also ran the stock through the muslin cloth for extra clarity. Pretty sure I’ll be making this every week from now on.
I am SO excited for your first Instant Pot recipe, this means I have more (IP recipes) to look forward to!:)
Making bone broth in the IP has been my favorite method since I got my appliance. I make it pretty much the same but I do omit the carrots since carrots give the broth a sweetness which I’m not fond of. But we all have our preferences!
Looking forward to your next post, I know it’ll be great!
I’m happy to hear that Marina! I’m loving my instapot too! Thanks for following Marina!
Looks so perfect and delicious👌🏻
I have to try this instant pot method, I got excited when I seen that u have that method. I love my instant pot so I’m definitely looking forward to more recipes that u will come up with so I can use it even more😄 Thank you once again!
Love how rice turnsout in the instant pot, jasmine rice or basmati rice is one of my favorite rice. I don’t have to count, how long I have cooked my rice on the stove or is it done already.?!
You know I haven’t tried rice yet but was definitely planning on it! I was going through the manual and was shocked at how quick that cooks! And especially brown rice – it’s like 1/3 of the time! I imagine the instant pot will save me so much time in life and in my work with cutting down my prep time in case I need cooked rice for a recipe 😉 Let me know what your favorite recipes are for the instant pot so far! I’m so eager to try more! 🙂
Plov recipe: I go by your recipe for the ingredients. For the instant pot method just fry the meat to brown and then cook for about 25mins meat setting(in the instant pot), it’s nice that it has the sauté function, then I fry onions and carrots a little, add the basmati rice and water( by the instructions in the book for basmati rice) also I add all the spices and garlic, and cook for 6 mins if I’m not mistaken for (basmati). ( the key is to turn off the pressure cooker right away when it’s done cooking ur rice for plov( since it cooks rice so quick, if u leave it on warm button right away, it might make the rice mushy, ( that’s what my mom found best way is to unplug it right away when it’s done cooking), the plov sure Will stay hot for a good bit)
My mom likes to make plov Sunday morning before she heads to church when it beeps that it’s done she just unplugs it and heads to church…
She also uses the pressure cooker for her braised potatoes recipe which basically cooks the
Meat first which is pork or baby ribs, fry
The onions, adds the potatoes and spices, and the ajvar spread(from Russian store) instead of tomato paste, it adds delicious flavor, and she says that Idaho potatoes are the best for braised potatoes* after all she cooks that for 10 mins but for instant pot mine takes 8mins on soup mode* ( she has different namebrand pressure cooker that’s why hers takes little longer) and also unplug the pressure cooker right away after it’s done cooking… the braised potatoes are one of my favorite and when she taught me how to make them fast in the pressure cooker, I love them even more. It’s nice to have a recipe that can be made quickly for lunch or dinner when ur short on time😊
That is so awesome of you to share!! I’ve been working on a plov in the instant pot where you only have to set it once and I’ve almost got it nailed down :). I can’t wait to try your braised potatoes recipe! Thank you! Thank you!!
I’ve been making bone broth in my instant pot for several years now. It’s so delicious! I always add peppercorns all red pepper flakes if I want it a little spicy, it’s the best remedy for cold or flu!!
Thanks for sharing your tip with other readers Marina!