How to Make Chicken Stock
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
11 kcal
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Course
Condiments
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Cuisine
American
How to Make Chicken Stock
Description
How to Make Chicken Stock utilizes a chicken carcass cut into pieces alongside onion, carrot, celery, bay leaf, and a variety of fresh herbs such as thyme, parsley, and tarragon. These ingredients are combined in a pot with cold water covering most of the bones and vegetables.
On the stovetop, the stock is slowly brought to a simmer, skimmed to remove foam and fat, then cooked covered for four hours to fully develop flavor and extract collagen. Alternatively, an Instant Pot method pressures cooks the stock for 20 minutes, greatly reducing time while still producing a rich broth.
The resulting stock is strained, yielding about four cups of flavorful liquid that can be used as a base for countless recipes requiring a savory foundation.
Store leftover stock in airtight containers in the refrigerator for up to four days or freeze for up to six months. Freezing stock in ice cube trays provides convenient portioning for future use.
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 cut in four pieces, stalk
- 1 bay leaf
- 6 herbs thyme, parsley, tarragon, etc, sprigs
- 6 cups water or enough to cover ¾ of the bones and vegetables, cold
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
- Store leftover chicken stock in airtight containers refrigerated for up to four days.
- Freeze stock in ice cube trays for small, convenient portions; transfer frozen cubes to bags for up to six months storage.
- Use skimmed stock broth as a savory base for soups, sauces, and other recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 11 kcal
% Daily Value*
| Calories | 11kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 25mg | 1% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1357IU | 27% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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