instant Pot Chicken Broth
Homemade Chicken Broth is so easy to make. It cost less then stores, and it freezes to make life simpler. or you can can it. I like to freeze it in quart sized bags on a cookie sheet, this batch makes 18 cups 9 bags holding 2 cups each. (much more then you get in those boxes you buy from the store) and much cheaper. Plus you have Delicious chicken you can also freeze for later dishes. When you use chicken broth in dishes instead of water, you will be shocked at the difference. It's richer, and the flavor is incredible.
First Start with your whole chicken (remove innards and save for stuffing at a later time.
Place chicken in a bowl, add oil, onion powder, garlic powder, oregano, salt, and pepper
Place chicken with all the spices into your instant pot, add carrots, celery, onion, water and bay leaves
Once cooked, Separate chicken into one bowl and celery and onions into another. Dehydrate celery and onions into a powder for vegetable powder if you wish to do so.
Skim out any fat that came loose from your chicken. (I had 4 to 5 little pieces and bay leaves.) Then strain with cheese cloth
Use a 1 cup measuring cup and add 2 cups to each quart size zip lock bag. Layer on a cookie sheet and freeze. When frozen , remove from cookie sheet and store in freezer. 3 to 6 months. (Mine never last that long LOL!!)
You Will Need
1 Whole Chicken (4 to 5 pounds)
2 TBSP Oil
2 tsp Onion Powder (divided)
2 tsp Garlic Powder (divided)
2 tsp Oregano (divided)
1 tsp salt (divided)
1/4 tsp pepper (divided)
1 1/2 cups baby carrots
1/2 whole Celery Stock
1 large Onion (Quartered)
10 Cups Water
2 Bay Leaves
Directions
1. First Start with your whole chicken (remove innards and save for stuffing at a later time.
2. Place chicken in a bowl, add oil, onion powder, garlic powder, oregano, salt, and pepper. Add 1/2 of seasoning to each side. Rub into chicken.
3. Place chicken with all the spices into your instant pot, add carrots, celery, onion, water and bay leaves
4. Place chicken with all the spices into your instant pot, add carrots, celery, onion, water and bay leaves Place your lid on (sealing and not venting) and press manual or (pressure cook) for 120 minutes. Instant Release.
5. Once cooked, Separate chicken into one bowl and celery and onions into another. Dehydrate celery and onions into a powder for vegetable powder if you wish to do so.
6.Skim out any fat that came loose from your chicken out of broth. (I had 4 to 5 little pieces and bay leaves.) Then strain with cheese cloth
7.Use a 1 cup measuring cup and add 2 cups to each quart size zip lock bag. Layer on a cookie sheet and freeze. When frozen , remove from cookie sheet and store in freezer. 3 to 6 months.
(Mine never last that long LOL!!)
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