Updated: Mar 23, 2020
This recipe below is a super-easy, fool proof way to make bone broth.
Prep time : 10 mins
Cooking time : 2-16 hours
- 1 Pasture-raised whole chicken ( including the feet and neck), OR just the bones/ carcasses of pasture raised animal like chicken, beef or pork bones and some additional chicken feet
- Filtered water
- Optional: celery , carrots, onion, garlic, lemongrass, ginger, turmeric, black pepper... or any combination of above. I often just use frozen veggies scrapes.
- Sea salt/ Pink Himalayan salt
- 1 tablespoon of apple cider vinegar
For using the whole chicken :
A : Without oven
1) Clean the chicken
2) Put it into the pot together with all the other ingredients, fill enough water to cover the chicken
3) High heat until the water boils, then turn to low heat and let it simmer for 1 hour
4) Remove the chicken and let it cool. Once it is cold enough to handle, remove the meat from the bones. You will have some shredded chicken to use for lunches too!
5) Put the bones back into the pot, heat until boiling and turn it to lowest heat. Let it simmer for another 12-18 hours. Check occasionally to make sure it didn't dry up. It depends on the size of your pot and also how strong is the heat of your stove. Add more water if the water is running low. This method might be dangerous and cause fire hazard if you are not super familiar with your stove or using a gas stove. DO NOT LEAVE IT UNATTENDED. I would highly recommend using the slow cooker or the pressure cooker method at this point.
6) Strain the broth out
B: With oven
1) Clean the chicken and rub some salt onto the whole chicken
2) Cut up some garlic and onion (optional )
3) Roast the chicken with the garlic and onion in the oven, I use 160-180 C for about 40mins to 1 hour depending on the size of the chicken and the heat of your oven.
4) Once its done, let it cool down and you can start to take out the meat from the chicken. I love the crispy skin ! You would have some shredded chicken to use for other meals too.
5) Follow above steps from step 5.
For using the bones only:
1) Put all the ingredients in and fill the pots with enough water to cover all the ingredients
2) High heat till it boils, turn to low heat and let is simmer. Chicken bones take about 12-18 hours , beef and pork bones can take longer like 24-48 hours. For safety precaution, use the slow cooker/ pressure cooker option below.
3) Strain the broth out
SLOW COOKER VERSION : Set to high heat until it boils, then switch to low heat, or use the " Auto" option and leave it until it's done. This might yield a lighter version of broth.
PRESSURE COOKER VERSION : Put the ingredients into the pressure cooker, set it keep pressure for 30-60 mins, you can repeat this a few times if you want a more intense soup. I did min with 60mins setting,twice. Using a SUGAWA pressure cooker. Make sure you check if the pressure is fully released before attempting to open the lid !
- I like to keep them in portion-sized glass jars before I cool it down to put them into the refrigerator. I can just take a portion out to reheat whenever I need it. You can freeze them too if not consuming within 4-5 days.
- Why do I insist on pasture-raised animals ? The environment of how the animal is raised will highly affects the quality and the nutrition values of your broth.
- If lead contamination in broth is your concern, read this
Have you tried making your own broth? Share your experiences in the comments or please feel free to ask if you have any questions !