You've seen bone broth in the store, and now you can make your own with rotisserie chicken bone broth! Follow my step by step directions to make quick and flavorful chicken bone both recipe.
Add all ingredients to a large crockpot. Fill with enough water to cover. Season with salt to taste.
Cook for 12-24 hours on low.
Place a stainless steel strainer over a large heat-proof bowl or container in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.
Discard chicken bones, skin, and fat, along with the vegetables and herbs.
Taste reserved broth and season with salt and black pepper, to taste.
Allow to cool slightly and then refrigerate for 2-3 hours or until chilled. Use a spoon to skim the fat from the top and discard. Use immediately or allow broth to cool completely before transferring to freezer safe-storage containers. Freeze until ready to use.
TO MAKE IN THE INSTANT POT
Add all ingredients to a 6 or 8 quart Instant Pot or electric pressure cooker. Fill with enough water to cover but do not exceed the fill line. Season with salt to taste.
Cook for 40 minutes, then let it naturally release pressure for 30 minutes.
Place a stainless steel strainer over a large heat-proof bowl or container in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.
Discard chicken bones, skin, and fat, along with the vegetables and herbs.
Taste reserved broth and season with salt and black pepper, to taste.
Allow to cool slightly and then refrigerate for 2-3 hours or until chilled. Use a spoon to skim the fat from the top and discard. Use immediately or allow broth to cool completely before transferring to freezer safe-storage containers. Freeze until ready to use.