Chicken Stock (Chicken Bone Broth) – 3 Methods

A nourishing, flavorful chicken stock made with roasted bones and vegetables. You can prepare it on the stovetop, in a slow cooker, or in an Instant Pot whichever method fits your schedule best.

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Ingredients

• 2 ½ lbs chicken bones (from 2 chickens, roasted*)
• 1 Tbsp apple cider vinegar
• 1 tsp salt
• 1 medium onion, peeled and halved
• 2 celery ribs, cut into thirds (with leaves)
• 2 carrots, peeled and halved
• 2 garlic cloves, smashed
• 1 bay leaf (optional, but recommended)
• Filtered water:
  • Stock Pot (8 Qt): 16 cups
  • Slow Cooker (6 Qt): 12 cups
  • Instant Pot (6 Qt): 10–11 cups

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Instructions

Roast the Bones (All Methods)

*If you’re using bones from a cooked chicken or turkey, you can skip this step. Place raw chicken bones on a lined baking sheet and roast at 400°F (200°C) for 20 minutes until golden.

Stovetop Method (15 Hours Simmering)

1. Place roasted bones and any pan juices into a large 8-quart stock pot.
2. Add 16 cups filtered water, vinegar, and salt. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises.
3. Cover and simmer for 6 hours. Add onion, celery, carrots, garlic, and bay leaf.
4. Continue simmering on low for another 9 hours (total 15 hours). If needed, you can turn it off overnight and resume the next day. Avoid hard boiling to keep the broth clear.

Slow Cooker Method (15 Hours on Low)

1. Place roasted bones and juices into a 6-quart slow cooker.
2. Add 12 cups warm water, vinegar, and salt. Cook on low for 6 hours.
3. Add onion, celery, carrots, garlic, and bay leaf. Continue cooking on low for 9 more hours (total 15 hours). You can cook overnight and strain in the morning.

Instant Pot Method (2 Hours Pressure Cooked)

1. Place roasted bones and juices into a 6-quart Instant Pot.
2. Add onion, celery, carrots, garlic, bay leaf, vinegar, and salt. Pour in 10–11 cups water, keeping below the 2/3 max fill line.
3. Select Soup/Broth setting and cook for 2 hours (120 minutes) on high pressure.
4. Allow a 30-minute natural release, then carefully vent remaining pressure.

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How to Strain and Store

1. Strain broth through a fine-mesh sieve into another pot or large bowl. Press solids gently to extract as much liquid as possible. Discard solids.
2. Cool broth to room temperature, then refrigerate. Once chilled, the fat will solidify on top—scrape it off if desired.
3. Store in the refrigerator for 3–5 days or freeze in airtight containers for up to 3 months (leave space for expansion when freezing).

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Why You’ll Love This Recipe

• Rich, deep flavor from roasted bones and long simmering.
• Packed with nutrients and collagen for a wholesome broth.
• Three methods to fit your time and kitchen setup.
• Perfect for soups, sauces, risottos, or sipping as a warm, nourishing drink.

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Tips

• Use mixed bones: A combination of carcasses, wings, and necks yields the best flavor.
• Add herbs: Fresh parsley, thyme, or rosemary can boost aroma.
• Don’t boil hard: A gentle simmer keeps the stock clear.
• Freeze in portions: Use ice cube trays or small jars for easy use in recipes.

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Variations and Substitutions

• Turkey bones: Works beautifully after Thanksgiving.
• Vegetarian version: Replace bones with mushrooms, seaweed, and more vegetables.
• Add spices: A few peppercorns, ginger, or star anise give unique flavor twists.
• Extra rich broth: Roast bones longer until deeply golden for a darker stock.

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FAQs

Can I reuse the bones for a second batch?
Yes, but the second batch will be lighter in flavor and nutrients.

Why add vinegar?
It helps draw minerals and collagen out of the bones for a more nutrient-dense broth.

Why does my stock look cloudy?
Cloudiness happens if the stock boils too hard. Keep it at a gentle simmer.

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Serving Suggestions

• Use as a base for chicken soup, stews, or sauces.
• Add to risotto or grains for extra flavor.
• Sip warm with a sprinkle of sea salt for a comforting drink.
• Freeze in cubes to use when sautéing vegetables or making quick pan sauces.