Bone broth is definitely having a moment right now and for good reason. Its super nourishing, cheap to make and can be used as the base for a zillion of your favorite wintertime soups and stews. To make this magical brew, you simmer together bones, aromatic veggies and herbs just as you would with regular broth — but with bone broth, you let it cook so long (usually 8 hours or more) that the bones actually start breaking down and release protein, minerals and gelatin into the broth to create an immunity boosting wonder-food. But lets not let that long cooking time be a barrier. Its 2017 y’all and we’ve got technology! My Easy Roast Chicken Bone Broth can be made in an Instant Pot in just two hours. In fact, its so easy to do, I’ve made three batches just the last few weeks. It started with our Thanksgiving turkey carcass. Then I took on a recipe development project for a client that called for quite a bit of grocery store rotisserie chicken. Every time I bought one, I threw the leftover bones in my pressure cooker with a pile of onions, carrots and celery. Then I added some apple cider vinegar (acid helps break down the bones, you could also use wine), bay leaves, peppercorns and some fresh herbs. Next you just set the cooker to 2 hours (120 minutes) on high pressure and let it go to work. When its done, strain the broth through a mesh sieve and you’re left with 3 full quarts of brothy goodness.

So, now that you’ve got all this broth, what do you do next? Well, first off, one of the most important things I learned in culinary school about broth handling is the food safety element. You want to cool this stuff down rapidly before putting it in the fridge or freezer. This usually means sticking your jars in an ice bath for a little bit (either fill your kitchen sink with ice and water or, if its super cold where you live, stick it out in the snow for a bit). Then transfer to the fridge for up to 5 days or the freezer for up to 6 months.

If you’re feeling under the weather you can sip this stuff like tea, or, just use it in any recipes that call for chicken broth. It makes the best chicken soup EVA! It really adds richness to chicken noodle.

If you’re feeling a cold coming on (or want to prevent one), check out my recipe Chicken Soup with Turmeric and Kale. This stuff is SOOOO good and SOOOOO good for you. Max and I have been sharing a cold back and forth the last few weeks and I swear this is what finally helped us bounce back. Instead of noodles, I used whole grain farro, plus I added chopped kale and some ground turmeric (another trendy superfood) for an antioxidant boost (it also gave the soup this gorgeous golden color). My mom was over this past weekend and said it was one of the best soups she’s ever had.

No matter how you use it though, bone broth is an awesome addition to your winter pantry. Be sure to save those chicken or turkey bones through the holidays and make a resolution to get a big pot of Easy Roast Chicken Bone Broth started on New Years Day. Its guaranteed to help you start 2018 off strong.

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Roast Chicken Bone Broth in the Pressure Cooker

Author: Homemaker's Habitat

Print Recipe

Description

My Easy Roast Chicken Bone Broth can be made in an Instant Pot in just two hours. It still has all the magical nutrition and health benefits of traditional bone broth and can be used in all your favorite soups and stews.

Ingredients

Scale

Bones from one whole, roast chicken (or turkey), most meat removed
1 large onion, peeled and sliced in half
2 medium carrots, cut in half
3 stalks of celery, cut in half
2 tablespoons apple cider vinegar
4 or 5 sprigs fresh thyme
2 bay leaves
4 or 5 peppercorns
1 tablespoon kosher salt (optional)

Instructions

Put bones, vegetables, vinegar, herbs and spices into the bowl of an electric pressure cooker or Instant Pot. Add water until pot is 2/3rds full.
Lock the lid on the pot and seal the valve for pressure cooking. If using an Instant Pot, select the “Soup” setting and manually set the time for 120 minutes. If using another brand of pot, select “Low Pressure” for 120 minutes.
After 2 hours, let the pot depressurize naturally.
Release the lid and strain the broth through a mesh sieve and pour the broth into jars. Discard the bones, veggies and herbs. Place broth in an ice bath to cool, then transfer containers to refrigerator or freezer until ready to use.

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