Description
Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you’ve made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.
Ingredients
- 1 (2 pound) rotisserie chicken carcass
- 2 medium carrots, cut into thirds
- 2 stalks celery, cut into thirds
- 1 medium onion, cut in half
- 1 bulb garlic, cut in half
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 1 large bay leaf
- 10 cups water
Instructions
- Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots
- celery
- onion
- garlic
- apple cider vinegar
- salt
- peppercorns
- and bay leaf. Pour in water.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
- Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.
Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
Total Time: 5 hrs
Servings: 8