Rich Chicken Stock
Equipment
- Large stockpot or Dutch oven (for stovetop)
- or Instant Pot
- or Slow cooker
- Fine-mesh strainer
- Large bowl or storage containers
Ingredients
- 1 roasted chicken carcass bones, skin, and any leftover bits
- 1 large onion quartered (leave skin on for color)
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 3 cloves garlic smashed
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 8 –10 cups cold water enough to cover ingredients
Optional:
- parsley stems thyme sprigs, or a small piece of ginger
Instructions
Stovetop Method
- Place everything in a large stockpot and add 8–10 cups of water to cover.
- Bring to a boil, then immediately reduce to a very low simmer. Skim any foam that rises to the top.
- Simmer uncovered for 2–3 hours, occasionally pressing bones to release flavor.
- Strain through a fine-mesh strainer, discard solids, and cool.
- Store up to 5 days refrigerated or 3 months frozen.
Instant Pot Method
- Add all ingredients to the pot (fill only to the “Max” line).
- Lock lid and set to High Pressure for 45 minutes.
- Allow natural release for 15 minutes, then quick-release any remaining pressure.
- Strain and cool as above.
Slow Cooker Method
- Add all ingredients and cover with 8–10 cups of water.
- Cook on Low for 8–10 hours (overnight works great).
- Strain and cool as above..
Notes
Cook time:
Stovetop: 2–3 hours (hands-off)
Instant Pot: 45 minutes high pressure (+15-minute natural release)
Slow Cooker: 8–10 hours on low
Homemade stock turns “just soup” into something special. Use every part of your roasted chicken — bones, skin, and the bits stuck to the carcass. Add vegetable scraps if you have them, or keep it simple.
Chef’s Tip: Chill your finished stock overnight; the fat will rise and solidify, making it easy to skim for a lighter broth.
Tried this recipe?Let us know how it was!
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