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.
Print
Pin
Add to Menu
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)
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
- 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.
- 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
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.
Tried this recipe?Let us know how it was!