Chicken Broth from Whole Chicken
Learn how to make chicken broth from whole chicken using the Instant Pot or the stovetop to have lots of broth and chicken meat to use in other recipes.
Servings 8 servings
Ingredients
- 4-5 pounds whole chicken giblets removed, patted dry
- 1 yellow onion halved
- 4 garlic cloves
- 2 bay leaves
- 2 tablespoons sea salt
- 1 tablespoon whole peppercorns
- filtered water
Instructions
Instant Pot Method
- Place the chicken, onions, garlic, bay leaves, and salt and pepper into the inner pot of your pressure cooker.4-5 pounds whole chicken, 1 yellow onion, 4 garlic cloves, 2 bay leaves, 2 tablespoons sea salt, 1 tablespoon whole peppercorns
- Pour enough water to reach the "max" line. Close the lid, set the valve to sealing position and cook on "Manual" setting for 45 minutes.filtered water
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 30 minutes, then do a quick pressure release for the remaining pressure.
- Remove the chicken from the broth and set aside to cool slightly. Strain the broth into jars. Discard vegetables and seasonings. Once the chicken is cool enough to handle, strip the meat off the bones and set the meat aside for other recipes.
Stovetop Method
- Place the chicken, onions, garlic, bay leaves, and salt and pepper into a large stockpot. Pour enough water to cover the chicken by a few inches.
- Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently, uncovered for about 1½ hours. Skim off any foam or impurities that rise to the top.
- After simmering, carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth into jars and discard the spent veggies and seasonings.
- Strip the meat from the chicken bones to use in other recipes.
Notes
Storage: Store leftover whole chicken broth in an airtight container for up to 2 weeks. Chicken meat can be stored in airtight containers for up to 4 days. For longer storage, you can freeze the broth in a wide mouth glass jars leaving plenty of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat or use in recipes.
Helpful Tips:
- Use a strainer to catch all broth - Place the chicken in a strainer over a bowl to catch any leftover broth. Set it aside while you strain the broth in the pot. You'll be surprised how much broth will be drip from the chicken.
- Remove chicken meat while warm - It’s easiest to remove the chicken meat while it’s still warm. The meat comes off the bones much more easily, and you can use it right away for soups, salads, or sandwiches. Once it’s chilled, the meat tends to stick to the bones and becomes harder to remove.
- Save the skin - Gently peel off the skin, trying to keep it intact as much as possible. It makes excellent crispy chicken skin chips or what I like to call, chicken bacon by crispying it up in the air fryer.
- Refrigerate to separate fat - If you prefer to remove excess fat, refrigerate the cooled broth. The fat will solidify on the surface, making it easy to scoop it out, similarly to beef tallow from bone broth. This chicken fat is called schmalz and can be used as a healthy cooking fat.
Nutrition
Calories: 245kcal | Carbohydrates: 3g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1821mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg