How to make Chicken Stock
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5.0
18 reviews
Excellent
How to make Chicken Stock
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This recipe for Chicken Stock is so easy, and requires very little hands-on attention from you, and results in some delicious, very cost-friendly chicken stock.
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Ingredients
- 1 whole leftover chicken carcass with most of the meat picked off
- 4 large carrots unpeeled, chopped roughly
- 2 celery ribs chopped roughly
- 1 onion leave the skin on cut into quarters
- 1 tablespoon whole peppercorns
- fresh herbs
- 10 cups water
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Instructions
How to make Chicken Stock in your Crock Pot/Slow Cooker
- Add all ingredients to a crock pot - chicken carcass, roughly chopped carrots (don't peel), celery, onion (quartered, skin on), bay leaf, peppercorns and some herbs (you choose which ones)
- Add 10 cups of water to the slow cooker.
- Turn on low, and walk away for 8 -10 hours
- Drain the stock of all solids through a fine mesh sieve, and let cool.
- Scoop off the fat that will rise to the surface
- Divide into freezer friendly containers, or keep in the fridge for a day or two before using
How to make Chicken Stock in your Instant Pot/Pressure Cooker
- Add all ingredients to a pressure cooker/instant pot - chicken carcass, roughly chopped carrots (don't peel), celery, onion (quartered, skin on), bay leaf, peppercorns and some herbs (you choose which ones)
- Add 10 cups of water to the pot.
- Close lid, and set the pressure valve to "seal"
- Cook on Manual at high pressure for 60 minutes, then do a natural pressure release (A natural pressure release is when you leave the pressure release lever in the Sealed position when the cooking time ends. This allows the pressure to release slowly. When the pressure is fully released, the float valve will drop and the lid will unlock and open easily)
- Open the lid, drain the stock of all solids through a fine mesh sieve, and let cool.
- Scoop off the fat that will rise to the surface
- Divide into freezer-friendly containers, or keep in the fridge for a day or two before using.
Notes
- What to do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Use as usual
- Substitutions/Additions
- Freezing instructions
- This recipe can be frozen. Store in freezer safe containers in 1 or 2 cup portions ready for use in your favorite dishes.
- If you have some rosemary, parsley, oregano or thyme in the fridge, throw it in! A bay leaf can also be used for a savory flavor.
- I don't add salt, but you can if you'd like. I prefer to adjust the seasoning in whatever recipe I use the stock in.
Nutrition Information
Show Details
Calories
14kcal
(1%)
Carbohydrates
3g
(1%)
Sodium
16mg
(1%)
Potassium
96mg
(3%)
Sugar
1g
(2%)
Vitamin A
2445IU
(49%)
Vitamin C
1.9mg
(2%)
Calcium
15mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 16mg | 1% |
| Potassium | 96mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
18 reviews
Excellent
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