Chicken Stock is a staple in my house. I ALWAYS have it on hand. I make one or two baked chickens every week so there is never an excuse to be without. The flavor is insane, especially in comparison to a store-bought version. I hold no judgement if store-bought is your go to because life happens and sometimes adding one more thing to the plate just isn’t in the cards.
I am never without carrots, celery and onions in my home. Those three ingredients that pull a meal together when I haven’t meal planned or don’t have time to go to the store. I also save vegetable scraps when I cook throughout the week. Throw them into a freezer bag and toss them in the freezer. A variety of vegetables can add additional minerals to a stock. No worries if you don’t have a freezer stash of frozen veggies. This recipe calls for very minimal ingredients and additional vegetables can be added if desired.
FAQ:
How do I store Chicken Stock?
Store Chicken Stock in large 32 ounce mason jars in the freezer. Don’t fill the jars all the way or they will crack. Also, place jars in the refrigerator first to cool completely. I’ve had too many jars crack from not being cold and by filling the jars above the fill line as the liquid expands in the freezer. Make sure the lids are slightly loose in the freezer to avoid the glass from cracking.
I also like to store stock in large silicone cubes. Once the cubes are frozen I throw them into a freezer bag until needed. When a recipe calls for a small amount of stock, I don’t have to thaw an entire jar.
How long can the stock be frozen?
A couple of months in the freezer should be fine. I use stock often so it doesn’t last long.
What can the stock be used for besides soup?
Chicken stock can be used to cook rice. It adds good flavor and additional minerals to a meal. I also like to add a good quality sea salt and grass-fed butter to cooked rice. The flavor is superior to plain white rice.
Another way to use Chicken Stock is when you’re feeling under the weather. I enjoy heating it on the stove and pouring it into a mug to sip on.
Sometimes I purchase chicken feet from Whole Foods and add them to a chicken carcass and vegetables. The chicken feet add rich gelatinous collagen which is great for added minerals.
Prep Ahead:
After dinner (after kids are in bed and it’s close to my bedtime) I will debone a roasted chicken and throw the carcass, vegetables, peppercorns, sea salt, into the instant pot. I let it cook for a few hours and slow release overnight. The next morning there is broth ready to go!
Favorite Ingredients:
Pasture Birds are the chickens I like to use. I purchase them at a local Sprout’s Farmers Market. The quality, health, and price are important to me and my family and I get all three from Pasture Bird. The company treats their birds humanely. Birds actually go outside to eat bugs and grass, and they have increased vitamins and minerals due to living a healthy life. Enough on that rant, let’s get cooking!
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Chicken Stock
Ingredients
- 1-2 chicken carcasses (organic or pasture raised if possible)
- 2 medium carrots scrubbed clean or peeled
- 1 large celery stalk cut into 2 inch pieces
- 1 large onion
- 1 teaspoon peppercorns or ½ teaspoon ground pepper
- ⅓ cup parsley
Instructions
First, place the chicken carcasses into the instant pot (mine is a 6 quart). Next cut the washed carrots and celery into two inch pieces and toss into the instant pot. Cut both ends from a large onion (white, yellow or purple onion will work). Add the peppercorns and parley to the instant pot. Lastly, fill the instant pot to the ⅔ fill line for one chicken carcass or the top fill line for two carcasses. Secure the lid and set to the soup setting for 90 minutes. Once finished, allow the Instant Pot to slow release. Remove the insert from the pot and allow to cool for several hours. Place a large bowl (with a spout or use a funnel when ready to pour) with a large strainer inside of the bowl. Pour all of the contents from the Instant Pot into the bowl lined with a strainer. Lift up the strainer until the liquid is finished draining. Pour the stock into glass mason jars to freeze, or leave in the bowl to cool completely before refrigerating or freezing.
The stock is now ready to use in soups, stews, rice, or sipping!
Notes
A full instant pot makes about 21 cups of stock.
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