About once per week or at least every other week I will make an entire whole chicken in my pressure pot. I do various things with the meat, but the bones! Those bones! I make what I consider “liquid gold”.
Bone broth is healthy in so many ways, great for the skin, you know the bones have collagen right? Not to mention they are jam packed with vitamins that are just plain healthy for our bones and entire body for that matter. I’m not into the science of things, if you want to know what goodies are in bone broth, then do some research and read up on it.
My bone broth is usually made with tons of added vegetables, usually whatever I have. I will often through the whole entire onion in there, carrots with the tops, celery with the tops and root(just cut the entire stalk in half and throw it in) a handful of cilantro or parsley, a whole garlic bulb root and all and just about any spices I like. Now you know this all gets filtered out in the end, so it doesn’t matter to cut and fix it all pretty. I often through the neck and gizzards or liver in there as well, wrap it in a cheese cloth if the thought just grosses you out. Remove it and throw it away when it’s finished cooking, I don’t care, it’s great for added flavor and great healthy benefits, again read up on organ meats, I don’t get into the science of all that, I just know it’s good for you.
I usually just set my pressure pot on a long soup cycle and let it do it’s thing. Once it has pressured down, I filter the broth through a sieve or cheese cloth and put it into glass jars.
I leave quite a good air space on top because I will usually freeze it, and you don’t want a broken glass container in the freezer. I have it handy to use for my morning warm cup of broth, to cook rice, making soups, and just about anything that uses a liquid
.