Chicken Stock

Name: Chicken Stock
Ingredients: 9–10 cups of water; 1 teaspoon kosher salt; 1 tablespoon black peppercorns; 1 bay leaf; 3 large carrots, roughly chopped; 3 celery stalks, roughly chopped; 1 cooked chicken carcass, picked of meat; 3 sprigs rosemary; 3 sprigs thyme; 1 shallot, peeled and halved; 4 cloves garlic, smashed and peeled

Preparation info

Makes about
2 quarts

Difficulty
Easy

Appears in

The Dizzy Cook

By Alicia Wolf

Published 2020

About

I use my Instant Pot for this recipe too. I love to get a “naked” rotisserie chicken from the store, pick off the meat and freeze it for lunches that week, then use the bones to make a big batch of chicken stock. If you’re not ready to make this right away, freeze the chicken carcass until ready to use.

Ingredients

1 cooked chicken carcass, picked of meat
3 celery stalks, roughly chopped
3 large carrots, roughly chopped

Stock
Lunch
Gluten-free

Method

Add the chicken carcass, celery, carrots, garlic, shallot, thyme, rosemary, bay leaf, peppercorns, and salt to the Instant Pot. Put the water into the pot, being careful not to exceed the pot’s fill line. Following the manufacturer’s instructions, secure the lid and close the steam release valve, then press the “Pressure Cook” button and set the timer for 40 minutes. The pressure will build, an