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5.0 from 18 votes

How to make Chicken Stock

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.

Prep Time
5 mins
Cook Time
8 hrs
Additional Time
30 mins
Total Time
8 hrs 5 mins
Servings: 10 cups
Calories: 14 kcal
Course: Soup , Dinner
Cuisine: American

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

Instructions

How to make Chicken Stock in your Crock Pot/Slow Cooker
    Cup of Yum
  1. 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)
  2. Add 10 cups of water to the slow cooker.
  3. Turn on low, and walk away for 8 -10 hours
  4. Drain the stock of all solids through a fine mesh sieve, and let cool.
  5. Scoop off the fat that will rise to the surface
  6. 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
  1. 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)
  2. Add 10 cups of water to the pot.
  3. Close lid, and set the pressure valve to "seal"
  4. 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)
  5. Open the lid, drain the stock of all solids through a fine mesh sieve, and let cool.
  6. Scoop off the fat that will rise to the surface
  7. 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

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

% 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.