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Homemade Rotisserie Chicken Stock

Prep Time20 minutes
Cook Time1 hour 35 minutes

Ingredients

  • 1 Rotisserie chicken carcass
  • 1 Onion ends removed and quartered
  • 1 cup Carrots chopped
  • 1 cup Celery chopped
  • 1 cup Leeks chopped
  • 4 cloves Garlic peeled
  • 8 cups Water
  • 1 tsp Apple cider vinegar
  • 2 Bay leaves
  • 2-3 sprigs Rosemary
  • 1 tsp Salt
  • 1/2 tsp Pepper

Instructions

  • Turn Instant Pot to saute and brown the chicken carcass for 3-5 minutes per side.
  • Add remaining ingredients.
  • Turn the Instant Pot to cook at high pressure for 45 minutes.  It will take about 20 minutes to come to pressure.
  • After cook time, let the pressure cooker release naturally (takes about 30 minutes).
  • Pour the Instant Pot contents into a fine mesh strainer over a large bowl.  Discard bones and vegetables.
  •  Use immediately or let cool completely and store in the fridge for 3-4 days. Freeze for up to 6 months.

Notes

The quantities or types of vegetables and herbs don’t need to be exact.  You can make a great broth with just a chicken carcass and water!  The added ingredients just increase the depth of the flavor.  But feel free to play around with different combinations, depending on what you have on hand.