Chicken Bone Broth is extremely nutritious, delicious, gelatinous (when made properly!), and with an Instant Pot, only takes 2 hours to make!
Bone broth is made when bones are simmered over a long period (think cooking on low in a Stock Pot or Crock Pot for 24-36 hours), or cooked in a short amount of time with pressure (as we do in the Instant Pot method). The heat and acidity of the ingredients in the pot release incredible nutrients, minerals, proteins and amino acids from the chicken bones, cartilage, and connective tissues into the broth.
Bone Broth contains:
Collagen: Essential for skin elasticity, gut and joint health, connective tissue strength. (This broth is essentially a drinkable homemade Hair, Skin and Nails vitamin!)
Amino Acids (essential organic compounds that make up proteins): Glycine, Proline and Glutamine are some of the Amino Acids found in bone broth, and these support both digestion and your immune system.
Minerals: Calcium, Magnesium, Phosphorus, Potassium and Sodium are all important for bone health, nerve function and hydration, and these are richly found in bone broth.
Vitamins: B12 and Folate are two of the main vitamins in chicken bone broth. These vitamins are essential for red blood cell formation and energy production (make your mitochondria power house of the cell(s) happy!)
Bone broth is perfect for use in soups, as a digestive aid, for extra hydration, or even just as a savory drink. My favorite way to enjoy bone broth is first thing in the morning on an empty stomach. I warm up my bone broth from its gelatinous form on the stove or in the microwave, put it in a mug (now transformed into a liquid state!) and add some Celtic Sea Salt for extra taste and minerals!
Here's how to make it!
NOTE: Dog's absolutely love a little bit of bone broth on their food and they can benefit from the same nutrients that humans do! However, to make your bone both dog-safe, do NOT add onion, garlic, parsley, apple cider vinegar, or any other ingredients that dogs should not consume.
Ingredients:
1/2 Medium Onion
1 Bay Leaf
1/2 Tsp. Whole Peppercorns
2-3 Medium Celery Stalks (1/2-1 Cup Celery)
3-4 Medium Sized Whole Carrots (1-1 1/2 Cups Carrots)
2 Garlic Cloves
1 Small Bunch of Parsley (1/2 cup)
Water (Fill to the max line in your Instant Pot)
Chicken Bones & Scraps
I typically use the carcass of at least 1 whole rotisserie chicken and supplement with 3-4 Chicken Necks & 5-6 Chicken Feet (Paws)! You can find chicken necks and feet rather easily at local grocery stores (especially Asian markets) and farm markets/local homesteads that process meat chickens. Don't skip out on the feet if you can help it; I know they can look freaky at first, but these little guys will make your broth immensely nutritious and gelatinous! If you are making soup dumplings with this broth you will want to supplement even more feet than called for in the recipe.
Instructions:
This broth is exceedingly simple to make and there is relatively no active work to be done in order to make it. Start by washing your vegetable and herb ingredients (Onion, Carrots, Celery, Parsley) and optionally you can roughly chop them, though this is not required.
Add all the ingredients to your Instant Pot and fill the pot with water just to the max fill line.
Lock your Instant Pot lid with the silicon ring in place and seal the vent value.
Select the Soup/Broth setting, set the pressure to High, and set the time to 2:00 (hours)/120 minutes.
When the cook time is complete, allow the pressure to release from the valve. Once the lid can be opened, let the broth cool 10-15 minutes then strain the broth into a vessel with a pouring mechanism. Then pour into storage containers. You can use mason jars, airtight glassware, or any other heat-safe container. I typically store my broth in clean tomato sauce jars since I will store them in the fridge and drink or use the broth within just a few days. When storing in the refrigerator, use the broth within 7 days. For a longer storage time of 6+ months, opt for the freezer!
Note: when removing your cooled bone broth from the refrigerator/freezer you will notice that the fat has risen to the top of the broth. This fat can be saved an used in cooking as a flavorful substitute for butter or oil. Some prefer to remove the fat layer prior to moving the broth to a mug for drinking or pot for soup.
Look how thick and gelatinous the cold broth is!
Pro Tips:
Save your chicken bones and vegetable scraps in a freezer bag until you are ready to make broth! You can even save chicken "bits" or organs to use in bone broths for extra nutrients (without needing to eat the organ itself!)
Experiment with different vegetables and herbs to give your broth a more complex flavor!
Use chicken feet for the most gelatinous broth!
You can usually get 2-3 rounds of broth out of 1 set of ingredients! After making a round of broth, I like to refresh the onion and carrots in the pot and add water back to the pot's max fill line before running the Soup/Broth cycle for another 2 hours.
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