I mean, I have the recipe for post-Thanksgiving turkey stock, which is very similar… but I thought I should treat one of my favorite fridge and freezer staples to its own recipe. If you use chicken feet, it is very likely your stock will gel once it’s cooled–and that’s cool.
Chicken Bone Broth
So eternally easy to save your chicken bones and veggie scraps through the weeks (I like to keep them in a bag in the freezer), and when you have enough to fill a stockpot or your Instant Pot--you're ready to make your next batch of bone broth!
- 1 to 2 pounds chicken bones feet, head, leftover carcass from this week's roast, saved wing bones, drumettes, what have you and what fits in your stock pot or crock pot WHEW!
- 1 tablespoon apple cider vinegar
- 1 medium onion cut in half
- 2 carrots broken into a few pieces
- 3 stalks celery same as the carrots
- 12 whole peppercorns
- fresh or dried herbs if you desire (1 tablespoon dried rosemary, or maybe 2 sprigs fresh thyme, you get the point)
- 3 quarts filtered water
- Combine all ingredients in a slow cooker, Instant Pot or a pot on the stove.
- If using the slow cooker, let cook on low for 1 to 2 days, until the bones are soft. If on the stove, bring up to a boil then let the stock simmer at a low heat while you are home.
- If in an Instant Pot, set to manual and cook at pressure for 30-45 minutes. Allow pressure to release naturally.
- Stock is done on the stovetop when you feel ready.
- Strain through a sieve to catch all stock bits to discard, bottle, refrigerate or freeze.
- It can also be helpful to freeze in ice cube trays and store in a plastic bag in the freezer--then you have 1 ounce cubes of stock to use in dishes that call for just a little stock.