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Chicken "Bone broth" Recipe

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This recipe for Chicken "Bone broth" is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs extra-virgin olive oil
Leftover bones/skin/meat from a Costco Rotisserie Chicken (or leftover bones from a 3-4 lbs chicken)
2 large carrots, cut into chunks
2 large stalks celery, cut into chunks
1 medium white or yellow onion, cut into quarters
1/2 tsp salt
1 Tbs black peppercorns
2 bay leaves
1 tsp apple cider vinegar
8 cups water

Directions:
Directions:
1. Heat oil on saute "normal" and put the chicken parts into the instant pot. Cook for 5-10 minutes, browning the meat/bones and breaking down the carcass a bit with a wooden spoon.

2. Add everything else. Make sure you don't fill the pot above the 2/3 mark with the water. Just add less water if it gets to that level.

3. Close and lock lid and set valve to sealing. Pressure cook on high pressure for 40 minutes.

4. Let pressure naturally release for at least 30 minutes (until the pressure valve sinks back down).

5. Take off the lid and scoop/dump the contents into a mesh strainer (or noodle strainer) that's set in a large bowl. Gently squeeze the extra liquid from the solids with a spoon and discard all the solids.

6. Cover bowl with a clean towel and let cool on the counter for an hour.

7. Divide broth into containers and refrigerate overnight. If not using right away, freeze until ready to use.

 

 

 

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