Bone Broth
Servings Prep Time
4-6pint jars 15minutes
Cook Time
2-3hours
Servings Prep Time
4-6pint jars 15minutes
Cook Time
2-3hours
Ingredients
Instructions
  1. Get your pressure cooker out. You will not need any inserts of trivets so set those aside.
  2. Put half of the carrot, celery, onion & bay leaves in the bottom of pot
  3. Add chicken bones & top with remaining vegetables, herbs, salt & pepper
  4. Add water until it just covers everything (should be 4-6 cups), now add vinegar and then place the lid on your pressure cooker
  5. Set pressure cooker to high pressure for 2 hours. (You can set it to 3 hours if you prefer BUT it needs to be on low pressure instead of high). Your final product will be the same.
  6. At the end of the pressure cycle allow a natural release & then open the cooker – always with caution, tilting the lid away from yourself as you remove, as the contents are very hot & steam burns are mean!
  7. Allow to cool enough & then strain into a separate bowl. Transfer to jars & once it’s room temperature put lids on & store in refrigerator for up to 4 weeks (longer if you don’t “break the seal” of the fat on top) You can also freeze for up to a year –> using ice-cube trays or other freezer container.
  8. ENJOY!!
Recipe Notes

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