How to make the best chicken bone broth
Jan 24, 2018
Hi All
I hope you are well. I'm here in Los Angeles having an awesome warm "winter" and I am so grateful for that. But meanwhile, I make bone broth at home all year for all sort of reasons. Here are the reasons why.
Treat leaky gut syndrome
Overcome food intolerances and allergies
Improve joint health
Reduce cellulite
Boost immune system
And taste great!
Ingredients
* 2 stalks of celery
* 2 zucchini peeled and cut into three pieces
* 2 medium carrots, peeled and cut into three pieces
* 2pounds of assorted bones (I use organic chicken feet and neck from the whole food market. )
* 2 cloves of garlic
* water (enough to cover the bones but not all the way up)
* Sea salt( I used pink Himalayan pink salt)
* 3Tbs of apple cider vinegar
* Black pepper to taste Instructions
1. Toss the veggies in the pressure cooker (make sure it’s at least 6-quarts), and toss in your bones.
2. Add salt, vinegar and pepper.
3. Add water.
4. Then, cover and lock the lid, and program to high pressure.
5. Set the timer for 30 minutes or longer. If I’m not in a rush, I leave it for 1 hour.
6. When the timer goes off, turn off the burner and remove the pot from the heat. Let the pressure release naturally (10-15 minutes).
7. Remove the lid, skim off the scum (if you desire), and strain the broth.
8. Bonus: I get rid of all the bones and give chicken and veggies to my dogs and cat. They LOVE it so much.
9. It should be good in your fridge up to a week. Store extra broth in the freezer.
10. Enjoy it!
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