Chicken Broth: Turn Chicken Bones into Liquid Gold

By Stephcooksstuff · 240 min

Ingredients

Instructions

1. Roughly chop the celery, carrots and onions; no need to peel them, just wash them well.
2. Put the chicken necks, chopped celery, carrots and onions, garlic bulb, parsley stems if using, apple cider vinegar, salt, pepper, thyme and rosemary if using into the pot.
3. Add enough water to cover everything completely.
4. Pressure cooker: cook on high for 1 hour. Slow cooker: cook on high for 4 hours or on low for 6 hours. Stovetop: simmer on low for 4 to 6 hours.
5. Strain the broth to remove the solids.
6. Let it cool, then refrigerate for up to a week or freeze. Freezing flat in zip lock bags saves space.

Summarized from Stephcooksstuff's video. Watch it for the details.