Sunday bone broth

Sunday bone broth

Jaye's go-to, made in the Instant Pot on a slow Sunday. Chicken and beef bones go in, golden broth comes out, and a scoop of chaga gets stirred into every mug. Make the pot once, then mug it up all week.

Makes about 8 mugs, 4 hrs, mostly hands-off.

What you need

• 1 chicken carcass (leftover roast or rotisserie)
• 1½ lbs beef bones, marrow or knuckle
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, quartered, skin on
• 4 cloves garlic, smashed
• 1 tbsp apple cider vinegar
• 1 bay leaf
• 1 handful thyme or parsley sprigs
• 1 tsp whole black peppercorns
• Filtered water to cover, under the max fill line

Let's go

1. Bones, veg, garlic, bay, herbs and peppercorns into the Instant Pot.
2. Add the vinegar and enough water to cover, staying under the max line.
3. Lid on, Soup/Broth setting, 220 minutes.
4. Let the pressure come down on its own. Could be a couple of hours.
5. Strain through a fine sieve into a big bowl and toss the solids.
6. Cool, then into glass jars for the fridge or freezer. If it sets like jelly once cold, that's the collagen. Good sign.

Bestie tip: Roast the bones at 350°F for 30 minutes before they go in. Not essential, very good. And if your broth sets like jelly in the fridge, you nailed it.