Ingredients
Left-over chicken bones, skin and juices
6-8 cups cold water
Optional, Chopped vegetables – especially any limp carrots or celery hanging out in the fridge. I usually add one onion, chopped into six pieces, one or two carrots, and two celery stalks.
2 tsp salt
Optional, a small handful of peppercorns
Instructions
Instant Pot:
Place all the leftover bones, skin and juices into the instant pot and cover with cold water, no more than 8 cups. Avoid adding more water, as the broth will taste watery.
Add veggies if using, salt and peppercorns.
Set the timer for 90 minutes on the soup/broth setting, and once cooked, let the heat come down naturally.
Strain the broth and cool it. Place it into wide-mouth mason jars or reusable freezer containers of your preferred size and freeze until needed. *see note below.
Notes
*If using mason jars, make sure to leave at least an inch of head space, and the broth must be completely cool before putting it into the freezer; otherwise, your jar may crack. I’ve invested in a 1-cup silicon tray (which looks like an oversized ice cube tray) and frozen stock in it, so I always have small amounts available in my freezer.