Ingredients:

  • 3 pounds chicken bones (preferably from a whole chicken or backs, necks, and wings)
  • 1 medium onion, quartered (about 150 g)
  • 2 carrots, roughly chopped (about 150 g)
  • 2 stalks celery, roughly chopped (about 100 g)
  • 4 cloves garlic, smashed
  • 1-2 bay leaves
  • 10 peppercorns
  • 1 tablespoon apple cider vinegar or lemon juice (15 ml)
  • 8 cups cold water (2 liters)
  • Salt to taste (start with 1 teaspoon or 5 g)

Instructions:

  1. Rinse chicken bones under cold water and chop onion, carrots, and celery.
  2. Add chicken bones, onions, carrots, celery, garlic, bay leaves, peppercorns, apple cider vinegar, and cold water to the pressure cooker.
  3. Lock the lid in place and set to high pressure. Cook for 30 minutes.
  4. Allow pressure to release naturally for 10-15 minutes, then carefully release remaining pressure.
  5. Use a strainer to separate the broth from solids. Discard solids.
  6. Taste the broth, adjusting salt as needed.
  7. Allow broth to cool, then refrigerate or freeze for later use.