Use this tasty bone broth as a starter for soups or just for sipping! It’s good for you and has a ton of flavor!
- Wings, drumsticks/thighs from rotisserie chicken
- 8 cups water
- 1/4 cup white wine (optional)
- 2 Tbsp apple cider vinegar
- 1 tsp poultry seasoning
- 10 peppercorns
- 2 large carrots, scrubbed and ends cut off
- 3 large celery stalks, scrubbed and ends cut off
- 1 onion, quartered
- 6 garlic cloves, smashed
- 1 tsp salt
- 2 Bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
You may wish to put all herbs in a sachet bag as your bone broth cooks. I just strain them at the end of the cooking process.
Brown wings and drumsticks/thighs from rotisserie chicken on saute in electric pressure cooker until brown.
Scrape brown bits from the bottom of the pot.
Add 8 cups water, fresh thyme, rosemary, carrots, celery, onion, poultry seasoning, vinegar, wine (optional), peppercorns, 1 tsp salt, garlic, and bay leaf.
Cook for 120 minutes in electric pressure cooker, and then quick release the valve.
Let cool. Strain and use as an amazing starter for your soups. Most soups call for 32 oz. (4 cups) of broth. This will make enough for two soups or a double batch of soup. I like to freeze mine in large, freezer-safe canning jars, leaving about an inch of space at the top for expansion. Broth can stay in the freezer for up to 3 months. Alternatively, you can refrigerate the extra broth for up to 4 days and sip on this flavorful bone broth any time of day.
This broth tastes great in all kinds of broth-based soups. Try it in my Chicken Tortilla Soup!
What’s your favorite soup?