Basic Chicken Stock
By :The Culinary Cartel
This month we took a look at getting the most out of the humble chicken. Buying a whole bird is a very economical choice, allowing you to purchase better quality meat and stretch the chicken further through a number of meals. We broke down our whole bird and turned it into easypeasy fajitas and a fakeaway Nando’s. At the end we were left with some bones and offcuts- perfect for chicken stock! Turn leftover veggies and chicken carcasses into lovely rich chicken stock. Traditional recipes call for simmering the bones and vegetables gently in water for 6 hours. The magic of the instant pot is that you can cut this time down to just 2 hours, and not have to babysit a pot in the stove.
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Browse Category Basic Dish, Soup
Main Ingredient Chicken
Home Category Basic Dish, Soup
Prep Time 5 Minutes
Cook Time 2 Hours
Servings
1 Serving
Ingredients
  • 1 chicken carcass
  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 tbsp apple cider vinegar
  • 1 baby leaf
  • 10 black peppercorns
Browse Category Basic Dish, Soup
Main Ingredient Chicken
Home Category Basic Dish, Soup
Prep Time 5 Minutes
Cook Time 2 Hours
Servings
1 Serving
Ingredients
  • 1 chicken carcass
  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 tbsp apple cider vinegar
  • 1 baby leaf
  • 10 black peppercorns
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Place all the ingredients into the inner pot.
  2. Cover the ingredients with water until fully submerged, but be sure not to overfill past the maximum water level.
  3. Pressure Cook on High for 2 Hours. When the time is up, carefully quick release the pressure.
  4. Strain the broth and remove the solids.
  5. Broth will keep in the fridge for 3-4 days in an airtight container, and in the freezer for three months.
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