How to Make Chicken Stock
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
Servings: 4 servings
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
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1357IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
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