Instant Dutch Oven - Chicken Stock

By: Instant Brands Culinary Team

Instant Dutch Oven - Chicken Stock
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Dutch Oven, Electric Dutch Oven, Slow Cook
cuisine icon Keywords
bay leaves, carrots, celery stalks, chicken carcasses, chicken stock, cider vinegar, cook 10 hour, dutch oven, each fresh thyme springs, electric dutch oven, garlic head, instant dutch oven, modern, more than 2 hours, onions, prep 10 min, slow cook, soup, whole peppercorns

prep icon Prep Time
10 min
cook icon Cook Time
10 hour
Ingredients
  • 3 lb chicken carcasses
  • 2 onions
  • 1 garlic head
  • 3 celery stalks
  • 3 carrots
  • 3 bay leaves
  • 2 each fresh thyme springs
  • 1 1/2 tsp whole peppercorns
  • 2 tbsp cider vinegar
Instructions
  • Toss all the ingredients into the Cooking Vessel add enough water to cover.
  • Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
  • Once the cooking cycle is complete, open the lid.
  • Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
  • Add salt if desired.
  • Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.
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