Homemade Chicken Broth

An easy recipe for rich, flavorful, and comforting chicken broth. Comes together in 1 hour in the instant pot or 12 hours in a slow cooker. Makes about 12 cups.



Last night I was feeling lazy and picked up a rotisserie chicken for dinner. Guys. I. LOVE. ROTISSERIE CHICKEN. (I like Costco's the best. And it's only $4.99!!!) One chicken will usually provide two and half meals for me and my husband. Last night's lil' bird gave us roasted dark meat for dinner, chicken salad for lunch, and my fave--chicken broth!


Liquid gold. Bone broth. Chicky-chicky juice. Homemade broth has a richness that you can't get out a store-bought can or carton. It's delicious on its own, and it's the base of so many amazing recipes. And it's so easy to make!


I use it as a base for so many soups and stews. I used to put it in a travel mug and drink for breakfast on my way to work. It's that good.



Ingredients:

  1. Rotisserie or roast chicken carcass leftovers. Turkey carcass works, too!

  2. 1 small onion or 1/2 of a large onion*

  3. 1 stalk of celery in large chunks*

  4. 1 large carrot*

  5. 4 cloves of garlic, smashed

  6. 2 bay leaves

  7. 1/2 teaspoon whole peppercorns or 1/2 teaspoon coarse ground pepper

  8. 1 tablespoon salt, plus more to taste

  9. 12 cups filtered water

*Don't bother peeling/de-skinning the veggies. They're full of flavor, and we're going to strain them out anyways. As long as they're clean, you're good.


Instructions:

  1. For Instant Pot: Throw that shit on high pressure in the Instant Pot for 30 minutes. When it's done, allow the pressure to release naturally. Setting it to "rapid release" will result in a cloudy broth.

  2. For Slow Cookers: Throw that shit in, and set it to low for 12-18 hours.

  3. Taste and add salt to your liking.

  4. Use a mesh strainer to transfer the liquid gold into a large heat-safe container.

  5. Enjoy immediately or store in the fridge for up to 4 days.

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