4.9 from 33 votes
Homemade Chicken Stock Recipe
Homemade Chicken Stock Recipe - Learn how to make homemade chicken stock in just a few easy steps! Slow Cooker, Instant Pot and Stovetop Instructions included!
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 12 cups
Calories: 347 kcal
Course:
Others
Cuisine:
American
Ingredients
- 1 (4 to 5 pound) chicken, organic whole chicken or equal amounts of bone-in, skin-on chicken pieces
- 1 medium sweet onion quartered
- 1 clove garlic quartered
- 2 ribs celery cut into large pieces
- 2 carrots cut into large pieces
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 thyme, fresh
- water
Instructions
Slow Cooker (4 hrs on High setting or 8 hrs on Low setting)
- Place chicken in 6-quart slow cooker. Add onion, garlic, celery, carrots, salt, pepper, thyme and cover with water, about 4 - 5 quarts. Cover and cook 4 hours on high or 8 hours on low settings. Remove chicken from stock and use for other recipes. Strain vegetables from stock and discard.
Cup of Yum
Stove (4 hrs)
- Place chicken in large stockpot. Add onion, garlic, celery, carrots, salt, pepper, thyme and cover with water, about 4 - 5 quarts Cook on low simmer, covered for 4 hours. Add more water if needed to keep chicken covered with water while cooking. Remove chicken from stock and refrigerate for future recipes. Strain vegetables from stock and discard.
Instant Pot (25 minutes + natural release)
- Place chicken in Instant Pot. Omit adding vegetables and herbs. Add fresh, cold water to the 10-cup line on the inside of the interior pot of the Instant Pot. Cook 25 minutes at high pressure. Let pressure release naturally. Remove chicken from stock and refrigerate for future recipes.
- Allow stock to cool, and store in freezer-safe, airtight containers. Refrigerate or freeze until ready to use. Stock will keep in the refrigerator for up to a week and in the freezer up to 1 year.
Notes
- Makes 3 quarts.
- You can also use leftover chicken bones for your stock. Use in place of the whole chicken in this recipe.
- Make-Ahead:Store homemade chicken stock in an airtight container in the refrigerator for up to a week.
- Freezer Friendly:Store homemade chicken stock in a freezer-safe container in the freezer for up to 3 months. Additionally, you can portion your homemade chicken stock into ice cube trays and freeze. Then, transfer the frozen chicken stock cubes to a freezer-safe, zip top bag and freeze for up to 3 month.
Nutrition Information
Serving
1 cup
Calories
347kcal
(17%)
Carbohydrates
4g
(1%)
Protein
37g
(74%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Cholesterol
142mg
(47%)
Sodium
316mg
(13%)
Potassium
394mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1730IU
(35%)
Vitamin C
2mg
(2%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 347
% Daily Value*
| Serving | 1 cup | |
| Calories | 347kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 142mg | 47% |
| Sodium | 316mg | 13% |
| Potassium | 394mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1730IU | 35% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.