- 1 lb chicken backs, We typically use 2 chicken carcasses, frozen after roasting up a whole chicken.
- 1 gallon water, filtered or distilled.
- 1 Tbsp apple cider vinegar
- 1 cup carrots, 2 whole carrots - no need to peel
- 1 cup celery, a few stalks, you can also add the greens.
- 2 bay leaves
- 1 onion - sliced in half, keep skin on
- Add the chicken carcasses to the Instant Pot, along with the carrots, celery, apple cider vinegar, onion, and bay leaves.
- Add water until close to the max fill line (I always like leaving a little extra room).
- Lock the lid, seal, and set to "Manual" - increase the time to 70 minutes.
- Once finished cooking, you can either do a rapid pressure release (we like to do this into our hood vent). Strain the broth into a very large bowl through a strainer. We discard the bones and vegetables.
- This broth will keep for about a week in the refrigerator, or a few months frozen.
If you don't have an instant pot, you can also simmer your stock in a large pot on the stove for several hours (4-6 hours), or in a slow cooker on low 8-12 hours. We don't typically like cooking broth longer, because the flavor profile changes over time.