Ingredients
Chicken bones (including 2-3 feet if desired for extra gelatin)
2-3 stalks of celery
1 large carrot
1 onion
1/2 head garlic
1/2 bunch parsley
1 TBSP apple cider vinegar (helps pull minerals from the bones)
2 tsp sea salt
Filtered water
Optional: 1 sheet kombu (a tasteless seaweed that adds extra nutrients + minerals to the broth)
[Note: I recommend using organic ingredients if possible.]
Instructions
Instant Pot
Rinse and chop vegetables into large chunks. No need to peel.
Starting with the bones, add all ingredients to Instant Pot. Cover with filtered water, making sure not to fill above “MAX” line on the pot liner.
Close lid, turn valve to “Sealing”. Turn instant pot on and press the “Manual” button. Set timer for 90 minutes.
When the broth has finished cooking, turn the pot completely off. Let the broth cool for 15-20 minutes, before quick releasing. If you have time to wait for natural release, even better.
Use a pair of tongs to take out as many of the solid, big pieces as possible. Discard the vegetables and bones. Then strain the broth (I usually do it through a cheesecloth). Now’s a good time to taste the broth and add extra salt to your taste.
Pour into glass jars and store in the fridge for 5 days or the freezer for up to 6 months.
Slow Cooker
Rinse and chop vegetables into large chunks. No need to peel.
Starting with the bones, add all the ingredients to the crockpot. Add filtered water until everything is covered (if a few bones are poking out of the water, that’s fine).
Set the crockpot on low and cook for 24 hours. This timing doesn’t have to be exact, so feel free to cook for a little longer or a little less time.
Turn off the pot, then use tongs to take out the bones and large pieces of vegetables.
Strain the broth (I usually do it through a cheesecloth). Now’s a good time to taste the broth and add extra salt to your taste.
Pour into glass jars and store in the fridge for 5 days or the freezer for up to 6 months.
Stove Top
Rinse and chop vegetables into large chunks. No need to peel.
Starting with the bones, add all the ingredients to a large pot.
Add filtered water until the bones are completely covered (it’s ok if a few are poking out of the water).
Turn burner on high to bring the pot to a boil. Once the pot is boiling, reduce to a simmer. Cover and cook at a low simmer for around 24 hours. This timing is approximate so feel free to go for a little longer or a little less time.
Once the stove is turned off and the pot is cool enough to touch, strain the broth (I usually pour it through a cheesecloth). Now is a good time to taste it and add more salt to taste.
Pour into glass jars and store in the fridge for 5 days or the freezer for up to 6 months.