Type what you have

Ingredients

• ✓ rotisserie chicken carcass
• carrot
• celery
• onion
• garlic
• apple cider vinegar
• salt
• black peppercorn
• bay leaf
• water

Instructions

1. 1 Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
4. 4 Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

By Soup Loving Nicole

Ingredients

• ✓ rotisserie chicken carcass
• chicken foot
• carrot
• celery
• onion
• thyme
• garlic powder
• salt
• black peppercorn
• black pepper
• bay leaf
• water

Instructions

1. 1 Combine chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover with water. Bring to a boil over high heat, reduce to a simmer, and simmer for 24 hours. Add some water if necessary. Stir occasionally.
2. 2 Strain through a colander lined with cheesecloth.

By Teri Scott

Ingredients

• ✓ rotisserie chicken carcass
• water
• carrot
• celery
• onion
• spinach
• salt

Instructions

1. 1 Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
2. 2 Strain broth and discard solids.

By MissouriChef