Thursday, August 4, 2016

Chicken Bone Broth



1- 2 1/2 to 3lbs. Whole Fryer Or 2 1/2 to 3lbs. A Mixture of Chicken Necks, Backs and Feet.

1- Medium Onion, Quartered

4- Cloves of Garlic, Minced

1 tsp. - Apple Cider Vinegar (I Use This )

1 1/2 tsp. - sea salt (I Use This)

1- Carrot

1- Celery stalk

1- Bay leaf

1- 2 in. Sprig of Fresh Rosemary (Optional)



Place all the ingredients in your Instant Pot. Fill with enough water to cover the bones and other ingredients. Secure lid. Select manual, 240 minutes (longest time available). Allow to pressurize and cook. When finished allow it to depressurize. Allow Broth to cool. Once cool, strain through a small mesh strainer lined with cheesecloth. Throw away or feed your pets any remaining meats, this meat can be eaten but will be mushy and not a great taste. Place the cooled stock in containers for storage in the refrigerator or freezer. The broth can be stored in the refrigerator for up to 3 days. If stored in the freezer it is good for months. Be careful if freezing your broth in mason jars. Not all jars are meant for freezing and tend to break. Remember to leave a space at the top of your container for the broth to expand.  Do NOT microwave your bone broth!The microwave changes the molecular makeup of the gelatin in homemade broth and it becomes toxic to the liver, kidneys and nervous system! Instead use a stainless steel pan to reheat the broth.


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Comments (3)
Guest Wednesday, August 10, 2016
Have you tried pressure canning the broth as opposed to freezing it? I'm curious if that would compromise the health benefits of the broth at all?
Guest Tuesday, March 28, 2017
This is how we make chicken bone broth at home. If you d like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color.
Guest Thursday, April 11, 2019
Is there a recipe for the beef bone broth?