Chicken Broth in As Little as 30 Minutes

• Gluten free

• Meat

  • 1 Chicken frame

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 3 large cloves Garlic
  • 1 tbsp Herbs de provence
  • 1 tbsp Pepper corns, whole
  • 1 Yellow or white onion

• Baking & Spices

  • 3 pinches Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Liquids

  • 1 Water, filtered

Found on theorganickitchen.org

Description

Ingredients

• 1 chicken frame, leftover bones and giblets (from roasted or rotisserie chicken, if using a store bought rotisserie chicken ask butcher for giblets)
• filtered water
• 1 T apple cider vinegar (I use Braggs)
• 1T whole pepper corns
• 1 T Herbs de Provence
• 3 large cloves garlic
• 2 carrots, cut in half
• 1 yellow or white onion, quartered
• 2 stalks celery, cut into thirds
• 3 pinches sea salt

Directions

• After roasting and carving a chicken place the frame and any extra bones, giblets etc. into the Instant Pot. Add all other ingredients.
• Fill water to the 4 liter mark. You can let it sit for an hour (this gives the apple cider vinegar time to do its job of releasing more minerals from the bones) or just close the lid and cook immediately. Place the release valve in the sealed position (dont forget this step!) and then set to pressure cook high. You can cook for as little as 30 minutes to make broth. I like to set the timer for 120 minutes (2 hours) for a richer, darker broth.
• Now you walk away and let the Instant Pot work its magic!
• When the cooker is done it will go into warm mode and stay there until you turn it off!
• So you can leave the house, go to sleep, whatever and it will stay warm till you are ready.
• Press cancel and use an oven mitt or wooden spoon to release the valve.
• Carefully remove the inner pot and pour broth through a strainer into a large bowl. After broth cools, pour into mason jars and ice cube trays. I like to fill mason jars ¾ full and transition from fridge to freezer to prevent cracking.