It costs pennies to make and the flavor is amazing.
Provided by Bren
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 6h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
- Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.
- Bake in the preheated oven until carcass is browned, about 1 hour.
- Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot®). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 6.2 g, Cholesterol 35.7 mg, Fat 6.6 g, Fiber 1.5 g, Protein 8.2 g, SaturatedFat 1.9 g, Sodium 200.6 mg, Sugar 2.6 g
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