Chicken Stock – Need A Hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

Chicken Stock Broth in a bowl
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Chicken Stock

Need A Hand
Prep Time15 mins

Ingredients

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

Instructions

To start, begin prep work:

  • Do not peel but open the garlic and break into cloves.
  • Thoroughly rinse parsley (if using) as well as celery stalks and carrots.
  • Do not peel, but quarter onions.
  • Cut celery stalks each into four big chunks, leaves are ok.
  • Cut carrots each into four big chunks.
  • 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 peppercorns, bay leaves, stems of parsley with all leaves.
  • Add onions, carrots, celery, garlic cloves.
  • 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.
  • Place a colander into another large pot or, a big heat resistant bowl.
  • Place the colander/pot/bowl into the kitchen sink and ladle the stock from the cooking pot into the colander/pot/bowl until the large pot/heat resistant bowl is full.
  • Then remove the colander and place the contents of the colander into a double or triple lined trash bag (without holes).
  • If necessary, get another large pot or, a big heat resistant bowl, and strain into that, repeating the steps above.
  • Once all the stock is strained, and contents of the colander are emptied into the trash, 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.

Don’t need the extra help? See my “Confidence” version of this recipe.