Homemade Chicken Bone Broth (Instant Pot / Slow Cooker)

Ingredients

• 2 tablespoons garlic-infused olive oil or EVOO + 3 cloves garlic, minced, if not needing low FODMAP
• 1 chicken carcass, reserved from a 3-4 pound chicken*
• 2 large carrots, peeled or unpeeled, coarsely chopped (about 2 cups)
• 1 cup leek greens, coarsely chopped (from 1 large leek), or white or yellow onion if not needing low FODMAP
• 1 medium stalk celery or 4 large radishes, coarsely chopped (about 1/2 cup)*
• 1 tablespoon dried chives (optional if using onion)
• 1 teaspoon whole peppercorns
• 1 tablespoon apple cider vinegar
• 6 sprigs fresh parsley, or 1 tablespoon dried parsley leaves
• 6 sprigs fresh thyme, or 1 tablespoon dried thyme leaves
• 12 cups cold water, or enough to cover but not going over the max fill line on the Instant Pot
• 3 bay leaves

Instructions

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Sauté carcass {Optional but highly recommended – see note}: Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads "Hot," add garlic-infused olive oil (or EVOO), and swirl the pot to coat. Using tongs, add chicken carcass, and sauté for 1 minute per side. Remove carcass to a plate.

3. 3

   Sauté veggies: If using garlic, add and sauté for 30 seconds, stirring constantly. Add chopped carrots, leek greens (or onion), and celery (or radishes), and sauté for 2 minutes (longer if using onion), stirring frequently.

4. 4

   Deglaze: Hit “Cancel” on the Instant Pot. Slowly pour in 1 cup of the water and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).

5. 5

   Add remaining ingredients: Add dried chives (if using), peppercorns, and apple cider vinegar and stir. Return chicken carcass to the pot and lay parsley and thyme sprigs around the carcass. Cover with the remaining 11 cups of water (or until everything is covered but you’re still below the Instant Pot’s max fill line). Lay bay leaves on top of the liquid.

6. 6

   Pressure Cook: Close the Instant Pot lid, set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button, and set the timer for 120 minutes (2 hours). The Instant Pot will take about 27 minutes to come to pressure. Once the cooking cycle has completed, allow the pressure to release naturally (about 38 minutes).

7. 7

   Strain: Open Instant Pot lid. Using tongs, remove large pieces of chicken carcass and veggies. Ladle broth through a fine mesh sieve over a large bowl to remove remaining chicken pieces, veggies, and herbs (you may need to do this in a few batches depending on how large your bowl is). Strain again through a cheesecloth if you want to remove the finest particles.

8. 8

   Portion and cool: Ladle strained broth into a heat-resistant measuring cup and pour desired portion amounts (1-cup, 3-cups, etc.) into glass jars or plastic containers. Allow to cool fully at room temperature before securing lids onto containers.

9. 9

   store in air-tight containers in the refrigerator for 3-4 days or in the freezer for up to 6 months. Thaw frozen broth in the refrigerator overnight before using. Once thawed, use a dinner spoon to scrape and discard the fat cap off the top of the broth prior to using if desired.

10. 10

    Serve: Use in soups, stews, gravies, sauces, and other recipes that call for chicken broth, like my Instant Pot Chicken and Rice Soup, Leek and Potato Soup with Bacon (Instant Pot / Slow Cooker), Red Enchilada Sauce, Sourdough Stuffing (Dressing), Quick Homemade Gravy, and countless others.

11. 11

    Sauté carcass {Optional but highly recommended – see note}: Place a large skillet on medium heat on the stovetop. Once hot, add garlic-infused olive oil (or EVOO), and swirl the skillet to coat the bottom in oil. Using tongs, add chicken carcass, and sauté for 1 minute per side. Remove carcass to a large plate.

12. 12

    Sauté veggies: If using garlic, add and sauté for 30 seconds, stirring constantly. Add chopped carrots, leek greens (or onion), and celery (or radishes), and sauté for 2 minutes (longer if using onion), stirring frequently.

13. 13

    Deglaze: Slowly pour 1 cup of water into the skillet and scrape up anything on the bottom with a spatula. Pour or ladle skillet contents into a slow cooker (I use a 6-quart Crock-Pot).

14. 14

    --- Add remaining ingredients ---

15. 15

    Add remaining ingredients: Add dried chives (if using), peppercorns, and apple cider vinegar and stir. Return chicken carcass to the slow cooker and lay parsley and thyme sprigs around the carcass. Cover with the remaining 11 cups of water (or until everything is covered). Lay bay leaves on the top of the liquid.

16. 16

    Slow cook: Close the lid and slow cook for 8-12 hours on low (the longer, the better).

17. 17

    Strain: Open slow cooker lid. Remove large pieces of chicken carcass and veggies with tongs. Ladle broth through a fine mesh sieve over a large bowl to remove remaining chicken pieces, veggies, and herbs (you may need to do this in a few batches depending on how large your bowl is). Strain again through a cheesecloth if you want to remove the finest particles.

18. 18

    --- Portion and cool: ---

19. 19

    Portion and cool: Ladle strained broth into a heat-resistant measuring cup and pour desired portion amounts (1-cup, 3-cups, etc.) into glass jars or plastic containers. Allow to cool fully at room temperature before securing lids onto containers.

20. 20

    Store in air-tight containers in the refrigerator for 3-4 days or in the freezer for up to 6 months. Thaw frozen broth in the refrigerator overnight before using. Once thawed, use a dinner spoon to scrape and discard the fat cap off the top of the broth prior to using if desired.

21. 21

    Serve: Use in soups, stews, gravies, sauces, and other recipes that call for chicken broth, like my Instant Pot Chicken and Rice Soup, Leek and Potato Soup with Bacon (Instant Pot / Slow Cooker), Red Enchilada Sauce, Sourdough Stuffing (Dressing), Quick Homemade Gravy, and countless others.