Chicken Bone Broth

PSA: stop paying $6.99 a week for quality bone broth when you can make 10x the amount for less than $20. And it tastes even better. 😉

Long story short: I bought an organic whole chicken for $13.99 at Trader Joe’s, roasted it in my Dutch oven, deboned the chicken, then roasted the bones & veggies to make a delicious and nutritious bone broth. This recipe method gave me enough to probably last me a few weeks to a month! Way better than heading to the grocery store to buy some each week.

The InstantPot scares the heck out of me but when my research told me you can either let it simmer on your stove for 12 hours versus 3.5 hours in the pressure cooker, my impatient self chose the scary road. Guess what? It wasn’t even that scary!!

For this recipe, you can get as creative as you want to achieve your desired taste. Add your favorite herbs and spices - truly make it your own.

If you didn’t know, bone broth is basically a superfood. It provides you with hydration, vitamins, minerals, and protein. It’s a great source of collagen which is amazing for your gut!

Enough talking, let’s get into the recipe!

INGREDIENTS:

• Organic whole chicken 

• 3 celery ribs - roughly chopped

• 2 carrots - roughly chopped (no need to peel)

• 1 onion - peeled and quartered 

• Dash of salt & pepper 

• Generous drizzle of olive oil 

• Parsley

• Cilantro

• Garlic Powder to taste

• Ginger - peeled

• 1 tbsp Apple Cider Vinegar

METHOD:

• Grab your whole chicken and put it into a dutch oven or baking tray. Drizzle with olive oil and add your onion, carrots, and celery. Top with a dash of salt and pepper. Bake in the oven at 350 until fully cooked. How long it will take completely depends on the size of the chicken you’re using. For me, it took about 1 hour. Already have chicken bones? Skip to the next step.

• Take it out of the oven and let your chicken cool. Once cooled, debone the chicken entirely. Save the chicken for another recipe if desired and place the bones into your Instant Pot. I added the chicken skin here as well for extra flavor. Remove the celery, onion, and carrots from the Dutch oven as well and place it in the pot.

• Optional: I strained the Dutch oven and poured the juice into my Instant Pot for extra flavor.

• Add in your parsley and cilantro - the stalks of the herb are perfect for this part! No need to chop. Add in your favorite seasonings: I used garlic powder. Also throw in ginger and 1 tbsp of ACV.

• Pour filtered water into your pot until it reaches the max-fill line. Give it one last good stir then close up your Instant Pot. Cook in the InstantPot for 3.5 hours and then naturally release the steam. This could take up to 15 minutes. Let your bone broth cool.

• Once cooled, strain into mason jars or glass containers of your choosing. You’ll need to skim the fat off the tops of the jar as the liquid separates, so be on the lookout for that. I had to do this 2-3 times.

• Place in the refrigerator to use immediately or freeze. :)