Milk and Honey – Two Types of Broth From One Chicken. Seriously.

Milk and Honey - Two Types of Broth from One Chicken|
Milk and Honey – Two Types of Broth from One Chicken

And I mean seriously when I say seriously. This is so serious.

My method will give you a golden honey colored chicken broth and a milky pale yellow chicken broth. Two broths. Two! Both are rich in minerals, but the former more gelatin heavy and the latter dense with marrow, calcium, and phosphorus.

You nice people are getting a lot of brothy secrets out of me.

So, all you need is a pressure cooker (at least a 7 quart), a blender, vegetable scraps, a chicken, some chicken feet, and few chicken necks. Oh, and some room in your freezer to store all that yummy broth.

Just in case you are new (Hi!), here is my brothy manifesto. I’m going to keep in basic here and assume you have read that. Next, go skim the recipes below. Then come back up here and read the whys. 

Explanation of my method:

You’ll notice that when we make the “first” broth – the golden honey colored chicken broth – we cook just the necks and feet in the pressure cooker first. Then, after cooking for 30 minutes, we add the whole chicken plus veggie scraps. The reasoning here is to maximize collagen break down in the feet and necks, which take longer to break down, while not over cooking the chicken muscle meat. We want soft chicken bones and non-mushy meat . And, of course, to see all those metatarsals hiding under the collagen in the feet.  Metatarsals are cool.

Pressure cook those feet and necks first!|Milk and Honey Chicken Broths|
Pressure cook those feet and necks first!

Next, let me explain why you need a blender. (I used my Vitamix, but any blender than is capable of crushing ice should be okay.) After we make our golden chicken broth, we will have leftover bones that are super soft. They are so super soft that you can easily break them with your bare hands. See:

The "first" broth - golden honey colored broth- pictured with the soft bones that will be used to make the milky broth.|Milk and Honey Chicken Broths|
The “first” broth – golden honey colored broth – pictured with the soft bones that will be used to make the milky broth.

We will blend these bones up in the our blenders. This is how we help our pressure cooker extract even more out of our chicken bones by exposing the marrow and breaking up the bone into a mush. This is our “second” broth – the milky chicken broth.  Milky in color from all the calcium and phosphorus in the bone. This will be a shorter cook and it may be helpful to strain it twice with some cheese cloth.

How do you use the different broths? You use them any way you like. The milky chicken broth has a lighter flavor and works well in miso soups, cooking starches, risotto, coconut milk soups, etc. Or you can make your soups with half golden and half milky. Or you could just enjoy it plain. Either way, you will have two broths with loads of nutrients.

Alright, go get your chicken & chicken pieces and and let’s get this broth party started.

Whole chicken & chickney pieces (necks and feet) with vegetable scraps ready to make our golden honey colored broth|Milk and Honey Chicken Broths|
Whole chicken & chickeny pieces (necks and feet) with vegetable scraps ready to make our golden honey colored broth


Recipe #1 The Golden Chicken Broth:


Golden Chicken Broth Recipe - The "first" broth
Here is how you make a delicious gelatin rich broth in a fraction of the time it takes to do on the stovetop or slow cooker.
Write a review
Prep Time
5 min
Cook Time
1 hr 30 min
Prep Time
5 min
Cook Time
1 hr 30 min
  1. 1 whole chicken - approximately 4 lbs (pastured/naturally raised preferred)
  2. 1 lb chicken necks
  3. 1 lb of chicken feet
  4. vegetable scraps (e.g., carrot tops, leek scraps, onion skins, celery ends, parsley stems, etc.)
  1. Place only the chicken necks and feet into pressure cooker. Add enough water to cover.
  2. Bring pressure to high and cook for 30 mins.
  3. Quick release the pressure.
  4. Leave everything in the pressure cooker and add whole chicken and veggie scraps (as much as can fit). Add more water to max fill line and heat until high pressure is achieved.
  5. Cook for 60 mins. Let pressure reduce naturally and allow to cool.
  6. Once cool, remove chicken parts and harvest meat from the bones (use meat how ever you like). Toss spent vegetables and put all bones off to the side.*
  7. Strain the broth. Use immediately or allow to cool then refrigerate and/or freeze.
  1. * Keep bones for the next recipe: Milky Chicken Broth.
nutrients, you fools!


Recipe #2 The Milky Chicken Broth:

Milky Chicken Broth Recipe - The "second" broth
This is a calcium & marrow rich broth made from the bones of a pressure cooked chicken. To be made after the "First" Golden Broth.
Write a review
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. Leftover softened chicken bones from making Golden Chicken Broth Recipe
  2. Vegetable scraps (e.g., carrot tops, leek scraps, onion skins, celery ends, parsley stems, etc.)
  1. The bones should be soft enough you can crumble them with your hands.
  2. Add bones (in batches) to your blender, cover with water and blend. Add thick milky mixture to your pressure cooker. Repeat as necessary until all bones are blended up.
  3. Add vegetable scraps (as much that can fit) to pressure cooker along with the blended up bones.
  4. Add water to max fill line and heat until high pressure is achieved.
  5. Cook for 20 mins. Allow to release pressure naturally.
  6. Strain well. It may be necessary to strain twice with a piece of cheese cloth.
  7. Use immediately or allow to cool and refrigerate and/or freeze for future use.
nutrients, you fools!

Welp, we have used every last bit of the chicken. Can you feel that? Feels pretty good right? That’s the feeling of contentment you get after you get your money’s worth. I like to get my money’s worth. Just ask my Hot Pot companions, you load up on the scallops! Everyone knows that! :)

Please leave any questions or comments below. And I’d love to see pics of your beautiful broths. I also like chicken feet pics. Tag me on Instagram or Facebook. I’m real strange like that. Make a strange girl happy? Thanks.

22 comments on Milk and Honey – Two Types of Broth From One Chicken. Seriously.

    1. Hi Gary, I’ve been able to make a milky broth out of beef bones. (I’ll post my method in a future post.) But I’ve never tried to pressure cook the bones long enough to make them brittle enough to blend. So it may be possible. You got me thinking Gary!

  1. This just blew me away. I make stock every time we kill a chicken (but our feet are nowhere near as pretty as yours) and now I can’t wait for the next one. (I know, poor chickens! I love them, really…)

    1. Hi! Thank you so much! Well, at least you know those loved chickens will get every last bit of them used up. Let me know how you like it!

      I occasionally get feet from the my farm sources that need a pedicure. :)

    1. Hi Jack, I’ve heard of that too. I used to do it when I made my broth on the stovetop. Now, that I use my pressure cooker I find that I skip that step. I don’t think it would hurt, but I’m not too sure it’s necessary. What are your thoughts?

  2. Sarah, I think you’ve convinced me to buy a pressure cooker. Perusing the Kuhn Rikons on Amazon right now. Do you know what the difference is between the “Duromatic Stockpot” pressure cooker and the regular one that you link to in your broth rules? The duromatic is more expensive but I can’t tell what the difference would be user/performance-wise.

    Also – do you ever wish you had a slightly bigger one? The 8-quart regular Kuhn Rikon is, inexplicably, about $10 less than the 7-quart one right now. Living in an urban one-bedroom apartment I try to minimize the amount of space taken up by all of the shit I own but I just keep thinking about that extra quart of broth I could make…


    1. Hi D,
      All of KR pressure cookers are the duromatic style model. So I think you mean the pot with the blue top? I wondered about that too, and apparently they are just an anniversary limited edition pot. No differences, except the blue top has cook times written on it. I have a friend that has that pot, and he likes it, so I would go with which ever is cheaper at the moment.

      I do wish I had the 8 quart. If only cause I like to load mine up with lots junk. So if you can manage it, get that one. The great thing about pressure cookers is that since it’s so damn fast, making broth isn’t such a chore, so I wound’t go bigger than 8.

      Hope that helps!


    1. Hi Amancia,
      I love all pressure cookers. Well, all modern pressure cookers. But, there were a few things that kept me from going with the Instant Pot.

      It takes a lot longer than a stove top model like the Kuhn Rikon. It takes longer to get to achieve full pressure. And longer to release pressure once you are done cooking. We are looking at around 1/2 an hour longer. THEN since it doesn’t get as high pressure as stove top models, it takes longer to cook as well. That varies on what you are cooking.

      Oh! And it also has to live on your countertop. I have no room on my counters for another giant appliance. And it can’t be used as a regular cooking vessel.

      I hope that helps!


      1. Just want to let you know that the Instant Pot has a stainless steel insert with a triple-clad bottom, so it can be used by itself on the stove top. Also, to compensate for the lower pressure, an increase in cooking time of only 7-15% is needed. To me, that’s not a whole lot longer.

        1. Hi Janice, Thanks. Is this a new model? I was basing my info off of Hip Pressure Cooking’s comparison. Glad to hear you like yours.

    1. Hi Kate,
      I get chicken feet directly from my farmer. is a great site to find a local farmer. I’ve also seen more and more butcher shops carry them, and they may be able to source them for you if you ask. And lastly, if all else fails, there are always Asian grocery stores. They have all sorts of wobbly bits.

      Hope that helps.

  3. I generally drink a warm mug of broth 1-3 times a day. Would these be palatable for drinking straight if I make both and combine them after?
    Btw You’ve convinced me to get a pressure cooker and now that I’ve had one run with it, I’m amazed at how the cooker improves the process! My first stock to ever gel!!

    1. Hey Bri,
      It would be palatable. I would start with a lil and see what your taste buds think. Then add a lil more until you get the right yummy ratio.

      OMG I love when I hear that people finally get that gel going. I will never go back to stove top cooking. Keep enjoying that pressure cooker. It’s like magic. <3

      1. Finally! Someone who has the good sense to use those valuable chicken bones and not give the blend to the dogs. It’s people that need those minerals.
        I get an organic chicken and boil it whole in a soup pot. Then cool and debone. I put all the bones and cartilage in slow cooker/crock pot and cook 12-24 hours. Then I strain and take the small bones as well as leg bones, which can now be broken by your fingers, and blast in Vitamix with some broth. There will be some collection of ground bone in the very bottom of the Vitamix. Sometimes I strain that, or just pour off most of the broth. It is delicious! Can be sipped or added back into original pot with veggies and herbs for chicken soup.
        If given the choice, it would be better to give the meat to the dog and consume the broth!!?

Leave a Reply

%d bloggers like this: