This is my gut healing bone broth recipe. It is very basic and does not have all the added veggies that many people choose to add to bone broth both because it keeps it clean for those who have inflammatory responses to a lot of veg but also because things like carrots and celery added to bone broth can take on a weird musty flavor when cooked for 12-24 hours as bone broth usually is, or put in the crock pot for 5 hours. I drank this every day twice per day for four months on my gut healing protocol and since then either have a cup to break my fast at lunch or a bone broth smoothie. Bone broth is incredibly healing to the gut and is full of the amino acids your body needs to heal and restore the intestines.
It is a must for chilly Autumn and Winter days (and nights) and will keep your immune system strong! I suggest adding a drop or two of dōTERRA turmeric essential oil to the pot at the end to give you that fully absorbable and anti-inflammatory boost of curcumin!
Basic Bone Broth (Instant Pot)
chicken carcass (preferably pastured, organic is okay. Soy-free and non-gmo is key)
chicken feet (up to the Max line- the more you add, the better quality and healing your bone broth will be. )
Equipment
- Instant Pot
Ingredients
- 1 chicken carcass
- 1-2 lbs chicken feet
- 4+ quarts filtered or well water
- 1 tsp Himalayan pink salt per quart of water
- 1 tbsp tallow suet or refined coconut oil (does not taste like coconut)
For those who can tolerate plants:
- 1 sweet or white onion
- 2-3 cloves garlic minced
- 1 tsp dried thyme or small handful fresh
- 1" portion fresh turmeric sliced
- 1" portion fresh ginger sliced (if you can tolerate it)
Instructions
- Dice onion and add it to the instant pot with coconut oil, garlic and thyme or herb of choice.
- Sauté for 2-3 minutes and the. Push to the side and add chicken carcass.
- Sauté carcass on all sides and then add chicken feet (up to the max line)
- Add filtered water a quart at a time and then add salt accordingly. Do not go over the max line.
- Place the lid on with the release valve at the back and seal. Turn the venting valve to seal (no vent).
- Press the soup/broth button and increase the time to 3 hours. It will start automatically.
- Allow the Instant Pot to move to low for an hour or so (it will release pressure naturally) and then strain through a fine metal sieve.
- Use for soups and save in 2 cup canning jars for frozen storage or to keep in the fridge 4-7 days.
