08/30/2026
Chicken bone broth coming up! I didn’t get a video recorded, but here’s what I did:
•whole roasted chicken carcass-some skin and meat left on, as well as connective tissue/fat.
•3 whole skin on carrots- washed and quartered
•whole red onion halved, then quartered.
•a bunch of garlic (to taste, we like a lot)
•a hefty splash of Apple C***r Vinegar to help draw the nutrients from the bones. I’d say less than 1/4 cup? I just kinda eyeballed it.
•a few bay leaves
•1-2 tablespoons peppercorns
•1-2 tablespoons parsley- fresh or dried works
•6-8 cups of water
Cooking low and slow in my pressure cooker. I have it set to low for 6 hours, but I’m still experimenting with my settings.
I’m just using what I have on hand, but you can add whatever you’d like! Celery is a great addition, I just don’t have any. You can also save up veggies scraps by freezing them and throwing them in as well. It’s a great low-waste option!
Once this is done I will strain it and place into measured bags and freeze for use all winter long. You can also freeze in widemouth jars, just allow ample headspace and freeze with the lid off until solid. Any jar with a neck is at risk of breaking.
For my next batch I want to get my hands on some chicken feet😅 they’re loaded with high amounts of collagen which is what makes that gelatinous looking broth you see.