Chicken Bone Broth

This is my day today, sick on the couch. I felt it coming for a week and I think the overload of nachos kicked it into gear. No nachos don’t make people sick, but when you eat clean and then eat something filled with carbs, processed chips and I’m pretty sure processed chicken, your body rebels. This is my body telling me I can’t eat like that. I have read about the bone broth diet, but never did it exclusively! I do love bone broth though, it helps with the keto flu and definitely anytime you feel sick and it makes a great base for a soup, stew or gravy. There are so many benefits of bone broth and a there’s a couple ways you can make bone broth. Here's my favorite way!

Instant Pot Chicken Bone Broth (2 Hrs):
1. Place roasting bones and accumulated pan juices into an Instant pot.
2. Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar and 1 tsp salt.
3. Add 10-11 cups water or until you reach the 2/3 max fill line in the pot.
4. Select soup/broth and set the time to 2 hours (120 minutes). It will warm up then cook on high pressure for 2 hours (120 minutes). When cooking is complete, wait 30 minutes for it to naturally depressurize then release pressure (I always use an oven mitt for safety in case the valve sputters).

Strain and Store Chicken Stock:

 1. When done, strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard the solids. Cool strained stock to room temperature then cover and refrigerate.
2. The following day, it will thicken and you can scrape the fat off the top and continue to store in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).