5 from 5 votes
Chicken Bone Broth Recipe in the Instant Pot or Slow Cooker
Prep Time
2 mins
Cook Time
1 d
Total Time
1 d 2 mins
 

Wondering how to make bone broth? This homemade chicken bone broth recipe is easier and quicker than you could imagine! With your choice of a pressure cooker like the Instant Pot or a slow cooker, you'll have a nutritional powerhouse full of minerals and amino acids that heals digestion, inflammation, infections, and more!

Course: Soup
Cuisine: American
Keyword: chicken bone broth, DIY bone broth, homemade bone broth, how to make bone broth, instant pot, slow cooker
Servings: 2 quarts
Calories: 50 kcal
Author: Kate Kordsmeier | rootandrevel.com
Ingredients
For the roast chicken:
  • 1 whole organic pastured chicken
  • 1 large yellow onion , quartered
  • 1 head garlic
  • 1 lemon , halved
  • 1 bundle of fresh herbs of choice (I recommend sage and thyme)
  • 2 tablespoons organic extra-virgin olive oil
  • Salt and pepper
For the bone broth:
  • Bones and carcass from the above whole chicken
  • 1 bundle fresh herbs (you can use the bundle from the roasted chicken above if desired)
  • 2 bay leaves
  • 2 organic chicken feet (optional)
  • 1 onion , halved
  • Cloves from an entire head of garlic
  • 1 tablespoon black peppercorns
  • 2 tablespoons organic raw apple cider vinegar
  • Cold filtered water
Instructions
  1. Remove the neck, gizzards and other organs from inside the chicken and season with salt and pepper. Stuff your chicken with the onion, garlic, lemon and herbs. Rub olive oil over the skin and season with salt and pepper.

  2. Follow this recipe for Instant Pot Roast Chicken or you can roast it. If so, roast at 425F for 1 hour, or until an internal thermometer reads 165F. Carve the chicken and enjoy the meat however you like to eat it. Reserve the bones and carcass.

  3. Place the chicken bones and carcass in a large slow cooker. You can include the onions, garlic and herbs that were stuffed in the roasted chicken, but leave out the lemon.

  4. Add the bay leaves, chicken feet, neck, and any other bones you have on hand, plus additional onion, garlic, peppercorns and vinegar and fill with enough filtered water to cover the bones. If using an Instant Pot, make sure the vent is set to sealed, and turn on manual high pressure for 120 minutes. Once finished, allow pressure to release naturally for 15-20 minutes. 

    If you'd prefer to use a slow cooker, set your crockpot to low heat and cook for 24 hours, checking occasionally to ensure bones remain covered with water. Add more water as needed.

  5. Remove the bones and solids with a slotted spoon and strain the stock through a fine-mesh sieve into glass storage containers (I like mason jars). Enjoy!

Recipe Notes

The bone broth is ready to use immediately, whether you want to use it as a stock in recipes or drink it by itself. Store refrigerated after the bone broth has cooled to room temperature. It will last refrigerated for 5-7 days or in the freezer for many months.