Chicken Bone Broth

The Start of a Super Soup

By: Pam Smith, RDN

My Virtual Flavor Kitchen was filled this month with countless delicious and nutritious soups you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here).

Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

Chicken Bone Broth

Ingredients

• Nonstick spray

• 1 teaspoon olive oil

• 1 chicken carcass pieces, skin discarded

• 1 tablespoon sherry or apple cider vinegar

• 1-2 cups veggie scraps, such as carrots, onions, celery, garlic, herb stems

• 1 tablespoon P.S. Flavor!™ Adobo Kitchen

• 1 1/2 teaspoons P.S. Flavor!™ Creole Kitchen

• Water, to cover (approximately 2 quarts)

• Kosher salt, to taste

Method

1. Spray Instant Pot vessel with nonstick spray and add olive oil. Heat Instant Pot on sauté function and add chicken and veggie scraps. Sauté until chicken bones begin to brown. Add seasonings and sauté another 30 seconds. Add vinegar to deglaze fond that has formed on bottom of pot. Add water until it reaches the max fill line inside your pot.

2. Allow mixture to come to boil and cook a few minutes to skim off any bubbly residue that rises to the top.

3. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>60 minutes.

4. When it has finished cooking, allow it to do a natural release. Given the volume of the liquid in the pot, it may take 30-60 minutes to fully depressurize.

5. Place a strainer/colander in your largest mixing bowl. Carefully pour the stock into the strainer (you may need to do half at a time depending on the size of your bowl and strainer) and allow the stock to drain into the bowl.

6. Optional: Once the stock has finished draining, place a metal sieve (fine mesh strainer) over another bowl and pour the stock through the sieve.

7. Refrigerate the broth – overnight, if possible. The fat will rise to the top and harden to be easily skimmed off and discarded.

8. Use refrigerated broth within 5 days or freeze until ready to use.

For Stove Top Method

1. If cooking on stove top, use a large stock pot and follow instructions 1 and 2, but lower the heat to a simmer and cover pot. Allow to simmer for 3-4 hours, and then follow instructions 5-8.