2-3 chicken carcass’… I freeze the leftovers each time I roast a chicken until I have enough for stock. Alternatively I use fresh chicken wings and legs, you just have to be careful and wash the chicken parts if using raw.
2 TBSP apple cider vinegar
2 onions cut into rough pieces
2 carrots cut into rough pieces
2 celery stalks cut into rough pieces…don’t forget the leaves!
1 TBSP Black Peppercorns
Herbs, I like dill (1 tsp), parsley (½ tsp), rosemary (½ tsp) and bay leaves (2).
1 TBSP salt
Filtered water to cover to the ⅔ mark (about 10 cups)
Place chicken and other ingredients into the Instant Pot and cover with the filtered water until ⅔ the way full.
Select the “soup” setting
Select low pressure
Manually change the time to 119 minutes (it won’t let you do 120).
Once stock is done cooking, allow the pressure to release on it’s own…this will take about another half an hour. If you get antsy you can release the pressure manually after a while…it’ll be fine.
Strain all solids out of the stock and let it cool.
Once cooled you can store it in the refrigerator for about 4 days, or freeze it for up to 6 months.