I love soups, so having chicken broth around is a peace of mind. When I get around to making chicken broth, I usually throw the chicken bones into the Instant Pot with whatever aromatics I have around. My chicken broth is more geared towards Vietnamese soup cooking, and there’s always ginger in there. I don’t add any salt because I can always just add it into the recipe itself later.
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I am no stranger to freezing chicken broth but freezing them in about 1-cup sizes was useful so I could control how many cups I actually wanted to take out. My first frozen batch I may have overfilled the molds… learning lessons for next time. My Instant Pot yielded about 12 cups of broth, 4 of which I used to make a meal during the week, and I froze the remaining 8 cups.
Notes:
Leftover chicken - I like to give it to our dog as a treat on top of their kibble or save the meat in small portions in freezer-safe bags to save and make in other recipes like salads, goi, soup, emergency cup noodle topper, etc.