Nothing beats homemade chicken broth made from scratch! With tips, tricks, and substitutions, you'll never use store bought broth again after you try this recipe! Three ways to cook it, directions for Instant Pot (pressure cooker) slow cooker, and stovetop.
Add a whole chicken to your pressure cooker insert and tuck in the carrots, onions, celery, bay leaf, parsley, and peppercorns around the chicken.
Fill with water to the maximum fill line.
Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 25 minutes at high pressure. Due to the volume of liquid, it will take about 20-30 minutes, or more to come to pressure.
When the cook time is up let the pressure release naturally for about 15-20 minutes, then release the remaining pressure very carefully. If liquid is coming out of the valve then let it sit for five more minutes, and then release the remaining pressure.
Carefully remove the chicken from the Instant Pot and pull off all the meat to use for salad or soup. If you want a richer chicken broth add the chicken bones back to the pressure cooker and cook for up to 30 more minutes at pressure, and then follow the directions as before for opening the cooker.
Strain the chicken broth into a suitable container, add more salt as desired.
Refrigerate right away or freeze it. Makes about nine cups of chicken broth if using the 6qt pressure cooker.
Bring to the boil, then skim off any foam that forms on the top of the water. Cover and reduce to a very gentle simmer for 45 minutes.
After 45 minutes remove the whole chicken, allow it to cool just long enough that you can handle it safely and remove all the meat from the bones. You can make soup, or chicken salad with the reserved meat.
Return the chicken carcass to the pan and continue to simmer for a further hour to two hours to get a really rich chicken broth.
Strain the cooked broth into a suitable container, taste and add more salt as desired. Then refrigerate right away or freeze it.
Wash and prepare all the vegetables as directed above then add to a large slow cooker (at least 6qt) with the whole chicken bay leaf, salt and peppercorns and add enough boiling hot water to cover the chicken and up to the fill line.
Add the lid and cook for 3-4 hours on high, and 6-8 hours on low.
If you plan to eat the chicken meat then ensure you remove it when the chicken is 'just cooked' which might be after about 3 hours high, and 5 hours low, but every slow cooker timing may vary. Remove the meat from the bones and return the bones to the slow cooker to cook for the remaining cook time.
Strain the chick broth into a suitable container, add more salt as desired. Then refrigerate right away or freeze it.
Vegetables - you can use a variety of different vegetables in this recipe and it's a perfect way for using up old sad looking vegetables that are sitting in the bottom of your fridge! My favorites include onion, parsley, celery, and carrots.
Salt - I've added a little salt to the recipe during the cooking, but feel free to add more to taste at the end.
Giblets - they make excellent chicken broth and add great flavor so don't be afraid to add them to the pot along with the chicken! (just remove them from the bag they are in)
Storage - will keep in the fridge for up to four days, and can be frozen for up to three months. If freezing in glass jars you must leave enough space ( a couple inches) at the top for the frozen liquid to expand or you risk breaking the jars.
Nutrition - the nutrition label includes all the vegetables as that's the only way I can calculate it. However, as we are not actually eating the vegetables I'm confident that the actual carb and net carb count is lower than listed, you could of course omit the carrots which are the source of the bulk of the carbs. I'm also assuming about 9-10 cups of cooked broth (1 cup per serving) but this will vary depending on how much of your liquid has evaporated along the way and how large your cooking vessel is.
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