Homemade Chicken Broth

Step 1

Place the carcass and all veggies/scraps in the slow cooker.

Step 2

Cover the carcass with 16 cups (1 gallon) water, or as much as your crock pot will hold.

Step 3

Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so.

Step 4

Bring to a boil, then reduce heat to a low simmer. (In the crockpot, turn to high heat until boiling, then reduce heat to low.)

Step 5

Simmer for 12-24 hours (in the winter, I like to cook the broth in a large pot on top of our woodstove. Here are my 6 tips for cooking on a wood stove if you want to try that route as well.)

Step 6

Strain your broth through a colander.

Step 7

Once you’ve strained it, it’s ready for use in soups, stews, gravies and more.

Step 8

Place the carcass and all veggies/scraps in the pot of your instant pot (or other pressure cooker).

Step 9

Cover the carcass with 16 cups (1 gallon) water.

Step 10

Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so. (Alternatively, if your Instant Pot has the "delay" button, you can set that for 30 minutes then follow the next step.)

Step 11

Seal the vent on the top of your Instant Pot, then set the pressure to high and set the timer for 1 hour.

Step 12

Allow pressure to release naturally, then carefully strain your broth through a colander.

Step 13

Once you’ve strained it, it’s ready for use in soups, stews, gravies and more.

Step 14

Place the carcass and all veggies/scraps in a large stockpot on the stove.

Step 15

Cover the carcass with 16 cups (1 gallon) water.

Step 16

Add 1/4 cup of apple cider vinegar over the bones and let it sit for a half-hour or so.

Step 17

Bring to a boil, then reduce heat to a low simmer.

Step 18

Simmer on low heat for 12-24 hours.

Step 19

Strain your broth through a colander.

Step 20

Once you’ve strained it, it’s ready for use in soups, stews, gravies and more.