Ingredients:
Bones:
- Carcass and leftover bones from a whole roasted chicken (or 3-4 pounds of chicken parts like wings, backs, necks)
Vegetables:
- 1 medium onion, quartered
- 2 medium carrots, roughly chopped
- 3 celery stalks, roughly chopped
Aromatics:
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 sprig fresh thyme or rosemary (optional)
Other:
- 2 tablespoons apple cider vinegar (helps extract more nutrients)
- 1 teaspoon salt (optional, adjust to taste)
- Water (enough to cover everything)
Instructions:
Prep the Ingredients:
- If using a roasted carcass, remove any large pieces of leftover meat (you can add them back later for more flavor).
- Roughly chop the vegetables. There’s no need to be precise, as you’ll strain everything later.
Add to the Instant Pot:
- Place all ingredients (bones, vegetables, herbs, vinegar, optional salt) into your Instant Pot.
- Pour in enough cold water to cover the ingredients, but don’t exceed the max fill line.
Cook:
- Secure the lid, making sure the valve is set to “Sealing.”
- Select “Manual” or “Pressure Cook” and set the timer for 60 minutes on High pressure.
- The Instant Pot will take some time (around 15-20 minutes) to come to pressure before the timer starts.
Release the Pressure:
- Once the timer beeps, allow a natural pressure release for at least 30 minutes. If you’re not in a rush, letting it naturally release even longer will yield deeper flavor.
- Carefully release any remaining pressure manually.
Strain and Cool:
- Use a fine-mesh sieve to strain the stock into a large bowl or container. Discard the solids.
- If using immediately, skim off any excess fat on the surface.
- Allow the stock to cool slightly before refrigerating or freezing.
Storage:
- Refrigerate: Homemade chicken stock will last for 3-4 days in the refrigerator.
- Freeze: Freeze in airtight containers or freezer-safe bags for up to 6 months.
Tips:
- Bone type: Using bones from a roasted chicken will impart a richer, more savory flavor.
- Add-ins: If you have them on hand, feel free to add extra veggies like parsnips, leeks, or even a piece of ginger.
- Skimming fat: For a lighter stock, skim the fat off the cooled broth.
- Uses: Homemade chicken stock enhances the flavor of soups, stews, sauces, and more!
Enjoy your delicious and nourishing homemade chicken stock!
