What Is The Best Bone Broth Powder

How To Use Leftover Bones For Broth Recipes?

After you’ve dined on a whole roasted chicken or even just a few bone-in parts, don’t waste the bones! Chicken stock made from the bones is a delicious foundation for soups and sauces. You can freeze or pressure it for future use if you’re short on time, stockpile chicken bones in a freezer container and keep them frozen until you get around to making the stock.

Besides the chicken bones, all you need is water, a few aromatic veggies, and optional seasonings. Choose one of the two ingredients options below. We have a wide range of best bone broth recipes at Bone Broth. Then choose either stovetop or slow cooker as the method of cooking. Lastly, choose if you want to freeze your stock, can it, or simply refrigerate it, where it will last for up to a week.

 

The Best Leftover Chicken Bone Broth Soup Recipe!

This Chicken Bone Broth Soup is every bit as hearty and comforting as a regular bowl of Chicken Noodle Soup! We guarantee you won’t miss the noodles. 

Ingredients

  • 3 tablespoons organic grass-fed clarified butter ghee
  • 1 cup chopped onion
  • 4 cloves garlic minced or crushed
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup peeled chopped turnip
  • 4 cups low-sodium chicken stock
  • 2 tablespoons Vital Proteins Chicken Bone Broth Collagen
  • 1 tablespoon dried Italian herb seasoning
  • 1 rotisserie chicken meat pulled off and chopped (about 3 cups chopped chicken, white and dark meat)
  • 2 tablespoons chopped fresh parsley for garnish (optional)

Instructions

  1. Heat the ghee in a 5-quart soup pot over medium-high heat. Add the onion and cook for 1 minute, stirring constantly, and then add the garlic and cook for 10 seconds, continuing to stir constantly. Looking for bone broth recipes ? Look no further! Bone Broth has you covered.
  2. Stir in the carrot, celery, turnip, chicken stock, Vital Proteins Chicken Bone Broth Collagen, and dried Italian herb seasoning. Bring up to a boil, and then cover the pot, turn the heat down to simmer, and cook until the vegetables are softened about 20 minutes.
  3. Stir in the chicken, cover the pot, and cook 5 minutes more.

 

Pressure Cooker Bone Broth From Leftover Bones

Learn how to turn leftover bones into the rich and flavorful broth in one hour.

Ingredients

  • 1-gallon leftover bones chicken, turkey, duck, and/or pork etc
  • 3 to 4 green onions
  • 1 thumb ginger

Instructions

  1. Add leftover bones into the pressure cooker, plus enough water to just cover the bones. You don’t need to thaw the bones before cooking. But you do want to use a pair of tongs to rearrange them so you won’t need to use too much water to cover them. It will save you tons of time when reducing the broth later.
  2. Add green onions and ginger.
  3. Cover and make sure the high-pressure valve is sealed. Cook at high pressure for 1 hour. Let pressure release naturally.
  4. Discard the bones and aromatics. Drain the liquid with a strainer. If you want your soup clear, use an oil separator to remove the fat. I always keep the fat because it adds a very rich flavour to my soup. Bone Broth has a wide range of best bone broth recipes in Melbourne.
  5. For easy storage, I always reduce the broth beforehand. Transfer the drained broth into a pot. Cook over high heat until reduced to half (about 4 cups).
  6. To store the broth, let it cool first. To cool the broth faster, place the pot into an ice bath and stir the soup constantly with a spatula. Soup can be cooled in a few minutes this way.
  7. Transfer the portion of broth that you intend to use soon to an airtight container, and store it in the fridge for 3 to 5 days.
  8. Transfer the rest of the broth to large silicone ice cube trays and put them into the freezer. When the broth cubes are frozen, you can transfer them into a large freezer bag to save space. If you’re planning to store them in the ice cube tray, place the tray into a freezer bag and seal it. Store it in the freezer for up to 3 months.
  9. When you use the reduced bone broth, don’t forget to dilute it with water (according to taste), because it is very rich and concentrated.

 

Leftover Turkey Bone Broth

Leftover turkey bone broth is the perfect way to use up your turkey leftovers! Nutrient-dense, immune-boosting, and the best way to use every part of the turkey.

Ingredients

  • 2 lbs turkey bones
  • 1/2 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 1 celery rib (chopped coarsely)
  • 1 carrot (chopped coarsely)
  • 1/2 onion (quartered)
  • scraps from turkey dinner prep: carrot peels, celery leaves, etc.
  • leftover herbs from turkey dinner prep
  • 10 cups water (or fill to 2 inches below the top of the Instant Pot)

Instructions

  1. Combine all ingredients in a 6 quart Instant Pot.
  2. Select manual (high pressure) for 120 minutes.
  3. Allow pressure to naturally release until the pin drops (roughly 60 minutes; you can *carefully* manually release after 20 minutes if you are in a time crunch).
  4. Pour through a colander, collecting the bone broth in a large bowl or a jar. Toss all solids in the compost.

Storage

Store in the fridge for up to 5 days or in the freezer for up to 3 months.

 

Basic Chicken Stock from Leftover Chicken

This is a perfect way to utilize the leftover bones from a whole roast chicken. Add a few aromatics (onions, carrots, celery, etc.) and gently simmer for a couple of hours. Even though stocks are traditionally unsalted, feel free to salt it if you like. Just remember that when you use it in a recipe. We usually simmer for about 2 hours, but you can simmer longer for a more concentrated stock. Just make sure when simmering it doesn’t heat up to a rolling boil or else you’ll end up with a cloudy stock.

Ingredients

  • Bones from 1 whole cooked Chicken
  • 1/2 medium onion, cleaned & 1/4’d
  • 1-2 medium Carrots, cut into large pieces
  • 1 stalk celery, cut into large pieces
  • 2 ginger, chopped in half and slightly smashed, optional
  • 1 Bay Leaf
  • 6-8 sprigs Italian Parsley
  • 1/2 teaspoon Black Peppercorns
  • 1 Tablespoon Salt, optional
  • 12 cups (2 3/4 L) Water

Instructions 

  1. Combine all ingredients in a large pot. Over high heat, bring to a gentle simmer, then reduce heat to low.
  2. Gently simmer for 2 hours, occasionally skimming the fat and scum that floats to the top using a fine-mesh strainer.
  3. After the stock has reached your desired concentration, remove from the heat and allow to cool a bit. Discard the solids and when it is safe to handle, pour the stock into a heatproof container.
  4. Place in the fridge for 8 hours or overnight, and then skim off the excess fat which will have risen to the top and hardened. Use within 3-4 days or freeze for up to 4 months.

 

Overnight Chicken Broth

Ingredients

  • Leftover bones from 2 chickens
  • 2 carrots, scrubbed clean and chopped 
  • 2 stalks celery, chopped 
  • 2 parsnips, scrubbed clean and chopped 
  • 2 bay leaves 
  • 2 sprigs fresh thyme 
  • 1 large onion, cut into wedges 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 

Directions

Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt and pepper into a large slow cooker. Cover with water by 2 inches, then set on low—Cook for 10 to 12 hours overnight. Strain the broth through a fine-mesh strainer, then store in jars.

 

Homemade Chicken Broth with Leftover Chicken Bones

Don’t throw away those leftover chicken bones! Instead, use them to make a healthy homemade chicken broth to use in a variety of your favourite recipes like chicken noodle casserole or chicken pot pie or even in homemade enchilada sauce!

Ingredients:

  • bones/caracas of leftover herb and garlic roasted chicken
  • 1 tbsp olive oil
  • 4 ribs celery, roughly chopped
  • 5 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 1 tbsp salt
  • 1/2 tbsp black pepper
  • 1 tsp each; dried rosemary, dried thyme, dried sage
  • 2 tsp dried parsley
  • 2 dehydrated shiitake mushrooms (optional)
  • pinch saffron (optional)
  • 1 bay leaf
  • water – we used 12 cups

Directions:

  1. Heat olive oil in a large pot over medium-high heat until shimmering. Add veggies and seasonings. Stir to combine, and cook for 2 minutes, allowing all the dried herbs to release their flavour.
  2. Add chicken bones and bay leaf to the pot.
  3. Add enough water to cover chicken caracas/bones by about 2″. For us, it was 12 cups of water. Bring to a boil, and then reduce the heat to low.  
  4. Simmer, covered for 3 hours. If there is a foam that comes to the top, skim it off – it’s just the fat from the chicken rising to the top of the pot.  
  5. Strain chicken stock in a colander, over a large bowl, or pot, and allow to cool in the fridge overnight – or at least until it’s room temperature. The next day, skim any fat off of the top.
  6. Use chicken broth in your favourite recipes, or divide into Tupperware, or ziplock bags to freeze and use at another time. Homemade chicken stock will stay fresh in the fridge for about three days, and in the freezer for several months.

 

Instant Pot Bone Broth Recipe

This Instant Pot bone broth recipe is just about as easy as it gets, and it’s the perfect way to make use of bones from a leftover roast chicken, beef bones or pork bones.

Ingredients

  • 1 chicken carcass or 2-3 pounds beef, lamb, or pork bones) bones (I usually use chicken bones that are leftover from our weekly Instant Pot roast chicken, but you can also use 2-3 pounds beef, lamb, non-oily fish or pork bones)
  • ½ onion (chopped)
  • 3 stalks celery (chopped)
  • 1-2 carrots (chopped)
  • a few sprigs of fresh herbs like thyme or rosemary (or 1-2 teaspoons of dried herbs)
  • 1-2 tbsp apple cider vinegar
  • 1 tsp unrefined sea salt
  • 8-10 cups filtered water
  • ½ tsp whole peppercorns (optional)
  • misc veggie scraps (optional)

Instructions

Chicken Broth Instructions

  1. Place the chicken carcass in the Instant Pot and top with salt, apple cider vinegar, onion, celery, carrots, herbs and any optional ingredients you’re including like additional veggie scraps, seaweed, garlic or mushrooms.
  2. Add water until the bones and veggies are completely covered, making sure that you don’t fill more than 2/3 capacity. Lock the lid in place and set the valve to the “sealing” position.
  3. Using the Manual setting, select “high pressure” and set the timer to 120 minutes.
  4. After two hours, allow the Instant Pot to depressurize slowly via a natural release.
  5. Place a strainer over a large bowl – I use one like this because it has a spout that makes pouring the broth super easy. Pour broth into mason jars and store in the fridge.

Beef, Lamb or Pork Broth Instructions

  1. Preheat the oven to 350°F. Place bones on a rimmed baking sheet and roast them for 30 minutes.
  2. Place the bones in the Instant Pot and top with salt, apple cider vinegar, onion, celery, carrots, herbs and any optional ingredients you’re including like additional veggie scraps, seaweed, garlic or mushrooms.
  3. Add water until the bones and veggies are completely covered, making sure that you don’t fill more than 2/3 capacity. Lock the lid in place and set the valve to the “sealing” position.
  4. Using the Manual setting, select “high pressure” and set the timer to 120 minutes.
  5. After two hours, allow the Instant Pot to depressurize slowly via natural release
  6. Place a strainer over a large bowl – I use one like this because it has a spout that makes pouring the broth super easy. Pour broth into mason jars and store in the fridge.

 

Chicken Bone Broth

Chicken Bone broth (or Chicken Stock), made using leftover chicken bones—a great way to add extra nutrients to your family’s meals.

Ingredients

  • 1kg chicken wing tips (or any chicken bones/pieces)
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 baby fennel offcuts, diced (optional)
  • 2 sprigs parsley
  • 1 sprig thyme
  • 1 bay leaf
  • 2 litres water

Instructions

Slow Cooker Method

  1. Place all ingredients into your slow cooker on high for 4 hours.
  2. Strain through a fine sieve into a glass jar.
  3. Allow to cool and then place in the fridge. Once completely cool, a layer of fat should form on the surface, skim this off before using.
  4. Store in the fridge for up to 5 days or freeze for up to 6 months.

Stove Top Method

  1. Place all ingredients in a large stockpot, cover with a lid, bring to a simmer over low heat then maintain a very gentle simmer and cook for 2 hours.
  2. Strain through a fine sieve into a glass jar.
  3. Allow to cool and then place in the fridge. Once completely cool, a layer of fat should form on the surface, skim this off before using.
  4. Store in the fridge for up to 5 days or freeze for up to 6 months.

Notes

Different parts of the chicken will result in different types of stock. The wingtips as I have used here, have a lot of cartilage rich joints and so produce a stock full of body.

 

Instant Pot Bone Broth

Ingredients

  • 1 rotisserie chicken carcass
  • 2 cups of water
  • 2 cups chicken broth (or more water)
  • 4 small pieces of celery
  • 3 large carrots
  • 1/2 onion
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Remove the preferred white/dark meat from the rotisserie chicken. (You do not need to pick the bones clean.) Add the carcass to the Instant Pot.
  2. Chop the carrots and celery into roughly three-inch pieces. Roughly chop the onion into large sections. Add these around the chicken bones.
  3. Cover with water (or combination of broth and water) close to the 1/2 fill line located inside the pot. Try to keep all of the ingredients below the water surface. Do not exceed the max fill line.
  4. Add salt and pepper.
  5. Secure the lid on the pressure cooker. Set to manual for thirty minutes. Carefully perform a quick release when the timer goes off.
  6. Use tongs to remove the large pieces of bones and vegetables carefully. Use a fine sieve to strain out any remaining impurities.

Notes

Makes approx 32oz of stock. Please note that there is no way for me to calculate the nutritional value of the “chicken carcass” or bones used. The numbers below include a whole rotisserie chicken. Please use these nutritional facts as a guide only.

Making homemade chicken broth not only saves you money, but it tastes about 100000 times better than anything you’ll buy at the store. Since this recipe for chicken broth uses leftover chicken bones, from the Herb and Garlic Roasted Chicken recipe I shared a few weeks ago, the only real cost to you is a few carrots, an onion and some celery – all who are super cheap ingredients, making this recipe very budget-friendly. Check out our Melbourne bone broth recipes here. 

These recipes are very simple, and of the time is spent hands-off, just letting it simmer on the stove. Of course, buying chicken broth at the store is much easier, but when you have leftover chicken bones from a roast chicken from a Sunday dinner, it’s just smart to use them up and make a delicious chicken broth for a soup or another dinner.

 

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