Chicken Bone Broth Recipe

5 from 1 vote

Create nutritious and flavorful bone broth using chicken bones, vegetables, herbs, and spices. Simmer slowly to extract collagen, gelatin, and essential minerals. Perfect for soups, stews, or sipping. Learn how to pressure can for long-term storage and convenience.

Prep Time20

Cook Time12

Additional Time0

Total Time12 20

Course: Canning

Cuisine: American

Servings: cup servings, 4 quarts total broth

Calories: 4kcal

Author: Eryn Whalen

Cost: $5

Ingredients

2 whole bird Chicken bones backs, 2-3 at a time
2 whole carrots chopped
2 whole celery stalks chopped
1 whole onion quartered
1 cup Fresh herbs parsley, thyme, 2 bay leaves
3 tablespoon Splash of organic apple cider vinegar
1 tablespoon peppercorns
1 teaspoon salt
4 cups Water

Instructions

Add Ingredients to Stockpot: Place chicken backs, carrots, celery, onion, herbs, peppercorns, and salt in a large stockpot. Cover with water.
Simmering: Bring to a boil, then reduce heat and simmer for 12-24 hours. Skim off any foam or impurities that rise to the surface.Strain the Broth: After simmering, strain the broth through a fine-mesh strainer or cheesecloth to remove bones and vegetables.Cool and Store: Allow broth to cool. Store in airtight containers in the refrigerator for up to a week, or freeze for up to six months.
Pressure Canning Instructions: Prepare Equipment: Have your pressure canner, jars, lids, and rings ready.
Fill the Jars: Ladle hot broth into jars, leaving 1 inch of headspace.Seal the Jars: Wipe rims clean, apply lids, and screw on rings until fingertip-tight.
Process in Pressure Canner: Place jars in pressure canner. Process at 10-15 pounds of pressure for 20-25 minutes (adjust for altitude).Cool and Store: Allow canner to cool and depressurize naturally. Check seals, then store in a cool, dark place.

Notes

Pressure canning may make the broth less jiggly, but it retains its nutritional value.

Nutrition