Instant Pot Chicken Stock
Next time you make a whole roasted chicken, don't throw away the carcass! Making instant pot chicken stock is so easy and it is the perfect addition to soups and anything that calls for broth or stock. Do you know the difference between chicken stock and chicken broth? Look no further! The main difference between chicken stock and chicken broth is that stock is made using the bones of the chicken while broth is made using the meat of the chicken. Stock tends to have a richer, more intense flavor because of the gelatin released from the bones, while broth tends to be lighter in flavor. Additionally, stock is often used as a base for soups and sauces, while broth is typically used as a base for soups and stews.
Equipment
- 1 Instant Pot Pressure Cooker We have this one!
Ingredients
- 1 whole chicken carcass
- 3 large carrots
- 3 stalks of celery
- 1 yellow onion cut in half & peeled
- 128 oz filtered water
- 1½ tsp sea salt
- 1 tsp black pepper
- 1 bay leaf
- 1 tsp apple cider vinegar
- 1/2 fresh parsley bunch
- ½ lemon squeezed
Instructions
- Turn on the Instant Pot pressure cooker and add in the whole chicken carcass.
- Next, add in the onions, carrots, celery, fresh parsely, filtered water, lemon, apple cider vinegar and all of the seasoning.
- Cover and make sure valve is closed. Pressure cook on low setting for 3 hours and 45 minutes.
- Once cooked, pour through a strainer so you're getting just the stock. Separate into mason jars and let cool completely. Freeze any unused stock.
- Use for any soups and sauces and enjoy!