Chicken Broth
⏱️ Prep: 15 min🍳 Cook: 100 min
Nutrition
per per serving117
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 | chicken carcass | |
| 2 | medium onions, roughly chopped | |
| 2 | medium carrots, roughly chopped | |
| 2 | stalks celery, leaves included, coarsely chopped | |
| 5 | cloves garlic, whole | |
| 1 | tomato, roughly chopped | |
| 6 | black peppercorns | |
| 1 teaspoon | 5 ml | apple cider vinegar |
| 0.5 teaspoon | 2.5 ml | salt, or to taste |
| — | water |
Instructions
Ready in 6 h 25 m. Makes 8 servings, 117 calories each.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
- Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.
- Bake in the preheated oven until carcass is browned, about 1 hour.
- Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.