A recipe for making gelatinous, protein-rich bone broth from a Costco rotisserie chicken carcass. It's a great way for everybody to reduce food waste and save money.
Pick all meat off the chicken, leaving little bits for added flavor if desired. Place bones in an instant pot/pressure cooker and cover with 6-8 cups of filtered water. Secure the lid and pressure cook on high for 2 hours and 15 minutes, with the vent sealed. Allow the pressure to naturally release for 20 to 30 minutes. Pour the liquid through a sieve or cheesecloth to remove the solids. Store in jars; allow to cool before placing in the fridge. Once chilled, a layer of fat will harden on top. Do not remove this until you’re ready to use the broth. The fat cap keeps broth fresh for longer (at least 2 weeks). Once you remove the cap, use within 3-5 days. Save the fat for cooking (you can use it to roast veggies or fry chicken) or freeze it. The broth can also be stored in the freezer for 6 months.
