Chicken Stock
By :Amy Jacky
Print Recipe
Fast & easy way to make homemade chicken stock. Eat healthier and kick your cooking up a notch with this rich pressure cooker chicken stock. With just 10 ingredients and 10 minutes prep, making homemade chicken stock has never been this easy and quick!
Votes: 7
Rating: 4.14
Rate this recipe!
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Bones, Carrot, Celery
Prep Time 10 minutes
Cook Time 100 minutes
Servings
4 servings
Ingredients
  • 2 1/2 pounds chicken carcasses
  • 2 onions diced, keep the outer layers too
  • 2 celery stalks diced
  • 2 carrots diced
  • 2 bay leaves
  • 4 garlic cloves crushed
  • 1 teaspoon peppercorn whole
  • 10 cups Water
  • herbs fresh, your preference
  • 1 tablespoon apple cider vinegar optional
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Bones, Carrot, Celery
Prep Time 10 minutes
Cook Time 100 minutes
Servings
4 servings
Ingredients
  • 2 1/2 pounds chicken carcasses
  • 2 onions diced, keep the outer layers too
  • 2 celery stalks diced
  • 2 carrots diced
  • 2 bay leaves
  • 4 garlic cloves crushed
  • 1 teaspoon peppercorn whole
  • 10 cups Water
  • herbs fresh, your preference
  • 1 tablespoon apple cider vinegar optional
Votes: 7
Rating: 4.14
Rate this recipe!
Instructions
  1. Optional step: Brown the chicken carcasses in your pressure cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add water to deglaze the pot with 1/3 cup of water.
  2. Add all ingredients in the pressure cooker.
  3. Close lid and cook on Manual at high pressure for 1 hour (the longer the better), then natural release.
  4. Open lid. Strain the stock through a colander discarding the solids, and set aside to cool. Let the stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface.
  5. You can use the stock immediately, keep it in the fridge, or freeze it for future use.
Recipe Notes
  1. Storage duration: chicken stock can sit in the fridge for 3 to 5 days; it can freeze for up to one year.
  2. Silicone Mold storage: We love freezing our chicken stock with this mold!! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
  3. Freezing in glass jars: it’s very common for the glass jars to break and crack in the freezer due to the water in the stock expanding as it freezes. People have tried different methods to prevent cracking such as avoid overfill, pre-cool in the fridge before freezing, cap loosely, and use wide-mouth straight jars. Since we love the silicone mold method, we've never used these specific jars before, but many have recommended that Ball mason jar brand's wide-mouth straight jar design is great for freezing. Filter out all the dried herbs before freezing if you've added them.
  4. Apple cider vinegar: tales has it that adding apple cider vinegar will help draw the calcium out of the chicken bones.

For Richer, Darker and Thicker Stock:

  1. Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water.
  2. Add chicken feet for extra gelatin and a richer, thicker stock.
  3. Dice your veggies rather than roughly chopping them.
  4. Roast your veggies and chicken carcasses for richer taste and color. You don’t need to add any salt to your stock

4 replies
  1. Kristina0639
    Kristina0639 says:

    Great recipe!! I’ve been making my own chicken stock for years. It’s so cool that the Instant pot amazing makes stock so fast! Now i can have soup in an hour. I keep all my chicken bones and veggie scraps in the freezer, until I’m ready to make stock. I find that adding some peppercorns and a few bay leaves really rounds out the flavor.

  2. Mossie
    Mossie says:

    What a quick and tasty way to make a stock. Only thing i changed was i added 12 cups of water and 1 bullion cube.

  3. Jonx
    Jonx says:

    Been making stock, with the same ingredients for years, turns out fantastic every time! I love the silicon ice cube tray idea.
    Also, great as a dip for a toasted sandwich on a cold winter day.

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