Gelatinous Chicken Bone Broth

Ingredients

• 2 whole chickens Rotisserie Chicken Bones (bones and leftover skin, broken into pieces)
• 20 pieces Chicken Feet (trimmed of excess nails, rinsed)
• 8 cups Water (cold, filtered)
• 2 teaspoons Salt (preferably sea salt or kosher salt)

Instructions

1. Prepare Bones and Feet

   Gather rotisserie chicken bones and chicken feet. Rinse under cold water, trim any excess nails from the feet, and pat dry.

   Time: PT5M

2. Load the Instant Pot

   Place the bones and chicken feet into the Instant Pot. Add 8 cups of cold water and 2 teaspoons of salt. Ensure the water covers the bones by at least 1‑2 inches.

   Time: PT5M

3. Pressure Cook

   Seal the lid, set the valve to sealing, and select Manual/Pressure Cook on High for 120 minutes.

   Time: PT2H

4. Natural Pressure Release

   Allow the Instant Pot to release pressure naturally for 30 minutes, then carefully turn the valve to vent any remaining steam.

   Time: PT30M

5. Strain the Broth

   Place a cheesecloth over a fine mesh strainer set in a large bowl. Pour the hot broth through, allowing it to filter completely. Gather the cheesecloth and squeeze to extract remaining liquid.

   Time: PT5M

6. Cool and Refrigerate

   Let the strained broth sit at room temperature for about 10‑15 minutes, then transfer to the refrigerator. The fat will rise and solidify on top.

   Time: PT15M

7. Store or Serve

   Portion the broth into jars or freezer bags. It keeps 5 days in the refrigerator or up to 3 months frozen.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

5 g

Carbohydrates

0 g

Fat

1 g

Fiber

0 g