Homemade Chicken Stock
This Homemade Chicken Stock has a full, rich flavor that has been slowly simmered for hours to give recipes a little extra boost.
Ingredients
- 1 whole chicken, meat mostly removed
- 1 large red onion, quartered
- 2 ribs celery cut into large pieces
- 3 medium carrots, cut into large pieces
- 1 tablespoon Kosher salt
- 1 teaspoon peppercorn, can use ground pepper instead
- 12 cups water, (you may need less depending on the size of your chicken, start with 4 cups and add as needed)
- 2 cloves garlic, peeled (optional)
Instructions
STOVETOP INSTRUCTIONS
- Place chicken in a large stockpot. Add onion, celery, carrots, salt, pepper, garlic (optional) and cover with water, making sure water is covering the ingredients (about 12 cups).
- Cook on a low simmer, covered for 4 hours. Add more water if needed to keep chicken covered with water while cooking.
- Remove chicken from the stock and strain the broth into jars through a fine-mesh strainer, discarding the vegetables.
- Store the stock in an airtight container for up to a week in the refrigerator, or in your freezer for up to 3 months (using a freezer-safe container).
CROCKPOT INSTRUCTIONS
- Place the chicken into the slow cooker.
- Add in the onion, celery, carrots, salt, and peppercorn.
- Pour the water into the slow cooker until the ingredients are completely covered. Put the lid on, and cook on high for one hour.
- After cooking on high for one hour, change the setting to low to allow everything to simmer for 8-10 hours. (The longer it simmers, the more flavor you will get.)
- After it has simmered up to 10 hours, remove the bones and pour the stock through a small, fine-mesh strainer into jars.
INSTANT POT INSTRUCTIONS
- Put the chicken into the pot (no vegetables), add water to cover the chicken, lock the lid, and cook the chicken for about 25 minutes on high pressure.
- After the pressure releases naturally, remove the chicken (storing any that could be used later) and let the stock cool before pouring it into airtight containers.