Rotisserie Chicken Bone Broth (Michelin Chef Inspired)
This recipe focuses on maximizing flavor extraction by breaking the chicken into smaller pieces and thinly slicing the vegetables. Pressure cooking on low keeps the broth clean-tasting while pulling collagen, minerals, and deep flavor from every part of the chicken.
Equipment
- 1 Instant Pot Or other pressure cooker
- 1 Glass bowl or container
Ingredients
- 1 Store-bought rotisserie chicken meat and skin removed and chopped, bones and carcass broken apart
- 3 Carrots thinly sliced
- 3 Celery stalks thinly sliced
- 3 Onions thinly sliced (skins left on)
- 2 Garlic Heads sliced crosswise (skins left on)
- 10 Whole peppercorns
- 5 Bay leaves
- 3 inch Fresh ginger thinly sliced (optional)
- Cold water just enough to cover everything
Instructions
- Place the chopped chicken meat, skin, broken bones, and carcass into the Instant Pot (or other type of pressure cooker).
- Add the sliced carrots, celery, onions, garlic, peppercorns, bay leaves, and ginger (if using). I have specified the amount of carrots, celery, and onions, but you can certainly add more if you have room in your pressure cooker. They add vitamins and minerals not present in the chicken.
- Pour in cold water just until everything is barely covered.
- Secure the lid and cook on Low Pressure for 1 hour.
- Allow a full natural release once cooking is complete.
- Carefully strain the broth through a fine mesh strainer.
- Let cool, then refrigerate. Once chilled, the broth should be beautifully gelatinous.
- Reheat gently as needed—the broth will return to liquid form.
Notes
Use what you have and adjust the amounts of carrots, celery, and onion to suit the size of your pot.
After straining, be sure to remove and reserve the chicken meat. It’s perfect for soups, casseroles, or a simple chicken salad.
Find this recipe and video at https://marysnest.com/how-to-make-rotisserie-chicken-bone-broth/
If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get all the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/
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