Prep: 15 minutes
Cook: 2 hours
Cool: Overnight
Makes: Aprox 1 Gallon
Ingredients:
Bones/Carcass of 1 Grocery Store Roasted Chicken
2 Cups Celery
2 Cups Carrots
1 Medium Yellow Onion
8 Cloves Garlic
2-3 Tbsp Salt
1 Gallon Water
(all measurements are approximate)
Put chicken bones and carcass, including skin, fat, etc into the Instapot.
If you’ve been saving vegetable ends, cutoffs and peelings, put them in. If not, chop vegetables roughly and put in pot.
Put the Salt and the Garlic in the pot. If you are using fresh Garlic, you may smash or chop it.
Add enough water to cover everything. (Aprox 1 Gallon)
Stir to distribute ingredients.
Close the lid on the Instapot. Make sure the vent lever is set to Seal. Turn on. Select Pressure Cook and set the timer to 120 minutes.
After cooking, let sit for aprox 30 minutes. Release the pressure and remove the lid.
Using a large strainer over a large mixing bowl, carefully pour the contents of the Instapot into it. Be careful about overfilling the bowl. You may need to use a second bowl to hold everything.
After cooling, discard the chicken and vegetable remains. They are not useful for any future recipes or the compost pile. They would make a treat for your chickens or animals, if you have them. Be aware that some people do not give their animals chicken bones because of potential choking.
Using a fine-mesh strainer or a cheesecloth, strain the broth for a second time into another bowl, or back into the Instapot bowl. This should remove any remaining particles.
After the broth cools to room temp, sit in the fridge overnight.
The next day, scoop off the solidified fat that will have collected on the top. Pour the remaining broth into containers for freezing, canning or use. Will keep in the fridge for aprox 7 days. Can or freezer for up to a year.
This can be used as a base for all manner of dishes.