Basic Chicken Stock

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Basic Chicken Stock
This month we took a look at getting the most out of the humble chicken. Buying a whole bird is a very economical choice, allowing you to purchase better quality meat and stretch the chicken further through a number of meals. We broke down our whole bird and turned it into easypeasy fajitas and a fakeaway Nando’s. At the end we were left with some bones and offcuts- perfect for chicken stock! Turn leftover veggies and chicken carcasses into lovely rich chicken stock. Traditional recipes call for simmering the bones and vegetables gently in water for 6 hours. The magic of the instant pot is that you can cut this time down to just 2 hours, and not have to babysit a pot in the stove.

prep icon Prep Time
5 min
cook icon Cook Time
2 hour

serving icon Servings
1 Serving
Ingredients
  • 1 chicken carcass
  • 1 Onion
  • 1 Carrot
  • 1 Leek
  • 1 tbsp apple cider vinegar
  • 1 baby leaf
  • 10 black peppercorns
Instructions
  • Place all the ingredients into the inner pot.
  • Cover the ingredients with water until fully submerged, but be sure not to overfill past the maximum water level.
  • Pressure Cook on High for 2 Hours. When the time is up, carefully quick release the pressure.
  • Strain the broth and remove the solids.
  • Broth will keep in the fridge for 3-4 days in an airtight container, and in the freezer for three months.
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