Dinner · From Adam's kitchen
Roasted Chicken Bone Broth
The best use for the leftovers from oven-roasted chicken. The carcasses are already roasted, so most of the flavor work is done. Freeze it in small portions and you'll have a ready base for soups and rice.
- Makes
- About 3–4 quarts
- Skill
- Weekend Project
- Prep
- 10 min
- Cook
- 3–4 hr pressure cooking (or 12 hr slow cooker)
- Total
- About 4 hr, plus 6–7 hr chilling
Method
Fill the pot (5 min)
Put carcasses and vegetables in the Instant Pot (no need to re-roast the carcasses); add bay leaves, peppercorns, honey and vinegar; add water to the max fill line.
Pressure cook (3–4 hr)
Lock the lid, set the valve to sealing and cook on high pressure for 3–4 hours. Slow cooker: low about 12 hours/overnight. Safety: let pressure release on its own before opening.
Strain (10 min)
Pour through a fine mesh strainer into a large bowl; discard solids.
Chill and skim (6–7 hr)
Refrigerate for 6–7 hours. Scoop off the solid fat layer and discard.
Ready whenFat forms a solid layer on top.
Portion and store (10 min)
Keep 32–64 oz in the fridge; freeze the rest in small portions.
Serve it: Sip a warm mug with a pinch of salt, or use in soups, rice and sauces.
Make it cheffy
Roast the vegetables first
How
Spread the vegetables on a sheet and roast at 450°F for about 45 minutes, flipping once, until caramelized at the edges, then add to the pot.
Why
Adds sweetness and depth.
Skill you're building: Building flavor through browning.
Make ahead & storage
Make ahead
Save 2 carcasses from oven-roasted chicken. Plan 6–7 hours of fridge time at the end; freeze the broth in small portions for soups and rice.
Storage
Fridge in airtight jars (keep 32–64 oz on hand); freezer in small portions. Thaw overnight in the fridge; reheat in a small pot over medium heat until steaming.
Macros per serving
Estimate- Calories
- about 40
- Protein
- about 8 g
- Carbs
- about 2 g
- Fat
- about 1 g
Estimate per 1 cup. Rough estimates; actual numbers vary.
A few practical questions
Can I make the broth ahead and freeze it?
Yes. Save 2 carcasses from oven-roasted chicken. Keep 32–64 oz of broth in airtight jars in the fridge and freeze the rest in small portions. Thaw overnight in the fridge.
How do I reheat and serve it?
Reheat in a small pot over medium heat until steaming. Sip a warm mug with a pinch of salt, or use it in soups, rice and sauces.
How much chilling time should I plan for?
Plan 6–7 hours in the fridge at the end. When the fat forms a solid layer on top, scoop it off and discard.