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You are here: Home / BITES / Instant Pot Homemade Chicken Stock

Instant Pot Homemade Chicken Stock

December 14, 2019 By Steven Leave a Comment

A chicken stock that is rich and flavorful with a complex, depth of flavor that you simply cannot get from the store-bought chicken stock. Now with Instant Pot technology, a recipe that once took 5-6 hours of slow simmering can now be accomplished in 45 minutes. This is a simple recipe with only a handful of ingredients. My Instant Pot Homemade Chicken Stock recipe can be made fresh to be used that day or frozen for up to 3 months before using it. Chicken bones add a tremendous amount of flavor, richness, and color to the stock. Instead of throwing bones in the trash, use them to make something magical. Waste not, want not.

Chicken Stock vs Chicken Broth

Chicken Stock is made only with bones, Chicken Broth is made with meat.

In classic French cuisine, stock plays a pivotal role and is the base from which most savory sauces are created. The collagen in the bones is released during cooking, thickening the stock and giving it a slightly gelatinous characteristic that creates the body, a complex mouthfeel, and depth of flavor.

Whereas stock is the base for sauces, gravy, basting liquids, etc. The broth is ready to eat as is, having a subtler flavor with seasonings that are more finished.

White Stock vs Brown Stock

Both white and brown chicken stock have the same ingredients, a high gelatin content, and are simmered the same. The difference is whether the bones are cooked or not prior to making stock.

  • Brown chicken stock is named because the bones and the vegetables are roasted prior to adding to the stockpot. This caramelization adds rich, dark color, and flavor to the chicken stock.
  • White chicken stock the bones and vegetables are added to the liquid uncooked. The goal of white stock is to not only have great chicken stock flavor but also to remain clear and nearly colorless during the cooking process.

Can Bones be Frozen and Used Later?

Yes!!! If you’re not ready to make stock today, tomorrow, or even next? Or, perhaps you don’t have enough bones today to make stock today, fear not. Bones can be placed in a freezer bag and held onto for up to 3 months, you can collect bones from several different recipes to collect enough for this recipe. When you have collected enough bones, this Homemade Chicken Stock recipe can be made at your convenience on someday in the future.

Chicken Stock

Chicken Stock Ingredients

  • Bones: Bones and connective tissues are what create the body of good chicken stock. When simmered, the bones release collagen and gelatin proteins which thicken and add richness to the stock. I like to give the larger bones a crack with the back of my chefs’ knife to help release the bone marrow.
  • Mirepoix: A mirepoix is a mixture of onions, celery, and carrots that enhance the flavor and aroma of the stock
  • Seasonings: Traditional chicken stock seasonings are black peppercorns, bay leaves, thyme, garlic, and parsley stems. Salt is not usually added to the stock during cooking. If the stock is to be reduced in its final use, the salt would become overpowering and possibly ruin the finished product. It is up to the Chef to add salt to his recipe at the end.

Should You Peel the Vegetables in Chicken Stock?

Many chicken stock recipes don’t have you remove the skin from the onions, garlic, or peel the carrots. My question to you is, how clean are your vegetables? Even organic vegetables are grown in soil that may be fertilized with cow manure. If you feel that they have been cleaned thoroughly, then it’s up to you not to peel them. Personally, I peel my veggies.

“Stock is everything in cooking. Without it, nothing can be done.”

-Auguste Escoffier

Chicken Stock

Here is my Instant Pot Homemade Chicken Stock Recipe:

Chicken Stock
Print Recipe
5 from 2 votes

Instant Pot Homemade Chicken Stock Recipe

Rich and flavorful with a complex, depth of flavor that you simply cannot get from the store-bought chicken stock. Now with Instant Pot technology, a recipe that used to take 5-6 hours of slow simmering can now be accomplished in 45 minutes. A simple recipe with only a handful of ingredients, my Instant Pot Homemade Chicken Stock recipe can be made fresh to be used that day or frozen for up to 3 months before using.
Prep Time10 minutes mins
Cook Time45 minutes mins
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Course: Component
Cuisine: French
Keyword: chicken, Chicken Stock
Servings: 12
Calories: 9kcal

Equipment

  • Instant Pot

Ingredients

  • 2-3 Pounds Chicken Bones Crack the large bones with the back of the knife
  • 1 Onion Skin removed, quartered
  • 1 Carrot Peeled, halved, chopped
  • 1 Stalk Celery Chopped
  • 4-6 Cloves Garlic Skin removed, halved
  • 1 Teaspoon Black Peppercorns Whole
  • 2 Teaspoons Salt Optional
  • 2-3 Bay Leaves
  • 1 Sprig Fresh Rosemary
  • 6-7 Sprigs Fresh Thyme
  • 5 Sprigs Fresh Flat-Leaf Parsley
  • 3 Quarts Water

Instructions

  • Place all ingredients in the Instant Pot
  • Set for High-Pressure Cooking for 45 minutes
  • Let cool, remove as much oil from the surface as possible, strain, and refrigerate
  • Next day, after the grease has risen to the surface and hardened, scoop out the grease and discard
  • Refrigerate for 3 days or freeze for up to 3 months
Nutrition Facts
Instant Pot Homemade Chicken Stock Recipe
Amount Per Serving (1 cup)
Calories 9 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 406mg18%
Potassium 50mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 923IU18%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thank you for visiting my Food Blog. I hope you enjoy my Instant Pot Homemade Chicken Stock recipe! Please come back again soon! Bon appetit, Steven

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Filed Under: BITES, CHICKEN, SOUPS Tagged With: Auguste Escoffier chicken stock, chicken stock, chicken stock ingredients, Homemade Chicken Stock, insta pot, Instant Pot Homemade Chicken Stock, instapot, instapot recipe

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Hi, my name is Steven Thompson welcome to my Food Blog. I am a graduate of the French Culinary Institute in New York City where I studied Pastry Arts. Throughout the years, I've worked in some of the best restaurants and hotels in the world. Although I have moved on from the world of the professional kitchen, I still have a great love and passion for cooking and food photography, which is why I've become a food blogger. I hope you enjoy reading and making some of these recipes as much as I do. Cheers and bon appetit! Read More…

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