Chicken Broth

PALEO, GLUTEN-FREE

Don’t skip this recipe after you cook a whole chicken or purchase a cooked rotisserie chicken from the supermarket. Save the carcass and bones to make this nutrient- and mineral-packed Chicken Broth that you can use for a soup base in place of store-bought stock.

• Hands-On Time: 10 minutes

• Cook Time: 30 minutes

Yields 6 cups

1 chicken carcass from a whole chicken

2 large carrots, peeled and cut into chunks

2 stalks celery, cut into chunks

1 small onion, peeled and chopped

1 bay leaf

2 cloves garlic, peeled and halved

1/2 teaspoon apple cider vinegar

1 teaspoon sea salt

6 cups water

1 Place all ingredients into the Instant Pot®. Press the Manual button and adjust time to 30 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.

2 Use a slotted spoon to retrieve and discard any large items from the broth. Strain the remaining liquid through a fine sieve or cheesecloth. Refrigerate broth for up to 4 days or freeze for up to 6 months.