Chilled to the Bone

It’s that time of the year here in the land of 10,000 lakes. The cold begins to seep into my bones. Don’t get me wrong, I’m a four seasons kind of gal, but there are a few weeks in the middle of winter when it’s a tough sell. The temperatures drop, the winds blow and the sidewalks become skating rinks. And to top it off, everyone around me seems to be sick.

The best way I’ve found to beat the winter blues is to break out my Instant Pot and make a big batch of Bone Broth. The warm, comforting elixir just seems to make everything better.

Just like that chicken soup your mother recommended, research has shown that Bone Broth has medicinal properties. It’s rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth soothes the gut lining and reduces intestinal inflammation. I certainly know that a steaming mug of Bone Broth makes me feel better when I have a cold or an upset stomach. As a bonus, it works wonderfully in soups, stews and stir fry’s too.

This delicious Bone Broth is a staple in KilKenney Kitchen. I have a freezer full all winter and a I share it often with friends and relatives who are under the weather.

I hope you find some warmth in this Bone Broth for you and your family too.

Bone Broth

Homemade bone broth is one of my favorite things. It's rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation. I use it as a base for soups, in stir fry and as a wonderful warm medicine whenever I'm feeling under the weather.

Servings quarts

Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

2 whole chicken carcasses or a few pounds of roasted chicken bones
1 large Onion
2 large carrots
3 ribs celery
1 teaspoon peppercorns
2 tablespoons apple cider vinegar
6-8 cups water

Instructions

Grab your chicken carcasses or bones. I throw my leftover bones in the freezer every time I make some chicken and use them to make this fabulous broth.
Place the chicken bones in an Instant Pot, pressure cooker or large soup pot (using frozen bones is fine)
Chop the onion, celery and carrots into large pieces - wash them, but no need to peel them
Add the onion, carrots, celery, apple cider vinegar and peppercorns to the pot. The vinegar helps the bones release all their goodness into the broth
Add enough water to cover the contents, and leave 2-3 inches of room at the top of the pot. (I don't add salt to my bone broth because I want to be able to use it for so many recipes. I just add salt later as i use it)
Set the Instant Pot on Manual for 60 minutes and be sure the lever is set to sealing. If using a pressure cooker, bring to high pressure, lower the heat and simmer for 60 minutes. If using a soup pot, bring to a boil, reduce heat to simmer and cook for 3-4 hours
Turn the Instant Pot or pressure cooker off, let the pressure release naturally - it will take about 15 minutes. If using a soup pot, turn off the heat and let cool for about 15 minutes.
Strain the chicken and vegetables in a small mesh strainer, chinois or through cheesecloth. Isn't that pretty? And, it smells so good!
Let the broth cool and place it in quart containers. It almost always makes 3 quarts
Label and freeze the containers for use in soups, casseroles, stir frys and for the perfect medicine for everything from a cold to an upset stomach