Makes 8 cups
Prep: 15 minutes
Closed Pot: 1 hour 40 minutes
Total: 1 hour 55 minutes
Carcass from a roasted 3- to 4-pound chicken
2 carrots, roughly chopped
3 stalks celery, roughly chopped
2 onions, roughly chopped
5 or 6 sprigs fresh parsley
1 sprig fresh thyme
2 tablespoons cider vinegar
10 whole black peppercorns
1 teaspoon salt
In a 6-quart Instant Pot, place the carcass, carrots, celery, onions, parsley, thyme, vinegar, peppercorns, and salt. Add enough water to reach 1 inch below the maximum fill line. Lock the lid in place.
Select Soup/Broth. Use natural release.
Strain the broth through a fine-mesh strainer set over a large bowl or clean pot. Discard the solids. Transfer the broth to multiple containers to speed up cooling—don’t freeze or refrigerate it while it’s hot! Allow the broth to sit in the fridge, uncovered, for several hours, until the fat rises to the top and hardens. Scrape off the fat with a spoon and discard it.
Refrigerate the broth in airtight containers for 3 to 4 days or freeze for up to 6 months.
Tip A properly prepared bone broth might look a little jiggly when cold. That’s just the gelatin from the collagen in the bones. When ready to use the broth, gently heat it and it will return to a liquid state.