Step 1

In a large stock pot or dutch oven combine chicken bones with water to generously cover the bones

Step 2

Add 1 Tbsp apple cider vinegar

Step 3

Bring to boil over medium-high heat then immediately lower heat to a simmer

Step 4

Cover and simmer for 12 hours. Try not to allow the broth to actively boil, you want the heat as low as possible with broth barely bubbling. If cooking overnight on the stove makes you nervous, place the covered pot in the fridge overnight and resume cooking in the morning

Step 5

After 12 hours, remove large bones with slotted spoon, letting as much of the delicious broth drip off, and discard. Then strain with fine mesh sieve and store in jars in the refrigerator or freezer

Step 6

Once chilled, the broth should be gelatinous (jiggly) with a thin layer of fat on top. Scrape the fat off and discard. Store in fridge up to 1 week or in freezer up to 6 months

Step 7

In the basin of the pressure cooker place bones and apple cider vinegar.

Step 8

Fill with water until bones are covered by 1 inch.

Step 9

Seal pressure cooker and select the "Manual" or "Soup/Broth" setting. Adjust time to 120 minutes.

Step 10

When cooking time is done, allow pressure to naturally release. (this should take about 20 minutes)

Step 11

Allow to cool slightly before straining into storage containers.