They say bone broth is therapeutic, even medicinal…. true? Depends on who you talk to. But in my experience it’s been a gut healing addition that I can’t live without. When I have acid re-flux or I’m not feeling great, a cup of homemade broth is the way I go.
There is something to Mom making chicken soup for a cold. My kids can tell you I always did for them as my Mom did for me. And over the years I found some great short cuts that yield the same nutritional goal.
I now start with a roasted chicken, already cooked and boy what a time saver. To be perfectly honest it’s usually cheaper too. I buy organic humanely raised roaster chicken from PCC markets, a great co-op here in Seattle. $9.99 roasted but whole in the fridge $10.95 plus you gotta roast it. I’m all about a time saver if it doesn’t take the quality away. Wanna go cheaper? Most store carry them now a days… anyone heard of Costco?
I pull it apart and save the meat for many different recipes… chicken enchiladas, chicken soup, chicken salad, chicken sandwiches….. you get the picture. But the bones are where it’s at.
Taking all the bone, skin & juices left in the bag and tossing it into my pressure cooker with a few tablespoons of cider vinegar (Braggs rocks) onion, garlic cloves, bay leaf, peppercorns, carrots and celery. Sometimes I add fresh ginger also. Put the pressure cooker on for three hours, yes I said three hours, and you get an amazing bone broth full of marrow and collagen.
Way easier then the 10-24 hours on the stove to make the same incredible broth. I’m telling you I was shocked and awed by the results and will never go back.
Here’s the recipe I like the best. If you don’t have a pressure cooker you can put this on the stove on low and cook for 10 or more hours (longer the better)…. up to you but I’m telling ya…. invest, it’s worth it. I’ve heard of using a slow cooker too but I’ve never tried it. Seems like it would be a great option for those that don’t want to sit around and baby it.
1 roaster chicken (meat picked) skin and all into the pot. – I’ve used the carcasses of a roasted duck too.
2 Tb Apple cider vinegar
1 stalk celery
1 onion, peel and all
3 cloves garlic
1 bay leaf
1 tsp peppercorns
1 Tb course sea salt (optional)
Put it all in your pressure cooker, cover with water and set to high for 3 hours. Let steam escape naturally at the end and let broth sit for about an hour before straining.
The strain: I like to use a regular strainer to remove the big stuff then strain again through a fine mesh to grab the tiny bits. The broth left behind is rich and delicious!
I usually pick through the left over goodies and feed the dog. He seems to know right when I pop the lid he’s gonna get treats.
What do you do with it now? Sip it for health, make soup, freeze in ice cub trays to add a shot of goodness to a recipe… anyway you’d use chicken broth!
Let me know if you try it and what you think. Love to hear from you.