Ingredients:
1- 2 1/2 to 3lbs. Whole Fryer Or 2 1/2 to 3lbs. A Mixture of Chicken Necks, Backs and Feet.
1- Medium Onion, Quartered
4- Cloves of Garlic, Minced
1 tsp. - Apple Cider Vinegar
1 1/2 tsp. - sea salt
1- Carrot
1- Celery stalk
1- Bay leaf
1- 2 in. Sprig of Fresh Rosemary (Optional)
Directions:
Place all the ingredients in your Instant Pot. Fill with enough water to cover the bones and other ingredients. Secure lid. Select manual, 240 minutes (longest time available). Allow to pressurize and cook. When finished allow it to depressurize. Allow Broth to cool. Once cool, strain through a small mesh strainer lined with cheesecloth. Throw away or feed your pets any remaining meats, this meat can be eaten but will be mushy and not a great taste. Place the cooled stock in containers for storage in the refrigerator or freezer. The broth can be stored in the refrigerator for up to 3 days. If stored in the freezer it is good for months. Be careful if freezing your broth in mason jars. Not all jars are meant for freezing and tend to break. Remember to leave a space at the top of your container for the broth to expand. Do NOT microwave your bone broth!The microwave changes the molecular makeup of the gelatin in homemade broth and it becomes toxic to the liver, kidneys and nervous system! Instead use a stainless steel pan to reheat the broth.
