How to make it like a boss:

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• This recipe is based on using an 8 quart pressure cooker. 

• Add all the following ingredients to the pressure cooker FROZEN: Add a whole chicken, chicken feet, chicken neck, apple cider vinegar, onion, carrots, fresh ginger (optional), salt, "Boss Lady Blend" (click here to see recipe) or seasoning of choice (optional).

• Once all ingredients are added, fill the rest of the pressure cooker pot with water to the max fill line.

• Start the pressure cooker by selecting the soup option and set it to cook for the maximum amount of time.  My pressure cooker's max soup setting is 1 hour, but I cook the frozen chicken for 2 hours. Thus, once the hour cook time is finished, I restart the pressure cooker to cook for an additional hour.  (A total of 2 hours)

• I then release the pressure, remove the lid and take out the whole chicken. I let the chicken rest until it is cool enough to cut and then either shred it with a fork or cut it into bite size cubes depending on my BOSS mood.  

• This next step is OPTIONAL, but if you have the time I recommend it!  Add all the chicken bones from the whole chicken you just carved back into the pressure cooker, fill the pot with additional water so it hits the max fill line again, and cook the broth for additional 1-2 hours. Again, this isn't a must if you are tight on time, but the longer you cook the bones, feet and and neck the more collagen and nutrients you will achieve. 

• While the bone broth is cooking you can cut up your potatoes, green beans, broccoli and any other desired vegetables into bite-sized pieces and add them to a large soup pot.

• Once desired cooking time is complete for your bone broth, grab a colander and place it over the large soup pot.  Using oven mitts, remove the interior pot of the pressure cooker and gently pour the contents of the pressure cooker pot, through the colander, into the soup pot. The broth should be clean without any ingredients from the pressure cooker getting into your soup pot.  

• Now cook the veggies in your bone broth on the stove on low.  It should take 30 min for your vegetables to be nice and soft.  

• Lastly, add the chicken to the soup pot.  I like to add the chicken last as it is already cooked and can become dried out if added to the soup pot too soon.  

• I like to add additional apple cider vinegar, salt and Boss Lady Seasoning for taste, but this is completely up to you!  As you continue to make bone broth you will discover what taste you like the best and what most soothes your gut.

• There may be a layer of fat/oil that rises to the top of your soup pot which is from the process of the bones cooking down.  You can ladle this layer of oil/fat out of the pot or you can cool the broth in the refrigerator and then the layer of fat will be easy to skim off the top.  I honestly get a varying level of fat on the surface of my soup, if it's excessive I remove it, if not I leave it.  

• It might seem like a hard recipe, but the reality is that while it takes time, it is actually VERY easy to make and lasts a long time! It also freezes very well.  Some people even like to freeze ice cube trays of the clean bone broth and pop it out to drink during the day or to add to sauces and other dishes. You can simply drink bone broth as well, it doesn't need to be made into a soup, this is just the way my family most enjoys it!

• Bone broth has done wonders for my family to help heal leaky gut issues and to aid in building our immune system.  It has actually helped heal my Dad's gut so he now has less bloating, stomach pain, acid reflux etc.  Everyone is different and bone broth might not have the same affect for you, but it is sure to help you in some way because of it's diverse list of benefits.   

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*Click here for additional info on the benefits of bone broth for overall health