- 1 Whole Chicken Carcass
- 2 Carrot (medium, chopped)
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt
- 5 cups Water
- Step 1: Add the cooked chicken carcass/bones to the pressure cooker along with the carrots, apple cider vinegar and sea salt.
- Step 2: Add the water to the pressure cooker. Lock the lid on and make sure the knob is set to the “sealing” position. Select the “manual” or “pressure cook” (on newer models) setting and set for two hours.
- Step 3: Once the two hours are up, allow the pressure to release naturally. Then open the lid carefully and strain the broth through a sieve or strainer. Discard the veggies and bones then transfer the broth into jars. Enjoy!
- Chicken Carcass: One whole chicken carcass is equal to about 2 lbs. of bones.
- Layer of Fat: A layer of fat may form on the top of the broth once it cools. You can keep it or skim it off once it has hardened.
- Storage: Store broth in the fridge for up to 3 to 4 days or freeze until ready to use. For easy freezing, pour into an ice cube tray and freeze, then remove and place in a bag in the freezer.
- No Onion: Omit or use celery for extra flavour instead.
- Save Your Bones: Anytime you have extra bones from a meal, freeze them for when you are ready to make broth.
- Use it With: You can use this broth in soups, stews, curries, quinoa or simply sip it on its own.