About the Recipe
Introducing our nourishing bone broth recipe, a powerful elixir designed to support your overall well-being. Packed with essential nutrients, this rich, flavorful broth promotes gut health, joint and bone wellness, boosts immunity, and even enhances your natural beauty.
Whether you sip it warm or use it as a base for soups and stews, you'll experience the transformative benefits in every sip.
Made with wholesome organic ingredients and ready in a fraction of the time thanks to the pressure cooker, this ancient remedy is perfect for everyday wellness—fuel your body and elevate your routine with this simple, nutrient-packed powerhouse!
Ingredients
1 Whole Organic Chicken cut into pieces
2 Carrot (Organic unpeeled cut into big pieces)
1 Yellow Onion (Unpeeled cut into 4)
1 Parsnip
1 Celery Root (Organic, Unpeeled and washed through, cut into 4 )
2 stalks Celery (Organic, cut into big chunks )
2 cloves Garlic (Unpeeled cut into 2)
2 Bay Leaf
1 tbsp Herbamare or sea salt (to taste)
1-2 tbsp Apple Cider Vinegar with"MOTHER" (to help extract all that goodness from the bones!)
Water (enough to cover the chicken and later fill the pot)
Preparation
Instructions:
Place your whole chicken in the pressure cooker. Add the apple cider vinegar and enough water to cover the chicken. Let it sit for 30-45 minutes—this gives the vinegar time to start breaking down the nutrients in the bones. It’s a small but powerful step for extracting all that goodness!
After the vinegar has worked its magic, toss in the rest of the ingredients: carrots, onion, parsnip, celery root, celery stalks, garlic, bay leaves, and Herbamare or salt.
Add more water to the pressure cooker until you reach the “max” line. Lock the lid in place, making sure the pressure release knob is set to "sealing." Select the "manual," "broth/soup," or "pressure cook" setting, and set the time for 4 hours.
When the timer goes off, let the pressure release naturally (this usually takes about 10-15 minutes). Once it’s safe, carefully open the lid. Strain the broth through a sieve, discard the vegetables, and remove the chicken and bones.
Pro Tip: The bones will be soft enough to eat! They’re packed with calcium and nutrients that have been cooked into the broth under pressure. So if you feel adventurous, give them a try!
Pour the broth into jars for storage.
Notes:
Storage: Your bone broth will keep in the fridge for 5-6 days. If you want to store it longer, pour it into ice cube trays and freeze. Once frozen, pop them into a freezer-safe bag—easy to grab whenever you need a boost of goodness.
Fat: You might notice a layer of fat on top once it cools—this is full of healthy fats! You can skim it off or leave it for added richness. I like to save it and use it in other recipes for cooking.
Use It In Everything: This broth is incredibly versatile! Use it as a base for soups, stews, curries, or even to cook grains like quinoa. Or simply sip it warm—it’s like a cozy hug for your gut.
Why Organic Matters: Since the pressure cooker extracts every bit of minerals and vitamins, it’s super important to use organic ingredients. You don’t want any extra hormones, chemicals, or pesticides ending up in your nourishing broth.
Final tip:
Save those extra bones from your meals! Pop them in the freezer and pull them out whenever you’re ready to make your next batch. This is all about creating healthy habits that work for your busy life.