I love it when my broth jiggles.
Seriously, the things I get excited about in life now can be a little absurd.
You know what else I love? The fact that I can get my bone broth on without my house smelling like soup all the time. All I can think about is Paulie Bleeker in Juno talking about Katrina Devour’s house smelling like soup. God, I love that movie. But I don’t want to be the chick whose house always smells like soup, that is for sure (shoutout to my essential oils diffuser for getting me through it in the past).
If you are a bone broth newbie, head over to this post I did explaining all the benefits of drinking it and how I made it on the stovetop or the crockpot.
I will recap some of it here:
Bone broth is one of the most nourishing foods on the planet. Not only is it loaded with nutrition, the nutrients it contains are readily and easily absorbed. You see, we are only as healthy as the nutrients we absorb and assimilate. You can take all of the vitamins you want, or eat fortified cereals, but if you aren’t absorbing those vitamins and minerals (all while compromising your gut) then what’s the point!?!??
Let’s talk about the benefits of making traditional gelatin-rich bone broth at home:
- Properly prepared meat stocks contain the minerals of bone, marrow, cartilage and vegetables as electrolytes, which is a form that is easy for our bodies to assimilate.
- The act of preparing stock with vinegar (the traditional way) will help to draw out the calcium, magnesium and potassium into the broth.
- The hydrophilic nature of the gelatin in homemade meat broths attracts digestive juices to itself for rapid and effective digestion.
- Gelatin acts first and foremost to aid in digestion, and has been used to successfully treat colitis, IBS, and Crohn’s disease.
- Gelatin helps your body to utilize the complete proteins that you consume. If you are unable to afford eating a lot of pasture-raised meats regularly consuming gelatin-rich bone broths is crucial.
As I said in a few other posts on here, I am OBSESSED with my instant pot. Whenever I would cook broth on my stovetop or even in my crockpot (before my lid broke) it would STINK up the entire house. I remember one night I was cooking it overnight while I was pregnant with Jaxon, and the smell made me so incredibly sick that I am shocked I can still make it today.
In the instant pot, it seals that stink in! Total game changer!
I make a whole chicken every week, so I save the carcass and freeze it, and also save any veggie scraps from soups in large freezer bags. Lately I have been adding a knob of ginger root too! Oh, and I add chicken feet as long as my farmer has them available. Sometimes a whole pack, others like half the pack. The more I add, the more gelatinous the batch!
All you do is toss in your veggie scraps, two carcasses, a few feet, some ACV, hit high pressure for 240 and walk away!
The apple cider vinegar helps to pull all the nutrients from the bones, so don’t skip this step! I use Bragg’s, always.
I make mine overnight because 1. it takes FOREVER to come to pressure, and 2. it will keep it on warm forever after it ends and 3. it gives it plenty of time to cool before storing it. I HATED when my broth would finish cooking before bed and be piping hot.
You want it to come to “natural pressure release” or NPR meaning the little metal thing will drop down on its own and all the steam will release naturally without flipping it to vent. Be sure to keep it on “sealing” the entire time. If you are impatient, you can release the pressure after 20-30 minutes by flipping it to venting if you aren’t doing it overnight.
Instant Pot Chicken Bone Broth Recipe
- 3-4 pounds of bony chicken parts from pastured chickens (such as necks, backs, breastbones and wings. I use 2 whole chicken carcasses)
- 4-6 chicken feet (optional, contains the most gelatin for added benefits)
- 4 liters filtered water (I fill to 4L line after all the ingredients are in)
- 2 Tablespoons apple cider vinegar (I use Bragg’s “with the mother”)
- 1 large onion, coarsely chopped
- 2-3 carrots, peeled and coarsely chopped
- 3 celery sticks, coarsely chopped
- 1 knob ginger root
***Tip: DO NOT add salt when making broth, ever. It gets too concentrated and too salty. You want to add it after the fact to your taste when either making soup or sipping on it in a mug. You can also add things like fresh parsley when simmering to reheat, straining it out after.
Place all ingredients in your instant pot. Fill to 4 liter line in the pot. Close the lid, make sure the sealing vent is switched to “seal” then hit manual, high pressure, and all the way up to 240 minutes. Walk away!
Once it is finished and you can open the lid, strain all the veggies and bones off and place in mason jars. Important, if you plan to store them in the freezer BE SURE to leave a lot of space at the top. I cannot tell you how many jars exploded on me and how many batches of broth got ruined because I didn’t leave enough space. Enjoy and please let me know if you have any broth questions in the comments!
My friend has been making it for a couple years, and he is still always asking me questions, so keep them coming if you have them! His wife tells me all the time how obsessed he is and they even have their 2-year-old son drinking it up and loving it! The only issue is the smell and I keep telling them to get an instant pot … my husband was SO happy when the house stopped smelling like soup.
Paulie Bleeker would love the instant pot.
PS- as I mentioned above I get REALLY excited when my batch gels like crazy. You want to use really high quality bones, like the ones I get from my farm that feeds their chickens a natural diet of foliage, bugs, worms, etc … and NO soy! I also add chicken feet which has TONS of collagen. If your broth isn’t gelling there could be many reasons … the bones aren’t great, not enough bones, too much water, etc. When I add a whole pack of feet and 1 carcass this is what happens. You kind of have to figure out what works!
Talk to you tomorrow when I get the Friday Five up!