Another Way to Make Bone Broth!!

This is an addendum to my original post on bone broth, which can be found here

Y'all know how much I love bone broth!!

I have always made it in my slow cooker, but I recently decided to try it out in my pressure cooker.  While making it in the slow cooker is usually convenient--I either start early in the morning or late at night to accommodate that 12 hours of cooking--there are times when it's a hassle for me.  So I decided to try it out in my pressure cooker.

Now my large slow cooker is 6 quarts.  And my large pressure cooker is 8 quarts.  So I found I'm able to make even more broth in my pressure cooker than I can in my slow cooker--that's an added bonus! But of course that will vary depending on what size YOUR slow cooker & pressure cooker might be.  (I actually have 2 of each--my slow cookers are 3 quart & 6 quart & my pressure cookers are 4 quart & 8 quart)

*Place the chicken bones/parts, water, & vinegar in the pressure cooker & let it sit for about 30 minutes.
*Add the rest of the ingredients, with the exception of the parsley.
*Seal it up & heat over high heat until it comes up to pressure.
*Cook for 60-90 minutes, depending on how strong you like your bone broth.
*Turn it off & let the pressure drop down.
*Open, add the parsley, close it up, let it sit for 30 minutes.
*Then strain & store.

One added benefit I found--in addition to being able to make MORE broth--was that I found the fat rose to the top of the jars of broth when I placed them in the refrigerator.  So then I was able to easily remove the fat (you can save it & use it for cooking if you like).  When I've made broth in my slow cooker I've never seen the fat separate from the rest of the broth.