6 quart or larger Instant Pot or electric pressure cooker
Ingredients
4poundsmeaty bone-in chicken pieces or small whole chickensee note below
½onion chopped
2carrotschopped
1 largerib celerychopped
½mediumleek, rinsed of sandchopped
3garlic clovespeeled and smashed
2-3fresh thyme springs
1bay leaf
2quartsfiltered water8 cups
Instructions
If using a whole chicken cut it into pieces and remove extra fat and skin. For help see the photos in the post. If using pieces, trim off extra fat and skin. Place the chicken in the pot, then add the onions, carrot, celery, leek, garlic, thyme, bay leaf and water.
Fill the pot up to the line that reads "PC max ⅔" with fresh filtered water, about 2 quarts. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours. After 2 hours press the cancel button and allow the pressure to release naturally for 20-30 minutes. After that turn the vent button and let any additional pressure release.
Strain the spent chicken, bones and vegetables thorugh a sieve or fine colander into another container. Wash the pot, then add the broth back to the pot for chilling. Fill a sink half full of ice and cold water for an ice bath. Place the pot in the ice bath and chill for about 1 hour, or until the broth is below 70°F. Cover and place the pot in the refrigerator overnight. In the morning, skim the surface of solidified fat, then portion, label, and freeze.
Notes
Adding a few chicken feet to the pot creates a more gelatinous broth, more collagen. If you've never bought organic chicken feet it might seem creepy, but they are a good thing when it comes to broth!Chicken note: Buy a whole chicken and cut it up yourself, or have the butcher cut it up for you asking for all of the pieces including the back. Tell them it's for broth. You can also use whole legs (leg thigh) or just legs or thighs. Lately I've been using the leg/thigh whole legs.Don't use boneless, skinless chicken breasts or thighs. The point is meaty pieces with bones.