Chicken or Turkey Bone Broth

     Most folks call a chicken based liquid a broth or a stock - which is the traditional way of saying "a flavored meat based addition to the solids in a soup or sauce."  There are three terms bantered about quite often and I hear the dreaded "oh, but, they are all the same"  No actually, they each ARE different.  We are talking about Broth, Stock and Bone Broth.  My personal favorite is the "oh so tasty and good for you" Bone Broth.  Before I share my way of creating a bone broth for canning (you also don't have to can this, you can freeze it) I will share the meaning of each term so you can distinguish between them in the future.  The explanation below comes directly from "The Nourished Kitchen"

• Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken).  Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.
• Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone).  Often the bones are roasted before simmering them as this simple technique greatly improves the flavor.  Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted.  Stock is typically simmered for a moderate amount of time (3 to 4 hours).  Stock is a good source of gelatin.
• Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release minerals from bones.  At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.

Chicken (or Turkey) Bone Broth - Slow-Cooker AND  *Instant Pot Versions!

 When we roast a chicken, turkey or turkey breast - my next step is to save the carcass and any leftover parts like wings that can go into my 6 quart slowcooker.  Since these have already been roasted in the oven during the usual cook time, I don't re-roast the bones as some might.  The difference in cooking my carcasses into a Bone Broth instead of anything else is, cooking at a higher temperature for a longer period of time.  Two Chicken Carcasses (or one large turkey carcass cracked in two) cooked on High for 10-12 hours will yield a nice and gelatinous Bone Broth not only full of protein but, full of flavor!  

INGREDIENTS:
Chicken or Turkey Bones (2 chicken carcasses from at least a 6lbs bird or one turkey carcass cracked in half from one 14+ pound turkey) 
1 1/2 tsp salt *you can hold off adding until the end if you prefer and adjust to your taste
2 medium onions, rough chop
3 carrots, rough chop
bulb of garlic, cut in half horizontally *optional
3 celery ribs, rough chop
boiling water to cover  carcass
2 Tbs Apple Cider Vinegar
1 Bay leaf
8-10 black peppercorns
3 spring fresh thyme 
at least a 6 Quart Slow-Cooker or Instant Pot needed.

SLOWCOOKER: Place all ingredients in a slow cooker (mine is a 6 Quart) cover with enough boiling water to just cover the carcass, cook on HIGH for 10-12 hours. Once the broth is done in the slow cooker, I remove the solids and strain my broth thru cheesecloth or a fine mesh sieve, I then refrigerate overnight so that in the morning, I can skim off all the fat that has risen/collected/solidified on top of the bone broth. My final step is re-heating the gelled bone broth by bringing it to a boil for 3-5 minutes, reduce heat and can accordingly in my Pressure Canner for shelf stability. 
**rough chop meaning you don't peel the onion and you don't cut or take off any peelings from carrots and leave celery whole - with leafy greens too...
** the apple cider vinegar will not flavor your dish but, helps to leech out the minerals from the carcass while cooking - adding more nutrients to the final product. You can use white vinegar as well. 

INSTANT POT: Place all ingredients in Instant Pot (mine is a 6 Quart) cover with enough boiling water to just cover the carcass, keep liquid level an inch under the MAX fill line. cook on MANUAL (HIGH for 2.25 hours). Once the broth is done in the Instant Pot, I remove the solids and strain my broth thru cheesecloth or a fine mesh sieve, I then refrigerate overnight so that in the morning, I can skim off all the fat that has risen/collected/solidified on top of the bone broth. My final step is re-heating the gelled bone broth by bringing it to a boil for 3-5 minutes, reduce heat and can accordingly in my Pressure Canner for shelf stability. 
**rough chop meaning you don't peel the onion and you don't cut or take off any peelings from carrots and leave celery whole - with leafy greens too...
** the apple cider vinegar will not flavor your dish but, helps to leech out the minerals from the carcass while cooking - adding more nutrients to the final product. You can use white vinegar as well. 

Yields  approx 6 Pints of Bone Broth
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If Canning - NCHFP Inst. on Pressure Can Meat Stocks/Broth:  10 lbs weighted canner/11 pounds dial gauge canner (or according to your altitude/local regs.) 
for: 2o minutes/pints    25 minutes/quarts. 

Recipe & Photo by: Diane Baker for Canning and Cooking at Home