Instant Pot Bone Broth Recipe (Chicken) Questions

madwells1

I have a couple questions on making bone broth in the instant pot. This is in re to Chicken only, not beef.

Do you have to roast the chicken bones before putting them in the instant pot? I know that roasting the beef bones brings out more flavor.

Also, I have fresh chicken backs with skin, as well as chickens feet. Do I need to remove the fat from the backs and the toenails from the feet?

The feet are kind of grossing me out as I am having flashbacks of visiting my German grandparents who used to make me eat them as a snack.

madwells1

Thanks @crazyravr! I knew I could count on you.

Toenails are still grossing me out a bit...but I am very excited to have good bone broth instead of the boxed crap that doesn't taste very good.

dklibert

What he said. I found that browning just produces a different flavor. Raw produces a lighter clean chicken flavor. Roasted bones or leftover chicken carcasses from baked chicken produces a darker roasted almost "gumbo" flavor.

DX2JX2

Tip - if you chill the broth in the fridge before using, you'll be able to get all of the fat off pretty easily (it'll solidify and rest on top).

Browning or not is totally up to you. The soup will be good either way.

HeidiCooksSupper

There is no one right way to do it. I think it tastes better when I use the bones and skin from cooked chicken but raw works, too. I throw everything in, including skin and fat and then let the stock sit overnight in the fridge to cool so I can lift the fat off if a lot accumulates.

My standard "recipe" is chicken bones, scraps, skin, etc., from baked chicken, filtered water (our tap water tastes like a swimming pool), frozen parsley stems that have been accumulating in the freezer, several bay leaves (buy them by the ounce to save $$), and a spoonful of peppercorns. If hubby has thrown any limp celery in the freezer or if carrots are shriveling in the bin, they go in, too. I then throw the whole thing, covered, into a slow oven and ignore it for several hours. When it tastes like a nice stock, it's done. If I put in too much water so it tastes weak, I remove the cover and let it boil down for an hour or so. Strain, chill, lift off the fat, and portion for the freezer.

For a real treat, render any fat and use it to make crust for a chicken pot pie. It's to die for but pretty calorie dense.

madwells1

Thanks all! Wish me luck on this one as I am excited and hope it turns out!!!! I am addicted to broth/stock in the winter time.

madwells1

HeidiCooksSupper wrote: »

For a real treat, render any fat and use it to make crust for a chicken pot pie. It's to die for but pretty calorie dense.

This looks like a must try at least once in my life idea!!!! Anyone ever make chicken confit?

dklibert

madwells1 wrote: »

HeidiCooksSupper wrote: »

For a real treat, render any fat and use it to make crust for a chicken pot pie. It's to die for but pretty calorie dense.

This looks like a must try at least once in my life idea!!!! Anyone ever make chicken confit?

I have not, but I have used the reserved chicken fat to cook before. Usually to start sauteing the veggies for soup. It really has great flavor. Great for browning potatoes for home fries too.