Chicken Stock – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

Chicken Stock Broth in a bowl
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Chicken Stock

Confidence
Prep Time15 mins

Ingredients

  • 1 chicken carcass from a 4-5 pound chicken (see Roasted Chicken recipe)
  • 2 medium yellow onions unpeeled and quarterd
  • ½ large head garlic unpeeled
  • 3 stalks celery rinsed and quartered
  • 2 medium carrots rinsed and quartered
  • 2 stems fresh parsley optional, rinsed thoroughly, whole
  • 2 bay leaves
  • 1 TBSP Whole black peppercorns
  • Water

Instructions

Preparing the stock (stovetop method):

  • Add chicken carcass, vegetables from roasting pan (if available), remaining giblet broth (if available), and all contents of giblet saucepan to stockpot (if available).
  • Add peppercorns, bay leaves, stems of parsley with all leaves.
  • Add onions, carrots, celery, garlic cloves.
  • Cover with 10 Cups cold water.
  • Set to cook over high heat.
  • Once it reaches a boil, turn to a simmer, and allow to cook for 5-10 hours.

Preparing the stock (8 or 10 quart Instant Pot version):

  • Add chicken carcass, vegetables from roasting pan (if available), remaining giblet broth (if available), and all contents of giblet saucepan to stockpot(if available).
  • Add all ingredients.
  • Cover with cold water until max fill line is reached in an 8 or 10 quart instant pot.
  • It’s ok if the veggies and or carcass float over the line a little.
  • Close the lid and set to high pressure cook for 45 minutes.
  • Allow a full natural pressure release, by allowing all the steam to slowly seep out of the instant pot over time.
  • Avoid doing a quick pressure release.

Finishing the stock:

  • Once the stock is done cooking, it is time to very carefully strain the stock from the vegetables and other contents in the pot.
  • Strain stock and discard veggies and carcass, etc.
  • Allow to cool and place in storage containers, or proceed to your soup recipe.

Notes

SERVING SUGGESTIONS:
Eat alone or make Chicken and Rice Soup or Chicken Pot Pie Soup.
Freeze up to three months.
NOTES:
Resist the urge to salt the stock during the cooking process. The salt will boil down and might become too salty. Save salt for the next recipe.

Need more help? See my “Need A Hand” version of this recipe.