How to Make Chicken Stock

5 from 28 votes

Learn how to make this easy homemade chicken stock recipe on the stovetop or in your Instant Pot/Pressure Cooker - with storage tips & freezing instructions

Course Ingredient

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 11kcal

Author Yumna Jawad

Equipment

Ingredients

1 chicken carcass cut smaller with a cleaver (Cutting is optional)
½ white onion cut in large pieces
½ carrot cut in large pieces
1 celery stalk cut in four pieces
1 bay leaf
6 sprigs herbs thyme, parsley, tarragon, etc.
6 cups cold water or enough to cover ¾ of the bones and vegetables

Instructions

Stovetop Method

Place vegetables and herbs in a stock pot, then place the chicken bones on top.
Add the cold water.
Slowly bring the stock to a simmer, skim any fat or foam that comes to the surface.
Once the stock has come to a simmer, continue to cook covered for 4 hours.
Cool and strain the stock. Makes about 4 cups.

Instapot Method (pressure cook)

Place vegetables and herbs in the Instapot, then place the chicken bones on top.
Add the cold water.
Seal the lid and select High Pressure for 20 minutes or use the stock setting on the pressure cooker.
Once the time is up, release pressure naturally.
Cool and strain the stock. Makes about 4 cups.

Notes

Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge or 6 months in the freezer.

Freezing Instructions: To keep small amounts handy, consider freezing in ice cube trays and then transferring cubes to freezer bags.

Photo Credit: Erin Jensen

Nutrition