Nothing is better than a homemade broth. Use your kitchen scraps to make this rich chicken broth with just a few ingredients!
Course Soup
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Servings 8cups, approx.
Ingredients
3-4cupsvegetable scraps*see note 2
1Rotisserie chicken carcass
2-3Bay leaves
1tsporegano
1tspbasil
1tbpspeppercorns
Instructions
Electric Pressure Cooker Instructions (Instant Pot) - See Note 1
Put all ingredients in electric pressure cooker, making sure not to go over the max fill line (typically 2/3 full)
Cover ingredients with water up to the max fill line
Close and seal pressure cooker and set to high pressure for 35 minutes.
When cook time is complete, carefully quick release the pressure.
Once pressure is completely released, open the pot and let cool slightly. Use wire mesh strainer to separate and toss solids.
Use immediately or store for future use..2-3 days in refrigerator 2-3 months frozen.
Traditional Stovetop Instructions
Put all ingredients in large stock pan.
Cover ingredients with water up to 1-2 inches from top of pot. This is to keep pot from boiling over.
Cook on high heat just until water begins to boil, stirring occasionally to keep ingredients from sticking to bottom of pan.
Put the lid on tilted a little to allow steam to vent. Lower heat to medium or medium low and simmer the broth for 2-4 hours, adding water as needed. The longer you cook the more rich the broth.
Let cool slightly. Use wire mesh strainer to separate and toss solids.
Use immediately or store for future use..2-3 days in refrigerator 2-3 months frozen.
Notes
Note 1: I recommend having a seperate pressure cooker seal for making broth or soups. The seal tends to retain the smell. You can purchase replacement seals from Amazon fairly cheap.
Note 2: If you don't have scraps in your freezer, use the following:
2 medium onions, quartered
2 large carrots, cut in large pieces
3 large stalks of celery, cut in large pieces (including leaves)