You’ll need
Ingredients
Instructions
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Break the chicken carcass apart at the joints where you can, in order to be able to fit it into the Instant Pot. Remove all the skin and fatty parts as well, save any extra meat for later use.
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Place the chicken pieces into the Instant Pot. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavour, add them in!) .
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Add in the salt, peppercorns, bay leaves, fresh parsley, and then cover the turkey with water, just to the top of it.
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Cook for 2 hours until the bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy.
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Remove the carcass and vegetables from the Instant Pot carefully and discard. Strain the broth through a fine mesh strainer then place in another pot.
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Refrigerate for 3-4 days, or freeze in a freezer safe container for up to 6 months.
Notes
Nutritional values will vary on how much fat you put in, etc.
You don't want too much fat in a stock, you are using the bones and some of the fat for the richness. Leaving the skin and fat in the recipe makes a really greasy stock. The choice is up to you!
Use this stock for our Instant Pot Chicken Noodle Soup for the best soup you'll ever try!
Nutrition per serving: 108 calories
- Calories
- 108 kcal
- Carbohydrates
- 25 g
- Protein
- 3 g
- Fat
- 1 g
- Saturated fat
- 1 g
- Polyunsaturated fat
- 1 g
- Monounsaturated fat
- 1 g
- Sodium
- 7130 mg
- Potassium
- 780 mg
- Fiber
- 7 g
- Sugar
- 12 g
- Vitamin A
- 20933 IU
- Vitamin C
- 21 mg
- Calcium
- 109 mg
- Iron
- 1 mg
Nutrition is an automatic estimate and will vary with the brands you use.