Makes 6 cups of Broth
1 chicken carcass
4 cloves garlic (We love garlic)
1 yellow onion
2 stalks celery
2 bay leaves
1/4 cup whole peppercorns
1 tsp apple cider vinegar
8 cups water
Salt to taste
Cut the veggies into large chunks.
Add 8 cups of water.
Lock the lid into place, close the steam release valve, and press the "manual" button.
Cook for 30 minutes.
Allow the pressure in the pot to reduce naturally (this takes about 15-20 minutes).
Place a fine wire mesh strainer over a large bowl, or use a nut bag.
Then ladle the stock into the bowl through the strainer to catch any pieces.
Place the stock in an air-tight container and refrigerate until completely cool. Keep the stock refrigerated and use within three days, or freeze for longer storage.
You can double this recipe.
We doubled everything and made a total of 16 cups broth.
Best way to make broth
I have never made successful broth until the instant pot. It never seemed to have any flavour, it always had a weird layer of fat on top, and I would always end up throwing it out.
Cue the Instant Pot: The broth smells and tastes like broth!
I used a nut bag to strain all the solids out of the broth, leaving behind only the purest of liquid. I did freeze the broth for future use and will continue to do so as it’s so much cheaper than store-bought gluten-free broth.
Let me know your tips and tricks and which brands of chicken broth you love!
Drop your comments below.