This recipe creates juicy, tender chicken and the best bone broth EVER. For real. Even my toddler loves it; as well as all those who would never try bone broth. Converts. All of them.
So many of you have asked about my recipe that I knew I had to share!
I make this bomb recipe once a week (minimum). I talk about it a bunch on all my social media outlets. It’s really good. So good that I actually crave it and my little boy gets excited just at the site of the container! (How many of you want your kids to be excited about healthy foods you make for them?)
I’ve been making broth for years, but it wasn’t until this past summer when I was doing the GAPS diet for a school assignment that I came up with this recipe. I was inspired by both Dr. Natasha (author of GAPS) and my French classmate, who can make even dirt taste good – No joke.This no-fail version is for a pressure cooker – specifically an Instant Pot (IP) – but it can easily be cooked in a slow cooker or on the stove top… It just takes a bajillion hours longer.
1 organic, pasture-raised whole chicken*
3-4 TBSP (or more) Grass-fed, organic ghee or butter
3 medium-sized organic onions, chopped
6 cloves organic garlic, peeled
1-2 tsp Sea Salt (optional) (Real Salt is my personal fav)
1-2 litres filtered water, or enough to cover the chicken
Since I make mine in my Instant Pot, I am going to give those exact instructions. Please don’t hesitate to ask questions! It took me far too long to get up close and personal with my IP and I wish I had realised from day one how ridiculously easy it is to use.
- Gather all ingredients
- Press “sauté” button (some pots don’t have a sauté button. Your meat/chicken button will work as well)
- Add butter/ghee
- Toss in the onions and stir occasionally for about 5 minutes, or until translucent (or nearly there)**.
- Turn off the IP
- Place entire chicken on top of the onions
- Toss in the garlic, sprinkle with salt and cover the entire chicken in filtered water
- Lock the lid in place and make sure it is sealed!
- Press the “poultry” button (or set for 15-18 mins on other electric pressure cookers).
- Walk away for at least an hour. Go do whatever your heart desires. This is usually when I take William on a walk or I make other food because once I’m in the kitchen, it’s difficult to get me out! (The longer it sits, the better the flavour!)
- After you’ve done whatever for the past hour, go check on your IP and see if it has naturally released yet. If not, leave it be. Trust me. I’ve opened it too soon and the chicken was not as tender. (one thing about chicken, when you let it rest, the meat relaxes and pulls apart)
- Once the pressure has released on its own, turn it off, open it up and allow it to cool for about another 30 mins.
- Grab some tongs and a strainer and get to work with this pot of goodness:
- Separate the chicken from the bones and skin, strain the broth and save the bones for another batch of broth. If you want to keep the onions with the broth, they are delicious and you can even blend them into it so there are no chunky bits.
*Organic chickens tend to be smaller than conventional, but still keep in mind the size, as you want it to fit!
**If the onions begin sticking to the bottom of the pot, add more butter or a teeny bit of water
One of my favourite ways to eat this is placing about a 1/2 cup of chicken in a mug, then filling it up with broth. Add any spices you like. Drink. Enjoy. Feel yourself heal.
I use this broth as a base for many recipes, including William’s favourite daily meal.
I’m positive that even the most reluctant bone broth adoptee will be a raving fan and healthier after trying this recipe.