Transform leftover rotisserie chicken scraps into a flavorful homemade chicken broth with your Instant Pot! This easy recipe lets you use every bit of chicken, creating a delicious base for soups and more. It’s tastier than store-bought and ensures nothing goes to waste!
INGREDIENTS
- 1 rotisserie chicken carcass
- 2-3 cups vegetable scraps
- 3 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 2 whole garlic cloves
- 1 tsp whole peppercorns
- 3 bay leaves
- 12-14 cups cold water
INSTRUCTIONS
- Place the chicken carcass in the Instant Pot liner, then add the remaining ingredients.
- Close the lid and ensure the vent valve is set to “sealed.” Cook on HIGH pressure for 45 minutes.
- Once the cooking time is complete, allow the pressure to naturally release for 30 minutes.
- Strain the broth and discard the vegetable scraps.
- Pour the hot broth into sterilized jars, seal, and refrigerate.
Notes
- Fat will rise to the top of the broth when chilled. You can either leave it in (it will melt when reheated) or skim it off with a spoon.
- Use a variety of vegetable scraps, such as onion peels, carrot tops, cabbage leaves, and the ends of celery you typically discard.
- Be sure to strain the broth well before storing.
Nutrition (per serving):
- Calories: 491 kcal
- Carbohydrates: 4g
- Protein: 94g
- Fat: 11g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 0.1g
- Cholesterol: 285mg
- Sodium: 1147mg
- Potassium: 1056mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 166 IU
- Vitamin C: 19mg
- Calcium: 105mg
- Iron: 2mg
