After making chicken and turkey broth in a slow cooker for years, I am now making broth most often in an Instant Pot (IP). Both methods are easy--fill a slow cooker or Instant Pot with ingredients, set it and forget it. The biggest difference beween these options is time. If I'm in no hurry, the slow cooker method works great. But, I can make a batch of broth in an Instant Pot in a fraction of the time.
Making broth from a leftover turkey carcass is always on my to-do list the day after Thanksgiving. I usually have leftover herbs from holiday cooking that I add to the pot, too. Turkey/chicken broth is a perfect base for soup and gravy and freezes well for future use.
Healthy! Refer to my previous post for an explanation of all of the health benefits of homemade bone broth: Nourishing Chicken Bone Broth In A Slow Cooker. It is so deliciously good for you, and so much more nutritious than store-bought broth.
Economical! Keep a bag/container in your freezer to store chicken or turkey bones that are leftover from meals. When you have accumulated at least 2 lbs of bones, it's time to make a batch of broth. You can season the broth with herbs and veggies, as I explain below. Or, for a more neutral broth, just use the bones. Either way, you save money by making broth with bones that would normally be discarded. No need to buy cartons and cans of broth at the store.
Step 1. Assemble the ingredients.
view on Amazon: organic apple cider vinegar
Below is a rotisserie chicken and the carcass after the meat is removed. 2 chicken carcasses should fit into a 6-qt Instant Pot.
Below is a turkey carcass that I broke into pieces so it would fit in my Instant Pot.
Be careful not to add too much salt. I prefer to make my broth without added salt so that I can adjust the amount of salt I want depending on the recipe I'm using. Also, the leftover chicken bones, skin, and drippings may already be somewhat salted from when they were first roasted, so the amount of added salt needed may vary. If you want to salt your broth, wait until the broth is finished and taste it. Add a little salt at a time and taste as you go. Start with 1/2 teaspoon of salt and go from there.
Step 2. Roughly chop the celery & carrots into 1-2 inch pieces. Leave the nutritious peels on the carrots and leafy ends on the celery.
Step 3. Roughly cut the onion. Leave the skin on--it has valuable nutrients. Plus, the skins add rich color to the broth. Read about the health benefits of onion skins here.
view on Amazon: my favorite go-to knife
Step 4. Cut the entire garlic head in half crosswise. That's all the prep it needs. As with the onion, you should leave the peel on, because it has health boosting nutrients.
Step 5. Add all of the ingredients to a 6-qt (or larger) Instant Pot. Add enough water so that everything is immersed--approximately 2 to 2-1/2 quarts of water for a full batch.
Step 6. Secure the lid on the IP and set the vent to SEALING. Press MANUAL (it automatically sets it at HIGH PRESSURE), then press the "+" button repeatedly until 45 (minutes) is displayed. When the cooking cycle is complete and the machine beeps, press CANCEL or unplug the IP to turn it off. Allow it to naturally release.
Step 7. Carefully remove the IP lid. Use a strainer spoon or tongs to remove the solid pieces from the broth and discard them.
Step 8. Place a wire mesh strainer over the top of a bowl. Pour the broth through the strainer. Click below to view a short video that shows you how to strain out all of the small bits left behind in the broth.
Step 9. Removing the fat from the broth is optional. So, you can skip this step if you don't want a fat-free broth. Here are 2 ways to remove the fat.
view on Amazon: grease separator (a newer model of the one pictured)
Gelling is a good sign! Unlike the less nutritious store bought broths, this homemade bone broth transforms into a gel consistency as it chills in the fridge. (No worries, it dissolves back into a liquid as soon as it heats up again.) That gelling is a good thing--it's a sign of the big health benefit of making broth using poultry bones. Those bones have natural gelatin that nourishes your body in several ways (read more information about that in my slower cooker bone broth post).
The short video below shows you how gelled, cold broth transforms into a liquid when it is heated.
Gell fail? If your broth doesn't gell, it probably just means that your ratio of water to bones was too high. No worries. It still has the same nutrients, but is simply more dilluted. It's really not a fail at all. All homemade bone broth is far superior in nutrients and flavor over store-bought broth, gell or no-gell.
Freeze it. I make chicken broth frequently from our leftover chicken bones. It's great to have it on hand for use in a multitude of recipes. I portion it into 1 or 2 cup containers. I recommend plastic, stackable, deli containers or freezer safe wide-mouth pint jars. I also freeze some broth in ice cube trays, and transfer the frozen cubes to a freezer ziploc bag. Those smaller portions are convenient to have on hand, too.
Use it in recipes or drink it by the mug. Use this homemade broth to add flavor and nutrition to any recipe that calls for chicken broth. Of course, it makes great soups and gravies. It's so flavorful and good for you, that you can also drink a mugful all by itself to give your day a healthy boost. It has soothing, healing properties when you're sick, too.
Once you get into the habit of making your own broth, you may never go back to the store-bought cans and cartons. There is simply no comparison in taste and nutrients.
Make it a Yummy day!