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Chicken Bone Broth

Highlights

Serves 8 with 35 calories per serving.
Prep Time 5 min
Pressure Building Time 10-15 min
Pressure Cook Time 60-120 min
Natural Release Time 30 min
Total Time 2-3 hours

Ingredients

  • Rotisserie chicken leftovers with bones (Jerrey suggested 4 pounds)
  • 1 medium yellow onion, skinned and quartered
  • 2 stalks of celery, chopped in half
  • 1 carrot or a few baby carrots
  • 5 cloves garlic, mashed
  • 8 cups of water
  • Jeffrey also suggested
    • 1 tablespoon apple cider vinegar
    • 10 whole black peppercorns
    • 1 tablespoon kosher salt
    • 1 teapoon poultry seasoning
    • 2 sprigs thyme
    • 2 sprigs rosemary
    • 2 bay leaves

Note: Jeffrey's recipe works for any meat, including beef and veal

Process

  • Put the steamer basket in
  • Put all ingredients
  • Cook on manual-high for 60 minutes
  • Natural release 30 mins (or 10 minutes and then quick release)
  • Lift the basket out and discard the solid contents

Storage

Transfer the broth in mason jars and store in the refrigerator.

Note: Use the broth in within a week, or freeze for up to three months.

Feedback

TBD

References