Chicken Bone Broth

Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 8 - 10 cups, apple cider vinegar, carrots, celery, contributed, cook 100 min, easy, extra-virgin olive oil, filtered water, fine sea salt and freshly ground black pepper, flat-leaf parsley, garlic, mixed bones, modern, prep 10 min, pressure cook, soup, yellow onion

Prep Time

10 min

Cook Time

100 min

Servings

8 - 10 cups

Ingredients

4 pounds mixed bones
2 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
4 carrots
2 stalks celery
1 large yellow onion
1 bunch flat-leaf parsley
4 cloves garlic
1 tablespoon apple cider vinegar
6 - 8 cups filtered water

Instructions

If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.

Notes

Tidbits:
Ask your butcher for soup bones. For beef stock, use a mix of bones with a little meat on them, such as oxtail, short ribs, or knucklebones. For poultry, use a mix of backs, legs, and feet.

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