Chicken Stock

Home made chicken stock is one of the most versatile ingredients in the kitchen Besides being nutrient rich, it provides an added layer of flavor to your dishes. Feel free to use chicken stock in place of water in most recipes.

Prep time: 15 minutes
Cooking time: 2 - 4 hours

Chicken Stock

6 quarts of water
4-5 pounds organic chicken bones; necks, backs, legs, wings
2 medium carrots, scrubbed and cut in half, skin on
2 medium carrots, cut into large chunks
3 celery ribs and leaves coarsely chopped
1 large yellow onion, quartered with skin and root end in tact
1 head of garlic, cut in half at the waist
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon black whole peppercorns
Handful of fresh parsley
Water to just cover ingredient 

Stove top stock instructions

1. Place all ingredients into a large pot.

2. Add enough water to just cover the ingredients

3. Cover and heat on high and bring to simmer.

4. Lower heat to maintain a simmer

5. Skim scum, helps keep the stock clear

6. Cook covered on simmer, 2 – 4 hours

7. Strain, cool, skim fat, and store in fridge or freezer

Instant Pot Directions

1. Place bones, vegetables, aromatics, peppercorns, herbs (if using or leftover from your Whole Chicken) and vinegar into the pot of the Instant Pot.

2. Add enough water to just cover the bones and vegetables in the pot.

3. Place lid on Instant Pot and lock into place.

4. Cook on HIGH for 40 minutes.

5. When cooking is done, allow pressure to release naturally (10-20 minutes).

6. Release any residual pressure using the vent valve before removing the lid.

Making it your own

Feel free to add any or all of the following to the stock in step 1

1 finger of ginger
1 parsnip, coarsely chopped
1 leek coarsely chopped – white parts only
1 apple, quarter
1 small fennel bulb coarsely chopped
1 Tbsp. apple cider vinegar
1 -2 fresh sage leaves
Substitute 2-3 sprigs fresh thyme for the dried thyme