Prep: 15 min • Cook: 90 min to 2 hrs • Yield: varies depending on pot size; these ingredients are sufficient for a gallon of broth

Ingredients:

• 2 or more pounds raw* chicken bones/carcasses (from about 3 or 4 chickens)*
• 6 to 8 chicken feet or 1 pig’s foot*
• One whole chicken and additional wings or thighs, optional*
• 2 to 4 carrots, scrubbed and roughly chopped
• 3 to 4 stalks organic celery, including leafy part, roughly chopped
• 1 medium onion, cut into large chunks
• 1 tomato, cut into wedges (optional)
• 1 or 2 whole cloves garlic
• 2 teaspoons peppercorns
• ¼ to ½ cup apple cider vinegar, depending on the size of the pot
• Enough purified water to just cover the bones when they are in the pot

Directions: Place all the bones, vegetables and the peppercorns in pressure cooker. Add the vinegar and enough purified water to cover everything by 1 inch. Cover pressure cooker and secure the lid. Cook on high heat and bring the pot up to its full pressure. This will likely take 10 – 15 minutes. Reduce the heat to maintain the pressure and cook for 90 to 120 minutes. Turn off the heat and allow the pressure cooker to release pressure naturally; about 15 minutes. Open pressure cooker and follow instructions for storage.