Homemade Chicken Stock

🧂 Ingredients

• 8 Pound (3.6kg) Whole Chicken, Cleaned of Useable Cuts of Meat
• 1 Gallon (3.8L) Cold Filtered Water,

  enough to fill up the stock pot / Instant Pot
• 2 White Onions
• 2 Carrots
• 5 cloves, garlic,

  smashed
• 2 ribs Celery
• 2 TBSP Whole Black Peppercorns
• 2 Bay Leaves
• 2 sprigs Fresh Thyme

Instructions

• 1 Start by rinsing the chicken bones. If you do not have access to a whole chicken
  carcass, most supermarkets sell fresh chicken necks, which are an excellent
  substitute. Pat the chicken dry and chop into 3-6 inch pieces using a heavy chef
  knife. Place the bones in the stock pot. 
• 2 Rinse and chop the vegetables into uniform pieces, about a 1-inch dice. It is
  not necessary to remove the skin from the onions or the carrots. However, it
  will not affect the quality of the finished stock if you do.
• 3 Add the chopped vegetables to the stock pot.
• 4 Add the garlic, peppercorns, bay leaves, and thyme sprigs. Add the apple cider
  vinegar.
• 5 Add the cold water to fill up the pot. Cold water is important because it helps
  regulate the temperature of the stock, allowing the liquid to slowly rise to a
  simmer. Depending on the size of your pot, you may need to halve the recipe.
• 6 Place a lid on the pot and bring to the boil. Immediately reduce to a simmer.
  Simmer for at least 4 hours or up to 24 hours. The longer the simmer, the better
  the flavour will be.
• 7 When ready, taste and adjust the seasoning if necessary and cook for a further
  30 minutes if adjusted.
• 8 Strain the stock using a ladle and a fine-meshed sieve. Let it sit for around
  10-15 minutes to make sure all the liquid comes out. It is important not to pour
  the stock through a colander as this will cloud the stock. The stock is now
  ready to use, or it can be cooled and stored.
• 9 Start by rinsing the chicken bones. If you do not have access to a whole chicken
  carcass, most supermarkets sell fresh chicken necks, which are an excellent
  substitute. Pat the chicken dry and chop into 3-6 inch pieces using a heavy chef
  knife. Place the bones in the internal pot of the Instant Pot.
• 10 Rinse and chop the vegetables into uniform pieces, about a 1-inch dice. It is
  not necessary to remove the skin from the onions or the carrots. However, it
  will not affect the quality of the finished stock if you do. Add the chopped
  vegetables to the Instant Pot.
• 11 Add the garlic, peppercorns, bay leaves, and thyme sprigs. Add the apple cider
  vinegar.
• 12 Add the cold water only up until the recommended fill line. Cold water is
  important because it helps regulate the temperature of the stock, allowing the
  liquid to slowly rise to a simmer. Depending on the size of your Instant Pot,
  you may need to halve the recipe.
• 13 Close the lid on the Instant Pot until it is latched. Close the valve to 'seal.'
  Set to cook on high pressure for 45 minutes. When finished, let it release
  naturally for 10-15 minutes then do a quick release.
• 14  Strain the stock using a ladle and a fine-meshed sieve. Let it sit for around
  10-15 minutes to make sure all the liquid comes out. It is important not to pour
  the stock through a colander as this will cloud the stock. The stock is now
  ready to use, or it can be cooled and stored.
• 15 Start by rinsing the chicken bones. If you do not have access to a whole chicken
  carcass, most supermarkets sell fresh chicken necks, which are an excellent
  substitute. Pat the chicken dry and chop into 3-6 inch pieces using a heavy chef
  knife. Place the bones in the slow cooker. 
• 16 Rinse and chop the vegetables into uniform pieces, about a 1-inch dice. It is
  not necessary to remove the skin from the onions or the carrots. However, it
  will not affect the quality of the finished stock if you do. Add the chopped
  vegetables to the slow cooker. 
• 17 Add the garlic, peppercorns, bay leaves, and thyme sprigs. Add the apple cider
  vinegar.
• 18 Add the cold water to the slow cooker to cover the meat. The water can go to
  within an inch of the top of the slow cooker. Cold water is important because it
  helps regulate the temperature of the stock, allowing the liquid to slowly rise
  to a simmer. Depending on the size of your slow cooker, you may need to halve
  the recipe.
• 19 Place the lid on the slow cooker and turn on to low heat and simmer for at least
  8 hours, up to 24 hours.
• 20 Strain the stock using a ladle and a fine-meshed sieve. Let it sit for around
  10-15 minutes to make sure all the liquid comes out. It is important not to pour
  the stock through a colander as this will cloud the stock. The stock is now
  ready to use, or it can be cooled and stored.

Nutrition Info