Chicken Pot Broth (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 tbsp cooking oil (olive)
02 -
1 whole uncooked chicken (2½-3 lbs) with skin on (check notes for other options)
03 -
1 regular onion, cut in quarters (keep skins)
04 -
1 carrot, cut into three pieces
05 -
1-2 pieces of celery, cut into three chunks
06 -
2-4 peeled garlic cloves (if you want)
07 -
8-9 black peppercorns
→ Extra Flavor Boosters
08 -
2 tsp nooch (nutritional yeast)
09 -
2 tsp table salt
10 -
2-3 fresh parsley twigs
11 -
2-3 fresh thyme twigs
→ More Flavor Add-ins
12 -
Leaves from bay tree
13 -
Fresh sprigs of rosemary
14 -
Roughly chopped leeks
15 -
Slices of fresh ginger root
# Instructions:
01 -
Turn your pressure cooker to high (hit 'Sauté' if you're using an Instant Pot). Warm up the oil, then toss in your carrots, onions, celery chunks, and garlic if you're adding it. Cook them for just a minute to get a bit of color. This quick browning makes your broth taste better. Take them out and put them aside for now.
02 -
Without cleaning the pot, put in your whole chicken (or whatever chicken parts you're using) and let the skin get golden on each side, about 2 minutes per side. This creates tasty bits stuck to the bottom and melts some fat from the skin, making your broth richer. Don't worry about cooking it through yet.
03 -
Put your browned veggies back in the pot. Add your peppercorns, nooch (if you want it), salt (if you want it), parsley, and thyme. Pour cold water in till you hit the 10-cup mark, but don't go over the max fill line. Cold water pulls out more flavor while cooking.
04 -
Make sure the valve is closed to 'Sealed'. Lock the lid on tight. For Instant Pot folks, push 'Manual' or 'Pressure Cook' and set it for 60 minutes on high pressure. It'll take about 20 minutes to build pressure before counting down. The whole thing takes around 80 minutes.
05 -
After cooking, you can either flip the valve to 'Venting' for a quick release (wrap your hand in a towel first) or wait 15-20 minutes for natural release. When it's safe to open, let things cool a bit. Take out the chicken if you want to use the meat later. Pour the broth through a fine strainer into a bowl or containers, and toss the cooked veggies.
06 -
If you aren't using it right away, let the broth cool down before putting it in fridge or freezer containers. Leave some room at the top for freezing since liquids expand. It'll keep in the fridge for 5 days or freezer for 2 months. To cut down on fat, chill it until the fat hardens on top, then scoop it off.
07 -
If you don't have a pressure cooker, brown your veggies and chicken in a frying pan first. Then dump everything including the browned stuff and 10 cups of water into your slow cooker. Let it go on low for 8-14 hours. Take out the chicken and veggies, then strain the broth like mentioned above.
# Notes:
01 -
This from-scratch chicken broth tastes way better than anything from the store, and you can control how much salt goes in.
02 -
You can pull apart the cooked chicken meat for your sandwiches, soups, salads, or any dish needing ready-to-use chicken.
03 -
Adding nooch (nutritional yeast) gives a savory kick without needing MSG or extra salt.