Chicken Collagen Soup (Aka Bone Broth)
Chicken collagen soup, or bone broth, is full of rich bone-building nutrients and protein-packed collagen. I'll show you how to make your own using an InstantPot.
Equipment
- Instantpot (there's a method using a large stockpot as well but it takes much longer)
- Strainer
- Large bowl
- Funnel
- Storage jars (one-half gallon and one pint-size jar will do)
Ingredients
- 2 chicken fryer carcasses about 3-4 lbs. These should fill your instant pot about 3/4s full. You could also use beef bones or any other bones you have on hand. Your bones can be frozen or not.
- 10 cups filtered water more or less depending on the number of bones. The water should just cover the bones
- 4 tbs Apple cider vinegar the vinegar will pull the nutrients out of the bones.
- 1/2 tbs sea salt not totally necessary, but this will yield a more flavorful chicken collagen soup!
- vegetable scraps and herbs you can just use the shriveled up stuff in the back of your fridge for this. These are totally optional in a pinch.
Instructions
- Plug in a 6-quart instant pot and fill the stainless steel basin 3/4 way full of chicken bones.
- Pour water over the bones. The water should just cover the bones (or even be slightly under the top of the bones. If you have too much water you won't get that desired gelatinous result.
- Add your apple cider vinegar.
- Place the lid securely on the instant pot and turn the valve on top to sealing.
- Press the soup button, low pressure, for 360 minutes (6 hours). For the instant pot you'll need to do 4 hours then another 2 hours.
- Let the pressure naturally release for as long as possible (minimum of 20 minutes and up to 10 hours).
- Remove the lid from the instant pot and use hot pads to remove the stainless basin.
- Put a strainer over a very large bowl and pour your bones and broth over the strainer into the bowl. (be careful not to overflow the bowl - you might need to pour some of the broth into a jar before pouring the rest).
- Take a funnel and put it overtop your jar. Take your bowl of broth and pour it through the funnel into your jar.
- Repeat until all your chicken collagen soup is transferred to your storage jars.
- Let the bone broth cool until it's cool enough to transfer to the fridge.
- Let it cool for about 24 hours in the fridge - at this point, you'll be able to see the gelatinous goodness you created!
Notes
Tips for Chicken Collagen Soup
- Use bones with the most cartilage such as feet, necks, backs.
- Start with cold, filtered water. This will give the apple cider vinegar time to draw out the nutrients from the bones before getting too hot.
- Use salt to add more flavor to the bone broth. You could always just add this whenever you're making your end product (soup, stew, etc.) but it's better to add flavor at the point of making your broth and add more later if needed.
- Don't use too much water or your broth won't gel.
- If you're short on time try to run the pressure cooker on low pressure for at least 240 minutes.
- Let the instant pot stay on keep warm for as long as possible (I try for 10 hours).
