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If you read about my disbelief that I would ever cook a whole chicken, you can believe my shock that I would ever touch the bones and innards of said chicken and make it into something else! But after finding out about my Lyme Disease and all the gut related issues that came with it, drinking bone broth became inevitable. And eventually, that led me to make it on my own.
Why Drink Bone Broth
If you don’t know the reasons why a person would just straight up drink chicken (or any kind of) broth, trust me you are not alone. I thought it sounded crazy, but there’s a reason Chicken Noodle Soup is the cure for all that ails you — it’s the broth. Bone Broth is easily digestible and full of collagen, amino acids, and minerals (including calcium and magnesium) that your body needs. Not to mention all the good stuff that comes from any vegetables included in the cooking process.
Dr. Axe says he has “…found bone broth to be the No. 1 thing you can consume to treat leaky gut syndrome, overcome food intolerances and allergies, improve joint health, reduce cellulite, [and] boost [the] immune system”.
I make bone broth about every other week. The kids and I drink it up anytime we feel a cold coming on. I use it regularly in my cooking; in everything from cooking rice in it, to adding it to chili or soup.
Why Make It in the Instant Pot
A sign of good bone broth is that after it has cooled (in the refrigerator) it JIGGLES! Yep. Basically, you want chicken jello! As many times I have made bone broth in the crockpot, I never got my broth to gel. Until I made it in the Instant Pot, there was no hope of it gelling. But now I can gel my broth *almost* every time and in way less time. The crockpot takes about 24 hours to make broth versus the Instant Pot that takes only about an hour. I could sing the praises of the Instant Pot all day long but this one time-saving benefit has been a real game-changer in my kitchen.
- Bones and Giblets from a Whole Chicken
- 2-3 Large Carrots, Chopped
- 2 Onions Skin-On, Chopped
- 2-3 Celery Stalks, Chopped
- 4-5 Garlic Skin-On
- 2 Tsp Apple Cider Vinegar
- 1 Tsp each Salt, Pepper, & Paprika
- Water, enough to cover ingredients
- Dump all the ingredients in the bowl of the Instant Pot.
- Cover everything with water.
- Put the Instant Pot lid on and lock it. (Make sure the Vent Seal is pointing to "sealing")
- Push the manual button and set the pressure to high.
- Then set the timer to 35 minutes.
- When the time is up, turn the machine off.
- Let the pressure come down naturally.
- When the pressure spout pops back up, take the lid off and pour everything through a strainer.
- Store the broth in glass jars and freeze.
- It will last up to a year in the freezer.