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Chicken Bone Broth
May 23, 2020
I have even been known to barter giving a massage for home-made chicken broth because preparing it was such a hassle! The stove top method “low and slow” was the only way I knew how to make bone broth and frankly, the 48-72 hour process of cooking it made me fall out of love with making it. These of course, were the days before I figured out how to make it in my Instant Pot! Now it is so easy to make that I always have it on hand. When grocery shopping I am always happy to pass right by the expensive, preservative filled, sub-par broth knowing my kitchen is stocked! When purchasing my Instant Pot Duo Evo Plus, I decided to go with the eight quart instead of the six to increase the quantity of broth I could make per bird; a decision I don’t regret. I keep my recipe quite simple so that when I am ready to use the broth there aren’t competing flavors
Let’s jump right in!
Tip: I usually keep my broth in the fridge for up to 5 days. If I have not used it all by the 5th day I place the remaining broth in freezer bags. I use the meat for either soups like Lemon Chicken Orzo or casseroles. It’s great to have a cooked protein ready in the fridge.
Ingredients
- 9 cups filtered water (or until max fill line)
- 1 whole organic chicken
- 3 carrots, quartered
- 3 celery, quartered
- ½ onion, quartered
- 1 tbsp black peppercorns (tri-color if i have them)
- 1 tsp kosher salt
- 1 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 2 bay leaves
Instructions
- Place chicken and vegetables into the Instant Pot.
- Add the rest of the ingredients.
- Close the lid and select “poultry”.
- Cook for 1 hour. Let the steam naturally decompress for about 15 minutes.
- Remove all meat and store in the refrigerator.
- Add more water to the “Max Fill” line.
- Close the lid and select “poultry”. Cook for 1 hour.
- Let sit on “warm” for 8 hours. The “keep warm” function will continue to slowly cook the broth for up to 10 hours.
- Use a fine mesh strainer to separate the broth from the leftover bones and veggies.
- Let the broth cool until it is close to room temperature.
- Store in the fridge or place in freezer bags for later use.
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