This is the simplest of methods for making chicken broth and tender, juicy chicken at the same time. The Instant Pot makes stewing meats so convenient! By this method, which I just think of as rather lazy cooking, there will be chicken skin for those who like it, and bones for bone broth after.
1 chicken, organic, about 4 ½ pounds
1 quart filtered water
1 tablespoon apple cider vinegar or lemon juice
½ teaspoon sea salt
½ teaspoon mixed herb seasoning (like Trader Joe’s 21 seasoning salute)
- Remove the chicken from its wrapping and pull out any giblets.
- Place the chicken with breast side down in the Instant Pot.
- Pour the quart of water into the pot.
- Dribble the vinegar over the chicken and into the water.
- Sprinkle the salt and herb-pepper blend over the chicken.
- Cook in the Instant Pot for 8 hours on Normal Slow-Cook setting.
- Allow to cool at least 30 minutes.
- Pour off the broth (I use a Mason Jar) – this will allow the chicken to cool faster so that you can debone it. There should be just over 1 quart of broth of this “first broth” as well as 5 cups dark meat and 5 cups white meat.
The meat should separate easily from the bones and connective tissue. If not, or if you are using a Crock Pot rather than an Instant Pot, you may need to adjust the cooking time.
Could you pressure-cook the chicken instead? I have seen numerous recipes that describe how to do this. We prefer the texture of the slow-cooked meat, and the ability to throw the bones back in the pot to slow-cook for bone broth.
Keywords: Instant Pot, slow cook, chicken, American, bone broth