Nourishing Bone Broth
Bone broth is loaded with collagen (aka protein) and is the building blocks to your joints, beautiful skin, hair and nails and much more. Use it in weeknight meals or sip on a cup daily.
Ingredients
- 1 Leftover cooked chicken carcass
- 2 Chicket Feet (optional)
- 2-3 Carrots
- 2-3 Celery bibs
- 1 Clove of garlic
- 1 Tbsp Apple Cider Vinegar
- Fresh Thyme and Rosemary (optional)
- Clean filtered water
Instructions
- Add leftover chicken carcass and feet to the pot.
- Add vegetables and ACV.
- Cove the veggies with water, just a little over the top of the bones.
- Place the lid on the Instant-Pot. Set it to the “sealing” option.
- Select the “soup” section and hit 120 minutes on high pressure.
- Once that finishes, hit cancel and run it through another 120 minutes.
- Once the second batch is finished, hit cancel and run it through a final 120 minutes. Add fresh thyme or rosemary at this point. This can go into the night if you are sleeping. Push the “warm” setting at the beginning and it wil automatically switch over once it’s finished.
- After the final cooking has finished, release the pressure.
- Grab a bowl and cheesecloth or a fine mesh strainer.
- Discard the carcass and the vegetables into the trash.
- Take the cheesecloth or strainer and set on top of the bowl. Ladle the broth into the bowl until you are finished.
- Fill freezer safe containers with the broth and refrigerate over night. If all goes well, the broth will be a deep golden color and jiggly the next morning.
Notes
This recipe is for the Instant-Pot method. You can certainly use the stove top or the crockpot method too.
Crock pot method: Slow cook your broth for at least 12 hours. Add some fresh thyme or rosemary 30-40 minutes prior to being finished. I used to use this method and then I blew my crock pot. I’m not sure if it was just too old or the long cooking time frame.