• Place chicken carcass in stock pot, slow cooker or Instant pot.
• Add in cut onion, carrots, celery, bay leaves, parsley and salt and pepper.
• Pour water over carcass and vegetables to cover.
• Once you cook via one of the methods below, carefully remove the carcass and strain the broth through a mesh strainer. Use immediately or let cool and store in the refrigerator.

Stove top

• Bring to boil over medium heat. Turn heat down to simmer. Cover with a lid and cook 2 hours.

Instant Pot

• ***Make sure not to add water past the fill line in the pot. Put the Instant Pot setting to "Soup" and set the Instant Pot timer to 30 minutes. Once the 30 minutes is up and the buzzer sounds, let it do a natural pressure release. Remove lid.

Slow cooker

• Add chicken carcass, vegetables, bay leaves, parsley salt and pepper to slow cooker. Cover and cook on low 4-6 hours or high 2-3 hours.