homemade chicken broth

What's better than coming home to homemade chicken stock and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the Slow Cooker the night before, turn it on in the morning and come home to a splendid broth.

Homemade Chicken Broth

chicken breast

onion (quartered)

(quartered)

carrots

celery

garlic

thyme

bay leaves

herbs

peppercorns

kosher salt

Place all ingredients into crock pot and fill with water.

Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months.

When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

Place all ingredients in a large pot, cover and simmer low for several hours.

Stove Top Directions:

It&#x27;s so easy to make your own homemade chicken stock for FREE from freezer scraps! Homemade chicken stock is more flavorful, has more body, and is more nutritious than store-bought broth.

Homemade Chicken Stock from Freezer Scraps

onion scraps (peels and ends)

celery scraps (leaves and ends)

carrot scraps (ends and peels)

parsley scraps (stems or wilted leaves)

chicken bones or carcass (most skin removed)

water (or more, if it can fit)

black peppercorns (optional)

salt

bay leaf (optional)

Save onion, celery, carrot, and parsley scraps in a gallon sized plastic bag in your freezer, along with any chicken bones or a rotisserie chicken carcass, until you are ready to cook.

Add the contents of the bag to a large stockpot, or the biggest pot with a lid you have.

Cover the contents in the pot with water, leaving about 2-3 inches of room at the top of the pot.

Add the whole peppercorns (1 teaspoon), the bay leaf, and a teaspoon of kosher salt (optional).

Bring to a boil, then cover and turn down the heat to low.

Simmer, covered, for a minimum of 3 hours and up to 6 hours.

Turn off the heat, uncover, and allow to cool for 20 minutes so it&#x27;s easier to strain.

Stovetop Instructions

Add the contents of the bag to your slow cooker- make sure it&#x27;s at least 6 quarts.

Cover the contents in the pot with water, leaving about 1-2 inches of room at the top of the crockpot.

Cover and cook on low for 8-10 hours or high for 4-6 hours.

Turn slow cooker off, uncover, and allow to cool for 20 minutes so it&#x27;s easier to strain.

Slow Cooker Instructions

Add the contents of the bag to your pressure cooker - make sure it&#x27;s at least 6 quarts. This won&#x27;t work with a mini instant pot, unless you use only half of the contents of the bag.

Cover the contents in the pot with water, making sure to NOT go past the &quot;max fill&quot; line.

Place the cover on and make sure the valve is in &quot;sealed&quot; position.

Set pressure to manual on high for 45 minutes. It will take about 20-30 minutes to come to pressure.

Allow to naturally release pressure for 30 minutes, then move the sealing valve to &quot;venting&quot; and wait for the float valve to sink down before opening.

Open the pressure cooker, turn it off, and allow to cool for 20 minutes so it&#x27;s easier to strain.

Instant Pot / Pressure Cooker Instructions

Place your pot in your sink and place an opened plastic grocery bag next to it. Use a slotted spoon to scoop the large scraps into the grocery bag- get as much as you can. Then, tie up the bag and toss it in the trash.

Next, place the container you want to store the chicken stock in next to the pot in the sink. I like reusing those containers you get soup in from restaurants- kind of like these.

Place a mesh sieve directly over the container - use a small one if you&#x27;re using small containers, and a larger one for a larger container.

Use a ladle to scoop the chicken stock into the container through the sieve, which will catch any remaining solid pieces lingering in the liquid.

How to strain the stock

Homemade Instant Pot Chicken Stock is the easiest way to make delicious broth—made in your pressure cooker with whole chicken, onion, carrots, celery, and seasonings

Instant Pot Chicken Stock

chicken

onion,

carrots,

celery stalks, roughly chopped

garlic cloves, smashed

bay leaf

parsley

water

Add the chicken to the pressure cooking pot....

Add the chicken to the pressure cooking pot. Then add chopped onions, carrots, celery, and garlic. Add the bay leaf, parsley, thyme, and peppercorns. Carefully pour in the water. 

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally. When the valve drops, carefully remove the lid.

Allow the stock to cool slightly. Pour the...

Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard bones, skin, vegetables, and herbs, and set aside the cooked meat. 

Cover the bowl and refrigerate. When chilled, skim...

Cover the bowl and refrigerate. When chilled, skim the fat from the surface.

https://mediavine-res.cloudinary.com/video/upload/pmbvlnxhz3voujjlkpgs.mp4

This Instant Pot / Pressure Cooker Chicken Noodle Soup is the classic comfort food you crave when you're sick or when it's really cold outside. But it's ready in under 30 minutes thanks to your Instant Pot or electric pressure cooker.

Chicken Noodle Soup  |  Instant Pot Recipe

Top 3 homemade chicken broth recipes from across the web

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Top 3 homemade chicken broth recipes from across the web

The most viewed homemade chicken broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Chicken Broth

Homemade Chicken Stock from Freezer...

Instant Pot Chicken Stock

The most viewed homemade chicken broth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine