17 Jan 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:
- Place chicken bones, vegetables (onions, celery, garlic, carrots, etc) in your pot and add cool water up to the 10-cup line.
- Set the Instant Pot valve to “Sealing”.
- 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.
- After 2 hours, allow the Instant Pot to depressurize naturally.
- Allow broth to cool.
- Discard bones and vegetables and strain the broth to remove any small bits and pieces.
- 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.