Few things pack more nutrition than liver and bone broth. If you like liver, make this delicious Chicken Liver Pate. Now onto the bone broth!
Good news – you no longer need to simmer your bones for days to yield a healthy, delicious broth. This pressure cooking method will lock in more vitamins and do it in a fraction of the time!
Pressure Cooker Chicken Bone Broth Recipe
Adjustments for other types of meat and bones: Fish and chicken bones are small and thin so the cooking time is pretty short. If you’re cooking big beef bones, joints, etc., just double the cooking time. (You can use 4-6 lbs. of beef and pork bones.)
What you’ll need:
- 1 pressure cooker (we use the 9.5 diameter BRK Pressure Cooker – to buy click here and scroll down to the “Pleasant Hill Grain” section).
If you don’t have a pressure cooker you’ll have to simmer the bones between 12 and 72 hours, which is one major reason we recommend pressure cooking.
- 3 onions, cut into quarters
- 2 carrots, cut into quarters
- 2 celery stalks, cut into quarters
- 1 pasture-raised chicken carcass (everything including the neck, giblets, skin – even the head and feet if you can get them)
- 1 gallon filtered water (enough to cover everything but not more than ⅔ the capacity of the pressure cooker)
- 1 Tbsp apple cider vinegar
- ¼ cup fish sauce
Be creative here and add other components you love, like bay leaves, parsley, garlic, etc.
- Place all ingredients in pressure cooker, seal lid, and place on high heat.
- Once you hit high pressure (adjust accordingly for altitude), lower heat as low as you can while still maintaining high pressure and cook for 45 minutes.
- After cooking time expires, turn burner off and allow pressure to get down to zero while lid remains on the pressure cooker.
- Once depressurized, take off lid, skim off the scum, and strain broth.
That’s all there is to it!
Now just refrigerate, freeze, or can, and enjoy. If refrigerating the broth, be sure to use it up within a week or two.
Benefits of Bone Broth
I won’t reinvent the wheel here since Sally Fallon and Mark Sisson already expounded the many benefits bone broth delivers. Suffice to say it’s a powerful superfood that heals and strengthens our teeth, bones, joints, and helps bolsters our immune system.
You can credit traditional bone broth for the healing reputation of chicken noodle soup. Most modern versions of this therapeutic classic fall far short because they replace bone broth with sodium and color, so it looks like chicken soup, and tastes somewhat like chicken soup, but it’s NOT real chicken soup. Real, healthy, nourishing, chicken noodle soup can only be realized when built on the foundation of old-world bone broth recipes like one above.
Invest in Pressure Cookers and Canners
A common myth of pressure cooking is that it kills the nutrients in food. The truth is, pressure cooking at higher temperatures for shorter times retains more vitamins than boiling, steaming, and roasting. So pressure cook your food with confidence (and speed)!
For cooking we use and recommend BRK Pressure Cookers because they’re stainless steel. (To buy click here and scroll down to the “Pleasant Hill Grain” section.)
For pressure canning we use and recommend the All American 21 1/2 quart 921 model. (We don’t cook in it because it’s aluminum, but it’s great for canning – the aluminum does NOT leach through glass jars.)
Pasture Raised Bones Only
Like any animal product, be sure your bones are from healthy, pasture-raised animals – it makes all the difference.
If you start with a healthy animal, you’ll yield healthy broth. If you don’t, you won’t. Period.
Cook Bones Several Times
You should be able to run the bones through several times before pulling all the nutrients out. Sometimes the latter batches are even better since it can take awhile to get to the real good stuff, the marrow. We typically cook our bones two or three times, depending on how they look afterward. If they’re mush we’re done, if they’re in tact we’ll typically run them through another time.
Preserve Your Broth
Keep some in the fridge and freeze or can the rest. We’re big fans of pressure canning, since it only takes 25 minutes to can seven quarts in our All American Pressure Canner. How you preserve it isn’t as important as just doing it. If canning intimidates you then just freeze it. But since this is DIY Natural, we encourage you to invest in the new skill; you’ll be forever thankful you did.
Be Creative with Your Broth
Sure, the obvious uses are soups and the like, but be creative and use it in place of water when cooking. Drink a warm mug of bone broth every day in place of coffee. Cook your pasta in bone broth instead of water. As you can see, there are many yummy possibilities. (No time for making your own broth? Find real bone broth here.)
We made 2 gallons last night, used 2 quarts in a split pea soup, and pressure canned the rest.
Share your creative broth experiences with the community below!