I kicked off 2018 with a different broth recipe, so I found it fitting to start off 2019 in the same vein, except this time, we’re using rotisserie chicken bones.
The benefits of using rotisserie chicken scraps for your broth are:
You probably get them regularly.
They’re already roasted to perfection which gives your homemade broth a deeper flavor than if you were using raw chicken for your stock.
You get delicious, already cooked chicken meat to use for other recipes, like this one.
Recently, when it comes to broth and soups, I turn to my trusty dusty instant pot. Yes, this kitchen gadget may be overhyped for some, but it’s used in our kitchen on the weekly for broth, soups, rice, the perfect hard and soft boiled eggs, and now even baby food.
So, in short, this gadget has become a kitchen essential for me.
BUT, what I love most about this recipe is that it utilizes something you would otherwise throw away: rotisserie chicken bones.
And like any instant pot recipe, you have food in a fraction of the time. But not to worry, I’ve included slow cooker and stove top versions of this recipe as well.
Regardless of if you’re using an instant pot, crock pot, or stock pot on the stove, you’ll end up with a more deeply flavored stock than any you will find at the store, which results in more added flavor to your other recipes like soups, braises, sauces and casseroles.
AND, you get about 3 times the amount of stock you would pay for in the store, just by using something you were planning on throwing away. It’s a win win win win win.
And as an added bonus, you probably have most of the ingredients sitting in your fridge already.
So let’s get to it!
Instant Pot Chicken Broth Recipe
If you have a rotisserie chicken on hand but don’t have time to make the broth, just freeze the bones for later.
1 rotisserie chicken
1 onion, cut into quarters, skin included
3 carrots, washed, and chopped into 4 inch pieces
3 celery ribs, cut into 4 inch pieces
1 head of garlic, separated but skin included
1 sprig of fresh thyme
Remove the meat from your rotisserie chicken, storing for future use and place the bones in your instant pot, crock pot, or stock pot.
Prep your other ingredients and add to your pot.
If using the Instant Pot: Add all of your ingredients to your insert and fill with water until water comes up about 1” below your ingredients. Secure the lid, make sure your valve is sealed, and set to Manual, High Pressure for 90-120 minutes. You can then either do a natural release, or quick release method to safely depressurize the pressure cooker.
If using a slow cooker: Place all of your ingredients in your slow cooker and add water until your ingredients are just submerged. Set to high for 3-4 hours.
If using a stock pot on the stove: Place all of your ingredients into your stock pot and add water until all ingredients are covered by a few inches of water. Bring to a rolling boil and then reduce to a gentle simmer for 5-6 hours, uncovered, making sure to add water if it gets too low.
When broth is done, place a large strainer on top of a large bowl. Using a ladle, remove stock and bones from your pot into the strainer until you have separated all of the liquid from the food scraps. Let cool at room temperature before storing in your fridge or freezer.