Homemade Chicken Stock 3 Ways
Chicken stock is a great pantry staple to have on hand for making soups, gravies, stews, and stir-fry. Here are three methods for making great homemade chicken stock, including stovetop, slow cooker, and Instant Pot pressure cooker.
Servings: 8 cups
- 2-6 pounds chicken carcass and bones
- 2 large onions cut into wedges
- 2 medium carrots cut into large pieces
- 2 stalks celery cut into large pieces
- 3 cloves garlic crushed
- 2 dried bay leaves
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 1/2 teaspoon dried parsley (or 2 sprigs fresh parsley)
- 1/2 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 6 whole peppercorns
- 10 cups cold water or enough to cover the bones
To Roast the Bones and Vegetables (all cooking methods):
Preheat the oven to 425˚F.
Place the chicken bones into a large roasting pan. Spread the onions, carrots, celery, and garlic on top.
Roast the bones and vegetables uncovered in a preheated oven until the vegetables are charred and the bones are brown, about 35-45 minutes. Toss about halfway through to help brown evenly.
Remove the roasting pan from the oven and transfer the bones and vegetables to a pot, slow cooker, or Instant Pot pressure cooker.
Add 1 cup of water to the hot roasting pan to deglaze the pan. As the water steams, scrape the pan with a wooden spoon to scrape the brown fragments stuck to the bottom of the pan. Add the flavorful liquid to your pot.
Add the bay leaves, thyme, parsley, rosemary, peppercorns, and enough water to cover the bones by several inches, about 8 cups. Proceed with your cooking method of choice, stovetop, slow cooker, or pressure cooker.
To Make Chicken Stock on the Stove:
To Make Chicken Stock in an Instant Pot:
For All Cooking Methods:
When the chicken stock is done, remove the chicken bones and vegetables with a slotted spoon.
Strain the stock through a fine mesh strainer into a large heatproof container. Discard the solids.
Let the chicken stock cool and refrigerate overnight. Once the stock cools in the refrigerator, the fat will rise to the top and can be skimmed off before using or freezing.
Refrigerate for up to 4-days or divide into freezer storage containers and freeze for up to one year.
Makes about 8 cups chicken stock.
Serving: 1cup | Calories: 160kcal | Carbohydrates: 8g | Protein: 32g | Sugar: 8g