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One of my absolute favorite things to make, especially in the winter, is bone broth.
I use homemade bone broth in dishes whenever I can, plus it is amazing to drink on a cold evening.
This recipe is super easy and versatile, and doesn’t take a ton of prep work.
The best part is that you can use the carcass of the chicken you just cooked (or your Thanksgiving turkey!) so you don’t have to go out and buy anything extra.
I like to first cook a whole chicken in the instant pot, pull off all the meat, and then throw the carcass back in with veggies and herbs to make broth.
This will definitely work with the carcass of your Thanksgiving turkey. You can throw it in after dinner or keep it in the freezer to put in the pot the next morning.
I use an 8qt Instant Pot pressure cooker, but you can use a Crock Pot or large stock pot. Those just need to be set to low and left alone for 6-8 hours (or more).
What you add as vegetables and seasoning is up to you, feel free to play around! If you like spicy broth, consider adding a couple of dried chilis or chipotle peppers.
My Favorite Instant Pot Chicken Bone Broth Recipe
Yield: 4 quarts
Ingredients:
Bones from 1 3-4 lb chicken
1 package of chicken giblets
2-3 chicken feet (optional)
Filtered water
Salt to taste (It’s ok to be a little heavy handed here)
1 Tbsp Apple Cider Vinegar
2 Carrots, peeled and chopped large
1 Medium yellow onion, peeled and chopped large
3 Celery ribs, chopped large
5-6 Garlic cloves, peeled
4-6 Crimini mushrooms, chopped large
1 Bay leaf
2-3 Rosemary sprigs
8-10 Peppercorns
Instructions:
If you just cooked a whole fresh chicken in the Instant Pot, leave the cooking liquid in the pot.
Add the carcass, giblets, chicken feet (if using) and all the vegetables, herbs and seasonings into the pot.
Pour vinegar into the pot.
Add enough filtered water to just cover the ingredients, don’t pass the “Max Fill” line.
Place lid on your Instant Pot and lock into place. Set to “sealing”.
Select “Pressure Cook” or “High Pressure” mode and set time for 120 minutes.
Allow the pressure to release naturally (don’t vent it manually).
Pour through a mesh strainer into a large Pyrex pitcher.
Using a funnel, pour the strained liquid into 1 qt glass mason jars.
Scrape the bottom of the strainer with a wooden spoon to make sure you get everything.
Allow to cool on the counter till cool to the touch before putting the jars in the refrigerator.
Kept in the fridge, this broth should be good for a week, two at most.
Another option is to freeze the broth in ice cube trays and keep frozen for anytime you need to add some extra flavor to a dish.
Bone broth is not only delicious, it’s great for bone and joint health, and has amazing immune-boosting powers.
If you make bone broth, what is your favorite flavor?
I’d love to hear from you. Hit “reply” or shoot me an email with your questions or thoughts.
If you’ve been thinking “after the holidays, I’m gonna buckle down and get healthy!” NOW is the time to start planning. We should talk.
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