Chicken Stock Bone Broth

Chicken Stock Bone Broth

I love bone broth and drink it on a regular basis. My Chicken Stock Bone Broth is one of my favorite ways to consume it.

I also use my broth to boil my veggies, simply use it to replace water when making rice and quinoa, or just drink it. I love to heat a cup and add some magnesium powder to it before bedtime, it really helps me sleep soundly. And drinking it and night is so good for your body!

Chicken Stock Bone Broth

Bone broth contains minerals, vitamins, and healthy fats. These can help build and strengthen your bones. The collagen is excellent for our skin. The older we get the less collagen our bodies produce so it’s important to replace it.

I started drinking bone broth four years ago to help heal my gut. I had IBS and it seemed to be getting worse as time went on, I most likely had leaky gut but it was not diagnosed. When I started drinking it I was not a fan but the more that I drank it the more that my body craved it. I figured if my body was craving something healthy it must have needed it.

My body was also inflamed and drinking the bone broth has helped with that. The amino acids in the bone broth helps fight inflammation. It’s also great for joint pain.

Bone broth is so easy to make in your Instant Pot. Simply add all the ingredients and fill with water to the fill line. Set your Instant Pot for 2 hours. When it’s done vent the steam and then remove the lid. I let mine sit and cool for 30 minutes. I strain it and pour it into mason jars.

I store my bone broth in the refrigerator for up to 2 weeks.

Some people like to remove the fat that forms on the top of the jars and some people love the flavor it adds to the broth. Try it both ways and see which one you like. I personally leave it and let it melt into the broth when heated.

Bone Broth

Recipe by Mary McKinney

Ingredients

  • chicken bones form 1 chicken, gizzards and neck

  • 3 carrots

  • 1 onion chopped

  • salt and pepper

  • handful of fresh parsley-optional

  • 2 tsp chopped garlic-optional

  • Water

  • 1 tbsp Apple Cider Vinegar

  • Mason Jars

  • Instant Pot

Directions

  • Add all ingredients to your Instant Pot except the water.
  • Add water to the fill line.
  • Cover and close the vent. Set for 2 hours.
  • When done vent the steam, remove the lid and let cool for 30 minutes.
  • Strain through a fine-mesh strainer and then pour into mason jars. Store in the refrigerator for 1 -2 weeks.

Looking for more delicious chicken recipes? Check out these easy and delicious recipes.

Fried Chicken

Rotisserie Chicken

Chicken Salad

 

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