Chicken Broth
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 whole chicken
  • 3 carrots
  • 3 celery stalks
  • 3 turnip
  • 1 batch parsley
  • 1 tablespoon Himalayan salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic
  • ¼ teaspoon turmeric
  • 1 tablespoon apple cider vinegar
  • 20 cups water (or fill to top of pot)
Instructions
  1. Put a whole chicken in pressure cooker, add 3 carrots, 3 celery stalks, 1 tablespoon salt, ½ teaspoon pepper, ½ teaspoon garlic, ¼ teaspoon turmeric, and 1 tablespoon apple cider vinegar. Fill pot to the top with water, secure the lid and cook on high for 1 hour.
  2. When the chicken is cooked, remove from pot and place it on a plate and allow to cool before handling.
  3. While chicken is cooling, place a big bowl in the sink, and on top of the bowl place a colander and empty pot into the colander. Remove the colander from inside the bowl and set it aside on top of another plate. Pour chicken broth into glass containers leaving 2* inches from the top. Allow to cool before securing tops and putting in freezer.
  4. Debone chicken.*
  5. Puree remnants of chicken broth ingredients into a nutritious soup puree.
Notes
The broth can last in the fridge for up to 1 week or 3 months in the freezer.

*If you fill your glass jar all the way your jar may break in the freezer. Make sure to leave some room if you do plan on storing in the freezer.

*The deboned chicken can be put to good use in recipes like Chicken Salad Sandwiches.
Recipe by Feel Good Fam at https://www.feelgoodfam.com/chicken-broth/