Don’t throw away the bones after you’ve finished eating a complete roasted chicken or even a few portions that still have the bone in them! A flavorful base for soups and sauces, chicken stock is created by boiling the bones of cooked chicken. If you are pressed for time, you may store chicken bones in a freezer box and keep them frozen until you are able to prepare the stock. You can also save it for later use by pressing it under pressure or freezing it.
Water, a few aromatic vegetables, and optional seasonings are all that are required in addition to the chicken bones for this recipe. Make your selection from one of the two possible ingredients down below. At Bone Broth, we have a comprehensive collection of the best bone broth recipes. The technique of cooking can either be done on the stovetop or in a slow cooker, so choose one. In the end, decide whether you want to can your stock, freeze it, or simply store it in the refrigerator, where it will remain edible for up to seven days.
The Best Leftover Chicken Bone Broth Soup Recipe!
This Chicken Bone Broth Soup is just as satisfying and reassuring as a traditional cup of Chicken Noodle Soup. We promise that you won’t even think about the noodles.
Ingredients
- 3 tbsp organic grass-fed clarified butter ghee
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup peeled chopped turnip
- 4 cups low-sodium chicken stock
- 4 cloves garlic minced or crushed
- 1 cup chopped celery
- 2 tbsp Vital Proteins Chicken Bone Broth Collagen
- 1 tbsp dried Italian herb seasoning
- 1 rotisserie chicken meat pulled off and chopped (about 3 cups chopped chicken, white and dark meat)
- 2 tbsp chopped fresh parsley for garnish (optional)
Instructions
- Ghee should be heated in a soup pot with a capacity of 5 quarts over medium-high heat. After adding the onion, continue to toss it frequently while it cooks for one minute, at which point you should add the garlic and stir it frequently while it cooks for another ten seconds. Are you looking for recipes for bone broth? No need to look any further! You won’t have any problems using Bone Broth.
- Stir in the dried Italian herb seasoning, carrot, celery, turnip, chicken stock, and Vital Proteins Chicken Bone Broth Collagen. Bring to a boil, after which you should cover the pot, reduce the heat to a simmer, and continue cooking for around twenty minutes, or until the veggies have become more tender.
- After stirring in the chicken, cover the saucepan and continue cooking for another 5 minutes.
Pressure Cooker Bone Broth From Leftover Bones
Find out how to make a rich and tasty broth with bones that have been left over in just one hour.
Ingredients
- 1-gallon leftover bones of chicken, turkey, duck, and/or pork, etc.
- 1 thumb ginger
- 3 to 4 green onions
Instructions
- The remaining bones should be placed in the pressure cooker along with just enough water to cover them completely. It is not necessary to defrost the bones before beginning the cooking process. However, you will want to use a pair of tongs to rearrange them in order to reduce the amount of water that will be required to cover them. When you come to reduce the broth, later on, it will save you a ton of time if you do this first.
- Add ginger and green onion.
- Protect the high-pressure valve with a cover and double-check that it is completely sealed. Cook for one hour while maintaining high pressure. Allow the pressure to release on its own.
- Throw away the bones as well as the aromatics. Use a sieve to remove the liquid from the container. Use an oil separator to separate the fat from the soup if you want the soup to have a clear appearance. I never throw away the fat since it imparts such a decadent flavor to the soup that I make. Bone Broth in Melbourne offers a diverse selection of the city’s greatest bone broth dishes.
- I always decrease the broth first so that it may be stored more easily. Place the strained broth inside a cooking pot. While maintaining high heat, reduce the liquid by about half (about four cups).
- In order to refrigerate the broth, you must first allow it to cool. Put the saucepan containing the soup into an ice bath and stir it continuously with a spatula to quicken the process of cooling the broth. By using this method, cooling soup just takes a few minutes.
- Place the portion of the broth that you will use in the near future in an airtight container, and keep it in the refrigerator for anywhere between three and five days.
- The remaining portion of the broth should be poured into big ice cube trays made of silicone and then placed in the freezer. After the broth cubes have been frozen, you can save some room in the freezer by transferring them to a large freezer bag. If you intend to keep them in the ice-cube tray, you should put the tray inside a freezer bag and make sure the bag is sealed.
- You can keep it there for up to three months at a time.
- Because it is so rich and concentrated, the reduced bone broth must be diluted with water before it is used. The amount of water added should be determined by personal preference.
Leftover Turkey Bone Broth
Making bone broth from any leftover turkey is an excellent way to put those leftovers to good use. Rich in nutrients, beneficial to the immune system, and the most efficient way to use every piece of turkey.
Ingredients
- 10 cups water (or fill to 2 inches below the top of the Instant Pot)
- 2 lbs turkey bones
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 celery rib (chopped coarsely)
- 1/2 onion (quartered)
- 1 carrot (chopped coarsely)
- scraps from turkey dinner prep: carrot peels, celery leaves, etc.
- leftover herbs from turkey dinner prep
Instructions
- Put all of the ingredients into an Instant Pot that has a capacity of 6 quarts.
- Choose the manual setting (high pressure), and set the timer for 120 minutes.
- Allow the pressure to dissipate naturally until the pin drops, which should take approximately sixty minutes; if you are in a hurry, you can manually release the pressure after twenty minutes by being careful.
- The bone broth should be collected in a big bowl or jar after being strained through a sieve. Put everything that is solid into the compost bin.
Storage
You can keep it in the refrigerator for up to five days, or you can keep it in the freezer for up to three months.
Basic Chicken Stock from Leftover Chicken
The bones that are left over after roasting a whole chicken can be used in this recipe, which is an excellent way to use them. After adding a few aromatics such as onions, carrots, celery, and the like, continue to simmer the mixture over low heat for a few hours. Even though salt is not typically added to stocks, you are more than welcome to add some if you so like. Just keep that in mind whenever you incorporate it into a recipe. We simmer everything for around two hours, but if you want a more concentrated stock, you may simmer it for even longer. Just keep an eye on it while it’s simmering to make sure it doesn’t come to a full boil because that will cause the stock to become murky.
Ingredients
- 12 cups (2 3/4 L) Water
- Bones from 1 whole-cooked chicken
- 1/2 medium onion, cleaned & 1/4’d
- 1 stalk celery, cut into large pieces
- 1-2 medium carrots, cut into large pieces
- 2 ginger, chopped in half and slightly smashed, optional
- 1/2 teaspoon black peppercorns
- 1 bay leaf
- 6-8 sprigs of Italian parsley
- 1 tbsp salt, optional
Instructions
- Put all of the ingredients into a big saucepan. Bring to a simmer over high heat, then turn the heat down to low and continue to cook.
- Simmer over low heat for two hours, sometimes using a strainer with a fine-mesh opening to remove the fat and scum that rises to the surface of the liquid.
- After the stock has achieved the level of concentration that you want, take it from the heat and let it cool down a little bit. Throw away the solids, and as soon as the stock is safe to handle, pour it into a container that can withstand heat.
- After placing in the refrigerator for eight hours or overnight, remove the extra fat by skimming it off the surface, as it will have risen to the surface and solidified during that time. Use within three to four days, or freeze and use within four months.
Overnight Chicken Broth
Ingredients
- Leftover bones from 2 chickens
- 2 parsnips, scrubbed clean and chopped
- 2 carrots, scrubbed clean and chopped
- 1 large onion, cut into wedges
- 2 stalks of celery, chopped
- 2 bay leaves
- 2 sprigs of fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
In a large slow cooker, combine the chicken bones, parsnips, thyme, carrots, celery, bay leaves, onion, and seasonings with salt and pepper. Cook on low for 10 to 12 hours, preferably overnight, after covering with water to a depth of 2 inches. After passing the broth through a filter with a fine screen, package it in jars for storage.
Homemade Chicken Broth with Leftover Chicken Bones
Don’t toss out the bones from the chicken you have leftover! Use them instead to prepare a nutritious homemade chicken broth that you can incorporate into a range of your favorite dishes, such as chicken noodle casserole, chicken pot pie, or even homemade enchilada sauce!
Ingredients:
- water – we used 12 cups
- bones/carcass of leftover herb and garlic roasted chicken
- 1 onion, roughly chopped
- 4 ribs of celery, roughly chopped
- 5 carrots, roughly chopped
- 1 tbsp salt
- 1/2 tbsp black pepper
- 1 tbsp olive oil
- 1 tsp each; dried rosemary, dried thyme, dried sage
- 2 tsp dried parsley
- 1 bay leaf
- pinch saffron (optional)
- 2 dehydrated shiitake mushrooms (optional)
Directions:
- To create a shimmering effect, heat the olive oil in a big pot over medium-high heat. Add vegetables and seasonings. After giving everything a good stir to incorporate, let it simmer for two minutes so that the flavor of the dry herbs may fully develop.
- Include a bay leaf and chicken bones in the stew saucepan.
- Add enough water so that it will cover the chicken caracas and bones by approximately 2 inches. The amount of water that we needed was twelve cups. Bring to a simmer, and once it has reached a boil, lower the heat to a low setting.
- Simmer with the lid on for three hours. If there is a froth that rises to the top, you should remove it because it is simply the fat from the chicken rising to the surface of the cooking pot.
- After straining the chicken stock through a strainer placed over a big bowl or pot, place it in the refrigerator to chill overnight, or at the very least, until it reaches room temperature. The following day, remove any excess fat from the top of the mixture.
- You can use chicken broth in your favorite recipes, or you can divide it up into smaller containers (like Tupperware or ziplock bags) and freeze it for later use. The shelf life of homemade chicken stock in the refrigerator is approximately three days, but the shelf life in the freezer is several months.
Instant Pot Bone Broth Recipe
This bone broth preparation for the Instant Pot is about as simple as it gets, and it’s the best way to make utilize the bones left over from a roast chicken, beef bones, or pork bones.
Ingredients
- 8-10 cups filtered water
- 1 chicken carcass or 2-3 pounds of 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)
- 1-2 carrots (chopped)
- 1-2 tbsp apple cider vinegar
- 3 stalks of celery (chopped)
- a few sprigs of fresh herbs like thyme or rosemary (or 1-2 teaspoons of dried herbs)
- 1 tsp unrefined sea salt
- ½ tsp whole peppercorns (optional)
- misc veggie scraps (optional)
Instructions
Chicken Broth Instructions
- Place the chicken carcass in the Instant Pot and top it with salt, apple cider vinegar, onion, celery, carrots, herbs, and any additional ingredients that you’d like to include but are not required, such as additional vegetable scraps, seaweed, garlic, or mushrooms.
- You should add water until all of the bones and vegetables are submerged, but you shouldn’t fill the pot more than two-thirds of the way up. Make sure the lid is securely fastened, and turn the valve so that it is in the “sealing” position.
- Select “high pressure” from the menu under the Manual setting, and then set the timer for one hundred and twenty minutes.
- After two hours, use the natural release method to allow the Instant Pot to gradually depressurize itself.
- Position a strainer over a large mixing bowl. I use a strainer similar to this one since it has a spout, which makes it very simple for me to pour the broth. Place the finished product in sterilized mason jars and place it in the refrigerator.
Beef, Lamb or Pork Broth Instructions
- Turn the oven up to 350 degrees Fahrenheit. Roast the bones in the oven for half an hour after placing them on a baking sheet with a rim.
- After placing the bones in the Instant Pot, sprinkle the pot with salt, celery, apple cider vinegar, onion, carrots, herbs, and any additional ingredients that you’d like to include but aren’t required, such as additional vegetable scraps, seaweed, garlic, or mushrooms.
- You should add water until all of the bones and vegetables are submerged, but you shouldn’t fill the pot more than two-thirds of the way up. Make sure the lid is securely fastened, and turn the valve so that it is in the “sealing” position.
- Select “high pressure” from the menu under the Manual setting, and then set the timer for one hundred and twenty minutes.
- After two hours, use the natural release method to allow the pressure in the Instant Pot to gradually release.
- Position a strainer over a large bowl. I use a strainer similar to this one since it has a spout, which makes it very simple for me to pour the broth. Place the finished product in sterilized mason jars and place it in the refrigerator.
Chicken Bone Broth
The addition of chicken bone broth, also known as chicken stock, to the meals you prepare for your family is an excellent method to provide them with additional nutrients.
Ingredients
- 2 liters water
- 1kg chicken wing tips (or any chicken bones/pieces)
- 1 onion, diced
- 2 celery sticks, diced
- 3 cloves garlic, diced
- 2 carrots, diced
- 1 baby fennel offcuts, diced (optional)
- 2 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
Instructions
Slow Cooker Method
- Put all of the components into your slow cooker, and set it to high heat for four hours.
- Pour the contents of the strainer into a clean glass jar.
- After allowing it to cool, put it in the refrigerator. Once the mixture has reached room temperature, a coating of fat may form on the surface; remove this layer before using the mixture.
- You can keep it in the refrigerator for up to five days, or you can freeze it for up to six months.
Stove Top Method
- Put all of the ingredients into a large stockpot, cover it with the lid, bring it up to a boil over low heat, and then keep it at a very low simmer for the next two hours.
- Pour the contents of the strainer into a clean glass jar.
- After allowing it to cool, put it in the refrigerator. Once the mixture has reached room temperature, a coating of fat should form on the surface; remove this layer before using the mixture.
- You can keep it in the refrigerator for up to five days, or you can freeze it for up to six months.
Notes
Depending on what parts of the chicken are used, the resulting stock will take on a variety of flavors. Because the wingtips, which I have utilized in this example, contain a large number of joints that are rich in cartilage, the resulting stock has a lot of body.
Instant Pot Bone Broth
Ingredients
- 2 cups of water
- 1 rotisserie chicken carcass
- 3 large carrots
- 4 small pieces of celery
- 2 cups chicken broth (or more water)
- 1/2 onion
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Take from the rotisserie chicken the portions of white and dark flesh that you desire. (There is no requirement that you pick the bones clean.) The carcass should be placed inside the pressure cooker.
- Prepare the carrots and celery by chopping them into pieces that are approximately three inches long. Prepare the onion by chopping it into large chunks using a knife. Include these in the dish around the chicken bones.
- Fill with water (or a mix of broth and water), bringing it up to the line on the inside of the pot that indicates 1/2 of the total capacity. Make an effort to keep all of the components below the surface of the water. Make sure you don’t go past the maximum fill line.
- Add pepper and salt.
- Make sure the lid is fastened securely on the pressure cooker. Adjust the timer to thirty minutes on the manual. When the timer runs off, you will need to carefully perform a swift release.
- To carefully remove the large pieces of bones and veggies, use tongs to grab hold of them. Make use of a fine sieve in order to remove any leftover contaminants.
Notes
This recipe yields around 32 ounces of stock. To clarify, there is no way for me to assess the nutritional value of the “chicken carcass” or the bones that were used in this recipe. I apologize for any inconvenience this may cause. In the following calculations, an entire rotisserie chicken has been included. Please only use the information presented here as a reference point.
Not only will you save money by making your own chicken broth, but it will also taste approximately 100000 times better than anything you could possibly buy in a shop. Due to the fact that this chicken broth recipe makes use of leftover chicken bones from the Herb and Garlic Roasted Chicken recipe that I shared several weeks earlier, the only actual cost to you is a few carrots, an onion, and some celery – all of which are extremely affordable ingredients, making this recipe very wallet-friendly. Have a look at some of our recipes for Melbourne bone broth here.
These recipes are incredibly easy to follow, and the majority of the time is spent doing nothing more than allowing the food to simmer on the burner. If you have unused chicken bones from a roast chicken that you had for Sunday dinner, it is smart to use them up and make a tasty chicken broth that you can use for another dinner or add to a soup. Although it is much simpler to purchase chicken broth at the store, there are times when this is not possible.