Chicken Bone Broth

Name: Chicken Bone Broth
Yield: 1
Ingredients: 3 ½ pounds wings, necks, feet and/or backbones; 2 tbsp to 3 tablespoons olive oil; 1 medium yellow onion, quartered; 1 stalk celery, roughly chopped; 1 carrot, roughly chopped; 3 cloves garlic, crushed; 5 sprigs fresh thyme; 5 sprigs Italian parsley; 1 fresh bay leaf; 1 tbsp apple cider vinegar; 1 tsp whole black peppercorns; 8 cups to 10 cups filtered water

Homemade bone broth has more flavor and costs less than store-bought varieties.

Use bone broth in soups, risottos or as a pick-me-up beverage. The homemade version has more flavor and costs less than the store-bought varieties.

Makes 1 serving

Ingredients

3 ½ pounds wings, necks, feet and/or backbones
2 tbsp to 3 tablespoons olive oil
1 medium yellow onion, quartered
1 stalk celery, roughly chopped
1 carrot, roughly chopped
3 cloves garlic, crushed
5 sprigs fresh thyme
5 sprigs Italian parsley
1 fresh bay leaf
1 tbsp apple cider vinegar
1 tsp whole black peppercorns
8 cups to 10 cups filtered water

Directions

Preheat oven to 400°F. Line 1 or 2 large rimmed baking pans with foil.
In a large bowl toss chicken parts with olive oil. Place in a single layer in prepared baking pan(s). Roast for 45 minutes.
Transfer roasted bones to pot in multicooker. Add remaining ingredients, using enough water to cover ingredients.
Cover multicooker and cook on high pressure for 95 minutes. Release steam naturally for 10 minutes, then turn valve to Venting to quick-release any residual steam. Carefully remove the lid, allowing any remaining steam to escape away from you.
Pour the broth through a fine-mesh sieve into a large bowl. Discard the solids. Slightly cool the broth, then refrigerate until fat solidifies on top. Remove fat with a spoon and discard.
Ladle broth into airtight jars or containers. Store in refrigerator up to 4 days or freeze up to 3 months.

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