Post by DotRen on Feb 3, 2022 13:21:42 GMT
I prefer chicken, but you can do any bones/bony parts.
Beef bones should be roasted (400f for 30minutes to 1 hour) and the pan deglazed to get the most flavor out of them.
This is for the 6 quart instant pot:
2-3 pounds bony chicken parts*
2T apple cider vinegar with the mother
2tp salt**
optional: veggie scraps (not broccoli, cabbage, cauliflower, asparagus, spinach, turnips or any "stinky" vegetables)
water
If you have time: place the bones, vinegar and enough water to cover them in the instant pot insert, cover and refrigerate. Overnight is best, but 2-4 hours helps draw the minerals out of the bones and makes the broth more nutrient dense.
If not: same as above but go directly to the IP and set: "soup", low pressure and 2 hours.
Seal and start the IP.
Once it finishes, let it release naturally(30 minutes or so) and once the peg has dropped, take the lid off and give it a good stir. Don't remove any of the solids yet, let them sit in the broth until it's cooled about an hour. (stir every couple of minutes to get it to cool faster).
Strain out all of the solids and pack the broth to refrigerate or freeze.
The fat will rise to the top and you can easily remove it BUT leave it on until you're ready to use the broth.
*Bony parts: necks, backs, wing tips, etc. If you can find feet and can stand it (lol), they add a load of collagen to the broth.
**Salt is up to you. You can make the broth without any salt and add it as you use it.
To get a deeper flavor, add chicken pieces, thighs, wings, etc. You'll be removing the fat later so don't worry about that. The chicken meat will be pretty useless after 2 hours, but if you have a pet that likes it, it's fine for that.
Some people use rotisserie chicken bones, but(just in my experience) I've never gotten a gel out of those. Maybe because they've been cooked once and the collagen has been damaged? No idea but it can add flavor.
Beef bones should be roasted (400f for 30minutes to 1 hour) and the pan deglazed to get the most flavor out of them.
This is for the 6 quart instant pot:
2-3 pounds bony chicken parts*
2T apple cider vinegar with the mother
2tp salt**
optional: veggie scraps (not broccoli, cabbage, cauliflower, asparagus, spinach, turnips or any "stinky" vegetables)
water
If you have time: place the bones, vinegar and enough water to cover them in the instant pot insert, cover and refrigerate. Overnight is best, but 2-4 hours helps draw the minerals out of the bones and makes the broth more nutrient dense.
If not: same as above but go directly to the IP and set: "soup", low pressure and 2 hours.
Seal and start the IP.
Once it finishes, let it release naturally(30 minutes or so) and once the peg has dropped, take the lid off and give it a good stir. Don't remove any of the solids yet, let them sit in the broth until it's cooled about an hour. (stir every couple of minutes to get it to cool faster).
Strain out all of the solids and pack the broth to refrigerate or freeze.
The fat will rise to the top and you can easily remove it BUT leave it on until you're ready to use the broth.
*Bony parts: necks, backs, wing tips, etc. If you can find feet and can stand it (lol), they add a load of collagen to the broth.
**Salt is up to you. You can make the broth without any salt and add it as you use it.
To get a deeper flavor, add chicken pieces, thighs, wings, etc. You'll be removing the fat later so don't worry about that. The chicken meat will be pretty useless after 2 hours, but if you have a pet that likes it, it's fine for that.
Some people use rotisserie chicken bones, but(just in my experience) I've never gotten a gel out of those. Maybe because they've been cooked once and the collagen has been damaged? No idea but it can add flavor.