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broth

Food

Bone Broth

December 10, 2017
Bone Broth

I recently started making bone broth with my pressure cooker and I found the results to be Amazing!  I will never go back to the slow cooker again!

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Ingredients

  • 2-3 lbs of chicken bones
  • 3-4 chicken feet
  • 1 tablespoon of apple cider vinegar with mothers
  • 1 tsp of mild salt (sea, kosher or pink salt)
  • 1 carrot
  • 3 celery sticks
  • ½ or small white onion
  • 2 garlic cloves
  • 1/2 tablespoon of peppercorns

Directions

 

Chicken Bone Broth

Bones, Feet, and Water

Place bones and feet in the pressure cooker, your amount will vary as you will need to cover the bones and feet with water up to 2 inches above your bones.

Lock your pressure cooker and pressure cook the bones until soft.  

1 hr and 15 minutes with a natural release. Check to see if bones are soft.  I pull one out and press it to see how it feels.  If I need more time I will add another 20 minutes.  

Bone Broth Veggies

Bone Broth Veggies

Next, add veggies to the pressure cooker and simmer for an hour.

My pressure cooker the simmer option is called brown.  So I set it to brown for an hour.

Strain, cool and place in refrigerator.  After the broth cools all the fat will rise to the top.  Remove the fat cap and store.  Broth will keep a 2 weeks in the coldest part of your refrigerator or freeze for up to 6 months.

Bone Broth with fat cap
Finished Bone Broth with Fat Cap
Silicone Muffin Container
Freeze Broth in Silicone Mold
Fine Mesh Strainer
Fine Mesh Strainer
Ice
Ice to cool the broth

 

Note: You need to cool this down as fast as possible so you don’t get any bacteria growth. I fill the sink with ice and cold water and place my pot in there and stir to get it to cool down.  If all the ice melts you made need to replace the water with fresh cold water a few times.

Optional

After my broth has cooled and gelled.  I fill up my silicon muffin tray and I freeze my bone broth and place the little broth muffins in a freezer bag. I do this as a separate step since I only have one muffin tray.

Let’ Talk Tools!

I am using a large 9qt  pressure cooker that I bought for canning.  If you are new to pressure cooking there is a full line.  If you go to that full or max line with your liquid your pressure cooker could start to spill out.  I found this out when I put too much water in canning some vegetables.  I keep mine below that mark, which is 2 inches today.

Let’s Talk Bones!

I weighed my bones and feet, it was just shy of 2lbs.  Since my new farmstead doesn’t have a supply of chicken bones as we are just starting out.  I get bones from the grocery store, I am sure free-range chicken bones would make a better product but this is what I have available to me so I use what I got. My bones come from any chicken I cook or get via the rotisserie.  When I am picking the bones clean I take that meat and put it in a freezer bag for an easy weeknight meal.  You can just take the frozen chicken and stick it straight in a pan.  I make chicken alfredo, add it to soups.  Make chicken barbeque sandwiches whatever you can think of.  

Let’s Talk Veggies!

This recipe is just using a basic trinity of carrots, onions, celery with some garlic and peppercorns added.  You can add whatever you want.  I keep this simple so I can add other flavors later if I want to. Like spices or herbs.  Some that come to mind are rosemary and garlic or turmeric and ginger.   

What to Use this broth for?

One of my favorite things to do with it is just drinking it straight out of my coffee mug!  I take two frozen broths that came out of my muffin tin to work with me.  It fills my coffee mug halfway or more.  That is a nice warm snack for me when the office is cold.  It also staves off any bad sugar cravings I might get.

I use it for weeknight meals to give my dishes some extra flavor.

One important note about any broth is you should bring it to a boil before consuming it.  This will kill off any bacteria that could have started to grow.  This goes for any broth you use from the grocery store too!