Chicken Bone Broth

Bone broth has been all the rage in the culinary world for the last few years. People who sip on bone broth regularly tout great health benefits from the broth, ranging from boosting immunity to reducing intestinal inflammation, to improving joint health, to aiding good sleep, to adding essential minerals and vitamins to your body.

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With all these great benefits, why are we not all drinking bone broth every day? Well, if you’re looking to buy high-end bone broth, you could spend as much as $10 for an 16 ounces of the stuff in New York City, and if you choose to make it yourself, you need to plan to spend many many hours doing so. But.. it doesn’t have to be that way… if you have a pressure cooker!

A white bowl of bone broth with two jars of bone broth on a wooden table.

Bone broth is really a fortified stock – which is a flavorful liquid made from simmering animal bones for several hours (as opposed to broth, which is made from simmering bones and meat). The difference between bone broth and stock is that bone broth is simmered for many more hours, completely crushing the bones and extracting as many nutrients, vitamins and minerals and as much collagen as possible. In addition, because you simmer bone broth for so long, the flavor is concentrated and, quite frankly, delicious. The only downside to this long simmer is that a lot of the liquid evaporates over that period of time, so you’re left with less bone broth than you really think you deserve at the end of the process. If you have a pressure cooker, however, you can cut that time simmering down from 12 to 24 hours to roughly 3 hours, and because the pressure cooker doesn’t allow for much (if any) evaporation, you’re left with more of the delicious liquid at the end.

The secret to making the process of making bone broth at home an easy part of your cooking routine is to save all the chicken bones you usually discard over the course of your regular meals. If you roast a chicken, save the wings and backbone in an airtight bag or container and store it in your freezer, adding to it every time you have any leftover bones. If you have the option to buy a whole chicken instead of pieces, do it! It will be cheaper overall – you can cut the chicken into pieces, saving the raw bones along with all your other scraps. Once you have about 3 pounds of bones, pull out your pressure cooker and make some fortifying bone broth with the recipe below. If you don’t have the ability to save chicken bones, you can ask your butcher or meat counter for chicken bones and they will usually be happy to sell you some.

A white bowl of bone broth on a wooden table.

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Chicken Bone Broth

  • Prep Time: 5 m
  • Cook Time: 3 h
  • Total Time: 3 h 5 m
  • Servings:
    2 to 3 quarts


  • 2 pounds chicken back bones
  • 1 pound chicken wings
  • 1 stalk celery cut into large 3-inch pieces
  • 1 onion quartered
  • 1 carrot cleaned and cut into large 3-inch pieces
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sea salt
  • 1 bunch fresh parsley
  • 1 bay leaf
  • 3 quarts or more water


  1. Pre-heat the oven to 425°F.
  2. Place the bones on a baking sheet and roast them in the oven for 45 minutes.
  3. Chop the celery, onion and carrots into large but uniform chunks. Place the bones in the pressure cooker and add the chopped vegetables, apple cider vinegar, seal salt, parsley and bay leaf.
  4. Pour the water into the pressure cooker until it reaches the “Max” line and lock the lid in place.
  5. Pressure cook on HIGH for 3 hours. (You may have to set the cooker multiple times)
  6. Let the pressure drop NATURALLY and carefully remove the lid.
  7. Remove the bones and vegetables with a slotted spoon and discard. The bones should almost crumble.
  8. Slowly pour the broth through cheesecloth to remove any particles of food in the broth.
  9. Chill the broth as quickly as possible (an ice bath is the best option). Transfer the cooled broth into jars or containers and chill completely in the refrigerator. (You can also transfer the broth into zipper sealable freezer bags and freeze the broth flat for quick defrosting.) Store the in the refrigerator for up to 5 days or freeze.
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Comments (40)Post a Reply

    1. Hi Maryann. Yes, you can use that combination to make bone broth. I always suggest roasting the bones first for more intense flavor. You could roast both cooked and uncooked bones or not – whichever suits you. I keep a zipper sealable plastic bag in my freezer and collect all my chicken bones there until I have enough to make a batch of broth.

  1. 5 stars
    This is honestly the best bone broth I have ever had. It is so simple and you know what is in the broth. I never buy it from the store now. Thanks again for a great recipe BJC

  2. 5 stars
    We had our Thanksgiving early so I made the bone broth with the turkey carcass. I turned out great! So easy in the instant pot. Thanks for the recipe.

    1. Hi John. The bone broth can be canned using the pressure canning method and a pressure canner (not to be confused with a pressure cooker). You cannot preserve bone broth with the water bath method because it is a low acid food. You could also store it in a freezer for up to 6 months.

  3. I do not have a pressure cooker, any alternatives? Just made a couple dozen butter tarts and thought of you

    1. Hi Judy. Love those butter tarts!! You can make bone broth in a slow cooker or on the stovetop. Slow cook on low for 18 to 24 hours or simmer, uncovered, over very low heat on the stovetop for 12 to 24 hours. The longer you cook it, the richer the broth.

    1. Hi Sylvia. I would not make bone broth in the oven, but you can make bone broth on the stovetop. Simmer over low heat for 12 to 24 hours. The longer it simmers, the richer the stock. Cook it uncovered at a very low simmer to prevent the liquid from reducing too quickly.

    1. Hi Karen. You can simmer bone broth on the stovetop over low heat for 12 to 24 hours. The longer it simmers, the richer the stock. Cook it uncovered at a very low simmer to prevent the liquid from reducing too quickly.

    1. Hi Christine. You can cook bone broth in a slow cooker on low for 18 to 24 hours. You should keep an eye on it and add more water if needed during the cooking process.

  4. The last 2 times I made broth it came out with an awful bitter taste. The last one was so bad I dumped the whole thing. I have cooked it in a nesco roaster pan over night on a low heat, and I have done it with my instant pot. What am I doing wrong?

    1. Chicken stock can turn bitter if cooked too long. The enzymes in the bones and meat break down too much and produce amino acids which can give you a bitter taste. If making stock in a roasting unit or multi cooker unit, you have to make sure the temperature is only 200 degrees. The low heat setting on your unit may be higher than that. You should manually set the temperature or use a true slow cooker unit. When cooking under pressure you only need to cook it for 3 hours.

  5. Turkey bones make the very best broth. Almost disowned my only son when He threw away his turkey bones last Thanksgiving. Question. How important is it to roast bones in oven before making the broth?

    1. You don’t have to roast the bones first, but it really enhances the flavor of the final broth. It’s the difference between a light colored broth and a deep rich darker colored broth. I think if you’re making your best bone broth, you should definitely roast the bones.

  6. Recipe called for skinless chicken thighs. Removed the skin and some fat from the chicken. Can I do anything with the scraps or just throw it out?

    1. Hi Terry. I would just discard extra fat and chicken skin, but if you wanted a salty snack, you could fry up the chicken skin in a skillet, seasoning it well with salt and pepper until crispy.

  7. 5 stars
    Made some yesterday for our Thanksgiving dinner. I had gotten some turkey backs and necks, roasted them and then made the broth. So easy to do!

  8. 5 stars
    Hi Meredith …I’ve been making bone broth similar to your recipe ever since I got my IP a few years back (actually it’s the one thing I make the most with the IP). I’ve never roasted my chicken backs or wings before but will definitely give it a shot. I omit the salt and usually add it to whatever soup I’m making. My daughter drinks bone broth hot from a mug. I also add a couple of smashed garlic cloves and maybe 8-10 peppercorns. Bone Broth definitely takes soup to a whole new level. I bought large silicone ice cube trays that hold about a cup of broth in each cube and freeze them. That way if I need stock for another dish I can just pop one out and defrost in the microwave. Never use store bought again. Thank you for posting your recipes and videos. Love them!

  9. Been making broth for decades and your recipe is by far the best, easiest and most delicious. Thank you so much. Lucia

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