Rotisserie Chicken Stock (Instant Pot, Slow Cooker or Stovetop)
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Place the chicken bones in the Instant Pot, stock pot or slow cooker. Add the vegetables, seasonings, then water.
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Instant Pot Method:
Cook on high pressure for 1 hour.
Stovetop Method:
Bring to a boil on high heat then reduce to a simmer. Simmer for 2-4 hours.
Slow Cooker Method:
Cook on high for 3-4 hours or low for 5-6 hours.
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Remove the large pieces of bones.
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Place a fine mesh strainer over a large bowl and strain the stock.
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Use a spoon to push the vegetables into the strainer to release the stock. Discard the vegetables and season with salt and pepper to taste.
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