Chicken Bone Broth
I keep a bone bag and a veggie scrap bag in the freezer. We make 2 homemade rotisserie chickens for dinner about once a week, so I have a steady supply of bones. When I am ready to make broth I do the following:
INSTANT POT METHOD:
- Place 2 carcasses in your Instant Pot and fill to the max line. I add 4 chicken feet per batch (be brave!).
- Pour in 2 glugs of apple cider vinegar ( probably about 1-2 T)
- Pressure cook using the Soup setting for 60-75 minutes (defaults to 30 min, but use the + button to add time) with the vent closed (sealing position).
- Release pressure naturally…i.e. turn off and let it sit til pressure releases..can take a while.
- If you are in a hurry you can remove lid, add your veggie scraps and let the broth slow cook for 1 hour to condense the flavors and you are done.
- BUT if you have time, cover with glass lid and cook for 12 to 24 hours on Slow Cook. Take lid off for last hour to condense the broth, which improves your “gel”…and add in veggie scraps for that last hour for more flavor. *note this would increase histamine content. For those that are histamine sensitive keep cooking times short and freeze right away.
- Let cool.
- Strain and transfer to mason jars.
Occasionally since I usually use frozen bones my Instant Pot will give me the error noPr. According to the manual this could be due to a few things but can occur when “Working pressure is not reached during pre-heating cycle. If there is no steam leaking and you have frozen food in the cooker, please run the current program again”. In my case I just turn it off and re-set the program and then it works.
Bone broth can be frozen in silicone molds and then transferred to a ziplock bag for storage.
PRESSURE COOKER METHOD:
- Using a standard pressure cooker cover bones and chicken feet with water to max fill line.
- Add vinegar and pressure cook for 75 min.
- Remove top, add in veggie scraps and let simmer for 1 hr uncovered.
SLOW COOKER METHOD:
- Place bones and chicken feet in slow cooker…I have this one.
- Cover with water and add the vinegar. Cover and slow cook on low covered for 24 hours.
- Remove lid and add in veggies scraps for the last hour. Removing the lid will help to condense flavors.
**Slow and long cooking methods increase the histamine content. For those with histamine sensitivity use pressure cook method and keep cooking time short, ideally an hour or even less.