Chicken Stock
Active Time: 15 minutes
Total Time: 2 hours and 15 minutes
Yield: 8 servings
boncook.com
Ingredients
- Leftover roasted chicken bones and skin, meat removed
- 2 celery ribs with leaves, cut into chunks
- 2 medium carrots, cut into chunks
- 2 medium onions, cut into chunks
- 2 bay leaves
- 1 teaspoon French Pantry Chicken Herb Blend
- French Pantry pepper of choice, to taste
- 8 cups cold water
- 2 tablespoons Better Than Bouillon or 6 chicken bouillon cubes
Instructions
- Place chicken bones, vegetables, spices, and water into a large soup pot or Instant Pot.
- If using an Instant Pot, cook on high pressure for 30–45 minutes, then release pressure.
- If using a stock pot, slowly bring to a boil over medium heat.
- Skim off any foam that rises to the surface.
- Reduce heat, cover, and simmer on low for at least 2 hours or longer.
- Remove from heat and allow to cool.
- Strain stock through a fine sieve, discarding vegetables and seasonings.
- Season with chicken bouillon paste or cubes, to taste.
- Store in the refrigerator for 3–4 days.
- Skim off any fat that rises to the top.
- Freeze for up to 3 months if not using within a few days.
bon COOK Tips
- Use the Eco-Chop to quickly prep onions, carrots, and celery before adding them to the pot.
- This is a great way to stretch one roasted chicken into another useful ingredient.
- Homemade stock adds deeper flavor to soups, sauces, grains, and future weeknight meals.
- Freeze extra stock in smaller portions so it is easier to use later.
