Three Forks in the Road

Homemade Chicken Broth

I make chicken broth so often that I basically eyeball the ingredients. I also use an Instant Pot to pressure cook my broth easily and quickly so cook time is for the Instant Pot. You can cook the broth in a slow cooker for hours and hours instead or simmer it on a stove.

Servings	Prep Time
4quarts	5minutes

Cook Time	Passive Time
2hours	2 1/2hours

Servings	Prep Time
4quarts	5minutes

Cook Time	Passive Time
2hours	2 1/2hours

Ingredients

3 chicken thighs or all the bones from a cooked chicken or a few chicken legs or a couple of chicken backs, etc.
2-3stalks celeryjust break or bend them to fit in the pot
1 oniondon’t peel it, just drop the sucker in
2-3 Carrotsagain, just stick them in whole or cut them if they won’t fit
1tsp dried thymeor a couple of sprigs of fresh
1Tbsp dried parsleyor a handful of fresh parsley sprigs
8-10 whole peppercornsjust drop them in
1/2tsp marjoramoptional

Instructions

Put all ingredients in the Instant Pot. Cover with water to the max line. (If making in a slow cooker or on the stove. Cover the ingredients with at least an inch over the top of the ingredients.
In the Instant Pot, set the timer to 120 minutes at High. Push the button and go enjoy life. When it beeps, let the pressure release naturally. (you could probably rush it and quickly release the pressure but I think that extra time gives it a bit more flavor.) If you are making it in a slow cooker, cook on low for 8+ hours. If cooking on the stove, simmer for at least 2 hours but I have been known to simmer it overnight at times.
Strain the ingredients from the stock. Clean the meat off the bones for other uses. Can or freeze the broth.