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Ingredients

• ✓ chicken carcass
• aluminum foil
• onion
• water
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place chicken bones on the prepared baking sheet.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 Transfer bones to a large, heavy stockpot. Add onion and enough water to cover by 2 inches. Add vinegar, salt, and black pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally, remove any froth or foam that develops on top of water with a large spoon.
5. 5 Remove from the heat; cool slightly. Strain broth through a fine-mesh sieve into a clean pot. Cool completely at room temperature, then store in the refrigerator. Use within 5 days or freeze until ready to use.

By Diana71

Ingredients

• ✓ chicken carcass
• bay leaf
• butter
• onion
• shallot
• chicken bouillon
• parsley
• salt
• pepper
• potato
• corn kernel
• heavy cream

Instructions

1. 1 Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
2. 2 In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

By MJ West

Ingredients

• ✓ chicken carcass
• onion
• celery
• carrot
• garlic
• bay leaf
• soy sauce
• cider vinegar
• black peppercorn
• marjoram
• thyme
• water

Instructions

1. 1 Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
2. 2 Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
5. 5 Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

By mommasayso

Ingredients

• ✓ chicken carcass
• galangal
• lemongrass
• makrut lime leaf
• shallot
• garlic
• thai chile
• water

Instructions

1. 1 Place chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain, rinse carcass under running water, and return to the pot.
2. 2 Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
3. 3 Strain stock through cheesecloth before using.

By JETTILA

Ingredients

• ✓ chicken carcass
• carrot
• celery
• apple cider vinegar
• turmeric
• garlic
• ginger root
• water

Instructions

1. 1 Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.

By Fioa