Chicken Stock
Homemade chicken stock is so easy to make and store. It adds incredible depth of flavor and richness to any dish, and it adds incredible health benefits as well. Substitute 1:1 with store-bought stock in any recipe that calls for chicken stock or chicken broth.This bone broth recipe includes instructions for stovetop, slow cooker, and Instant Pot Chicken stock. Start by roasting the bones (if using raw bones) then follow the directions for the method you choose, and then finish by straining and storing the stock.
Ingredients
- 3-5 lbs leftover chicken bones and skin, from 1 large chicken (or from 2 rotisserie chickens)
- 1 Tbsp cider vinegar
- 1 tsp salt
- 1 medium onion, peeled and halved
- 2 celery ribs, cut into thirds, leaves attached
- 2 carrots, peeled & halved
- 2 smashed garlic cloves
- 1 bay leaf, optional, but nice
- Filtered Water, Stock Pot: 16 c., 6Qt Slow Cooker: 12 c., 6-8Qt Instant Pot: 10-12 c.
Instructions
Roast Raw Bones (for all methods):
- Roast - (Note: If using bones from a cooked rotisserie chicken, skip this step). Place bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes.
Stovetop Method (6-15 hours simmering):
- Add - Place roasted bones and any accumulated pan juices into your 8 qt stock pot. Add 16 cups (or 4 Qts) of filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. Bring to a boil, then reduce the heat to a simmer. Skim off impurities that rise to the top. Cover and simmer on low heat 4 hrs.
- Add Vegetables - Add onion, celery, carrots, 2 smashed garlic cloves, and 1 bay leaf, and continue cooking on a low simmer another 2-11 hours, depending on how marrow-rich you want your broth. Be careful not to bring it to a hard boil, or the broth will look foggy.
Slow Cooker Method (10-15 hours on low):
- Add roasted bones and any accumulated pan juices into the 6-quart Slow Cooker. Add 12 cups of warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for 10-15 hrs.
- Halfway through cooking on low heat, add onion, celery, carrots, 2 smashed garlic cloves, and 1 bay leaf and continue cooking on low. You can let it go longer if needed overnight and strain the next day.
Instant Pot Method (2 hours pressure-cooked):
- Add roasted bones and accumulated pan juices into a 6-quart or 8-quart Instant Pot. Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar, and 1 tsp salt. Add water or until you reach the max fill line in the pot.
- Cook on high pressure for 2 hours. It will warm up, then cook on high pressure for 2 hours. When cooking is complete, wait 30 min to naturally depressurize, then release pressure (use an oven mitt for safety in case it sputters).
How to Strain Chicken Stock:
- Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard solids. Cool the strained stock to room temperature, then cover and refrigerate. The following day, it will thicken, and you can scrape the fat off the top (see storage instructions below).
Notes
*The cook time listed is for my favorite method: in the Instant Pot.
Storage -
- Refrigerate - Store the stock in the refrigerator for up to 1 week. It can thicken in the fridge, but it will liquidify once heated.
- To freeze - divide the stock into freezer-safe containers, leaving room for expansion. Store frozen for up to 3 months.
- To use - thaw in the fridge overnight, or use from frozen. Be sure to heat to a rolling boil before consuming.
Nutrition Facts
Chicken Stock
Amount per Serving
Calories
14
% Daily Value*
Sodium
309
mg
13
%
Potassium
94
mg
3
%
Carbohydrates
3
g
1
%
Sugar
1
g
1
%
Vitamin A
2595
IU
52
%
Vitamin C
2.5
mg
3
%
Calcium
14
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
