This easy whole30 chicken broth recipe is easy to make, healthy, and can be made in the Instant Pot in under 3 hours or on the stovetop. All you need are a handful of ingredients, some time, and you're on your way to a delicious homemade broth to use in all your recipes!
Course Broth, keto, paleo, Side Dish, Soup, whole30
Place all ingredients except the water in the Instant Pot.
Add enough water to just cover the bones and vegetables in the pot but do not fill past the ⅔ fill line on the Instant Pot.
Close lid and ensure that the switch is flipped from venting to sealing.
Press the "Broth" button then increase time to 120 minutes or manually set time to 120 minutes.
When cooking time is done, allow pressure to release naturally (20-25 minutes).
Allow broth to cool. Taste and add more salt if needed, then strain into jars for storage.
Add all the ingredients except the carrots, onion, and celery to a large pot. Cover with filtered water.
Cover and simmer for 4-8 hours, skimming the top and adding more water as needed. Try not to bring it to a full boil so the broth doesn't get dark, cloudy, and greasy.
To get even more gelatin from the bones, simmer for up to 24 hours. If you can pick up the bones and easily crush them, you've gotten most of the gelatin and nutrients out.
Towards the end of cooking, with only 1 to 2 hours left, add the carrots, onion, and celery. By adding them at the end, it prevents the broth from being bitter.
Allow to cool and strain into jars for storage.
For your stock to be super-rich in gelatin, add bones with joints such as chicken feet, backs, and heads. Sounds gross but you'll never tell in the final product.
Don't forget to add the apple cider vinegar, it will help extract the nutrients and collagen.
Some people cook their chicken broth for as little as 30 minutes, but I prefer a longer cooking time. This ensures you get everything out of the bones. You want to be able to pick up the bones and easily crush them.
After you finish cooking your broth, refrigerate it. This will bring the fat the surface which you can then easily skim off.
Your stock will last for about 5 days in the refrigerator, after that it can be frozen. If you are reaching the end of your storage time in the refrigerator, you can "reset" the time by bringing it to a boil. This will kill the bacteria and give you another 5 days in the fridge. You can repeat this process several times.
To freeze the bone broth, I like to pour the broth into muffin cups or ice cube trays. This way, you don't have a huge block of frozen broth to deal with - especially if you only want a cup or two for a recipe. Silicone works best so you can easily pop the broth out after they're frozen. Place the muffin cups or ice cube trays in the freezer and freeze for 6 hours, or until frozen. Then, pop them out and place them in a resealable baggie and keep frozen for up to 6 months.
The exact vegetables and aromatics that I used in my recipe don't have to be used. You can add any combination of vegetables, aromatics (such as onions and garlic), and herbs that you prefer.