Bone Broth - it sounds weird and disgusting, I know. But this magical bone broth recipe is going to change your life! Okay, maybe not...But I really think you're going to like this recipe and all the benefits that come with it. As you may have already noticed, there is a huge increase in the popularity and use of bone broth in people's diets.
So, what actually is bone broth? Let me tell you! It is a flavorful liquid made from simmering bones (from poultry, beef or fish), vegetables and herbs in water for a long period of time. By simmering the bones in liquid, nutrients such as iron, vitamins A and K, fatty acids, zinc, manganese and collagen from the bones are imparted into the broth. I have read that it is also good for gut and joint health. But the best part? It tastes GREAT!
My favorite and most convenient way to use bone broth is when I buy a rotisserie chicken from the store. Right when I get home, I remove the meat and throw the entire chicken carcass into my instant pot to immediately start making my chicken bone broth. It's also a great way to reduce wasted ingredients that might have just been thrown in the trash previously. Once it is finished, I use it any recipes that call for chicken broth, as well as the uses below:
1. Sub bone broth for cooking liquid when making rice, pasta, or any other grain in a savory recipe.
2. As a base for soups and sauces.
3. Drink it straight! It sounds weird, but sipping on a hot mug of broth before bed is one of my favorite ways to use this recipe. Don't knock it 'till you try it!
I store my broth in large mason jars in the fridge since I tend to use it within the week. However, if I don't think I will be able to use it all, I will freeze it in bags or even in ice cube trays to use as needed.
So next time you are cooking a protein with leftover bones, make sure to try this recipe and you won't regret it!
Ingredients
1 whole chicken carcass, meat removed
4 stalks celery, cut into thirds
1 white onion, quartered
4 large carrots, peeled & cut into thirds
4-5 cloves fresh garlic, halved
Handful of fresh herbs - Parsley or Thyme are my favorites!
1 tbsp salt
6-8 C water
Instant Pot Directions
Place all ingredients except the water into your instant pot. Fill your instant pot to the maximum fill line indicated on the inner rim of the pot.
Close the IP, place it in “sealing” mode, and set to pressure cook for 120 minutes.
Let the steam manually release. Use a fine mesh strainer to strain the broth into jars.
Serve!
Slow Cooker Directions
Place all ingredients except the water into your slow cooker. Add water to cover the chicken carcass and vegetables, but making sure to leave at least 3 inches of room at the top of your slow cooker to ensure it does not boil over.
Set it for 8 hours on low, or 6 hours on high.
Let the steam manually release. Use a fine mesh strainer to strain the broth into jars. Serve!
Stovetop Directions
1. Follow same instructions as the slow cooker, but set to simmer on the stove on medium/low heat for 4 hours.
NOTE: Add more salt to taste after the broth is done. I go light on the salt initially so that it can be used in other recipes without making them extremely salty!
NOTE: Once the broth is in jars, leave them on the counter uncovered for 30 minutes or so. With a small spoon, scrape off the layer of fat that rises to the surface of the broth, then cover and place in the fridge!
Prep Time: 10 minutes
Cook Time: 2 hours and 30 minutes
Total Time: 2 hours and 40 minutes
Servings: 10 servings
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