5 from 3 votes
homemade chicken stock in jars on a white tray with rosemary and lemon
How to Make Chicken Bone Broth - (Whole30, Paleo)
Prep Time
5 mins
Cook Time
2 hrs
Depressurizing time
45 mins
Total Time
2 hrs 5 mins
 

This easy to follow tutorial teaches you how to make chicken bone broth three different ways. Homemade stock has so many wonderful uses for meals and soup.

Course: Main Course, Soup
Cuisine: American
Keyword: chicken stock in Instant Pot, chicken stock in slowcooker, chicken stock on stovetop
Servings: 4 quarts
Calories: 149 kcal
Ingredients
Instructions
Instant Pot Instructions
  1. Place all ingredients in the Instant Pot. Add water until it reaches the max fill line inside your pot.

  2. Secure lid. Press manual>high pressure>120 minutes.

  3. When it has finished cooking allow it to do a natural release. Given the volume of the liquid in the pot, it may take 30-60 minutes to fully depressurize.

  4. Place a strainer/colander in your largest mixing bowl. Carefully pour the stock into the strainer (you may need to do half at a time depending on the size of your bowl and strainer) and allow the stock to drain into the bowl.

  5. Optional: Once the stock has finished draining, place a metal sieve (fine mesh strainer) over another bowl and pour the stock through the sieve.

Slowcooker Instructions
  1. Place all ingredients in the slow cooker and fill with water up to the lid line.

  2. Cook on low for 8 hours.

  3. Place a strainer/colander in your largest mixing bowl. Carefully pour the stock into the strainer (you may need to do half at a time depending on the size of your bowl and strainer) and allow the stock to drain into the bowl.

  4. Optional: Once the stock has finished draining, place a metal sieve (fine mesh strainer) over another bowl and pour the stock through the sieve.

Stovetop Instructions
  1. Place all ingredients in a large pot and fill with water up to about 1/2 inch from the top.

  2. Place the lid on and cook on low for 12 hours. Stir occasionally. Pro tip: Either start this stock before you go to bed or first thing in the morning.

  3. Place a strainer/colander in your largest mixing bowl. Carefully pour the stock into the strainer (you may need to do half at a time depending on the size of your bowl and strainer) and allow the stock to drain into the bowl.

  4. Optional: Once the stock has finished draining, place a metal sieve (fine mesh strainer) over another bowl and pour the stock through the sieve.

Recipe Notes

Stock that is cooked at too high of a temperature may produce a foam on the top. You can skim that off and discard it as it will produce a deeper and cleaner stock.

 

The fat that you skim off the cooled stock can be used for cooking or roasting veggies. You can also discard it.

 

Store for up to five days in the fridge or six months in the freezer.

Nutrition Facts
How to Make Chicken Bone Broth - (Whole30, Paleo)
Amount Per Serving (1 cup)
Calories 149 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 107mg5%
Potassium 493mg14%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 0g0%
Protein 7g14%
Vitamin A 11555IU231%
Vitamin C 24mg29%
Calcium 61mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.