Chicken Broth

Chicken Broth

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Chicken Broth

By: Jessalyn C via Cookpad.com

Ingredients of Chicken Broth:

  • Chicken Bones (I use Chicken thigh bones - about 6 thighs worth)
  • 3 garlic cloves
  • 3 (2 inch) dried kelp
  • 2 (1 inch) ginger slices
  • 3 carrots
  • 1/2 onion
  • 2 celery sticks
  • Any leftover vegetables

Method for "Chicken Broth":

  1. Wash the carrots, celeries and leftover vegetables you may have.
  2. Cut the vegetables to make them around 1 in in size.
  3. Place the chicken bones, garlic cloves, ginger, kelp and vegetables into your Instapot/slow cooker.
  4. Fill the pot with water to the max line of your Instapot or 3/4th of your slow cooker pot.
  5. [INSTAPOT] Press the "Soup/Broth" feature. If you don't have that feature, press "Pressure Cook" for about 30min.
  6. [INSTAPOT] Once done, let the instapot naturally release for about 40min and then do a fast release. (Really depends on how much time you're willing to wait)
  7. [SLOW COOKER] Press the High setting and have it slowcook for about 4 hours.
  8. When the broth has cooled down, strain out the contents inside since you only want the broth liquid.
  9. Smell the delicious aroma and use the broth for your next noodle soup or store it in containers to freeze for later.

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