Emily's Altered Recipes

This recipe is very easy, but also very time-intensive.  I recommend making this broth a day or more before you expect to use it in other recipes.

TIMING

• Prep Time: 20 minutes
• Pressue Cook time: 2.5 hours
• Release time: 30 minutes-1 hour
• Assembly time: 15 minutes
• Chill time: 4 hours
• Total time: 7.5-8.5 hours

INGREDIENTS

• 2 pounds chicken bones (Or approximately 1 chicken carcass)
• 6 cups water
• 2 ribs celery, snapped in half
• 2 unpeeled carrots, snapped in half
• 1 yellow onion, skin on, quartered
• 2.5 heaping teaspoons minced garlic (I use my half teaspoon and measure five half heaping half teaspoons)1 tablespoon Apple Cider Vinegar
• 10 peppercorns
• 1 teaspoon table salt
• 1 teaspoon poultry seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 bay leafs

INSTRUCTIONS

1. put all ingredient into the Instant Pot
2. Secure lid, pressure cook on high for 2 hours.
3. Allow at least a 30 minute natural release before performing a quick release.  (I have allowed the instant pot to naturally release for up to five hours and the broth was still boiling, however for food safety reasons I don't recommend allowing more than 1 hour to pass before releasing pressure.
4. Pour broth through fine mesh strainer into a second pot.  This can be easier if you remove some of the large pieces of bone and vegetables before pouring, but be careful as the broth will be extremely hot.  Discard all solids after straining broth. 
5. Place broth in refrigerator for several hours, until the fat has solidified at the top of the broth.  Scrape the fat away and discard. 

Use in place of store-bought broth.  This will make a broth that is more watery than if you use a larger amount of bones, however I find it to be the perfect consistency for chicken noodle soup.  This broth will freeze well and can be used for future cooking projects.