Detroit Motor City bad-to-the-bone broth
This is one of my favorite recipes to make in the chilly months of the year here in Michigan. But, apart from that, it’s just one of the most nutritious, easy things you can eat in the days and weeks postpartum. And you can drink it one handed while you hold your baby in your other arm.
One tip here about bones: you don’t have to go out and cook 2 full chickens at once. But, do cook some over the course of a couple of weeks and then put their entire carcass in the freezer sealed up well in a ziplock bag. Your very own bone broth is really so very simple to make!
Prep time: 15 min Total time w/cooking: 120 min Serves: 8
Ingredients:
I like to use organic where possible-
Bones from two chickens
[skin and tendons
included]
4 carrots, peeled and
chopped
4 stalks celery, chopped
6 garlic cloves, halved
1 onion or 4-6 scallions,
chopped
1 bunch parsley [or
another herb]
2 Tbs apple cider vinegar
[or another acid like lemon
juice]
1 Tbs mixed seasonings of
choice (basil, ginger, oregano, etc.)
2 tsp salt
1 bay leaf
8+ cups water [enough to
cover bones and
vegetables]
Instructions:
Prep
- Chop all vegetables into large pieces
2. Add all ingredients in order listed to an Instant Pot
and process on high for 2 hours.
3. Let sit for an additional 20 minutes so pot releases
some pressure.
4. Release pressure valve and pour the broth through a
fine strainer.
5. Place in a mason jar and consume within 4 days or
freeze.
6. Reserve cooked vegetables to mash with cauliflower
[be sure to remove herbs, bay leaf, and any small
bones.]
NOTE: Bone broth can also be made in slow cooker. Time = 1-1.5 hours
