I keep chicken bone broth stocked in my freezer at all times because it is so versatile. This stuff really is liquid gold and truly elevates your cooking to the next level. I class the broth as an ingredient in its own right because I use it for so many other recipes. It makes a delicious and nourishing drink that has tons of accolades as a health tonic, (I won’t go into that here; but here’s a link if you’re interested – 10 Health Benefits of Chicken Broth or Why It’s Incredible – Recover Your Health Today) I also use it as a base for soups, stews, and risotto.
So, why do I make chicken bone broth in the Instant Pot? Simply because I am lazy and impatient. I often don’t have time to stay home skimming the impurities from the stock and waiting hours to extract the flavour. The Instant Pot allows you to make stock/broth that is good enough for most applications in a fraction of the time it usually takes. I like that I can add all the ingredients to the pot, set it for two hours at high pressure and allow it natural release whilst I go about my day.
The bone broth freezes very well in smallish glass containers, and if you follow some simple rules, you shouldn’t have any containers break in the freezer. I like to use glass containers over plastic because plastic can become tainted by food flavours stored in it previously. Check out the notes section to see how I freeze the broth without any breakages at all.
This is a highly customisable and economical recipe that you may adapt to what is hanging around in the fridge. Rejoice lonely carrots slowly shrivelling in the veg drawer, for a new life awaits you!
Instant Pot Chicken Bone Broth
(No Ratings Yet)
Loading...Golden, rich and flavourful chicken bone broth is a versatile kitchen staple that I always keep stocked in my freezer. Use it as a drink or as a base for other recipes.
Ingredients
- The Chicken
- 1 Whole Chicken and 4/5 Chicken Feet
- OR
- 2 Chicken Carcasses and 4/5 Chicken Feet
- OR
- 1 Chicken Carcass and 6/8 Wings and 4/5 Chicken Feet
- The Vegetables
- 1 Onion- roughly diced
- 2 Medium Carrots- roughly diced, unpeeled
- 2/3 Garlic Cloves Roughly chopped
- 2 Sticks of Celery - roughly diced
- 1 Leek - washed and Roughly sliced
- 125g (approx half a punnet) Mushrooms
- 1 Tsp Peppercorns
- Small bunch of Parsley - Roughly chopped
- Small bunch of Thyme
Instructions
The Chicken Bones
To get more chicken-y flavour into the finished broth, you can roast the chicken pieces in the oven before adding them to the Instant Pot. Set your oven to 200°C/390°F.
Cut the chicken/chicken carcass into smaller pieces that will fit in your Instant Pot, place the chicken bits in a large roasting tray and coat with oil. Roast the pieces with the chicken feet and/or wings until they are golden brown.
When the chicken is golden brown, remove it from the oven and place the pieces into the Instant Pot. Return the roasting tray to the stove and pour in 500ml of the water stated in the recipe. Use a spatula to scrub the tasty bits off the roasting tray and then pour this into the Instant Pot with the chicken pieces.
The Veg
Roughly dice all the vegetables to be approximately the same size. You will get more flavour from the veg if you cut the pieces up fairly small.
Add the diced veg to the Instant Pot with the herbs and peppercorns and then pour in the water.
Seal the Instant Pot and set it to cook at high pressure for 2 hours.
After
Wait for the Instant Pot to natural release. When the pressure valve indicates that the Instant Pot is depressurised, remove the lid and skim the fat from the broth's surface. (Keep the fat in a little jar in the fridge - it makes great roast potatoes!)
Strain the broth into a large clean container. You can use a muslin cloth to strain the broth if you want a really clear finished broth.
Pour the broth into containers and allow to cool before storing them in the fridge.
If you plan to freeze the broth in glass containers check out the Notes Section
Notes
Freezing
- To freeze the broth in glass containers make sure that the container is freezer safe. I use IKEA 365+ 600ml glass containers with glass lids that are sealed with a silicone ring.
- When the broth is hot I pour it into the containers, leaving 1.5/2 inches of headroom. When the broth is no longer hot, I chill the jars in the fridge until they are cold.
- Then, I put the cold jars into the freezer, making sure that the jars are not touching each other too much.
- I've never had a jar break in my freezer using this method, and the 600ml sized jar is a good size for defrosting sensible amounts of broth.
- Chicken feet may seem a little unusual, but they add great body to the broth because of their collagen content. If you can't find chicken feet, wings are a good alternative.
- It is worth mentioning that other vegetables/herbs/spices work well in this recipe. You can use the recipe as a basic guideline and customise it to your tastes/what you have in your kitchen.
No Comments