Main Dishesnatashaskitchen5.0
Chicken Stock
Homemade chicken stock is so easy to make and store. It adds incredible depth of flavor and richness to any dish, and it adds incredible health benefits as well. Substitute 1:1 with store-bought stock in any recipe that calls for chicken stock or chicken broth.This bone broth recipe includes instructions for stovetop, slow cooker, and Instant Pot Chicken stock. Start by roasting the bones (if using raw bones) then follow the directions for the method you choose, and then finish by straining and storing the stock.
👥 8 Servings⏱️ Prep & Cook: 2h 55m⏳ Prep: 25 min🔥 Cook: 2h 30m👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●pan
- ●pot
- ●slow cooker
- ●oven
📝 Preparation Steps
1
Roast Raw Bones (for all methods):
2
Roast - (Note: If using bones from a cooked rotisserie chicken, skip this step). Place bones on a lined rimmed baking sheet and roast at 400˚F for ⏱️ 20 minutes.
3
Stovetop Method (⏱️ 6-15 hours simmering):
4
Add - Place roasted bones and any accumulated pan juices into your 8 qt stock pot. Add 16 cups (or 4 Qts) of filtered water along with 1 Tbsp cider vinegar and 1 tsp salt. Bring to a boil, then reduce the heat to a simmer. Skim off impurities that rise to the top. Cover and simmer on low heat ⏱️ 4 hrs.
Filtered Water (Stock Pot: 16 c., 6Qt Slow Cooker: 12 c., 6-8Qt Instant Pot: 10-12 c.)cider vinegar1 Tbspsalt1 tsp
5
Add Vegetables - Add onion, celery, carrots, 2 smashed garlic cloves, and 1 bay leaf, and continue cooking on a low simmer another ⏱️ 2-11 hours, depending on how marrow-rich you want your broth. Be careful not to bring it to a hard boil, or the broth will look foggy.
medium onion (peeled and halved)1carrots (peeled & halved)2bay leaf (optional, but nice)1
6
Slow Cooker Method (⏱️ 10-15 hours on low):
7
Add roasted bones and any accumulated pan juices into the 6-quart Slow Cooker. Add 12 cups of warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for ⏱️ 10-15 hrs.
cider vinegar1 Tbspsalt1 tsp
8
Halfway through cooking on low heat, add onion, celery, carrots, 2 smashed garlic cloves, and 1 bay leaf and continue cooking on low. You can let it go longer if needed overnight and strain the next day.
medium onion (peeled and halved)1carrots (peeled & halved)2bay leaf (optional, but nice)1
9
Instant Pot Method (⏱️ 2 hours pressure-cooked):
10
Add roasted bones and accumulated pan juices into a 6-quart or 8-quart Instant Pot. Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar, and 1 tsp salt. Add water or until you reach the max fill line in the pot.
medium onion (peeled and halved)1carrots (peeled & halved)2bay leaf (optional, but nice)1cider vinegar1 Tbspsalt1 tsp
11
Cook on high pressure for ⏱️ 2 hours. It will warm up, then cook on high pressure for ⏱️ 2 hours. When cooking is complete, wait ⏱️ 30 min to naturally depressurize, then release pressure (use an oven mitt for safety in case it sputters).
12
How to Strain Chicken Stock:
13
Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard solids. Cool the strained stock to room temperature, then cover and refrigerate. The following day, it will thicken, and you can scrape the fat off the top (see storage instructions below).
Nutrition Facts
calories
14 kcal
serving Size
1 serving
sugar Content
1 g
sodium Content
309 mg
carbohydrate Content
3 g
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