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Home » Recipes » Side Dishes » Homemade Chicken+ Broth

Homemade Chicken+ Broth

May 16, 2023 by Lori V Leave a Comment
Disclosure: This post may contain Amazon or other affiliate links. As an Amazon Associate, I may earn a commission from qualifying purchases. This does not change your price should you buy something.

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Many times I’m happy to just buy my stock or broth at the store.  However, when we get chicken backs or the like from our CSA, making broth is my go-to use for them.  While using the Instant Pot isn’t necessary, it speeds things up and helps me keep my mess contained.  Easy and flexible, this Homemade Chicken+ Broth is one I use in any number of dishes.  I usually make a few batches at a time, so there is almost always some in our freezer ready to go.  

Raw ingredients for Homemade Chicken Plus Broth in Instant Pot

What You Need

Equipment

  • Instant Pot – I use an Instant Pot because it makes this process faster and more contained for me.  However, if you don’t have one, you can just use a large stock pot.  
  • Wire Rack Insert with Handles (Optional) – You don’t need this, but I find it handy because it makes it much easier to remove the used contents when the broth is done cooking.  
  • Fine Mesh Strainer
  • Large Bowl – For straining the liquid into after it’s cooked
  • Sealable Storage Containers – I use quart containers
  • Large Rimmed Baking Sheet Covered in Aluminum Foil – For setting the removed carcass and veggies (Optional, but I find this comes in handy while I’m dealing with cleanup.)
  • Heavy Duty Aluminum Foil  

Ingredients

  • Chicken Back or Carcass – I use whatever leftover parts I happen to have. 
  • Some Other Meat Bone – I will use whatever I have in the freezer or whichever of these I find at the store–Oxtail, Pork Neck Bone, or Beef Marrow Bone.  They all do a nice job of imparting some additional depth to the broth.  
  • Onion – I usually use a Spanish Onion, but you can use whatever type of onion you have on hand.  They each have slightly different flavors, any of yellow, Spanish, red, or vidalia will be fine.  
  • Carrots – I peel mine before using them in stock / broth, but really it doesn’t matter as long as you wash / scrub them. 
  • Celery Stalks
  • Kosher Salt – Some people are against the idea of adding salt at this stage or are interested in limiting their salt intake.  (To all of you people, your heart and blood pressure say thank you.)  If you want to wait until you are using it in a recipe to add salt that is completely fine.  I usually include it at this stage, but I’m just a salty kind of person.  
  • Ground Black Pepper OR ~12 Black Peppercorns – Pick one or the other; you don’t really need both.  
  • Bouquet Garni – I buy this as a salt free herb blend from Penzy’s.  However, if you can’t find this or something similar, the blend is a combination of: savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon.  If you don’t have or want to acquire all of those, feel free to use your favorites from the bunch.  Whenever I make my own herb blends, I typically make a larger batch and then use it many times.  
  • Garlic – I used minced garlic (from a jar / canister).  You could certainly use whole garlic cloves, but I would suggest peeling them and giving them a good smash with the flat side of your chef’s knife.  I use minced because that is pretty much the only garlic I use these days.  As you’ve probably heard me say before: in picking my time budget battles, spending time mincing garlic is just not something I’m usually going to do. 
  • Bay Leaves
  • Allspice Berries
  • Water – I fill the water up to just below the max fill line in my Instant Pot.  By the time I put everything else in there, this is around 3 quarts for me.  

Getting Started

When making this Homemade Chicken+ Broth, I usually start by thawing my chicken backs if they are frozen.  Since I’m using the Instant Pot, I don’t actually care if they are frozen or not for cooking purposes.  However, since I usually get 4 – 5 of them together, I need to thaw them at least a bit so that I can separate them. 

Next I prep my aromatics.  If I am going to be making multiple batches of stock–one for each chicken back in the bunch–I chop up all of my veggies and divide them out into zip top bags. For each batch, I use ½ of a yellow / Spanish onion.  I cut off both ends and just cut it into 4 big chunks so that I can spread them out. Then I trim off the ends of the celery stalks and cut each one into 3 large pieces.  Finally, I peel the carrots and also cut them into thirds.  

Once I have my veggies in my zip top bags, I add the bay leaves, allspice berries, and black pepper corns.  

Finally, I toss in a chicken back and one of whatever other kind of bone I’m using.  Depending on what is available at the store, I use any of: an oxtail, a pork neck bone, or a beef marrow bone.  

When you’re ready to make the stock, dump the contents of your bag into the Instant Pot, add the minced garlic, Kosher Salt, Ground Black Pepper, and Bouquet Garni.  

Fill the water up just about to the Maximum Fill line. Set the Instant Pot for High Pressure for 55 minutes.  It takes my Instant Pot about 10 minutes to come up to pressure.

Once the broth is done, let the pressure slow release.  Mine takes at least 15 minutes to fully slow release.  

Remove from the Instant Pot.  If you have one, use the rack to lift the carcass and veggies out of the pot.  Strain the liquid through a fine mesh strainer.  Transfer the Homemade Chicken+ Broth to storage containers and allow to cool completely.  Store in the fridge or freeze until you need it.  

What Can You Make with Homemade Chicken+ Broth? 

  • Savory Pumpkin Soup
  • Roasted Tomato Poblano Soup
  • Poblano Keto Fiesta Patties
  • Keto Spinach and Artichoke Casserole
  • Reuben Raclette Casserole
  • Kitchen Sink Beef and Vegetable Stew

Prep Plan

  • Chop big chunks of carrot, celery, onion (10 minutes)
  • Cook in Instant Pot on High Pressure
    • 10 minutes coming up to pressure (inactive) 
    • + 55 minutes at high pressure (inactive) 
    • + 15 minutes natural steam release (inactive) 
    • + Strain (5 minutes) 
    • + Cool (2 hours)
Raw ingredients for Homemade Chicken Plus Broth in Instant Pot

Homemade Chicken+ Broth

Simple and straightforward, this flavorful broth makes a great ingredient for any number of recipes! It stores well and is a perfect way to use up chicken backs or the like.
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Course: Ingredient
Cuisine: American
Keyword: Easy, Soup, Stew
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Cooling Time: 2 hours hours
Total Time: 3 hours hours 40 minutes minutes
Servings: 12 cups
Calories: 11kcal

Ingredients

  • ½ Large Spanish Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 1 Chicken Back or Carcass
  • 1 Oxtail, Pork Neck Bone, or Beef Marrow Bone
  • ½ tablespoon Kosher Salt
  • ½ tablespoon Ground Black Pepper OR ~12 Black Peppercorns
  • 1 tablespoon Bouquet Garni
  • 1 tablespoon Garlic Minced
  • 3 Bay Leaves
  • 5 Allspice Berries
  • 3 quarts Water up to the max fill line in a pressure cooker (about 3 quarts)
Prevent your screen from going dark

Instructions

  • Cut the aromatics into large chunks. Remove the ends and chop ½ Large Spanish Onion into 4 chunks. Remove the root end and cut 2 Celery Stalks into 6 big pieces. It’s fine to leave the fronds / leaves on. Peel and cut 2 Carrots into 6 big pieces. (NOTE: If prepping in advance place all veggies in a zip top bag. If not, put them directly into your Instant Pot.)
    ½ Large Spanish Onion, 2 Carrots, 2 Celery Stalks
  • Add 1 Chicken Back or Carcass. (It doesn’t matter if it is frozen or thawed.) Add 1 of any of the following additional meat bones: 1 Oxtail, Pork Neck Bone, or Beef Marrow Bone.
    1 Chicken Back or Carcass, 1 Oxtail, Pork Neck Bone, or Beef Marrow Bone
  • Add ½ tablespoon Kosher Salt, ½ tablespoon Ground Black Pepper OR ~12 Black Peppercorns, 1 tablespoon Bouquet Garni (see Notes for alternatives), 1 tablespoon Garlic (Minced), 3 Bay Leaves, and 5 Allspice Berries.
    ½ tablespoon Kosher Salt, ½ tablespoon Ground Black Pepper OR ~12 Black Peppercorns, 1 tablespoon Bouquet Garni, 1 tablespoon Garlic, 3 Bay Leaves, 5 Allspice Berries
  • Fill up the Instant Pot to just below the max fill line. Close the lid. Set it to High Pressure for 55 minutes.
    3 quarts Water
  • Once it is done, let it slow release. Usually about 15 minutes.
  • Remove from the Instant Pot. Strain the liquid through a fine mesh strainer.
  • Transfer the broth to storage containers and allow to cool completely. Store in the fridge or freeze until you need it.

Equipment

  • Instant Pot
  • Wire Rack Insert with Handles (Optional) – You don’t need this, but I find it handy because it makes it much easier to remove the used contents when the broth is done cooking.
  • Fine Mesh Strainer or Sieve
  • Large Bowl
  • Storage Containers I use quart containers
  • Large Rimmed Baking Sheet Covered in Aluminum Foil For setting the removed carcass and veggies – (Optional, but I find this comes in handy while I’m dealing with cleanup.)
  • Heavy Duty Aluminum Foil (Optional)

Notes

  • Bouquet Garni
    • If you can’t find this herb blend, you can use a combination of: savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon. If you don’t have or want to acquire all of those, feel free to use your favorites from the bunch.

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts
Homemade Chicken+ Broth
Amount per Serving
Calories
11
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.02
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.02
g
Cholesterol
 
0.1
mg
0
%
Sodium
 
312
mg
14
%
Potassium
 
66
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
0.4
g
1
%
Vitamin A
 
1804
IU
36
%
Vitamin C
 
2
mg
2
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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