Leftover Rotisserie Chicken Broth Recipe
Chicken broth with rotisserie chicken leftovers lets you use all the scraps of your rotisserie chicken to turn into a delicious base for soups and more! This Instant Pot homemade chicken broth is tastier than store bought and ensures nothing goes to waste!
Servings: 3 quarts
Calories: 491kcal
Ingredients
- 1 rotisserie chicken carcass
- 2-3 cups vegetable scraps
- 3 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 2 whole garlic cloves
- 1 tsp whole peppercorns
- 3 bay leaves
- 12-14 cups cold water
Instructions
- Add the chicken carcass to the liner of your Instant Pot, followed by the remaining ingredients.1 rotisserie chicken carcass, 2-3 cups vegetable scraps, 3 sprigs fresh thyme, 1 small sprig fresh rosemary, 2 whole garlic cloves, 1 tsp whole peppercorns, 3 bay leaves, 12-14 cups cold water
- Close the lid and make sure the vent valve is set to the sealed position. Cook on HIGH pressure for 45 minutes.
- Once the broth is cooking let the pot sit undisturbed for 30 minutes while the pressure naturally releases.
- Strain the broth and discard the vegetable scraps.
- Add the hot broth to sterilized jars, seal, and refrigerate.
Notes
- Fat will settle at the top of the broth when it's chilled. You can either leave it in as it will melt again when heated. or skim it off the top with a spoon.
- You can use almost any scrap vegetables: onion peels, tops of carrots, cabbage leaves, the tops and bottom pieces of celery that you would cut off and not eat, etc.
- Make sure to strain the broth well before storing it.
Nutrition
Calories: 491kcal | Carbohydrates: 4g | Protein: 94g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 285mg | Sodium: 1147mg | Potassium: 1056mg | Fiber: 2g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 2mg