I love cooking chicken on the bone, as evidenced by my previous post. It's often cheaper than boneless skinless. And the flavour is not only far richer when chicken is cooked on the bone, but it also keeps the meat moist and tender. In addition, once I've cooked up a bunch of chicken, I have these beautiful bones to make broth with. I wait till I have enough bones to fill the IP, and let 'er rip!
Ingredients
* Chicken bones
* Water
* Splash of cider vinegar
Directions
* Fill IP with lots of bones.
* Add water up to the demarcation line.
* Splash some vinegar in there.
* Cook on manual for 120 minutes.
* Strain the broth and return the bones to the IP.
* Repeat.
* Enjoy!
