It’s like liquid gold!
Homemade chicken stock is like having a special treasure in your refrigerator or freezer! It’s so much richer, more flavorful and full-bodied than canned broth.
Don’t get me wrong. I still used canned broth – I’m a busy gal, but I try to use homemade stock where it’s really going to make an impact like in homemade soup!
Sometimes I make my stock in a stockpot on the stove – like when I’m going to be home for most of the day. On the days I need to speed up the process – into the pressure cooker it goes!
Chicken for Chicken Stock:
In the recipe I say 1-2 chicken carcasses (sorry not the most pleasing word…). This will somewhat depend upon how large your carcass is and how much room you have in your pot. The more carcass – the richer the stock.
I usually make my stock a day or so after having roasted chicken for dinner. You can if you want – freeze the carcass and make the stock at a later date. You want to start with a carcass or chicken bones from a chicken that was previously cooked (preferably roasted). Otherwise impurities can come out into your stock – and you won’t have that nice clear stock. Some folks who start with raw bones – boil, then drain them first.
Stovetop or Electric Pressure Cooker?
I use a stovetop pressure cooker – (which comes to a little higher pressure point – so cooks a little faster when compared to an electric pressure cooker.) But in comparing recipes that use electric pressure cookers such as the Instapot – the timing in this recipe should work well for either a stovetop or an electric pressure cooker.
Chicken Stock – Chicken Broth – Bone Broth:
From what I’ve read – and there are many differing points of view out there:
Chicken broth is generally made with chicken meat and vegetables. It’s a thinner texture and is generally not simmered as long as stock or bone broth.
Chicken stock is made with the addition of bones and cooked for a longer period of time than broth. It has a richer taste and more full-bodied texture. The bones (depending how many you use) contribute gelatin/collagen to the stock – you’ll see when chilled it has a more gelatinous texture.
Bone broth is made with more bones and cooked longer to extract more collagen. The more bones you add, the more collagen rich broth you’ll have.
How to Make Homemade Chicken Stock – Step-by-Step!
Gather Your Aromatics 
Combine in Pot or Pressure Cooker with Chicken Carcass(es)
Add Water to Cover 
Either simmer on stovetop for at least 4 hours or pressure cook for 45 minute.
mmm steamy goodness! 
Strain out solids
Strain through very fine mesh strainer (cheesecloth too if you like) 
Refrigerate overnight, then scoop off fat
You can store your chicken stock in the refrigerator for several days or freeze in air-tight containers for up to 6 months.
Use your chicken stock in these great recipes! or search “soup” for even more!
Homemade Chicken Stock (Stovetop or Pressure Cooker)
Equipment
- Pressure Cooker – or –
- Stock Pot
Ingredients
- 1-2 chicken carcass (or about 2-3 pounds chicken parts) leftover from roasted chicken
- 1 teaspoon salt I use coarse kosher
- 1 teaspoon black peppercorns
- 1 small bundle fresh flat-leaf parsley 4-5 stems
- 1 small bundle fresh thyme 4-5 stems
- 2 bay leaves
- 1 medium/large onion, quartered I leave inner-peel on
- 2 cloves garlic, peeled optional
- 2-3 carrots, cut into 2" pieces cleaned – don't have to peel
- 2-3 stalks celery, cut into 2" pieces
- 12-16 cups water – enough to cover chicken
Instructions
Stock Pot/Stovetop Directions
- Combine all ingredients in large pot – add enough cold water to cover chicken.
- Simmer (don't boil) for 4-6 hours – partially covered. Skim any foamy ("scum" – ugh hate that word)
- I like to cook it at least until the chicken carcass falls apart.
- When done, take off heat. Use tongs, large slotted spoon or hand-held strainer to remove all solid pieces. These you can discard.
- Pour stock through a fine mesh strainer – you can line this with a few layers of cheesecloth if you wish. Sometimes I discard the last half-cup or so if there's a lot of sediment in the bottom of the pot.
- Let cool, refrigerate for several hours or overnight. The fat will rise to the top and become solid. You can scoop this off to discard (or use in recipes calling for chicken fat!) Then go ahead use the stock in your recipe or pack into freezer containers. Keeps for at least 6 months.
Pressure Cooker Directions:
- Combine all ingredients in your pressure cooker – add enough cold water to cover chicken. (but don't go over the max fill line of your pressure cooker.)
- Lock lid onto pressure cooker and bring to high pressure.
- Pressure cook for 45 minutes. (I use a stovetop pressure cooker and bring to high perssure over med.- high heat, then reduce heat to maintain a little steam constantly coming from the valve.)
- Turn off heat and allow to cool/release pressure. (Can take around 15 minutes.)
- When done, take off heat. Use tongs, large slotted spoon or hand-held strainer to remove all solid pieces. These you can discard – they've done their work by adding lots of flavor!
- Pour stock through a fine mesh strainer – you can line this with a few layers of cheesecloth if you wish. Sometimes I discard the last half-cup or so if there's a lot of sediment in the bottom of the pot.
- Let cool, refrigerate for several hours or overnight. The fat will rise to the top and become solid. You can scoop this off to discard (or use in recipes calling for chicken fat!). Then go ahead use the stock in your recipe or pack into freezer containers. Keeps for at least 6 months.
Notes
Chicken:
In the recipe I say 1-2 chicken carcasses. This will somewhat depend upon how large your carcass is and how much room you have in your pot. The more carcass – the richer the stock. I usually make my stock a day or so after having roasted chicken for dinner. You can if you want – freeze the carcass and make the stock at a later date. You want to start with a carcass or chicken bones from a chicken that was previously cooked. Otherwise impurities can come out into your stock – and you won’t have that nice clear stock. Some folks who start with raw bones – boil, then drain them first.Pressure Cooker:
I use a stovetop pressure cooker – (which comes to a little higher pressure point – so cooks a little faster when compared to an electric pressure cooker.) But in comparing recipes that use electric pressure cookers such as the Instapot – the timing in this recipe should work well for either a stovetop or an electric pressure cooker.Chicken Stock – Chicken Broth – Bone Broth:
From what I’ve read – and there are many differing points of view out there: Chicken broth is generally made with chicken meat and vegetables. It’s a thinner texture and is generally not simmered as long as stock or bone broth. Chicken stock is made with the addition of bones and cooked for a longer period of time than broth. It has a richer taste and more full-bodied texture. The bones (depending how many you use) contribute gelatin/collagen to the stock – you’ll see when chilled it has a more gelatinous texture. Bone broth is made with more bones and cooked longer to extract more collagen. The more bones you add, the more collagen rich broth you’ll have.Nutrition (approx. data estimated via online nutritional calculator.)
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Thanks for your information.
PERFECT