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Gut Healing Chicken Bone Broth – Instant Pot, Crock-Pot or Stovetop


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5 from 1 review

  • Author: jzmcbride

Description

This recipe is super flexible. Use the ingredients and proportions as guidelines but feel free to substitute whatever you have on hand.


Ingredients

Scale
  • Bones from 1 3-4lb. chicken
  • 24 carrots, scrubbed and cut in half
  • 24 celery stalks (or ends and leaves to equal 1 cup)
  • 12 onions, quartered with skin and root end in tact
  • 1 bay leaf
  • 810 peppercorns
  • Handful of fresh herbs (sage, rosemary, thyme and/or parsley; optional)
  • 1 Tbsp. apple cider vinegar
  • (optional) 2-3 cloves of garlic
  • Water
  • Sea salt to taste

Instructions

INSTANT POT or PRESSURE COOKER

  1. Place all ingredients in Instant Pot or pressure cooker. You do not need to defrost them first.
  2. Cover with water. Cook on high pressure for 100 minutes. Let steam release naturally. Strain and store.

CROCK-POT

  1. Place all ingredients in Crock-Pot. You do not need to defrost them first.
  2. Cover with water. Cook on high for 4 – 6 hours. Strain and store.

STOVETOP

  1. Place all ingredients in a large soup pot or dutch oven on stovetop. You do not need to defrost them first.
  2. Cover with water. Bring to a boil and then reduce heat to simmer. Simmer covered for 4 – 6 hours. Strain and store.

Notes

You can store the broth in an airtight container in the refrigerator for up to 5 days, or in the freezer indefinitely.