We are into the full swing of the Fall season. During the Fall and Winter baked chicken happens a lot in my household.  What do you do with the chicken carcass after dinner?  Throw it out? No!  Make bone broth with it.

You can’t go wrong making your own bone broth.  First off, if you buy bone broth in the store it is really expensive.  You can make it at home very easily and take advantage of the whole chicken you purchased. Bone broth also has health advantages. It is packed full of vitamins, minerals, and electrolytes. It is also rich in collagen which is good for the hair, skin, nails, and joints. 

The main ingredients in my bone broth are of course the chicken bones. The veggies I use are onion, carrot, and garlic since I always have them on hand, but you can add other veggies as well like celery or parsnips.  It’s totally up to you.

I use a 6 quart instant pot and this makes about 10 cups of bone broth. The advantage to using the instant pot is time.  It only takes about 3 hours. If you make bone broth in a crock pot or on the stove top it can take 24-48 hours!

I’ve posted the recipe below for easy access. I also have a youtube video I created which shows how I make my bone broth. Enjoy!

Chicken Bone Broth Recipe

Ingredients

• Leftover chicken carcass from your delicious dinner
• 2 medium carrots cut into pieces
• 1 large yellow onion cut into quarters
• 2 garlic cloves peeled
• 2 teaspoons salt
•  2 teaspoons black pepper corns
• 2 tablespoons apple cider vinegar
• 2 1/2 quarts of water (appox.)

Directions

1. Put all ingredients into 6 quart instant pot.
2. Lock lid and set time to 3 hours.
3. Set instant pot to soup/broth setting for 3 hours on low or high for 1 ½ hours.  
4. Make sure the valve is closed and the Warm setting off. 
5. Press start.
6. When broth is finished, let pressure return to normal naturally for 45 minutes.  Don’t open valve.
7. Take bones and large chunks of veggies out, discard.
8. Strain over a large bowl using a colander or mesh strainer.
9. When broth is cool, transfer to mason jars with lids and either freeze or store in the refrigerator for one week.