The Dizzy Cook

I use my Instant Pot for this recipe too. I love to get a “naked” rotisserie chicken from the store, pick off the meat and freeze it for lunches that week, then use the bones to make a big batch of chicken stock. If you’re not ready to make this right away, freeze the chicken carcass until ready to use.

1 cooked chicken carcass, picked of meat

3 celery stalks, roughly chopped

3 large carrots, roughly chopped

4 cloves garlic, smashed and peeled

1 shallot, peeled and halved

3 sprigs thyme

3 sprigs rosemary

1 bay leaf

1 tablespoon black peppercorns

1 teaspoon kosher salt

9–10 cups of water

Add the chicken carcass, celery, carrots, garlic, shallot, thyme, rosemary, bay leaf, peppercorns, and salt to the Instant Pot. Put the water into the pot, being careful not to exceed the pot’s fill line. Following the manufacturer’s instructions, secure the lid and close the steam release valve, then press the “Pressure Cook” button and set the timer for 40 minutes. The pressure will build, and the lid should seal within 10 to 15 minutes.

Once the timer finishes, allow a natural release; do not touch the lid or release valve for another 15 minutes. When the 15 minutes are up, follow the manufacturer’s instructions to carefully open the release valve to let any remaining steam escape. Remove the lid.

To make this in a slow cooker, follow the same instructions but cook on high for 4 hours or on low for 8 hours. To make this on the stovetop, simmer for 2 to 4 hours.

Pour the broth through a fine-mesh sieve into a heatproof bowl. Discard solids and let the broth cool completely.

Store the broth in Mason jars (use within 2 days) or in locking plastic bags that you can lay flat in the freezer. Pouring into ice cube trays and freezing is perfect for individual portions.