Chicken Bone Broth

Bone broth fights inflammation, promotes good gut health, improves skin and hair health and aids in sleeping. It is rich in vitamins and nutrients, including calcium, magnesium, phosphorous and gelatin (collagen). Making bone broth from connective tissue into bone broth provides the body with natural compounds from the cartilage, which provides the body with amino acids, which are the building blocks of proteins. Provides necessary amino acids hard to get from diet alone: Proline, Glycine, Arginine, Gluteamine

Prep time: 15 minutes
Cooking time: 2 1/2 hours with the Instant Pot
(12 hours with slow cooker)

Ingredients 

5 pounds organic chicken bones (necks, backs, wings, legs and a few feet)

2 medium carrots, scrubbed and cut in half, skin on

2 medium carrots, cut into large chunks

3 celery ribs (or ends and leaves to equal 1 cup)

1 large yellow onion, quartered with skin and root end in tact

1 head of garlic, cut in half

1 apple quartered

1 bay leaf

1 tablespoon black whole peppercorns

Handful of fresh parsley

1 Tbsp. apple cider vinegar

6 quarts water to cover ingredients

Instant Pot Directions

1. Place bones, vegetables, aromatics, peppercorns, herbs (if using or leftover from your Whole Chicken) and vinegar into the pot of the Instant Pot.

2. Add enough water to just cover the bones and vegetables in the pot.

3. Place lid on Instant Pot and lock into place.

4. Cook on HIGH for 120 minutes. (2 hours)

5. When cooking is done, allow pressure to release naturally (10-20 minutes).

6. Release any residual pressure using the vent valve before removing the lid.

7. Salt the final broth to taste

Stove Top or Slow Cooker Directions

1. Follow the directions 1 and 2 above

2. Cover with the lid and cook on simmer for at least 12 hours up to 24 hours

3. Remove any scum that comes to the surface

4. Salt the final broth to taste

Cooling, straining, and Storing

1. Strain broth to removed used ingredients

2. Cool stock quickly before refrigerating

3. Defat to remove excess fat

4. Can be store in fridge up to 5 days, should consume as soon as possible

5. Store in freezer 

    Reusable plastic containers 

   Use ice cube trays and store as cubes in plastic bag or container

   Glass canning jars – fill to just below the neck where it starts to narrow

Make it your own

4  2-inch fingers turmeric root unpeeled, or add 1 teaspoon of turmeric powder

1 finger of ginger

1 piece kombu

1 parsnip

1 leek coarsely chopped – white parts only