{"id":12941,"date":"2019-02-09T14:17:16","date_gmt":"2019-02-09T18:17:16","guid":{"rendered":"https:\/\/cookagoodlife.com\/?p=410"},"modified":"2023-12-03T13:40:21","modified_gmt":"2023-12-03T17:40:21","slug":"chicken-stock","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/chicken-stock\/","title":{"rendered":"How to Make Chicken Stock from Scratch"},"content":{"rendered":"

Great soups and stews start with a flavorful stock. Once you see how easy it is to make chicken stock from scratch, you will pass on the store bought versions. Here are three ways to make homemade chicken stock, including Instant Pot pressure cooker, slow cooker, and on the stovetop.<\/p>\n

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Tips for Making Homemade Chicken Stock<\/h2>\n

Chicken stock is a great pantry staple to have on hand for making soups, gravies, stews, and stir-fry. Here are some tips to make things easier:<\/p>\n

1. Save your scraps<\/h3>\n

Toss the chicken bones from roasted chicken, barbecued drumsticks, and chicken wings into a freezer bag and freeze until you are ready to make chicken stock.<\/p>\n

Also toss in vegetable scraps, such as the ends of onions and garlic, celery centers, trimmed bits of carrots, and even the stems of parsley have lots of flavor. Freeze extra sprigs of rosemary and thyme so they don’t go to waste.<\/p>\n

2. Roast the bones and vegetables for a rich stock<\/h3>\n

Roasting the bones and vegetables is optional. If you have the time, it does add a layer of richness to the flavor of the stock.<\/p>\n

If you are pressed for time, simply add all the ingredients to the pot and simmer away. You will still end up with a highly flavorful stock that surpasses anything you can purchase in the grocery store.<\/p>\n

3. Put your slow cooker or pressure cooker to work<\/h3>\n

Using a 6-quart or larger slow cooker<\/a> or Instant Pot pressure cooker<\/a> makes it so easy to make chicken stock. You just pile all the ingredients in and let the slow cooker or pressure cooker do the work. Yes, even frozen bones and vegetables!<\/p>\n

Don’t have either? No problem! Even if you are cooking on the stove you won’t be tied to the kitchen while the stock simmers. Just a bit of stirring and skimming off foam that forms on the surface of the stock once and a while. Instructions for all three methods are included in the recipe below.<\/p>\n

4. Let the chicken stock cool and refrigerate overnight<\/h3>\n

Once the stock cools in the refrigerator, the fat rises to the top. The fat can be easily skimmed off and discarded.<\/p>\n

Use your homemade chicken stock right away or refrigerate or divide into freezer containers<\/a> and freeze for up to 6 months.<\/p>\n

\"steps<\/p>\n

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Homemade Chicken Stock 3 Ways<\/h2>\n
<\/div>\n
Chicken stock is a great pantry staple to have on hand for making soups, gravies, stews, and stir-fry. Here are three methods for making great homemade chicken stock, including stovetop, slow cooker, and Instant Pot pressure cooker.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Pantry Ingredients<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>chicken stock<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>12 hours<\/span><\/span> hours<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Simmering <\/span>12 hours<\/span><\/span> hours<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>12 hours<\/span><\/span> hours<\/span> 15 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>8<\/span> cups<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>160<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Grow a Good Life<\/span><\/div>\n\n\n

Ingredients<\/h3>