I am such a seasonal chef and nothing says fall to me more than a pot of homemade soup. With fall literally just around the corner, it’s almost time to start making some delicious pots of homemade soup! I love making my own bone broth but since it is such a chore, I usually only do it after Thanksgiving using the carcass from our guest of honor.
I got the Instant Pot this year for my birthday and have been experimenting all summer. This week I made a rotisserie seasoned chicken in the Instapot and instead of throwing all that good flavor away, I decided to make some soup stock out of it. It was so easy! I didn’t even clean the pot before making the broth. I am looking forward to some chicken & rice soup very soon!
Homemade Bone Broth
- Bones and cooking juices from cooked poultry (usually the carcass from our Thanksgiving turkey)
- Onions; halved opt. leave the skin on for more flavor
- Celery; with leaves
- Bay Leaves
- Chili Peppers (can substitute with crushed red pepper flakes)
- Salt to taste (about 1 teaspoon)
- Add Water to about 2″ above carcass (at least 2 cups)
Throw everything into the instapot, give it a quick stir, cover, being sure the pressure valve is closed, and set timer for 30 minutes. Use the natural release method (do not open lid until pressure valve falls). Use a fine mesh colander to ladle broth into containers in order to strain out bones, etc. (The only thing you keep is the broth). Let cool, cover and place in freezer. Prior to use, scrape the grease layer off the top and discard.
Yield: A 5-pound chicken yielded about 6 cups of broth.