Chicken Bone Broth

STOVETOP METHOD

‍

1. Place all ingredients in a large stockpot and cover with water until 3 inches above the bones and veggies.
2. Bring to a boil; then reduce to a gentle simmer. Cook uncovered for 2 hours.
3. Let cool at room temperature for 1–2 hours.
4. Strain through a fine-mesh sieve into jars or airtight containers. Discard solids.
5. Store in the fridge for up to 5 days or freeze for up to 6 months.

INSTANT POT METHOD

‍

1. Place all ingredients in the Instant Pot and add water to the max fill line. Cook on High Pressure for 90 minutes, then allow a natural release for 20 minutes.
2. Once the valve drops, remove the lid and let cool briefly, then strain and store as directed in the stovetop method.

PRO TIP

‍

Torie keeps a stash of kitchen scraps—onion tops, leek greens, carrot peels— in the freezer just for this purpose. When she’s got a pile, she knows it’s broth time. It’s a zero-waste win that delivers big on flavor and nutrition.