For the past few years, I've been making my own Chicken Bone Broth and am amazed at how yummy and nurturing it is.
Thankfully, my partner taught me how it's done, and I was excited to find out that it's way easier than I thought it would be — thanks to a pressure cooker.
First and foremost, I want to share how important it is that we give thanks to the universe for the animals we're using in this process. This may sound a bit out there, but the nutrients, vitamins, and minerals we receive in the process are so very healing. It's truly a gift we're being given.
Also, it's extremely important that you select an organically raised chicken for this process so that you avoid any and all hormones and antibiotics when consuming the bone broth. The purer the broth the better it is for your overall wellbeing.
INGREDIENTS & SUPPLIES
- Large pressure cooker
- 1 organic whole chicken
- 3 tablespoons organic ghee
- 2 cups of filtered water
- Himalayan salt (a liberal amount)
- 1 tablespoon apple cider vinegar
- Set the pressure cooker on the "Sauté" setting.
- Place whole chicken on a plate and salt both sides. (Note: Make sure to take out the packet of giblets inside of the chicken, if there is one. Some chickens don't come with them.)
- Put the three tablespoons of ghee in the pressure cooker pan and let it melt.
- Once the ghee is melted, place the chicken in breast down. Allow for it to sauté for a few minutes on the first side. Once it browns a bit, turn the chicken over and do the same on the other side.
- After the chicken has been sauteed, place the top of the pressure cooker on, and set it to pressure cook on high for 35 minutes.
- Allow for the pressure cooker to release naturally and sit for about 15 minutes.
- Take the chicken out and remove as much of the meat as you can without taking any of the water in the bowl or throwing away the bones.
- It should be falling off the bone and extremely tender. You can use it for any recipe you would like — sandwiches, soups, enchiladas, and more.
- Place all of the bones back into the pressure cooker (into the remaining water/juices from initially cooking the chicken).
- Add one tablespoon of apple cider vinegar.
- Put the lid back on the pressure cooker and make sure the steam valve is closed.
- Set the device to pressure cook for 2.5 hours on high.
- After 2.5 hours, open the pressure cooker and pull out a strainer.
- Pour the entire contents of the bowl into the strainer and separate the chicken bones and the bone broth.
- Place in the fridge and use within 3 days or freeze it.
We normally keep ice trays with lids that we use only for bone broth. This way we can enjoy them for weeks.
You can enjoy this nutrient-rich bone broth by itself, in soups, and in other numerous recipes. We even use it in our beans when we make Mexican food.