Source: Ryan and Bradie
Ingredients:
1 whole chicken carcass (the flavoring from our favorite roasted chicken is the best)
1 C carrots
1 C celery pieces
1/4 - 1/2 C onion pieces
3 garlic cloves
1/4 C salt
dash of pepper
Directions:
Add all ingredients into instant pot. Fill 3/4 full of water
Turn on MANUAL setting for 2 hours. Allow for natural release
Strain and place into freezer safe containers
Yields: 10 cups broth
Tips:
- Keep a large ziplock bag in your freezer for celery ends, extra carrots, peelings of onions and garlic. Keep adding to this throughout weeks of recipes as these pieces are excellent for the broth base! I also stock up with vegetable sales on these base items and food save them in portions enough for a broth base and place them in the freezer. We always have the base items on hand for when we make a rotisserie chicken
- We freeze in plastic, freezer safe containers in 16-32oz jars. We have also used ice cube trays for 1oz starters of broth, muffin tins for 4-6oz starters as well
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