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Cooled stock in a glass mason jar

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
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Course: Ingredient
Cuisine: American
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 servings
Calories: 11kcal
Author: Yumna Jawad

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 rib 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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific type of quinoa you use.
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