Bone broth is all the rage right now and for good reason. It’s high in protein, has collagen, and it’s so much tastier than regular stock. I’ve been making my own for years, and this recipe is my favorite. I savor sipping on a cup throughout the day, especially when I’ve been outside in the freezing cold. It warms me up and feels so nourishing. This is also my go-to recipe when I’m not feeling well. It keeps me hydrated and gives me the nutrients I need to help fight off whatever is kicking me down. I use this as a substitute whenever a soup recipe calls for stock as well. It’s a heartier flavor and if you can’t already tell, I absolutely love it!

 

A few tips:

• If spending money on a whole bird is making your wallet cry out for mercy, no problem. Instead of buying a bird just to use in the broth, save your chicken bones from other meals instead. I freeze mine until I’m ready to make another batch of broth.
• This recipe calls for an Instant Pot, but you can easily make this using a slow cooker as well. It’ll take between 12 – 16 hours.

 

Recipe 

1 whole chicken

10 peppercorns

3 bay leaves

1-2 springs fresh rosemary

6 springs fresh thyme

1 yellow onion, quartered 

1 large carrot in 1 inch pieces

2 celery stalks

Salt

 

Instructions

Cover with spring water and put on high pressure for 2 hours. 

Let steam out naturally, then strain.

 

Congratulations, you’ve got the juice of the gods!

 

To good health,

Ashley