bone broth in a bowl
5-Minute Bone Broth: 3 Ways

A simple, no-fuss process to make nourishing, practically free bone broth in 3 ways: on the stovetop, in the slow cooker, or in your Instant Pot.

Author: Steph Jenkins
Ingredients
  • 1/2 of a cooked chicken carcass (bones, skin, giblets, etc.)*
  • 1 yellow onion
  • 2 large carrots
  • 1 celery rib
  • 3 cloves garlic
  • 1 bay leaf
  • 3 qrt water (depends on the size of your pot)
  • 1 tbsp apple cider vinegar
Optional: Instead of the vegetables, use an equal amount of veggies from your Broth Bag (see Notes).
Instructions
Stovetop:
  1. Place all ingredients except water and apple cider vinegar in a 2-gallon stock pot. Fill it with water until it is 3/4 of the way full.

  2. Bring to a boil over medium-high heat. Use a slotted spoon to remove any scum that rises to the top. Discard the scum. 

  3. Cover and decrease the heat to low. Add 1 tablespoon apple cider vinegar. Simmer for 2-12 hours, until the bones crumble in your hands because all the nutrients got sucked out of them.

  4. Turn off the stove, remove stock pot from heat, and allow broth to cool slightly. Strain the broth by placing a colander or mesh strainer across the top of a heat-proof bowl or another large stock pot (big enough to hold the broth). Pour broth into the colander. The colander will catch all the chicken and vegetables, leaving only a clear broth in the bowl.

Slow Cooker:
  1. Place all ingredients in a slow cooker except water. Fill slow cooker with water until it is 3/4 of the way full.

  2. Cover and cook on low for 6-24 hours, until the bones crumble in your hands because all the nutrients got sucked out of them.

  3. Turn off your slow cooker and allow broth to cool slightly. Strain the broth by placing a colander or mesh strainer across the top of a heat-proof bowl or another large stock pot (big enough to hold the broth). Pour broth into the colander. The colander will catch all the chicken and vegetables, leaving only a clear broth in the bowl.

Instant Pot:
  1. Place all ingredients except water and apple cider vinegar in an Instant Pot. Fill it with water until it is 3/4 of the way full.

  2. Cover, seal, and cook on manual for 35 minutes. After a natural release, the bones should crumble in your hands because all the nutrients got sucked out of them.

  3. Turn off your Instant Pot and allow broth to cool slightly. Strain the broth by placing a colander or mesh strainer across the top of a heat-proof bowl or another large stock pot (big enough to hold the broth). Pour broth into the colander. The colander will catch all the chicken and vegetables, leaving only a clear broth in the bowl.

To Store:
  1. Store broth in a covered container or jars in the fridge for up to 5 days.

To Freeze:
  1. Pour broth into a freezer bag, plastic container, or glass jar. Leave about 1-2 inches at the top to allow the liquid to expand while it freezes. Seal tightly. Store in the freezer for up to 6 months.

Recipe Notes

Broth Bag

This is a bag that we keep in the freezer. Every time we peel an onion or carrot, or chop celery, the ends and bits go into the bag.

Other odds and ends find themselves in the bag as well: broccoli stalks, cabbage hearts, asparagus ends, etc. This ensures we get any nutrients (and our dollar's worth) out of them without actually eating them.

If you don't have a broth bag, you can just use the veggies suggested in the recipe. Sometimes, if my bag is heavy on carrot peels and low on onion, I add an onion to the broth.

 

*Store the rest of the chicken carcass in your broth bag and use it later.