chicken Bonesfrom 1 large whole chicken, or 2 small whole chickens
1yellow onionquartered*
2celery stalkschopped into 2” pieces*
2large carrotschopped into 2” pieces*
8clovesgarliclightly smashed
2” fresh gingerchopped into large chunks
2sprigs fresh rosemary
fresh thymeor fresh herbs of choice – parsley, marjoram would be good stand ins, can also use dried spices like a few tablespoons of Italian Seasoning
2bay leaves
waterenough to cover bones, if available use remaining liquid from cooking the whole chicken first and then add water as needed
2tbsapple cider vinegar
1teaspoonsaltcan always add more later
Instructions
ADD INGREDIENTS TO INSTANT POT: Layer in chicken bones first, then add veggies and herbs, and stock (if using). Then add just enough water to cover the bones, making sure not to go past the ⅔ fill line in the pressure cooker.
COOK BROTH: Cover lid and set venting knob to seal and pressure cook on high for 3 hours. Let it do a natural release for at least 20 minutes before releasing the remaining pressure.
STRAIN: Strain out all solids (bones and vegetables and herbs) to separate the broth. Store in lidded containers in the fridge.
(OPTIONAL) SKIM OFF FAT: You’ll see when you’re pouring the hot broth that it will separate into a shimmery golden / green color on the very top (this is the fat) and a rich earthy color below that (this is the broth). You can try to separate out the fat at this point but it is much easier once the broth has chilled in the fridge. The fat will become solid at that point and you can use a spoon to easily scoop the opaque white fat off the top of the broth (see picture in post).
Notes
The more bones you use, the heartier and more nutrient dense the resulting bone broth will be. If you’re having trouble getting your broth to gel, you might want to consider adding more bones to the next batch – possibly including beef marrow bones along and even chicken feet with the poultry bones. You can also add a scoop of grass fed gelatin to it to up the gelatin content (my preferred brand for this is Vital Proteins).*or a large bag of veggie scrapsINSTRUCTIONS FOR SLOW COOKER: same ingredients as above – just turn on for 12-24 hours on low.