The Easiest Way to Make Chicken Stock - Jody Senna
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The Easiest Way to Make Chicken Stock

I was awakened from a dead sleep last night by the sound of someone calling my name.  It wasn’t the Lord or a visiting angel, it was Annie.  “Mommy! Mommy! Mommy!” That’s my name, the one of which I am most proud.  Mommy.

Unfortunately, Annie was sick at her stomach and had given the sheets on her bed a covering of smelly yuck.  But these are the times that allow us moms to earn our mommy badges, so I cleaned her up, changed her sheets and held her for a while.  Being Annie’s mommy is the best part of my day – or night.

It was a cold, barely snowy day – so perfect for snuggling with my little sick gal, but it was also the perfect day to make chicken stock in my Instant Pot.  Here’s how easy it is:

  1. Place chicken bones, vegetables (onions, celery, garlic, carrots, etc) in your pot and add cool water up to the 10-cup line.
  2. Set the Instant Pot valve to “Sealing”.
  3. Press the “Soup” button and adjust the time to 120 minutes.  The program will start 10 seconds after you stop pressing the plus or minus button.
  4. After 2 hours, allow the Instant Pot to depressurize naturally.
  5. Allow broth to cool.
  6. Discard bones and vegetables and strain the broth to remove any small bits and pieces.
  7. Pour broth into jars if you’re going to refrigerate it, or divide it into gallon size plastic bags if you want to freeze it.
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