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instant pot chicken stock in a quart container with thyme and a dishtowel
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5 from 2 votes

Really Good Chicken Stock (Instant Pot or Stovetop)

Here's how to make really good, super-flavorful, super-versatile homemade chicken stock in the Instant Pot or on the stovetop. 
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Cooking Skills
Cuisine: American
Keyword: chicken stock, instant pot chicken broth, instant pot instant pot chicken stock
Servings: 3 to 4 quarts
Calories: 74kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 carcasses from whole roasted chickens
  • 2 large carrots
  • 4 inner celery ribs
  • 1 large yellow onion or the dark green tops of 2 leeks
  • 4 garlic cloves peeled and smashed
  • 10 sprigs thyme
  • A handful fresh Italian parsley including stems
  • 2 bay leaves
  • 10 black peppercorns
  • 1 tablespoon fine sea salt optional
  • 1 tablespoon (15 ml) apple cider vinegar (optional)

Instructions

  • Place all ingredients in a large stockpot or a 6- or 8-quart Instant Pot. In the IP, to save space, you can break up the chicken carcasses a bit. This should be easy to do with your hands. For all pots, wash the carrots, celery, and onions or leek tops and cut into large chunks. There is no need to peel.
  • In an IP, add water to the max fill line. (Take this limit seriously, making sure that all solid and liquid ingredients rest at or below the line, otherwise the pot won't pressurize correctly.) In a stock pot, add 8 quarts water.
  • Instant Pot instructions: Postition lid and set vent to sealing. Cook on manual, high pressure, for 120 minutes. (It's faster to press the down arrow, since the counter will wrap back around to 120 after it hits zero.) Pot will take quite a while to come up to pressure before the countdown begins. When cooking time ends, let pressure release naturally.
  • Stovetop instructions: Bring to a boil over high heat, then reduce heat and simmer gently, uncovered, for 4 hours, stopping by from time to time during the first hour of cooking to skim off and discard any foam that collects at the top of the pot.
  • After cooking, let stock cool to a comfortable handling temperature
  • Strain through a fine-mesh sieve, lined with cheesecloth if you like, into a very large bowl.
  • Pour into storage containers and chill. Stock is ready to use in recipes.

Notes

  1. It's up to you whether you want to use the stock with the fat still in it or skim it off. If you choose to skim, simply let the stock chill in the fridge overnight. A layer of fat will rise to the top and solidify. At that point you can lift it right off and discard it or save it to use as a cooking fat.
  2. Lots of chicken stock recipes will tell you to discard all the solids after you strain the stock, but I find that even after a long cooking time, the vegetables and any bits of meat that have clung to the bones are tender and delicious to eat. 
  3. If you like, you can run the carrot, celery, garlic, and onion (but not leek tops) through a food mill or give them a quick whir in the food processor and sprinkle with some good parmesan cheese to make a rustic vegetable puree. Eat it on its own or stir into a little bit of the stock to make a simple soup.
  4. Stock keeps in an airtight container in the fridge for a week and in the freezer for a year.

Nutrition

Serving: 1cup | Calories: 74kcal | Carbohydrates: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 564mg | Fiber: 1g | Sugar: 1g