1 kg chicken bones / chicken carcass
1 medium sized onion
1 pod garlic
2 inch fresh turmeric (optional)
3 sprigs curry leaves
2 inch piece ginger
1 bay leaf
1 teaspoon black peppercorn
1 star anise
1 teaspoon cumin
1 teaspoon salt
1 tablespoon apple cider vinegar
2 litres water
Add all the bones / chicken carcass to an instant pot.
Add in the vegetables.
Add in the spices.
Add in the salt and the apple cider vinegar.
Add in the water. Do not fill the instant pot higher than the maximum fill line.
Cover the instant pot with its lid. Turn the steam release valve to the sealing position. Set the timer in the instant pot for two hours on high pressure (Use the manual function). After the instant pot cooking time is over, wait for the pressure to release naturally.
Open the cooker and let the broth slightly cool. Remove the bones and the solids using a slotted spoon. Strain the remaining broth. Let it cool completely. Once cooled, refrigerate it. The fat will accumulate on top of the container once cooled. You can collect the chicken fat and use it for making omelettes, stir-fry etc.. The broth freezes well too. Use the broth within 3-4 days when refrigerated. Heat the broth and use it.
- Prep Time: 5m
- Cook Time: 2h
Keywords: bone broth