Homemade Chicken Stock.
Serves: 10 Cups
  • ½ Large Onion, peeled
  • 1-2 Cloves of Garlic, whole
  • 3-4 Large Carrots
  • 3-4 Celery pieces
  • Chicken Bones
  • 2-3 Bay leaves
  • Assorted Herbs (rosemary, thyme, parsley)
  • 1 Tsp. of Whole Peppercorns
  • 1 Tsp. of Sea Salt
  1. Combine vegetables, chicken bones, herbs and spices into an Instant Pot. Fill the pot with about water until it reaches the 8 Qt. line in your Instant Pot.
  2. Lock lid and cook stock on high pressure 50 minutes, then release pressure manually.
  3. Strain stock through a fine-mesh sieve into a large container; discard solids. Let it cool completely before storing. Note: I like to divide it into 2 cup containers for easy portioning and later use. Store the portioned containers in the refrigerator or freeze it for up to 6 months.
  4. *Optional: Return the stock to the instant pot or stock pot and simmer for 30 minutes to further reduce the liquid and deepen the flavor.
  5. **Alternative stovetop method: Combine ingredients in a large stock pot and simmer for 3-4 hours; follow remaining instructions.
Recipe by DomestikatedLife at https://domestikatedlife.com/2021/02/16/homemade-chicken-stock/