*Ingredients *Purchase organic whenever possible! -4 pounds chicken backs/feet/wings - 3 carrots, chopped -3 celery stalks, chopped -2 medium onions, peel on, sliced in half lengthwise and quartered - 4 garlic cloves, peel on and smashed -1 teaspoon Himalayan salt - 1 teaspoon whole peppercorns -3 tablespoons apple cider vinegar 2 bay leaves -3 sprigs fresh thyme or 1 tablespoon dried -5–6 sprigs parsley -1 teaspoon oregano -18–20 cups cold water
Instructions -Place the bones in a 10 quart capacity Instant Pot or slow cooker, filling it about half full with bones. Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt. -Fill the Instant Pot or slow cooker with water. - Slow cooker: turn on and leave for 12-24 hours. - Instant pot: Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position. -Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. -After the time is up let the instant pot depressurize naturally for 30 minutes.
Slow cooker and instant pot: -Strain broth into quart size jars and let cool to room temp before storing in the fridge. -Once cooled in fridge, fat with solidify at the top of the jars, use a spoon to discard fat layer. -Store in fridge for up to a week or freeze for up to 3 months.