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RECIPE 17

Bone Broth

⏱ 6 HRS 🍽 SERVES 5

Ingredients

  • 1 yellow onion, skin on, quartered
  • 2 garlic cloves, skin on, crushed
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
  • 2 white mushrooms, halved
  • 1/3 lb chicken feet
  • 1 leftover roast chicken carcass (kept frozen)
  • Ham or pork bone (optional)
  • 3 whole cloves
  • 1 tsp dried thyme or 3 sprigs fresh
  • 1 sprig rosemary
  • 2 bay leaves
  • 10 whole peppercorns
  • 1 cup dry white wine or vermouth
  • 1 Tbsp olive or avocado oil
  • 10 cups filtered or spring water

Directions

  1. Using an Instant Pot Pressure Cooker, add oil and set to medium sauté setting with the lid off. Add the vegetables and sauté until the onions start to caramelize but not brown. Turn off heat.
  2. Add the chicken parts, herbs, peppercorns, wine, and water filling to the maximum line marker in the pot. Turn sauté setting back on to medium and wait until liquid begins to simmer. Do not let it come to a high boil and reduce the heat setting if needed. Using a fine mesh strainer, occasionally skim the foam until it no longer forms at the top.
  3. Put the lid on and change the cooking setting to “soup”. The process should take four hours. Once the cooking is finished, de-pressurize the Instant Pot, remove the lid, and strain away all the solid foods.
  4. The bone broth can be stored in mason jars and kept frozen for months.