2 - 2 & ½ LBchicken carcassmeat removed & larger bones cut to expose the marrow
2carrotscut in large chunks
2celery stalks or 4 celery tops
2garlic clovesskins can be left on
2TBlemon juice or apple cider vinegar
assorted fresh herbs
To the insert in your instant pot, place carrots, celery, and onion to the bottom. Top with the prepared chicken bones. Add remaining ingredients.
Add enough water to almost cover the top of the chicken bones, about 8 cups in my 8-quart instant pot. This will fit in a 6-quart instant pot also.
Place lid on the instant pot and turn to lock in place. Make sure the vent valve is set to the “sealing” position.
Press the manual button and set the instant pot to 60 on high. It will take about 15-20 min for it to come to pressure.
Once cooking time is done, let it release pressure naturally for about 15 min. Release the remaining pressure if needed. When releasing the vent valve, be careful – steam will be HOT!
Allow bone broth to cool before straining. Use a fine-meshed colander or cheesecloth to strain.
Store in mason jars or other airtight containers.
As it cools a layer of fat will accumulate on the top and will gelatinize from the marrow. This is your liquid gold and why bone broth is so fabulous. I highly recommend you DO NOT skim the fat. That is your flavor and what will satisfy you.
Enjoy sipping it as is or use in soups or other recipes that call for bone broth or chicken stock.