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I’ve already talked about how I like to make a whole roasted chicken. It’s just delicious! But I like to do it for more than just the meat. I also like it because I use the chicken bones to make homemade chicken broth! You can even do this with a rotisserie chicken that you buy at the store. Serve that for dinner, then make broth with it! It’s a great way to stretch your food into making more meals.
You can also make chicken broth by boiling a whole chicken in a pot full of water — that’s also a great method that I’ve done before, especially if I’m turning most of the broth into Chicken Noodle Soup right then and there. It’s a fabulous method – just not the one I’m covering today!
There are lots of opinions out there on how to make broth from a leftover chicken. All the methods I’ve used are all essentially the same: take chicken bones, some veggies, spices, a bunch of water and let simmer for a really long time. You can let it simmer away in a stockpot on the stove or in the slow cooker or in the InstantPot. They’ve all been great for me. Just depends on how much time I have and if my InstantPot is busy! My pictures here are from using the slow cooker, but really, the process is all the same.
When I started making broth, I did invest in a fine-mesh strainer, but at less than $10, it was a great investment – it’s paid for itself over and over again as I haven’t had to buy as much store-bought broth! Here’s the one that I have:
It’s just brought wonderful homemade flavor to my food! I think it’ll do the same for you.
Homemade Chicken Broth
- 1 set of chicken bones (from a whole chicken)
- 1 onion, cut into 4 big pieces
- 2-3 carrots, cut into big pieces
- 2 stalks of celery (leaves are great!)
- 2 tsp garlic, minced
- 1 bay leaf
- 2 teaspoons sea salt
- 1/2 teaspoon peppercorns
- 1 tablespoon apple cider vinegar
- lots of water (amount varies with method)
On the Stove:
- Add all the ingredients above to a big stockpot. Fill with water, close to 2 inches from the top.
- Bring to a boil. Cover with a lid and reduce heat until it's simmering. Let simmer as long as you can -- at least 4-6 hours, even up to 24 hours.
In a Slow Cooker:
- Add all the ingredients above to a slow cooker. Fill with water, not quite to the top.
- Cook on low as long as you can - at least 12 hours, but up to 24 hours.
In an InstantPot:
- Add all ingredients to the InstantPot. Use 8 cups of water.
- Seal the InstantPot. Press "manual" and set timer to 30 minutes.
- When done, let the InstantPot do a natural release. It'll take 10-15 minutes. When done, open the InstantPot.
For all methods:
- When done, strain in a fine-mesh strainer.
- (Optional): Put in a big container and let cool for 12-24 hours. You'll then be able to skim any excess fat off the top. The amount varies - I rarely have a bunch, so I skip this step.
- If freezing: Let cool then store into freezer-friendly bags or containers.
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.