مرقة عظم الدجاج

Prepare 1.5 kg chicken wings with bones and skin, season with salt and pepper.

Place the cut wings on a baking tray and roast in the oven at 200°C for 60–90 minutes until golden.

Set the Instant Pot to sauté mode and add oil.

Add onion, carrot, and celery, and sauté until softened and slightly browned.

Add cardamom, mastic, and bay leaves, and stir until fragrant.

Add the roasted wings to the Instant Pot.

Deglaze the baking tray with hot water and pour the flavorful liquid into the pot.

Add hot water up to the maximum fill line in the Instant Pot.

Add salt and aromatic herbs: fresh thyme, rosemary, and sage leaves.

Close the lid and set the pot to the Soup program for 2 hours.

After cooking, release the pressure manually.

Strain the broth using a fine sieve.

Divide the broth into freezer-safe containers.