Easy Homemade Chicken Broth
Simple homemade broth recipe utilizing a leftover rotisserie chicken. This recipe is very flexible, feel free to add more vegetables if you have them and experiment with herbs as well.
Ingredients
- 1 leftover rotisserie chicken scraps
- 2-3 ribs celery you can leave the leaves on
- 2 carrots or a handful of baby carrots
- 1 medium onion
- 3 cloves garlic smashed or roughly chopped
- 10 peppercorns
- 1 heaping tablespoon kosher salt
- Herbs: a few fresh sprigs of parsley thyme, and a bay leaf. Rosemary and sage are also good.
- For dried herbs try 2 teaspoons each of rosemary, parsley, and thyme.
Instructions
- Trim any excess fat and skin off of chicken and place it in a pressure cooker or stock pot.
- Give the celery, carrots and onions a rough chop and add to pot. Add all remaining ingredients.
- Add water so it covers the ingredients by a couple inches. If using a pressure cooker, do not exceed the max fill line. In my pressure cooker, I add about 12 cups of water. In a stock pot, I generally add 12-16 cups.
- Cook Broth
- Pressure Cooker: Cook at high pressure for 45 minutes and then do a natural release.
- Stove Top: Bring to a boil and reduce to a simmer. Simmer covered, stirring occasionally for 1-2 hours.
- Strain mixture to remove solids. Cool broth to room temp and then store in portioned containers in the freezer for up to 3 months, or in the fridge for about 5 days. Quantity varies, but it will reduce in volume after simmering.
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