Homemade Chicken Broth

Course: Food Preservation

Cuisine: American

Keyword: bone broth, canned broth, chicken broth, homemade broth, shelf stable broth

Prep Time: 15

Cook Time: 2

Canning Time: 1

Total Time: 3 15

Servings: quarts

Calories: 1kcal

Author: Barbra-Sue Kowalski-Kowalski Mountain

Broth is traditionally cooked at a low temperature for 12 to 48 hours. The Instapot makes it so simple to make homemade broth at home in a fraction of the time! Consider this a guide to get you started, there are no rules! Season broth according to your taste.

Don't have an Instapot? Broth can be made on the stove or in a roasting oven by cooking at a low simmer for at least 12 hours. Refer to the Notes section.

Check out www.kowalskimountain.com for more delicious recipes!

Ingredients

left over chicken carcass either raw or cooked is fine
peelings of three to four carrots
ends and skins of one onion
two to three leafy celery stalks
10 peppercorns
Salt to taste 1 to 2 teaspoons
water to fill Instapot to the maximum fill line
1 to 2 tablespoons apple cider vinegar

Instructions

Place the whole chicken carcass on the interior rack of your Instapot.
Add vegetable scraps (or fresh vegetables).
Add peppercorns and salt to taste.
Add apple cider vinegar (used to help the bones release nutrients and minerals).
Add any additional spices you choose.
Fill the Instapot to the maximum fill line with water (DO NOT OVERFILL).
Using a spatula, push all veggies underneath the waterline, as best as you can.
Close the Instapot and secure the lid.
Pressure cook using high pressure on the meat and stew setting (about 2 hours).
Once cook time has expired and the Instapot has cooled, allow the Instapot to depressurize. Once pressure is released, open the Instapot and strain the broth into a large pot.
Choose your finishing method. Refrigerate homemade broth for up to one week, or freeze. To make the broth shelf stable, pressure can broth in a pressure canner.
Follow these instructions to pressure can broth.
Prepare canning jars by heating jars, and keeping them warm until ready to fill.
Fill canning jars with hot broth. Leave 1" headspace.
Clean the rim of the jar with a paper towel moistened with vinegar.
Add a NEW metal canning lid.
Secure finger tight using a metal ring.
Processing time and pressure depend on your altitude. See Notes below.

Notes

Don't have an Instapot?

Use a 6-quart stock pot to cook the broth on the stove at a low simmer for at least 12 hours. Alternate methods would include using a slow cooker or roasting oven set to 200 to 250 degrees, Bone broth is typically cooked for 24 to 48 hours, USE EXTREME CAUTION cooking overnight to best protect your family!

Substitute any bones you choose, beef or venison bones make excellent broth. When using bones for bone broth, it's best to roast bones prior to use. Bake at 350 degrees for two hours prior to making the broth.

PRESSURE CANNING Cook Time and Altitude Instructions

Using a Dial Gauge Canner:

Pints are processed for 20 minutes.

Quarts are processed for 25 minutes.

Canner Pressure (PSI) is set according to Altitude.

0 to 2000 feet in elevation: 11 lbs of pressure
2001 ft to 4000 feet in elevation: 12 lbs of pressure
4001 to 6000 feet in elevation 13 lbs of pressure
6001 to 8000 feet in elevation: 14 lbs of pressure

Using a Weighted Gauge Canner:

Pints are processed for 20 minutes.

Quarts are processed for 25 minutes.

Canner Pressure (PSI) is set according to Altitude.

0 to 1000 feet in elevation 10 lbs of pressure
Above 1000 feet in elevation: 15 lbs of pressure

Nutrition