We’re starting off the New Year with one of the most important recipes you’re ever going to use!!And with cold and flu season well in full swing, you’re going to need this liquid gold on hand.This is our Collagen Rich Chicken Bone Broth!Not only is it super tasty on it’s own, but it also acts …
We’re starting off the New Year with one of the most important recipes you’re ever going to use!!
And with cold and flu season well in full swing, you’re going to need this liquid gold on hand.
This is our Collagen Rich Chicken Bone Broth!
Not only is it super tasty on it’s own, but it also acts as a great foundation for a lot of other recipes; Soups, sauces, stews, gravies, curries, nearly every recipe uses chicken stock/broth.
This broth is so rich in collagen that it actually completely gels in the refrigerator, but don’t worry, as soon as you heat it up, it turns right back into liquid. You are not going to get this quality broth from a grocery store, not even with the high end, high price brands, we literally make a batch or two of it every week now. Follow the steps below, and we’ll show you how to make it.
INGREDIENTS:
- 1 pack of chicken feet (about 6-8 feet)
- 1 small pack of chicken wings (you can also use chicken necks or chicken backs)
- 1 carrot, roughly chopped (leave peel on)
- 1 onion, quartered (leave peel on)
- 1 stalk celery, roughly chopped (throw in the leaves too)
- 2 large cloves of garlic, lightly smashed (leave peel on)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 generous tsp black peppercorns
- 1 TBSP apple cider vinegar
- Good quality water
INSTRUCTIONS:
- Pre-Heat oven to 425F.
- Place chicken feet and wings on a cookie sheet, and lightly salt and pepper them.
- Place the chicken in the oven until golden brown. After the chicken is browned, place into your pressure cooker/Instant Pot.
- Add some water to your cookie sheet and scrape up as much of the fond (the browned chickeny goodness stuck to the pan) as you can and pour onto the chicken.
- Add some water to the chicken, just enough to slightly cover the chicken, followed by the apple cider vinegar and let sit for 20-30 minutes. This is to acidulate the water and extract as much nutrients and collagen from the chicken bones.
- After the 30 minutes, add the rest of the ingredients to the pot, again followed by just enough water to cover the ingredients by only about an inch.
- Set your Instant Pot to SEALING, and then hit SOUP/BROTH setting and also change the pressure to LOW PRESSURE. This is a very important step, DO NOT FORGET TO DO THIS, otherwise you will not get as good extraction of the collagen from the chicken, and it probably won’t gel.
And lastly, set the timer for 2 HOURS. (SEE PICTURE BELOW) - After the 2 hours is up, you can either let it naturally release, or you can manually release the pressure, it really makes no difference.
- Take out all of the chicken and vegetables as you can and discard them, and then strain the chicken broth out to get rid of the rest of the peppercorns, thyme, fat, any leftover chicken etc.
- Then you can portion out your broth into containers or mason jars or ice cubes, whatever is the easiest way for you to portion it out according to how much you use.
HOW LONG DOES IT LAST?
- After the broth has been fully refrigerated, you will notice a fat cap on the top, this will help keep the broth fresh for 10-12 days, refrigerated, if unopened.
- There’s a few things you can do with this fat, you can scrape it off and cook with it. Some people refer to it as “Schmaltz“, and it’s delicious. You can scrape it off and discard it, or you can do what I do and stir it up into my warmed broth for some extra fat and it also gives the broth a silky mouthfeel.
- Some people like to skim off all of the fat as soon as it finished, before they even portion it into their mason jars. In this case the broth will last for 6-7 days refrigerated and up to 3 months in the freezer.
CAN I CHANGE UP THE FLAVORS?
- As you’ve probably noticed this broth is unsalted so it can be versatile for cooking, but if you’re like me and love sipping on it, then I usually add about an 1/8th of tsp of salt in it, which really brings out the flavor.
Also you can do variations of flavors by changing out the herbs and adding things like Turmeric, Ginger, Lemon Grass, for a more Asian inspired “anti inflammatory broth” .
HOW MUCH DOES IT MAKE?
- How much you yield depends on how big your Instant Pot is and also how Collagen Rich you want your broth.
This batch in my Instant Pot made about 4 12oz mason jars full. However, I wanted that jelled, super collagen rich bone broth (SEE PHOTO BELOW), so I don’t dilute mine anymore than it needs to be; Again to get the FULL BENEFITS, I’m mainly using this as a sipping broth, but if that doesn’t bother you, add more liquid and you’ll get more broth, but you will be sacrificing a little of the flavor and benefits, however you will yield more volume which will be more suitable for cooking.
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- HENCKELS KNIFE SET
- NORDIC WARE 1/2 SHEET BAKING PANS
- INSTANT POT DUO
- MASON JARS
BUY THESE COOKBOOKS IN THE LINK BELOW!!
https://cookingketowithfaith.myshopify.com/
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