This easy to follow tutorial teaches you how to make chicken bone broth three different ways. Homemade stock has so many wonderful uses for meals and soup.
Prep Time5 minutesmins
Cook Time2 hourshrs
Depressurizing time45 minutesmins
Total Time2 hourshrs5 minutesmins
Course: Main Course, Soup
Cuisine: American
Keyword: chicken stock in Instant Pot, chicken stock in slowcooker, chicken stock on stovetop
Place all ingredients in the Instant Pot. Add water until it reaches the max fill line inside your pot.
1 chicken carcass, 1 tbsp apple cider vinegar, 3/4 tsp black peppercorn, 2 bay leaves, 5 cups veggie scraps, 1 tsp tarragon, dried, 1 tsp thyme, dried, water to cover
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>120 minutes.
When it has finished cooking allow it to do a natural release. Given the volume of the liquid in the pot, it may take 30-60 minutes to fully depressurize.
Place a strainer/colander in your largest mixing bowl. Carefully pour the stock into the strainer (you may need to do half at a time depending on the size of your bowl and strainer) and allow the stock to drain into the bowl.
Optional: Once the stock has finished draining, place a metal sieve (fine mesh strainer) over another bowl and pour the stock through the sieve.
Slowcooker Instructions
Place all ingredients in the slow cooker and fill with water up to the lid line.
Cook on low for 12 hours.
Place a strainer/colander in your largest mixing bowl. Carefully pour the stock into the strainer (you may need to do half at a time depending on the size of your bowl and strainer) and allow the stock to drain into the bowl.
Optional: Once the stock has finished draining, place a metal sieve (fine mesh strainer) over another bowl and pour the stock through the sieve.
Stovetop Instructions
Place all ingredients in a large pot and fill with water up to about 1/2 inch from the top.
Place the lid on and cook on low for 12 hours. Stir occasionally. Pro tip: Either start this stock before you go to bed or first thing in the morning.
Place a strainer/colander in your largest mixing bowl. Carefully pour the stock into the strainer (you may need to do half at a time depending on the size of your bowl and strainer) and allow the stock to drain into the bowl.
Optional: Once the stock has finished draining, place a metal sieve (fine mesh strainer) over another bowl and pour the stock through the sieve.
Notes
The fat that you skim off the cooled stock can be used for cooking or roasting veggies. You can also discard it.Store for up to five days in the fridge or six months in the freezer.