1. Transfer the chicken to a large pot. If you’re using the instant pot, place the chicken carcass inside the stainless steel pot.
2. Add your tablespoon of apple cider vinegar and cover the carcass with filtered water. You want just enough water to cover the bones and not too much more.
3. Wait 30 minutes to allow the apple cider vinegar to pull the minerals from the chicken bones.

If you’re using a regular pot:

1. Bring the water to a boil and then reduce the heat to a very low simmer. You want it to almost barely be simmering. If the heat is too high and it’s simmering too much, you’ll run out of water or be left with very little broth. So make sure it’s a low simmer.
2. Cover with a lid to ensure that you don’t “lose” too much water to evaporation. You’ll simmer the water for 12 to 24 hours.
3. Since I don’t recommend simmering overnight while you’re sleeping, I usually turn the stove off and then resume simmering the broth again the next day. If you want to shave off a lot of time (and eliminate the stovetop babysitting) see below.

If you’re using the Instant Pot:

1. You can use the “Soup” setting to make the broth using the pressure cooker function. First make sure that the valve is set to “Sealing.”
2. First make sure that the valve is set to “Sealing.”
3. Then, all you need to do is press “Soup” and adjust the heat to low and set it for the max time (120 minutes). Because of the amount of water it’s probably going to take a good 20 to 30 minutes for the Instant Pot to reach the right pressure before the timer starts counting down.
4. Once it’s finished cooking you can allow the pressure to release naturally for 10 minutes (that means you do nothing) and then you can switch the valve to “Venting” to allow for quick release of the rest of the pressure.

Final Step:

1. Once the liquid is cool enough to handle, strain out the bones and transfer to large glass mason jars for storing. Enjoy making soups and stews with your homemade broth!