Scale
Ingredients
- 3+ pounds of chicken bones (raw, cooked or a combo- chicken feet, necks, and backs make for the best broth)
- 2 carrots
- 2 stalks Celery
- 1 onion
- 1 head of garlic
- 2 inches of fresh ginger sliced
- 1 inch of fresh turmeric, sliced
- 1 tbsp of vinegar (I use rice, red wine, apple cider interchangeably)
- 1 tbsp fish sauce (umami)
- 1 bay leaf
Instructions
- ADD everything for your broth into the instant pot
- FILL water to the 6 quart instant pot max line for either pressure or slow cooking
- SET it on manual pressure setting, seal for approximately 2 hours or cook in your slow cooker setting 12-24 hours – depending on how much time I have, I’ll do either
- STRAIN the broth from the bones and aromatics
- STORE in silicone ice cube trays or silicone muffin molds for freezing (you can use these as “flavor bombs” in future recipes) and for immediate use pour a pint of broth into a mason jar for storage in the refrigerator
Slow Cooker or Crock Pot Directions
- FOLLOW everything the same as above, but you can fill the water slightly higher than with the Instant Pot since you will not be cooking under pressure this time
- SET the slow cooker for 10-12 hours, or as long as 24 hours
- STRAIN and store as instructed above
Stove Top Directions
- ADD water to a large stock pot containing the ingredients above. As with the slow cooker, you can fill the water slightly higher than with the Instant Pot since you will not be cooking under pressure
- BRING the contents to a brief boil, then lower the heat to a gentle simmer (where bubbles break through the surface approximately every 3-5 seconds
- SIMMER on low for 12- 24 hours
- STRAIN and store as instructed above