How to Make Chicken Stock
Make rich, flavorful homemade chicken stock with simple ingredients Includes stovetop, slow cooker and Instant Pot methods, plus storage tips and FAQs.
Ingredients
- 1 chicken carcass or 2-3 pounds chicken bones
- 1 yellow onion, quartered
- 2-3 large carrots, cut into big chunks
- 2-3 celery stalks, cut into big chunks
- 1-2 bay leaves
- 1 tsp kosher salt adjust to taste
- 1 tsp coarse ground black pepper adjust to taste
- herbs (optional) - fresh thyme sprigs, parsley
Instructions
Chicken Stock Stovetop Instructions
- Combine ingredients: add chicken carcass/bones to a large stock pot along with onion, carrots, celery, bay leaves, salt and pepper, and herbs (optional). Add enough cold water to cover everything by 1-2 inches -- about 10-12 cups of water.
- Heat gently: Bring to a simmer slowly over medium high heat. Avoid boiling.
- Skim the foam: as the stock begins to simmer, skim off any foam that rises to the top.
- Simmer: low and slow over medium-low heat for at least 4-6 hours, but up to 12 hours for richer, deeper flavor.
- Strain: Use a fine mesh trainer to remove all solids and discard.
- Cool and store: allow the stock to cool completely, then place in airtight containers or jars and refrigerate. Fat will rise to the top and solidify - feel free to skim it off, but it is not required.
Chicken Stock Slow Cooker (Crock Pot) Instructions:
- Combine ingredients: Add chicken carcass/bones to your slow cooker along with onion, carrots, celery, bay leaves, salt and pepper, and herbs (optional). Add enough cold water to cover everything by 1-2 inches -- about 10-12 cups of water.
- Cook on low for 10-12 hours.
- Strain out the solids.
- Cool and store: allow the stock to cool completely, then place in airtight containers or jars and refrigerate. Fat will rise to the top and solidify - feel free to skim it off, but it is not required.
Chicken Stock Instant Pot Instructions:
- Combine ingredients: Add chicken carcass/bones to your Instant Pot along with onion, carrots, celery, bay leaves, salt and pepper, and herbs (optional). Add enough cold water to cover everything by 1-2 inches -- about 10-12 cups of water, but no more than up to the max fill line.
- Secure the lid, set the valve to sealing, then press Manual/Pressure cook for 45 minutes.
- Naturally release the pressure - this will take about 20-25 minutes.
- Strain the stock with a fine mesh strainer.
- Cool and Store: allow the stock to cool completely, then place in airtight containers or jars and refrigerate. Fat will rise to the top and solidify - feel free to skim it off, but it is not required.