INSTANT POT® KETO SMOKED CHICKEN BROTH
Dairy-Free, Gluten-Free, Keto-Friendly
Serves about 8 people
INGREDIENTS
6 quarts cold water
8 pounds smoked chicken bones
1/2 pound onion
1/4 pound carrot
1/4 pound celery
2 sprigs thyme
bay leaf, 1 each
1/4 teaspoon peppercorns
1 tablespoon sherry vinegar
INSTANT POT® RECIPE
1. Pour all ingredients into the inner pot of the Instant Pot®.
2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot® to 5 minutes on high pressure, and let cook.
3. Once cooked, let the pressure naturally disperse from the Instant Pot® for about 10 minutes, then carefully switch the pressure release to Venting.
4. Open the Instant Pot®, serve, and enjoy!
TRADITIONAL RECIPE
1. Hot smoke chicken bones for 1 hour. After 40 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.
2. Coat vegetables evenly, and roast in oven at 350-400 degrees, for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 12 to 24 hours, allowing low bubble.
3. Skim impurities from top of broth. Pour through mesh strainer with cheese cloth and allow to cool. Season with salt to taste.
Table of Contents
SMOKED CHICKEN BROTH
Ingredients
- 6 quarts cold water
- 8 pounds smoked chicken bones
- 1/2 pound onion
- 1/4 pound carrot
- 1/4 pound celery
- 2 sprigs thyme
- bay leaf 1 each
- 1/4 teaspoon peppercorns
- 1 tablespoon sherry vinegar
Instructions
- Hot smoke chicken bones for 1 hour. After 40 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.
- Coat vegetables evenly, and roast in oven at 350-400 degrees, for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 12 to 24 hours, allowing low bubble.
- Skim impurities from top of broth. Pour through mesh strainer with cheese cloth and allow to cool. Season with salt to taste.