Fall is here in Michigan, I suppose! It's going to be 70s and sunny here all weekend, so I'm not sure what to think. I believe it's going to be the last nice weather wise weekend here in Pure Michigan. Next week brings rain and 50s, so this stock is perfect for all your soup and cooking needs this coming week!
I love making my own stock. It's easy and cheap and more flavorful than the boxed stuff at the store. This stock is also medicine for your gut (thanks to all the minerals and gelatin from the bones!) and is always a go-to when someone isn't feeling well. I make my stock in my Instant Pot. If you don't have this gadget in your kitchen, I suggest you make the investment now, especially with the coming winter months.
PALEO CHICKEN BONE BROTH
dairy, gluten, grain, and soy free
Break down the chicken. I like to remove the meat and reserve for cooking. Add carcass and giblets (if you prefer) to the instant pot. Add everything else to the pot. Top everything off with filtered water, just enough to cover ingredients - probably 10-12 cups. Put the lid on the instant pot. Press the "manual" button and set the timer for 60 minutes. The instant pot will take a good 30 minutes to reach pressure, so don't worry if nothing seems to be happening. After the 60 minutes of cooking time, remove lid and let cool. Strain liquid and store stock in glass jars. The stock will keep for two weeks in the fridge. Freezing is also a great option. Enjoy and happy fall cooking!