[Barbara]

Can someone give me a very simple step by step way to do this?

Thank you so much!

[Kayla]

I do it at least twice a month. I use the chicken for a few recipes, pull the last bits and save it. I save all the drippings from the container it comes in, add those, the bones (just break them up), a tbsp of ACV (helps pull the collagen from the bones) to a crock pot.

Top with water to fully cover bones and I cook on high for. 4-6 hours then on low for 18-24 hours.

Strain and make a yummy soup with that and last bits of chicken or freeze for future use. SO easy..

[Michelle]

I put in the crockpot and cover with water and let it cook overnight. Strain in the morning.

[Sue]

I add an onion, carrots, and celery if I have them. Cover everything with water. I add a bay leaf or two and some salt.

I put in a large crockpot and cook at least 24 hours on low. I strain and freeze in 2 cup batches.

Sometimes I add more water and cook another 24 hours. Not as rich, but still pretty good.

You can check also: Do y’all think chicken salad can be frozen?

[Sara]

Super easy.

In a large stock pot put in your

Carcass

Big chunks Carrots, celery, and onion

Cover with water.

Add in 2 Tbs ACV (apple cider vinegar)

Bring to a boil and reduce to simmer. Let that simmer all day, or you can use a crockpot on low overnight. Best is 72 hours.

Make sure you check the water level regularly, you want to keep the bones covered.

Once the time is up, skim off the stuff on top and pour (or scoop) liquid through cheesecloth into containers for storage. You do not keep the veggies for the broth. You could puree the veg and freeze or dehydrate them to add to sauces or smoothies.

You can use those bones again if they haven’t crumbled for another batch.

I keep veggie scraps in the freezer for when I’m ready to make bone broth batches.

[Neda]

I make it in the instant pot. 90 minutes.

[Lisa]

I am going through chemo and this was highly recommended to me to help keep my blood cell counts healthy. Thanks for the question. Following.

[Melissa]

I save all my veggie scraps, ie: onion skins, carrot ends, limp celery, everything… I keep these in a bag in the freezer.

After I hand snatched all the meat, I can get off a roasted chicken, I put all the bones and skin into a stock pan. I include the veggie scraps and cover with water. Place lid on the pot and bring to a boil. Turn down the heat and simmer for several hours. Replace water if needed. Drain the pot through a collander and save all the golden broth. Let cool and pour into jars or bags 3/4 full seal and freeze.

Suggested: I have one leftover grilled chicken breast. What can I make to stretch that for a dinner for 5?

[Erin]

Put it in a pot, cover it with water and cook on low for hours, or put it in a crockpot and do the same thing! Super easy, add any veggie scraps you have on hand too.

I save mine in a bag in the freezer.

[Jan]

I pop mine in the instant pot, with onion, celery, carrots, thyme, salt & pepper. Add any drippings or spoon of better than bullion chicken.

[Kiersten]

Similar to what others said above, there are options.

You can just cover with water and simmer for a couple of hours=basic chicken broth. It’s more flavorful if you add any trash veggie scraps for the final hour (carrot peels, celery bottoms, onion skins, bell pepper innards, etc)

OR you can make a bone broth by covering with water and adding a tablespoon of apple cider vinegar and simmering (I prefer my crockpot) for a half a day to a day. Bone broth is healthier but I swear has a different texture and flavor. Again, you can add veggie scraps for the final hour to give it a new depth of flavor.

Don’t miss: Less than $4 for something that I can use over and over!

[Margie]

Water, carcass, 1 onion halved, studded with 4 cloves (optional), 2 carrots broken in half, 2 ribs of celery, broken in half, 1 bay leaf, salt and pepper. I add a stock cube. Bring to the boil, turn down and simmer until reduced by half.

Strain, discard veg, and use or freeze. Great for soups and stocks. You can reduce itbfurther begore freezingbyo save spacr. Just add the same amount of water whrn making soup.

[Jobi]

Put in crockpot. Add water to cover. Add one tablespoon vinegar (white or apple cider) add 1 tsp salt. Yurn too low for 12-24 hours. Cool and put in jars or zippys in sizes you’ll need. You can add all the other things above that people mention and yes, it will give it more flavor. But you asked for basic and simple.

Plus, I usually am adding Brother to soups or other things that I am adding onions, carrots spices, so I don’t feel like my broth Hass to be super flavorful all the time.

[Rebecca]

For a super simple stock, you can just cover the entire carcass with water and boil it down. I prefer to add some veggie scraps, onion, celery, carrot skins.

When the connective tissue is more or less dissolved, strain the liquid.

[Pascal]

I save my bones with scraps of carrot, onion, celery in gallon freezer bags. When I have two or three full bags I make stock. I cook on a low simmer (don’t boil) for at least 8 hours, usually 12 – 16. Strain and cool. Freeze until needed.

Homemade stock is so much more flavorful and healthy than store bought, which is all salt.

It makes all the difference in recipes.

[Author]

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