Americanbay leavescarrots

Instant Dutch Oven - Chicken Stock

By Instant Pot Culinary Team

more than 2 hours

Recipe Details

Prep Time: 10 min

Cook Time: 10 hour

Total Time: more than 2 hours

Cooking Technique: Dutch Oven, Electric Dutch Oven, Slow Cook

Cuisine: American

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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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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