2 whole chicken carcasses I used the bones from 3 small chickens 8 cups water filtered 1/4 cup apple cider vinegar 1 carrot or carrot scraps 1 onion or onion skins and peels 1 head garlic the whole head, skins and all 1 tablespoon sea salt optional (I omit this and season my broth later)
Soak Bones Add the chicken bones, feet and necks into the inner pot of the Instant Pot.
Pour in water and ACV, cover the pot and let soak in the refrigerator overnight.
Cook Add in the vegetables, garlic, and optional salt, top off water to the max fill line and place the inner pot into the Instant Pot.
Add lid, flip the pressure vent to sealing, and push the "soup" button, then adjust to low pressure.
Set the timer for two hours.
Allow the Instant Pot to do a natural pressure release.
Strain and Store Remove the lid to the Instant Pot and carefully strain your broth into a large Mason jar.
Add a lid and place it in the refrigerator to cool completely and gel overnight.
The next day, skim off the fat and reserve, then use your broth in soups, stews, gravies and more!
Nutrition facts do not include the optional salt.
Buy chicken feet here.
Don't skip the soaking step as this increases the gelatin and minerals in the finished broth.
When you're feeling sick, consume up to two quarts of bone broth daily.
Remember, any broth is better than no broth! So drink at least a cup a day for improved immune health.
Calories: 15 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 19 mg | Potassium: 64 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1274 IU | Vitamin C: 3 mg | Calcium: 20 mg | Iron: 1 mg
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