Easy Chicken Stock Recipe
A reliable recipe so you can easily make a large batch of chicken stock at home. This stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.
Servings: 6
Calories: 42kcal
Ingredients
- 4-6 chicken backbones or 3 lbs. of chicken, or 3 lbs. of chicken bones, or leftover chicken bones from a cooked whole bird
- 1 bulb fennel quartered
- 1 onion quartered
- 1 bay leaf
- 1 tbsp black peppercorns
- 3 inches fresh ginger sliced
- 1 head garlic cut in half lengthwise
- 1 large carrot
- 1 jalapeño optional, or use half
- water
- salt to taste, or soy sauce/aminos
Instructions
On the stovetop
- Add all your chicken bones and vegetable ingredients to a stock pot. Make sure the pot can hold at least 6 quarts, preferably 8.
- Cover all the ingredients with water. Bring the water to a boil, then reduce until it's lightly simmering. Spoon off any foam that arises to the surface.
- Cover with the lid of the stock pot and leave for a minimum of 4 hours, and up to 48 hours. I have found my preference is around 20 hours.
- Strain to remove all the chicken and vegetables. Season with salt or soy sauce, if you'd like (optional).
In an Instant Pot
- Add all your chicken bones and vegetable ingredients to an Instant Pot.
- Cover all the ingredients with water, using at least 3 quarts of water. Bring the water to a simmer. Spoon off any foam that arises to the surface.
- Lock the lid and cook on high pressure for 40 minutes, then release the pressure manually.
- Strain to remove all the chicken and vegetables. Season with salt or soy sauce, if you'd like (optional).
In a slow cooker
- Add all your chicken bones and vegetable ingredients to a slow cooker.
- Cover all the ingredients with water and put the lid on. Bring the water to a simmer over high, then turn the slow cooker to the low setting. Spoon off any foam that arises to the surface.
- Leave for a minimum of 8 hours and up to 48 hours.
- Strain to remove all the chicken and vegetables. Season with salt or soy sauce, if you'd like (optional).
Video
Notes
Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.
Take care not to over-simmer. Simmering for a long time is beneficial up to a point, but cooking for longer than 48 hours might result in the flavor becoming bitter and tasting a bit off, in general.
If you're making this recipe salt-free, keep that in mind during the taste tests. I prefer to season it as I use it.
Allow your chicken stock to cool down to room temperature before attempting to store it.
When freezing stock, I like to use silicone molds like Souper Cubes freezer trays.
If cooking on the stovetop or in a slow cooker, make sure to monitor the water reduction and add more when necessary – there should always be at least a few quarts of liquid in the pot.
Nutrition
Calories: 42kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 30mg | Potassium: 293mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1787IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 1mg
