Chicken Broth

5 from 1 vote

I have been making chicken broth this way for a decade now, it's so good, so easy, and truly the most affordable (and flavorful) way to build up a stash of broth. I'm going to show you how to make it in the Instant Pot, the slow cooker, and on the stove. Let's get to it!

Prep Time5

Cook Time1

Total Time1 5

Course: Condiment

Cuisine: American

Servings: Quarts

Ingredients

3 pounds bone-in chicken
2 onions unpeeled and quartered
2 carrots unpeeled and cut into large chunks
2 cloves garlic peeled and smashed with the side of a knife
2 tablespoons apple cider vinegar
2 bay leaves
6 quarts water

Instructions

Instant Pot Method

Add all ingredients to the inner pot.
Cook on high pressure for 1 hour, then let the pressure release naturally.
Strain the broth, let cool, package, and store.

Slow Cooker

Add all ingredients to the pot.
Cook on low for 8-10 hours.
Strain the broth, let cool, package, and store.

Stovetop

Add all ingredients to the pot.
Bring to a boil, then let simmer for 1-5 hours.
Strain the broth, let cool, package, and store.

Notes

Ingredient Variations

Add fresh herbs - add fresh thyme, oregano, rosemary, or any other fresh herb you love to the pot for a beautiful herb-infused broth.
Add some spice - throw a jalapeno (or serrano, if you’re brave!) pepper or two into the pot for a nice kick of heat. Be sure to slice the pepper in half and keep the seeds intact (they’ll strain out easily) for the most spice.
Add umami - throw some soy sauce or miso paste into the pot for a rich, savory, umami add.
Add spices - add whole peppercorns to the pot, or, if you’re looking for a broth with a lot of unique depth, add whole cinnamon sticks or cloves. These flavors are especially delicious for a homemade pho.
Brighten it up - add the rind from an orange, lemon, or lime, to the pot to really brighten the flavors.

Nutrition