I have often shared that I like to roast a chicken—usually obtained from the folks at Fiddler’s Green Farm in Western North Carolina. After I’m a few chickens in, I’m ready to make some broth, which I can then use for any number of soups, sauces, or just sipping. The days may be getting longer, but February is definitely broth month for me. Here’s a pretty basic, I-made-a-few-tweaks way to do it.

You’ll need:

3 lbs. bones—chicken, beef, pork or a combo. (I keep mine in the freezer until I’m ready to go.)
1 head garlic (Yes. A head. At least. Love your immune system!)
1 TBSP. apple cider vinegar
1 large carrot (the kind that would hurt a Hobbit if he rolled down a hill and fell on it).
1/2 yellow onion
4 fresh bay leaves
1 tsp. peppercorns
2 tsp. sea salt
3 big sprigs fresh rosemary and several smallish sprigs each of fresh thyme and parsley. I get these out of my garden. Store bought is fine. If rosemary isn’t your jam, leave it out.

Put everything in a pressure cooker. I use an Instant Pot.( I know, I know. You’re sick of hearing everyone talk about their Instant Pot. I was too…then I got one and now I’m THAT person. Guilty as charged. Let’s move on.) Fill with enough water to cover. Let it sit at room temperature for about 45 minutes. Then cook on low pressure for 3 hours.

Let the steam release naturally, then strain and transfer to the container of your preference and put in the fridge. It should have a nice, jelly-like consistency once it’s cool.

Heat it, sip it, mix it up with some rice and beans. Warm those innards!