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Milk and Honey

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.
Prep Time 5 mins
Cook Time 1 hr 30 mins


  • 1 whole chicken - approximately 4 lbs (pastured/naturally raised preferred)
  • 1 lb chicken necks
  • 1 lb of chicken feet vegetable scraps (e.g., carrot tops, leek scraps, onion skins, celery ends, parsley stems, etc.)


  • Place only the chicken necks and feet into pressure cooker. Add enough water to cover.
  • Bring pressure to high and cook for 30 mins.
  • Quick release the pressure.
  • 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.
  • Cook for 60 mins. Let pressure reduce naturally and allow to cool.
  • 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.*
  • Strain the broth. Use immediately or allow to cool then refrigerate and/or freeze.


  1. * Keep bones for the next recipe: Milky Chicken Broth.