Chicken broth made easy

700g + or so of chicken bones (necks & backs) Often I find chicken bones on sale at the grocery stores so I like to keep some in the freezer for cold snowy days like today.

This recipe yields 8 cups of chicken stock

After straining off the stock the remaining ingredients can go into the compost

4 sticks celery or more if you have it available
1 large onion - peeling not necessary
1 large carrot
3-4 bay leaves
8 cups water
broccoli or cauliflower stems that your are not going to be used for dinner and
any vegetables in your fridge that is wilting and beyond it's fresh date

Instant Pot Method
Add above into the instant pot.  Set on soup/stew setting for 30 minutes.
After 30 minutes allow to cool.

Stove Top Method
Add above into a large soup pot. Bring it up to the boil and then turn down to simmer for 1 hour.

After cooking:
Stain the stock and cool. Store in the fridge to use for chicken soup (please click here for my chicken noodle soup recipe)
If not needed this stock freezes really well.