Instant Pot Chicken Bone Broth
Bone broth is a super food with lots of amazing benefits. Chicken broth in particular has a slightly lighter flavor than other broth types, which distinguishes it as an excellent base for soups like this Carrot Soup with Coconut Milk. The recipe of Instant Pot Chicken Bone Broth is described here.
Homemade broth is very easy and inexpensive to make. I like the broth as much for its healing power as for its recycling function in the kitchen. All the pieces of vegetables that you do not use for salads and also those that are withering hidden in the fridge, you can put them in the broth.
Those vegetables already passed serve to increase both the mineral value and the taste of the broth. There is no doubt left. If you want to enjoy an optimal digestive system, then the broth has to come out in your menu.
- Bones of a whole chicken. * You can use the bones of an already cooked chicken OR you can ask the carcer to give you half a kilo of bones. USE THE LEGS OF THE HEN TO MAKE A VERY GELATINOUS AND NUTRITIOUS BROTH.
- A tablespoon of apple cider vinegar
- About three liters of filtered water (enough to cover all the bones in the pot)
- Salt (a natural salt such as navy or pink salt)
- Vegetables (leftovers / remains that you do not use when you cook but do not want to waste)
- Instant Pot
THE BROTH OF BONES (CHICKEN) – STEP BY STEP
- Split the chicken bones in two (the ones you can).
- Put all bones and envelopes, such as skin, cartilage, and legs, in the pot.
- Cover the bones with cool water.
- Add the apple cider vinegar to the water and let everything sit for 20 to 30 minutes. The acidity of the vinegar helps to remove the minerals from the bones.
- In an Instant Pot, settle temperature to “low” (low), cover the Instant pot , and let the broth cook for 2 hours.
- During the day, you can add more water to the pot, especially if you are cooking it longer and you realize that the water level is falling fast.
- An hour or so before you finish cooking the broth, add the leftover vegetables and salt. The addition of the vegetables enriches the flavor and the mineral content of the broth.
- After 2 hours of cooking, strain the broth from the bones and the vegetables, and voila! Keep it in jars for the fridge (if you’re going to take it within a week) or in the freezer to use later as a drink or base in rich sauces and so pitas.