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Chicken Bone Broth

Chicken Bone Broth
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Chicken Bone Broth

Chicken Bone Broth

Whether made in the instant pot or the crock pot, this chicken bone broth renders so much good flavor that you'll never go back to store bought broth or stock. It's the perfect base for any soup.

Yields4 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

Ingredients

 1 whole organic chicken carcass and 4 fresh organic chicken wings
 10 cups water
 1 bay leaf
 10 peppercorns
 5 whole cloves
 2 tbsp salt
 2 large onion cut in half, leave skins on
 2 tbsp Mrs. Bragg's raw apple cider vinegar
 4 stalks of organic celery, cut into thirds
 3 medium carrots peeled and cut into thirds
Equipment:
 Crock pot or Instant Pot Pressure Cooker

Directions

1

Add all the ingredients to a large crock pot or Instant Pot pressure cooker.

2

In the crock pot, cook broth for at least 12 hours on the low setting (no pressure).

3

In the Instant pot, cook on high pressure for 1.4 hours. Release the pressure naturally.

4

Once cooked, strain out all of the ingredients, and discard.

5

Let cool until slightly warm.

6

Refrigerate, in small containers overnight.

7

Once refrigerated, you can remove the solid fat from chilled broth.

8

You can serve your broth with a lemon slice and some scallions or add to soup recipes instead of stock!

9

Broth can be stored for three days in fridge and frozen for 2 months.

Ingredients

 1 whole organic chicken carcass and 4 fresh organic chicken wings
 10 cups water
 1 bay leaf
 10 peppercorns
 5 whole cloves
 2 tbsp salt
 2 large onion cut in half, leave skins on
 2 tbsp Mrs. Bragg's raw apple cider vinegar
 4 stalks of organic celery, cut into thirds
 3 medium carrots peeled and cut into thirds
Equipment:
 Crock pot or Instant Pot Pressure Cooker

Directions

1

Add all the ingredients to a large crock pot or Instant Pot pressure cooker.

2

In the crock pot, cook broth for at least 12 hours on the low setting (no pressure).

3

In the Instant pot, cook on high pressure for 1.4 hours. Release the pressure naturally.

4

Once cooked, strain out all of the ingredients, and discard.

5

Let cool until slightly warm.

6

Refrigerate, in small containers overnight.

7

Once refrigerated, you can remove the solid fat from chilled broth.

8

You can serve your broth with a lemon slice and some scallions or add to soup recipes instead of stock!

9

Broth can be stored for three days in fridge and frozen for 2 months.

Chicken Bone Broth

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