Lemon Rosemary Chicken Bone Broth
Ingredients
- 2-3 lbs chicken bones, parts, and pieces
- 2-4 sprigs fresh rosemary
- One bunch fresh parsley
- 3 cloves garlic
- 2 large carrots
- 2 large celery stalks
- 1/2 medium onion
- 1/2 medium lemon
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
- 8+ cups filtered water
Instructions
- In an Instant Pot (on slow-cooker setting), slow cooker, or large stove pot over medium-heat, add the chicken bones, rosemary, parsley, garlic, celery, carrots, onion, lemon, salt, pepper, and filtered water.
- If using an Instant Pot or slow cooker, cover the pot with the lid and set the timer for 12 hours. If using a pot on the stove, bring the ingredients to a boil and then reduce to a very low simmer. Cover with a lid and let cook for 12 hours.
- After the allotted time, remove the broth from the heat, and pour into a new clean pot through a strainer. This will catch the bones, vegetables, and herbs. Discard the strained solids. Let the broth rest in this new container for one hour or so, until it's significantly cooler. Cover and place in the fridge overnight.
- In the morning, the fat will have risen to the top of the pot and there may be some solids. Now that it's cold, just simply scoop them out with a spoon and discard. Reheat a serving of the broth in the microwave or in a pot on the stove over low heat. Enjoy!
Notes
I save chicken bones after cooking throughout the week by adding them to a bag in the freezer. After a few weeks, I have plenty to make another batch of broth. Just collect them as you go! It's another terrific way to reuse all parts of a meal.