Chicken Bone Broth

Delicately rich chicken bone broth made from roasted bones, fresh aromatics, and herbs—perfectly simmered for a light yet deeply satisfying flavor and restorative warmth.

Recipe Information

Total Time:

Yield:

1½ quarts

Ingredients

3½ pounds wings, necks, feet and/or backbones

2 to 3 tablespoons olive oil

1 medium yellow onion, quartered

1 stalk celery, rough chopped

1 carrot, roughly chopped

3 cloves garlic, crushed

5 sprigs fresh thyme

5 sprigs Italian parsley

1 fresh bay leaf

1 tablespoon apple cider vinegar

1 teaspoon whole black peppercorns

8 to 10 cups filtered water

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Directions

Preheat oven to 400°F. Line 1 or 2 large rimmed baking pans with foil.
In a large bowl toss chicken wings, necks and/or backbones and chicken feet with olive oil. Place in a single layer in prepared baking pan(s). Roast for 45 minutes.
Transfer roasted bones to pot in multicooker. Add remaining ingredients, using enough water to cover ingredients.
Cover multicooker and cook on high pressure for 95 minutes. Release steam naturally for 10 minutes, then turn valve to Venting to quick-release any residual steam. Carefully remove the lid, allowing any remaining steam to escape away from you.
Pour the broth through a fine-mesh sieve into a large bowl. Discard the solids. Slightly cool the broth, then refrigerate until fat solidifies on top. Remove fat with a spoon and discard.
Ladle broth into airtight jars or containers. Store in refrigerator up to 4 days or freeze up to 3 months.