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Apple Pie Applesauce
Chicken Bone Broth
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Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.
| Prep Time | 10 minutes |
| Cook Time | 100 minutes |
| Servings |
8 - 10 cups
|
Ingredients
- 4 pounds mixed bones see Tidbits
- 2 tablespoons extra-virgin olive oil optional
- Fine sea salt and freshly ground black pepper optional
- 4 carrots halved crosswise
- 2 stalks celery halved crosswise, with leaves
- 1 large yellow onion quartered
- 1 bunch flat-leaf parsley
- 4 cloves garlic crushed
- 1 tablespoon apple cider vinegar
- 6 - 8 cups filtered water
Ingredients
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Instructions
- If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
- Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
- Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
- Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
- Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.
Recipe Notes
Tidbits:
Ask your butcher for soup bones. For beef stock, use a mix of bones with a little meat on them, such as oxtail, short ribs, or knucklebones. For poultry, use a mix of backs, legs, and feet.
Danielle Walker is the author of three New York Times bestselling cookbooks, Against All Grain, Meals Made Simple, and Celebrations! She is also the voice behind the most popular grain-free website on the Internet, AgainstAllGrain.com. She is a self-trained chef whose innovative and accessible grain-free recipes appeal to a range of appetites. Her recipes are not only healthy and delicious, but also can be credited with saving her life after she received a diagnosis of a serious autoimmune disease. She lives with her husband and three children in the San Francisco Bay Area.
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Dont skip this step, boil bones first then bake. Once my broth has finished i leave it in the pot all day, it is so much richer in flavor and color. I drain and reuse the bones a second time refresh my veges I like leeks, celery and onions, acv, salt and peppercorns, fresh thyme plus a whole lemon and a handful egg shells I keep in the freezer for when I make bone broth. Lemon and egg shells have amazing benefits. After both
are done i mix as the first batch is richer, then i freeze in muffin