Bone broth is packed with age-defying collagen and amino acids that keep your digestive tract in tip-top shape. It’s easy to make right at home in either your Instant Pot, slow cooker, or in a stockpot on the stove.
Backs, necks, feet*, or any leftover chicken or Turkey bones to fill a large pot.
Cover with water. Add 1 tbs salt.
Instant pot: high pressure 90 minutes… normal slow release.
Crockpot: on medium overnight.
Stove: simmer for 4 hours.
- Once bones are cooked and the minerals and collagen have been properly leached from the bones and into your broth, the bones should crumble when pinched hard.
- Strain out the bones and meat with a fine mesh strainer.
- Add 1 tablespoon of thyme and salt to taste.
- Freeze for up to 6 months or refrigerate and use within a week.
If you don’t process your own poultry or have a butcher able to give you the leftover bones, save up bones and carcasses from your cooked chicken meals. Freeze them in a large Ziploc bag and keep adding to them until you have enough to fill a pot!
*I will say having a few chicken feet in this recipe makes a lot of difference in your collagen amount. It’s totally worth buying a few pairs from a butcher to add to your pot.