How to make Chicken Stock
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How to make Chicken Stock
Description
How to make Chicken Stock involves simmering a mostly picked-over chicken carcass with roughly chopped unpeeled carrots, celery ribs, quartered onion with skin on, whole peppercorns, bay leaf, and fresh herbs in water. This combination slowly releases savory flavors into the liquid over an extended cook time. The recipe supports two cooking methods: a slow cooker running low for 8–10 hours or an instant pot/pressure cooker at high pressure for 60 minutes with natural pressure release.
The resulting stock is strained through a fine mesh sieve to remove solids, cooled, and skimmed to remove fat rising to the top. This process yields a clear, flavorful broth that forms a foundation for soups, stews, sauces, or risottos. Utilizing leftover carcasses is efficient and enhances flavor compared to pre-made stock.
Stock can be stored refrigerated for a few days or divided into freezer-safe portions for longer storage. Omission of salt during cooking allows flexibility to season later in final dishes. Incorporating herbs like rosemary, thyme, parsley, or bay leaf adds aromatic complexity. The skin-on onion and peppercorns contribute depth without overpowering the broth.
Ingredients
- 1 chicken carcass with most of the meat picked off, whole, leftover
- 4 large carrot unpeeled, chopped roughly
- 2 celery chopped roughly, ribs
- 1 onion leave the skin on cut into quarters
- 1 tablespoon black peppercorns whole
- fresh herbs
- 10 cups water
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
- Store finished chicken stock covered in the refrigerator for up to 4 days before use.
- Freeze stock in meal-sized portions using freezer-safe containers to have ready-to-use broth.
- Add herbs such as rosemary, parsley, oregano, thyme, or bay leaf to customize flavor during cooking.
- Salt is optional during stock preparation; seasoning can be adjusted later when using the stock in recipes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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