Kristine's Bone Broth
Ingredients:
- Whole Chicken
- 2-3 Whole Carrots
- 2-3 Celery Stalks with greens tops
- 2 Large Onion
- 5 Garlic Cloves mashed
- Sea Salt
- Pepper
- Thyme 2 twigs
- Rosemary 2 twigs
- 1 TBSP Vinegar
- Filtered Water
- 2 Bay leafs
- All extra veggies or greens
Instructions:
In an Instant pot place whole chicken along with seasoning with 2 tsp Salt, 1 tsp Pepper, Thyme, chopped Rosemary. Also add carrots, onions, celery (coursed chunked) to the pot. Put TWO of the garlic cloves in and save the others for the second stage. Add a 1/4 cup of filtered water and put on the lid of the pot and hit the chicken button and let it go! SIDE NOTE: If you do not have a instant pot you can use a crockpot the process just takes longer.
After the chicken is cook, take out of the pot and let cool on a cutting board. Once it is cooled pick off the meat and place the bones, cartilage and other items in the pot. Once all the carcass is in the pot fill with filtered water. Then proceed to add extra garlic, the rest of Salt and Pepper, Bay leaf, Vinegar and any extra ripening veggies you have on hand. This could be the ends of carrots, greens, beets, green beans. You get the point.
Once everything is in the pot, put on the lid and do a manuel cook for 120 minutes. Once it is done and depressurized you will let cool a bit, then strain out the carcass keeping the broth. You will then place the bowl of bone broth in the refrigerator over night. This will bring the fat to the top of broth and you can skim. Then you are ready to use or freeze!!
UPDATED: December 2017
I have found to get the best result from my bone broth you need to slow cook for 24 hrs. I have found that I get the best color, flavor and most nutrients out of the bones. The above is still useable and you do get value from the broth, but the BEST is slow. So Do everything the same but on a slow cook setting in the Instant Pot.