Homemade Chicken Broth, Fresh and Simple

6 This recipe yields about 12 cups (3 quarts) of chicken broth. Scale it up or down as needed, using a 1:1 ratio of chicken per quart of water.
Stovetop method
2 Put the chicken parts in a large stock pot. Add the carrots, celery, onion, garlic, parsley, bay leaf and thyme sprigs. Pour the water into the pot and place over medium-high heat. If the water doesn't completely cover everything by at least an inch, add a bit more.
3 Bring to a boil, then immediately lower the heat to medium-low. Simmer the broth at a gentle bubble for 3 hours, without stirring. To ensure a clear (not cloudy) broth, keep your eye on the heat throughout the cooking to be sure the liquid doesn't come back to a full boil.
4 Spread a piece of cheesecloth over a colander, and set the colander over a large bowl. If you don't have cheesecloth, choose a fine mesh strainer. Strain the broth into the bowl and cool to room temperature. Transfer the broth to storage containers and refrigerate.
Pressure cooker (such as Instant Pot) method
5 Add all ingredients to a pressure cooker pot. Be sure the water doesn't come more than ⅔ of the way up sides of the pot. Cook on high pressure for one hour. Release the pressure naturally. Strain, cool and store the broth as directed above.