Ran out of chicken broth or just want to make your own, use a slow cooker or instant pot.
Makes about 3 quarts (12 cups/2,8 L)
leftover chicken bones and carcass
1 organic onion, cut into fourths
2 organic: celery stalks and carrots, chopped into a few pieces
1/2 cup (65 g) chopped fresh parsley or 1/4 (30 g) dry
2 organic garlic cloves
1 tsp. (5 g) ground black pepper
3 quarts (2,8 L) water
Slow Cooker
1. Combine all the ingredients and water in the cooker.
2. Cover and cook on Low for 8-12 hours.
3. Strain the broth, discarding the solids.
Instand Pot
1. Combine all the ingredients and water in the pot.
2. Lock and seal the lid.
3.Cook at high pressure for an hour.
4. Then let the pressure release naturally.
5. Strain the broth, discarding the solids
To Freeze
1. Let the broth cool completely.
2. Pour it into small freezer bags, mason jars, or freezer containers. Leave at least an inch (2,5 cm) headspace for the mason jars.
3. Label how much broth in each one. (Suggestion, 2-cups/480 ml is easier to thaw and use.)
4. Seal and freeze.
5. Thaw and use as needed
