You can make this healthy chicken stock recipe 3 different ways! On the stove top, in a Slow Cooker or in an Instant Pot. Directions for all three methods are included.You can get creative with your ingredients. If you don't have carrots but you have a parsnip, you can add that. You can also keep a bag in the freezer of all the vegetable scraps to use in this homemade chicken broth recipe. Same with the bones... just collect them and add them to a freezer bag. Once it's full, make your homemade chicken stock.
Lower to a simmer and cook, covered for 4-6 hours (the longer the better).
Strain the chicken broth trough a fine mesh strainer, and pour into clean jars.
Cover/close jars and chill in fridge. Or chill completely and pour into gallon freezer bags (double them up!) and freeze.
Note: Once completely chilled a film of hardened fat will cover the top of the chicken stock. Use a spoon to scrape out and discard (or use in place of butter for whatever recipe you're using this chicken broth for).
Will hold for 2-4 days in the fridge or 3 months in the freezer.
Slow Cooker Chicken Stock Directions:
Add all of the ingredients to a slow cooker.
Cook on high heat for 4-6 hours or on low heat for 8-12 hours.
Strain the chicken broth trough a fine mesh strainer, and pour into clean jars.
Cover/close jars and chill in fridge. Or chill completely and pour into gallon freezer bags (double them up!) and freeze.
Note: Once completely chilled a film of hardened fat will cover the top of the chicken stock. Use a spoon to scrape out and discard (or use in place of butter for whatever recipe you're using this chicken broth for).
Will hold for 2-4 days in the fridge or 3 months in the freezer.
Instant Pot Chicken Broth Directions:
Add all of the ingredients to a large Instant Pot.
Cover and cook on high pressure for 3-8 hours (the longer the better).
Let the pressure release naturally.
Strain the chicken broth trough a fine mesh strainer, and pour into clean jars.
Cover/close jars and chill in fridge. Or chill completely and pour into gallon freezer bags (double them up!) and freeze.
Note: Once completely chilled a film of hardened fat will cover the top of the chicken stock. Use a spoon to scrape out and discard (or use in place of butter for whatever recipe you're using this chicken broth for).
Will hold for 2-4 days in the fridge or 3 months in the freezer.