Rotisserie Chicken Bone Broth
Delicious homemade rotisserie chicken bone broth made with leftovers is an economical way to stretch your groceries and leaves a much tastier broth than a store-bought version.
Equipment
Ingredients
- 1 Each Leftover Rotisserie Chicken Carcass including skin, bones, any meat
- 2 Each Carrots roughly chopped
- 1 Each Yellow Onions roughly chopped
- 2 Ribs Celery roughly chopped
- 4 Cloves Garlic crushed
- 3 Each Bay Leaves large
- 10 Each Whole Black Peppercorns
- 2 teaspoons Salt
- Water enough to fill
Instructions
- Add the chicken carcass, and all other ingredients to your Instant Pot. Fill with water to the fill line.1 Each Leftover Rotisserie Chicken Carcass, 2 Each Carrots, 1 Each Yellow Onions, 2 Ribs Celery, 4 Cloves Garlic, 3 Each Bay Leaves, 10 Each Whole Black Peppercorns, 2 teaspoons Salt, Water
- Select Pressure Cook and turn off keep warm.
- Select 4 hours then allow to natural pressure release (although, if you need to you can do a quick release).
- Decant through a sieve and bottle up for later use.
Notes
I like to use my pressure cooker to make bone broth although this same recipe can be used on the stove too. Just use a nice big stock pot and allow to simmer all day (about 12 hours).
Try using a slow cooker and cook overnight and into the next day.
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Nutrition
Serving: 1g | Calories: 29kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 391mg | Fiber: 1g | Sugar: 1g
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