Homemade Bone Broth

When my mom was here during the holidays and we were looking in the freezer and she asked why we have chicken bones and chicken feet packaged. So we chatted about the benefits of chicken bone broth. Did you know it's loaded with collagen? Especially if you make it with chicken feet. When I roast a whole chicken, I save the bones and neck. I either make bone broth the next day or I freeze it for when I'm ready to make it. Or, I'll pull a package of chicken backs and necks from the freezer and roast them first, then use them to make broth. Once cooled, I strain and pour this liquid gold into wide mouth jars and freeze.

Broth is not just for soups and stews. When I'm trying to be healthy, like now, a daily, warm mug of broth feels so good and is very filling. And, you can add your favorite seasonings to personalize it.

But, my favorite part about making my own broth--is that I'm using as many parts from our chickens as possible.

Below is how I make it:

Ingredients:

  • Crock pot or Instapot

  • leftover bones, skin from a roasted chicken and/or

  • Package of chicken backs and necks (I like to roast them first, but that step is optional)

  • 3 or more raw chicken feet

  • 1 onion, quartered with skin

  • 4 whole carrots, halved

  • 4 celery stalks, halved

  • 2 TBS Redmond Real Salt

  • 1 TBS apple cider vinegar

How to Cook:

Place all ingredients into crock pot or Instapot, and pour water in pot to cover all of the ingredients.

Crock pot: On low, cook 24-48 hours. Yes, the longer, the more rich the flavor.

Instapot: Cook on high pressure for 3 hours and let pressure release naturally.

Use a large slotted spoon to remove any large bones and vegetables from the pot. Then pour the broth through a strainer to remove the remaining solids.

HOW TO STORE: Homemade bone broth will last for up to 5 days in your refrigerator. You can also freeze your bone broth for longer storage. Store your bone broth in freezer-safe wide mouth mason jars. Be sure to let the broth or stock cool completely before putting it into the fridge.

Diane Kahanek