Instant Dutch Oven - Chicken Stock


  • 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
  • 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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