Chicken broth

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Chicken broth, maybe you got some soup when you were younger and felt a bit ill. Homemade chicken broth is a nice tool to boost your immunity system. Unfortunately store bought chicken broth or bouillon is often mostly salt and water with some chicken aroma. You may have guessed it, the healthy properties of the chicken stock are generally not present in store-bought stock. When you cook a chicken you extract fatty acids, protein, minerals and selenium. All these nutrients are essential for a healthy body.

Bone broth

After you made the broth you can separate the meat from the bones and save the bones to make bone broth.

To make bone broth, take bones (e.g. chicken, pork, or beef bones), add water until the bones are covered, and cook for a long period of time. This could take up to a day so I’ve recently bought an Instant pot especially for the making of homemade (bone) broth. Leaving your stove on for 24 hours isn’t really a good idea, especially when you have a somewhat curious cat (who apparently loves chicken, weird huh?!) like we have.

But buying an Instant pot and using an Instant pot are two different things. I bought this pressure cooker now for a few weeks and haven’t yet taken the time to search for some recipes. Making broth is pretty straight forward, I think at least. Cooking a chicken will be a good starting point for learning how to cook with a high pressure cooker like the Instant pot.

For this broth I used one chicken with some carrots, a leek, a few cloves of garlic, one onion and Provencal herbs, which I previously cooked in the oven. After I cooked the chicken in the Instant pot, I saved the bones in a ziploc bag in the freezer until I have enough for making a bone broth.

For this broth I used the pressure cooker function and set the time to 2 hours. When the cooker has finished cooking the chicken in 2 hours it automatically goes to the ‘keep warm’ mode. I did not need this but when you use the cooker late in the evening you can just go to sleep and cool your broth the next morning.

Supplies

• Instant pot
• Oven (180 °C/356 °F)
• Baking tray with baking paper
• Cutting board and knife
• Colander
• Big bowl or pan

Ingredients

• 1 whole chicken
• 1 carrot
• 1 onion
• 1 leek
• A few cloves of garlic
• Provencal herbs
• Salt to taste
• About 2 l water

How to cook

• Pre-heat your oven to 180 °C/356 °F.
• Cut the vegetables in big pieces.
• Put the chicken on a baking tray with some baking paper, add the vegetables and herbs.
• Bake for about one hour in your pre-heated oven.

• Transfer all the vegetables and chicken to the Instant pot and cover with water until the max. line in the pot.
• Put the lid on and set the function “Soup/broth”. After you set the program it will automatically start building up pressure, when the pressure is completely build up the time will start at 2 hours. After the time is up the cooker will automatically go to the keep warm function. If you don’t want to use this just switch of the cooker. Be careful when you want to release the steam manually. I usually just wait until the pressure is gone.
• When the chicken is cooked and the pressure is gone, use a cauldron to separate the chicken and vegetables and the broth.
• Enjoy your homemade chicken broth!

Notes

• You can store the chicken broth in the fridge for a few days. Don’t use it anymore when it starts to smell and taste sour.
• If you freeze the chicken broth you can save it up to a few months.
• Use the chicken broth for soups, sauces or when you are cooking pasta!

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