Yes, it does take plenty of time and a little mess, but you will be rewarded with over a gallon of hearty broth if you take some simple steps. My favorite way to make this is in the Instant Pot, but you can use a slow cooker, turkey roaster, pot on the stove, or any pressure cooker.
How to make it:
Main Ingredients
- 3lbs chicken bones (Bone Broth Kit from our Farm Store)
- 1.5 T sea salt
- enough water to cover the bones (not above 2/3 of the pot if using a pressure cooker)
Add-in ideas for flavor and health benefits
- Ginger + soy sauce + star anise
- Onion + celery + whole coriander seed
- Turmeric + onion + carrot
- Parsley + garlic + Lemon
Directions for pressure cooker:
- Thaw package in refrigerator overnight. (Or thaw in water bath.)
- Empy package into pressure cooker and cover with water.
- Cook on high pressure for 55 minutes, then cook on low 8 hours.
- Strain with mesh sieve and store in glass jars in the refrigerator for up to a week. (Canning jars or heat-proof glass is safest for hot liquids.)
- Optional: after straining the broth, cover bones with water, add 1.5 T salt and cook again on low for 4-6 hours. This will be a less flavorful but very nutritious bone broth, you can also combine this with the first batch or use as a mineral-rich ingredient for cooking.
Directions for Stovetop or Slow Cooker:
- Thaw package in refrigerator overnight. (Or thaw in water bath.)
- Empty package into pot cover with water and place lid.
- Bring to boil, then reduce heat and simmer on low for up to 10 hours. If using a slow-cooker, start on high for the first two hours and reduce to low for up to 12 hours.
- Strain with a mesh sieve and store in glass jars in the refrigerator for up to a week. (Canning jars or heat-proof glass is safest for hot liquids.)
- Optional: after straining the broth, cover bones with water, add 1.5 T salt and cook again on low for 4-6 hours. This will be a less flavorful but very nutritious bone broth, you can also combine this with the first batch or use as a mineral-rich ingredient for cooking.
Tips for a successful bone broth:
Try laying an absorbent kitchen cloth on the counter before straining the broth into a bowl, then ladle into jars or glass containers. You can also clear your sink to keep the mess contained while you pour.
Be careful not to boil the broth for too long. Boiling for over an hour will release substances that create histamines and make the fat go rancid. This will affect the flavor and cause bitterness (and some people can be sensitive to histamines!) Slow and low is the way to go after an initial hour of pressure cooking or low boil. (If you’re especially sensitive to histamine but still want the benefits of bone broth, simply reduce the hours of cooking to half.)
If you use garlic, be sure to not overcook in the beginning if you’re making this on the stove as it can become bitter. You can always add it in later in the cooking. Several cloves of garlic will come out very strong if you add them in the beginning to the pressure cooker as well, and you may want to adjust accordingly to your liking.
You can use a bag to collect bones from your whole chicken dinners, freeze, and use that for a delicious broth when you collect enough.
Although any chicken bones will work, using pasture-raised chicken bones will increase the vitamin content of your broth, and make your efforts even more worthwhile! If you live in Arizona you can try our kit, or look at your local farmer’s markets to connect with a farmer near you.
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