Sunday, 25 November 2018

Instant Pot Turkey or Chicken Bone Broth


Whether you’re following SCD, AIP, GAPS, or just a healthy gut diet, you should be doing one thing: making and drinking bone broth regularly. 

Bone broth helps heal leaky gut by restoring the mucosal lining of the intestines. It’s a potent source of glutamine and other essential amino acids. It can help with everything from gut pain, to joint pain, to skin health.
The traditional way to make bone broth is “low and slow.” You start by combining plenty of high-quality bones with water on your stove or in your slow cooker, and then you wait… and wait… and wait a little longer. 

I put my turkey carcass in the Instant Pot to make some bone broth quickly! It was and is delicious! This recipe is for any type of bones.

The Bones-

You can save your bones in a freezer bag until you have enough.  Just put the bones right into the instant pot frozen. You can even add chicken feet if you have them.

The extra stuff-

You can make great tasting bone broth with just bones, water and a little salt. But, I like to add anything I have in the vegetable drawer. Onions, carrots, leeks, celery, garlic, herbs(fresh or dried- rosemary,bay leaf, sage, thyme, chives, parsley.....
 Just about any kitchen scraps you’d normally put in the composter can go in the bone broth instead – onion skins, carrot peels, mushroom stems, celery and carrot tops and ends, and herbs that are about to go bad. I save these up in the freezer all week specifically for making bone broth. 

Add 1 tablespoon of cider vinegar to help the bones break down and 1 teaspoon salt.

Timing-

I use the "soup" button on the instant pot, and set for maximum time 119 minutes. You can also use the "high pressure" button set to 120 minutes. When time is up, allow a slow release.

Straining and storing- 

This is the most important step. Not my favorite, but, don't try to cut corners.....you'll regret.

Skimming the fat off the top is a personal choice. 

I use a glass gravy separator. However, you can spoon the fat off the top.

Once you’ve decided what to do about the fat, it’s time to strain the soup. 

Use a fine mesh strainer or a regular metal colander lined with cheesecloth, to strain the broth. I usually strain into a very large glass measuring cup. That make is easy to portion and pour into mason jars.

 Some people use their bones again( they say it is safe for 3 times), I do not do this. I make a fresh batch each week.

If your bone broth doesn't gel when cooled it is okay, it just means the ratio of water and collagen isn't quite high enough. More bones/chicken feet is necessary.





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