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Homemade Chicken Broth

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Prep Time 10 mins
Cook Time 20 mins

Equipment

  • Instant Pot

Ingredients
  

  • 2-3 bone in chicken (thighs or leg quarters)
  • 3 stalks of celery, cut in half
  • 2 yellow onions, cut in half
  • 1 ginger bulb, large
  • 1 bunch green onions bottoms
  • salt, pepper, MSG (optional) to taste

Instructions
 

  • Turn your oven broiler on high. Cut your ginger bulb in half.
  • Place the halved ginger bulb and onion on an oven-safe pan and broil until it gets a nice char (not burnt) then take them out
  • Meanwhile, toss the chicken into the instant pot. Fill water to about 3/4 of the way to the max fill line
  • Then, toss in the onion ends, celery, charred ginger and onions into the pot as well. Be sure to NOT go past the max fill line.
  • Turn the instant pot on.
  • Put the lid on, make sure it is on sealing mode. Press the Stock button and let it do it's magic
  • You can let it natural release, but I have no patience. So, I put a towel over the valve, turned it to venting mode, and step back until it depressurizes. This is a scary process and it will make loud hissing noises, but just be careful to not burn yourself.
  • After it is done depressurizing, take the lid off and season it with salt and pepper (MSG Optional) to taste.
  • As soon as it is cooled down completely, you can store it in the freezer for up to 3 months.

Notes

If you do not have an instant pot you can easily do this on the stove top:
  1. Bring a big pot of water to boil - 8 qt
  2. Meanwhile, turn your oven broiler on high. Cut the yellow onions and ginger in half. Broil them until they're charred.
  3. Once pot is boiling add in chicken, celery, green onion ends, and charred onions and ginger.
  4. Let the pot get to a rolling boil then turn it down to simmer for around 4-6 hours. Be sure to skim out the impurities that float to the top.
  5. Season with salt and pepper to taste