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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":
- Wash the carrots, celeries and leftover vegetables you may have.
- Cut the vegetables to make them around 1 in in size.
- Place the chicken bones, garlic cloves, ginger, kelp and vegetables into your Instapot/slow cooker.
- Fill the pot with water to the max line of your Instapot or 3/4th of your slow cooker pot.
- [INSTAPOT] Press the "Soup/Broth" feature. If you don't have that feature, press "Pressure Cook" for about 30min.
- [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)
- [SLOW COOKER] Press the High setting and have it slowcook for about 4 hours.
- When the broth has cooled down, strain out the contents inside since you only want the broth liquid.
- Smell the delicious aroma and use the broth for your next noodle soup or store it in containers to freeze for later.