5 Minute Chicken Bone Broth
Makes 12-14 cups
Prep Time: 5 minutes
Cook Time: 16 - 24 hours
This recipe is nutrient dense and delicious yet only takes 5 MINUTES to prep! I like to drink the broth from a mug and add a freshly minced clove of raw garlic. It’s healing and delicious!
As always, choose organic when possible and ask your body if it wants each ingredient.
Personalize your diet based on your body’s individual needs. Ask your body before adding each ingredient if it wants that ingredient. If not, leave it out. Feel free to venture outside of this recipe by asking if your body wants other vegetables, herbs, or spices that aren’t listed below such as ginger or bay leaf.
Ingredients:
Chicken carcass from two 4-pound birds
6 medium carrots, roughly chopped; omit if you do not like a sweet broth
6 stalks celery, roughly chopped
1 medium yellow onion, roughly chopped (including skin)
4 cloves garlic, smashed with skins on
6 sprigs fresh rosemary
6 sprigs fresh thyme
3 sprigs fresh sage
1 teaspoon whole black peppercorn (optional)
2 Tablespoons apple cider vinegar or coconut vinegar
Filtered water to fill pot up to 1-inch below fill line.
2 teaspoons Real Salt®, plus more to taste
Instructions:
Add all ingredients except salt to a crock pot or Instant Pot. Stir to combine.
Optional Step: If using an Instant Pot, you can choose the setting high sauté and bring to a boil. Cook until any impurities foam to the surface and then skim off the foam with a large spoon.
Cover with lid and cook on low heat for 16-24 hours; a good rule of thumb is 20 hours.
Remove lid and strain bone broth through a fine-mesh sieve (line it with a cheesecloth to remove additional small pieces) into a large glass container. Stir in salt.
Cool quickly by placing glass container in a container of ice-cold water, making sure no water enters the bone broth.
Store in air tight glass containers in the refrigerator for up to 6 days or up to 3 months in the freezer.
Alternative Cooking Method:
If you’re in a hurry, you can opt to pressure cook the bone broth. In that case, after step 2, follow these instructions:
Place lid on Instant Pot and turn venting valve to “sealing.” Set to pressure cook on high for 60 - 120 minutes.
When done, using a hot pad, release the pressure from the Instant Pot by switching the vent to “venting.” Hot steam will release from the valve so be careful not to place your hand near the release valve.
Once pressure is released, remove lid and strain bone broth through a fine-mesh sieve (line it with a cheesecloth to remove additional small pieces) into a large glass container. Stir in salt.
Cool quickly by placing glass container in a container of ice-cold water, making sure no water enters the bone broth.
Store in air tight glass containers in the refrigerator for up to 6 days or up to 3 months in the freezer.
* Gel is the sign of a good bone broth. If your bone broth does not gel, you may need to add chicken feet next time or make sure you are saving all of the tendons and cartilage along with the bones and pieces of meat that are stuck to the bones.
