Instant Dutch Oven - Chicken Stock
By :Instant Brands Culinary Team
Chicken broth, dutch oven
Chicken broth, dutch oven
Votes: 0
Rating: 0
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Course Soup
Cuisine Modern
Browse Category Soups, Stews & Broths
Duration more than 2 hours
Cooking Technique Dutch Oven, Electric Dutch Oven, Slow Cook
Main Ingredient Carrot, Celery, Chicken Broth, Chicken Stock, Onion
Keyword carrots, chicken stock, instant dutch oven
Prep Time 10 minutes
Cook Time 10 hours
Servings
Ingredients
  • 3 lb chicken carcasses chicken wings, necks, or other parts
  • 2 onions unpeeled , cut into wedges
  • 1 garlic head unpeeled, cuthalf crosswise
  • 3 celery stalks chopped
  • 3 carrots peeled, chopped
  • 3 bay leaves
  • 2 each fresh thyme springs
  • 1 1/2 tsp whole peppercorns
  • 2 tbsp cider vinegar
Course Soup
Cuisine Modern
Browse Category Soups, Stews & Broths
Duration more than 2 hours
Cooking Technique Dutch Oven, Electric Dutch Oven, Slow Cook
Main Ingredient Carrot, Celery, Chicken Broth, Chicken Stock, Onion
Keyword carrots, chicken stock, instant dutch oven
Prep Time 10 minutes
Cook Time 10 hours
Servings
Ingredients
  • 3 lb chicken carcasses chicken wings, necks, or other parts
  • 2 onions unpeeled , cut into wedges
  • 1 garlic head unpeeled, cuthalf crosswise
  • 3 celery stalks chopped
  • 3 carrots peeled, chopped
  • 3 bay leaves
  • 2 each fresh thyme springs
  • 1 1/2 tsp whole peppercorns
  • 2 tbsp cider vinegar
Chicken broth, dutch oven
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Toss all the ingredients into the Cooking Vessel add enough water to cover.
  2. Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
  3. Once the cooking cycle is complete, open the lid.
  4. Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
  5. Add salt if desired.
  6. Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.
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