The Best Gluten-Free Homemade Chicken Broth

The trick to getting great soups and sauces is a the best homemade chicken broth. It’s really easy to do with only a few minutes of prep work. Let the broth cook while you watch a good movie and you have twelve cups of delicious broth ready the next time you need it. Good, rich chicken broth can absolutely change the taste of your soups and sauces. Until I made my own broth, I was never happy with my chicken soup recipe. Now, I love it and make sure to have some ready to go in the freezer for when I feel like making either Chicken Soup or Broccoli Cheddar Soup.

I usually start my broth with the bones and bits left from a rotisserie chicken. I use rotisserie chickens all the time to have shredded chicken on hand for meals like chicken enchiladas or Chicken Soup. After you clean all the useable meat from a rotisserie chicken, save the bones, skin, and little bits from the bottom of the container. I usually put them in a Ziploc with the juices and freeze them until I’m ready to make broth.

You will want some loosely chopped celery, carrots, and onions to add flavor.

I’m a huge fan of Chicken Base and buy it in giant containers at Costco. I usually add about a 1/4 cup to my chicken broth. Now here is a catch — I don’t add any additional salt. Why? Because I want to be able to control the salt in the final dish I make. It’s always easier to add salt later, so if you taste a spoonful of broth it might seem a little bland. Feel free to add salt to your taste.

I use an Instant Pot so that this broth is really quick to make. It only takes about 10 minutes of prep work and then the instant pot does all the hard work while you go watch a movie or something else fun. If you don’t have an Instant Pot, you can do this on the stove top, just know that the cooking time will extend to several hours.

After you have added the chicken, the veggies, and the Chicken Base to your Instant Pot, it’s time to add the water. Depending on the size of your instant pot, the amount of water will vary. Don’t add more than the Max Fill line. Look in the photo how close I was to the line. That’s OK. It’s also OK if parts of your chicken stick out over that line, just don’t add more water. The chicken and veggies will soften and loosen up as they cook, so it won’t make the Instant Pot explode. We do want as much water as possible because that’s what will make the chicken broth. So fill right on up to that line.

Once you have filled the Instant Pot, place the lid on and make sure that the pressure valve is set appropriately. I use the pressure cook setting for 65 minutes. Then let the pressure naturally release for at least 15 to 20 minutes or longer. If you release the valve quickly, all that precious broth will come sputtering out the top. Let it cool down naturally to preserve as much liquid as possible.

After the broth has cooked and cooled down, you will need to strain out the solid pieces from the liquid. I simply place a tight mesh strainer over a large bowl and slowly ladle the broth into the mesh strainer to get all of the pieces out. Don’t be in a big hurry, let the liquid drain through to get as much broth as possible. I even smush the carrots and celery to get any juice out if possible.

Once you have strained the broth, add it to storage containers for future use. I love these restaurant take-away containers. They are 32 ounces or four cups each. That’s a perfect amount for making soups and stews. You can refrigerate or freeze as desired.

I leave the fat on top of my broth. Some people prefer to remove it. It’s your choice. I leave it there in case I want to use it for additional flavor in a future dish.

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