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–+ servings
Julia

Homemade Chicken Stock

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A rich, golden chicken stock made from bones or a leftover carcass, simmered low and slow with aromatics and a splash of apple cider vinegar to pull out every bit of flavor and collagen. Made hands off in the slow cooker, or on the stovetop or in the Instant Pot if you want it faster.
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Prep Time 10 minutes
Cook Time 15 hours
Total Time 15 hours 10 minutes
Servings: 10 cups
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Slow Cooker
  • fine mesh sieve
  • large stockpot for the stovetop method
  • Instant Pot or electric pressure cooker for the Instant Pot method

Method
 

Slow Cooker Method
  1. Place the chicken bones or carcass in the slow cooker.
    2 ½ - 3 pounds chicken bones or carcass
  2. Add the onion, carrots, celery, and garlic.
    1 onion, 2 carrots, 2 stalks celery, 2 cloves garlic
  3. Pour in the apple cider vinegar and water.
    1 tablespoon apple cider vinegar, 8-10 cups water
  4. Add the salt and black pepper.
    1 teaspoon salt, ½ teaspoon black pepper
  5. Cover and cook on LOW for 12 to 18 hours. The longer end of that range gives a richer, more gelatinous stock.
  6. Strain the stock through a fine mesh sieve and discard the solids.
  7. Let the stock cool slightly before storing.
Stovetop Method
  1. Add the chicken bones or carcass, onion, carrots, celery, and garlic to a large stockpot.
    2 ½ - 3 pounds chicken bones or carcass, 1 onion, 2 carrots, 2 stalks celery, 2 cloves garlic
  2. Pour in the apple cider vinegar and water, then add the salt and black pepper.
    1 tablespoon apple cider vinegar, 8-10 cups water, 1 teaspoon salt, ½ teaspoon black pepper
  3. Bring to a boil over high heat, then immediately reduce the heat to the lowest simmer.
  4. Skim off any foam that rises to the surface during the first 30 to 45 minutes.
  5. Partially cover and simmer gently for 4 to 6 hours, adding a bit more water if it reduces below the bones.
  6. Strain the stock through a fine mesh sieve and discard the solids.
  7. Let the stock cool slightly before storing.
Instant Pot Method
  1. Add the chicken bones or carcass, onion, carrots, celery, and garlic to the Instant Pot insert.
    2 ½ - 3 pounds chicken bones or carcass, 1 onion, 2 carrots, 2 stalks celery, 2 cloves garlic
  2. Pour in the apple cider vinegar and water, keeping everything below the max fill line, then add the salt and black pepper.
    1 tablespoon apple cider vinegar, 8-10 cups water, 1 teaspoon salt, ½ teaspoon black pepper
  3. Secure the lid, set the valve to sealing, and cook on High Pressure for 45 to 60 minutes.
  4. Let the pressure release naturally for at least 20 minutes before carefully finishing the release.
  5. Strain the stock through a fine mesh sieve and discard the solids.
  6. Let the stock cool slightly before storing.

Notes

  • Use leftover bones: a roasted chicken carcass works just as well as raw bones, and gives the stock a deeper, more savory flavor.
  • Do not skip the vinegar: apple cider vinegar helps pull minerals and collagen out of the bones, which is what gives homemade stock its rich body.
  • Skim the fat once cold: refrigerate the strained stock first, then lift off the solid layer of fat on top before using or freezing it.
  • Storage: keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

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