Simple chicken bone broth recipe

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Make this delicious, simple chicken bone broth, using bones from raw or roasted chicken.

Prep Time5

Cook Time50

Thawing time8

Total Time8 55

Course: Dinner, Meat

Cuisine: American

Diet: Kosher

Servings: people

Cost: 15

5 quart stockpot, roaster, dutch oven OR an electric Instapot
large stainless steel bowl
cotton straining cloth
storage containers for broth options: plastic freezer containers or canning jars with lids

Preheat your oven to 400F.
Place your chicken bones (raw or cooked) in a 5 quart or 4.7 litre dutch oven or small roaster.
Add 12 cups water, or whatever it takes to cover bones.
Set lid in place on dutch oven or roaster, and place in the hot oven.
Check 30 minutes later, to see if water is boiling.
When water boils, reduce the heat to 300F or even 250 and let the broth gently simmer 6-8 hours.
Replenish water every 2-3 hours, or as needed to keep bones covered.
Simmer bones until the ligaments fall apart, dissolve and bones are clean.

Place bones (raw or cooked) in a 5 quart or 4.7 litre stainless steel pot.
Add about 12 cups of water or so, until bones are covered.
Set heat to high until water boils, then reduce the heat to a gentle simmer.
Keep the lid on, and check the water levels every 2 hours or so, to make sure bones are covered.
Boil for 4-6 hours, or until gelatine is gone from bones.

Place bones (raw or cooked) in the Instapot.
Cover bones with about 1 inch of water.
Fasten the lid into place, and cook on soup/broth setting, increasing the time to 2 hours.
Check to see if ligaments and tendons have dissolved.
If not, run the instapot through another 2 hour cycle.

Let the broth slightly cool, and line a stainless steel bowl with a cotton cloth.
Pour the bones and broth into the cloth lined bowl.
Lift the cloth with bones and discard bones in the compost.

Pour hot broth into glass jars and fill to the rim, adding a canning lid and band.
If you have glass shelves in your fridge, lay down a thick, folded tea towel.
Place jars of hot broth on it, and leave sealed until you are ready to use.
Hot broth will form a simple vacuum seal as it cools, making refrigerated broth last 14-21 days (or slightly longer, if seals are unbroken).

To store in the freezer, pour broth into plastic freezer containers with lids, leaving 1 inch open space at the top.
Clip tight fitting lids into place, label with contents and date.
Freeze broth in a secure, fully upright position.

Bring broth to a rolling boil in a stockpot.
Ladle broth into pint (500 ml) size jars, leaving 1 inch open space at the top.
Dial gauge canner: process pints at 0-2,000 ft in elevation for 20 minutes at 11 pounds of pressure.
Weighted gauge canner: process broth at 0-1,000 ft in elevation for 20 minutes at 10 pounds of pressure.
If you are higher than 1,001 ft in elevation, increase to 15 pounds pressure, still processing for 20 minutes.
Remove jars after processing, cool to room temperature and store sealed jars on your pantry shelf, where they will be shelf stable up to a year.

You can use cooked bones, or raw bones from freshly harvested chickens.
For additional flavoring, feel free to add onions, garlic, carrots or other vegetables and herbs mentioned in the article.
Broth will last for about 3 weeks in the fridge if you use the method I outlined, but for long term storage do freeze or can the broth.

Serving: 1cup