I used to keep big stock pots simmering almost around the clock back when I worked as a chef, since nothing beats stock made from scratch. Keto chicken bone broth gets you that same cooked-all-day flavor, but in about 90 minutes with a pressure cooker.
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The best part is that you get a great dinner first, then make broth with the carcass afterward. Pick up a rotisserie chicken, enjoy it for dinner, and save the bones.
No pressure cooker? A Dutch oven on the stovetop works too, it just takes longer to get the same depth of flavor.
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Chef Jenn’s Take on Chicken Bone Broth
Throwing away chicken bones after dinner is throwing away free flavor. A rotisserie chicken carcass works great, but you can also save bones from chicken legs, thighs, or breasts across several meals, keeping a freezer bag going until it’s full.
Try not to get too much fat and skin in with the bones, or the finished broth turns greasy. Don’t fill the pot past its maximum fill line either. Once it’s done, strain through several layers of cheesecloth for a clear broth, it catches the small bits a slotted spoon misses. Skipping the straining step is fine too if you don’t mind it a bit cloudier, it still tastes just as good.
The fat rises and congeals on top once the broth is chilled, which makes it easy to skim off if you want a leaner broth.
This is a good base to play with. A jalapeno adds heat, star anise and lemongrass lean Asian, and fresh basil leans Italian. Freeze it in a few different container sizes too, so you always have the right amount on hand for whatever recipe calls for it.
What You’ll Love About Chicken Bone Broth
- Freezes well in whatever portion sizes match your usual recipes.
- Turns a rotisserie chicken carcass you’d otherwise toss into free, real flavor.
- Cooked-all-day taste in about 90 minutes, thanks to the pressure cooker.
Ingredients
- Chicken bones – From one rotisserie chicken, with most of the meat removed.
- Water – Do not fill past your pot’s maximum fill line.
- Garlic – Whole cloves.
- Onion – Whole or halved.
- Bay leaf – Whole.
- Peppercorns – Whole.
- Parsley – Fresh, leaves and stems.
- Carrot and celery – Optional, add a peeled carrot and a cleaned celery stalk if you like.
How to Make Chicken Bone Broth
Scroll down for the full recipe card with exact measurements and printable instructions.
Remove most of the meat and skin from the chicken carcass, saving the meat for another use.
Add the bones, water, bay leaf, onion, garlic, and peppercorns to the pressure cooker, along with the carrot and celery if using. Do not fill past the maximum fill line.
Close the lid and set to pressure cook for 45 minutes. Let it release naturally for 30 minutes. Let it cool slightly, then use a slotted spoon to remove the bones and vegetable chunks, discarding them.
Strain the broth through several layers of cheesecloth for a clear broth, or skip this step if you don’t mind it a bit cloudier.
Use right away, or freeze for later.
Make It A Meal
Use this broth anywhere a recipe calls for low-sodium chicken broth. It’s especially good in Chicken Cacciatore, King Ranch Casserole, and Al Pastor Pork Carnitas.
Storage
Chill overnight in the fridge, then portion into containers of a few different sizes, leaving room at the top for expansion, and freeze for up to 3 months. Thaw under hot water to loosen it from the container, then warm on the stovetop or in the microwave.
Frequently Asked Questions
This recipe runs about 1 net carb per 1 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
No, a Dutch oven on the stovetop works too, it just takes longer to build the same depth of flavor that the pressure cooker gets in about 90 minutes.
Yes, saved bones from chicken legs, thighs, or breasts work just as well as a rotisserie carcass. Keep a freezer bag going and add bones as you go until it’s full.
No, straining through cheesecloth gives a clearer broth, but skipping it is fine if you don’t mind it a bit cloudier. It still tastes just as good either way.
Add Preferred SourceKeto Chicken Bone Broth
Ingredients
- Chicken bones from one rotisserie chicken
- 10-12 cups water
- 3 garlic cloves
- 1 onion
- 1 bay leaf
- 1 tablespoon peppercorns
- 1/2 cup parsley leaves and stems
Instructions
- 1. Remove most of the meat and skin from the chicken.
- 2. Put the chicken bones, water (do not add water past the maximum fill line), bay leaf, onion, garlic, and peppercorns into the Instant Pot. Add a peeled carrot and cleaned celery stalk if you like.
- 3. Close the Instant Pot and set it to Pressure Cook for 45 minutes. Allow it to naturally release for 30 minutes.
- 4. Allow to cool slightly.
- 5. Using a slotted spoon, remove the bones and chunks of vegetables. Discard.
- 6. Strain the broth through several layers of cheesecloth.
- 7. Use, or freeze for later use.
Video
Notes
Recipe Card Tips
- Avoid too much fat and skin with the bones. It makes the finished broth greasy instead of clean-tasting.
- Once chilled, the fat rises and congeals on top, making it easy to skim off for a leaner broth.
- Freeze in a few different container sizes so you always have the right amount on hand for whatever recipe you’re making.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I love this simple approach to making bone broth. And it’s so good for you too! I can’t wait to try your instant pot version. Thanks for the recipe!
My favourite use for my Instant Pot is making stock and bone broth. There is nothing better than homemade in this case, and the Instant Pot makes it so easy to do at home!
I loved this recipe for homemade broth. It was so easy and much faster than most recipes on the web. It turned out excellent.
Wow! I can’t believe it’s so easy to make it in the Instant pot! I’ll never have to buy it again!
This is so great can’t wait to buy the Rotisserie Chicken and make this bone broth. Don’t have an Instant Pot but will use my dutch oven on the stove. Thank you!