Gingered Chicken Broth
(Total Time: 1¼ HOURS| Serves: 12)
1 cooked grass-fed chicken carcass (meat removed)
1 tbsp. peeled fresh ginger
1 small quartered skin-on yellow onion
1 cup chopped celery tops
2 peeled garlic cloves
2 tbsp. apple cider vinegar
12½ cups filtered water
In the pot of Instant Pot, add all ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 60 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer to a container and refrigerate overnight.
Remove solidified fat from the top of the chilled broth.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 178|Total Fat 3.5g| Net Carbs 0.10g| Protein g| Fiber 0.3g)