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Chicken bone broth

Chicken bone broth (using rotisserie chicken)

Viola
Learn how to make this super nutritious and collagen rich bone broth 4 different ways using a store bought rotisserie chicken or any leftover bones that you have on hand.
5 from 4 votes
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Appetizers, Soup
Servings 8 cups

Ingredients
  

  • bones and gelatin from leftover rotisserie chicken (or use bones from uncooked chicken, see notes)
  • 1 large onion quartered
  • 2 large carrots chopped roughly
  • 1 stalk green onion
  • 1 cup cilantro stems
  • 4 garlic cloves
  • 1 inch ginger root thickly sliced
  • 1 teaspoon whole black peppercorns
  • 1 bay-leaf
  • 1 teaspoon kosher salt
  • water

Instructions
 

  • Put all the ingredients in the pot. If using a rotisserie chicken, make sure to scoop out all the collected gelatin in the bottom of the container. Pour enough water just so it reaches the top of the chicken bones.

Instant pot instructions:

  • Select the custom option and set the timer to 2 hours on high pressure. Press start to begin cooking. When the cooking is complete, let the instant pot depressurize naturally (around 40 minutes).
  • After the broth has cooled down, strain & store it in mason jars or glass containers.

Manual pressure cooker instructions:

  • Set the pressure cooker on high flame until pressure builds inside it. Then reduce the flame to low to keep the cooker at high pressure and cook for 2-3 hours. After it is done cooking, let the pressure cooker depressurize naturally.
  • After the broth has cooled down, strain & store it in mason jars or glass containers.

Stove top instructions:

  • Set the pot on high flame until it comes up to a boil. Now reduce the flame to maintain a constant low simmer. Let the broth simmer for 8-12 hours and keep checking the water level to make sure it doesn't dry up.
  • After the broth has cooled down, strain & store it in mason jars or glass containers.

Slow cooker instructions:

  • Set the insert into the slow cooker and cook on low for 15 hours or overnight.
  • After the broth has cooled down, strain & store it in mason jars or glass containers.

Video

Notes

  1. If you are using bones from an uncooked chicken and want a richer flavor in your broth, you could season and roast the chicken bones in a 400F/200C oven for 20 minutes before proceeding to make this broth.
  2. If you don't plan on using this chicken bone broth immediately, you can portion it out into jars and refrigerate them after the broth has cooled down. The next day you will notice that the broth has gelatinized and a fat layer has formed on top. I like to scoop out the fat and discard it and then either return the containers back to the fridge or freeze them for future use. The broth will stay good in the fridge for a week or in the freezer for 3 months. Freeze in ice cube trays or small containers to make it easy to pull out smaller portions when needed.
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