Slow-Cooked Chicken Broth

Toss all of the ingredients in the pot in the morning and then walk away. At the end of the day you’ll be rewarded with a rich, delicious stock that can be used in soups, stews, risotto, and all kinds of other recipes.

PREP TIME: 10 minutes

FUNCTION: Slow Cook (More)

CLOSED POT TIME: 6 hours

TOTAL TIME: 6 hours 10 minutes

MAKES: about 9 cups

• 2½ pounds bony chicken pieces (wings, backs, and/or necks)
• 3 stalks celery with leaves, cut up
• 2 medium carrots, scrubbed, trimmed, and cut in half (leave peel on)
• 1 large onion, unpeeled and cut into large chunks
• 1 medium tomato, halved
• 4 sprigs fresh flat-leaf parsley
• 2 bay leaves
• 4 cloves garlic, unpeeled and lightly crushed
• 1 teaspoon salt
• 1 teaspoon dried sage, thyme, or basil, crushed
• ½ teaspoon whole black peppercorns
• 7½ cups cold water

PREP

If using wings, cut each wing at joints into three pieces. Place chicken pieces in the Instant Pot®. Add celery, carrots, onion, tomato, parsley, bay leaves, garlic, salt, dried herb, peppercorns, and the water. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 6 hours.

Remove chicken pieces from pot.* Using a slotted spoon, remove as many vegetables as you can. Line a colander with four layers of cheesecloth (or use a fine-mesh strainer). Set colander over a large bowl or stockpot and strain broth through cheesecloth; discard vegetables and seasonings.

Serve

If using the broth immediately, skim the fat from the top. Or chill broth for at least 6 hours. Remove fat with a spoon and discard. Store broth in airtight containers in the refrigerator for up to 3 days or freeze for 6 months.

*Tip: If desired, remove meat from bones when they are cool enough to handle. Chop the meat and discard the bones. Store meat in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.