Never did I ever think I’d make my own broth. Until I found out how easy it was and it’s literally the gift that keeps on giving once it’s done! Plus it’s near impossible to find a ‘healthy’ alternative that’s store bought and doesn’t take you down a dark random ingredient, high-sodium path. No thank you! DIY it is.
**Special shout out to https://www.unoriginalmom.com/rotisserie-chicken-crock-pot-chicken-stock/ for the inspiration.
Make the most out of your next rotisserie chicken or chicken roast, plus get the benefit of bone collagen at the same time. When you’re cooking with homemade stock, your meals will taste better and deliver the health benefits of using homemade, whole food, low sodium, slow cooked goodness.
Prep time: 20 minutes
Cook Time: 12-18 hours
Yields 8-10 cups broth
- Rotisserie chicken carcass (or turkey)
- Raw vegetables – either whole or literally the stems (doesn’t matter)
- Bay leaves
- Garlic cloves (you don’t even need to peel them)
- 1 TBSP Apple Cider Vinegar - to help really get all the nutrients out of the bones
Pick all the meat off the bones.
This is my favorite part because I honestly throw in all the ends of my veggies leftover from meal prepping, to leftover veggies from the week.
Some other ideas:
- onion, quartered
- carrots, washed but unpeeled and roughly chopped
- celery (even the leafy tops are fine!)
- herbs like thyme or parsley
Turn your Instant Pot (or crock pot) on low and cook for at least 8 hours up to 24 hours. I find the best sweet spot is 16-18 hours.
Strain it and package it.
You need to strain out all your veggies and bones and things so you’re left with just the liquid stock.
I usually place a standard metal strainer inside of a large bowl. Then use oven gloves to lift the Instant Pot bowl out and pour over the strainer. Lift strainer to keep the liquid goodness into the bowl. That’s it!! Let your broth cool (you could even refrigerate it) and then skim as much fat as possible off the top.
Then you’re ready to package it. This takes a little talent since you’re dealing with liquid.
- For Freezing -- I suggest filling gallon sized freezer bags as well as multiple sandwich-sized bags (so you have options after their frozen, depending on future recipes). You can simply pull, thaw and go
- For immediate use – pour into a glass container with lid, or smaller mason jars and store in the refrigerator. It should be usable for up to 5 days after. Otherwise, freeze it and grab what you need.
Broth can be used in a myriad of recipes and is so helpful to have on hand.