Scratch-made bone broth is delicious and healthy to eat as a soup or drink from a mug on chilly mornings. Make yours in a slow cooker or in a pressure cooker. My favorite recipe is below:
- 8 cups water or chicken broth
- 2 carrots, greens removed and washed
- 2 stalks of celery, washed
- 1 medium yellow onion, quartered (remove any dirty skin)
- 2 whole garlic cloves
- 2 bay leaves
- 10 - 15 whole peppercorns
- ½ tsp salt (or to taste)
- Optional – several sprigs of rosemary, thyme, oregano, and/or parsley
- Cooked rotisserie chicken, meat removed and set aside*
Directions: If using prepared rotisserie chicken, place all ingredients in the Instant Pot or a slow cooker.
Slow Cooker: Set to low and cook for 8 – 10 hours. When finished, pour contents through colander lined with cheesecloth and discard solids.
Instant Pot/Pressure Cooker: Set to manual at 30 minutes with valve set to sealing. After cooking is complete, let sit for 15 minutes, then set to venting. Pour contents through colander lined with cheesecloth and discard solids.
*If using a fresh, whole chicken, simply add more time to the cooking process. After cooking is complete, pull the meat out with two forks gently. Remove the good meat and use that to make soup or other purposes. Add salt and enjoy in a mug or in your favorite broth-based soup.
For tips on using the Instant Pot check out this blog post.