Making chicken stock at home.
I have been making chicken stock at home for years. I used to use the crock pot or stove top....but it was an all day adventure. Now with the instant pot it is SOOOO much easier.
We smoke whole chickens. So we always have the chicken bones left. If you cook whole chickens or even get rotisserie chickens from your local store, you can make chicken stock too.
Recently I have seen much on the health front about the benefits of drinking bone broth. From gut health to joint mobility. Rich and nutritious broth is all the rage.
One of the reasons I like to make my own stock is I have control of what I put in it. I can control the salt content. If you have dietary restrictions this is huge. I have friends who have family members who can not eat onions. Making your own stock is a perfect way to ensure that you have the rich flavor and nutritional content that your family can tolerate.
We are big soup eaters in the fall and winter. I make sure and keep a big supply of stock in my freezer to add the long cooked taste to all my quick cooking soups.
What you need:
Instant Pot
Cooked Chicken Bones (meat removed)
16 cups of water
1 onion
2-3 stalks of celery
2-3 carrots
2-3 garlic cloves
2 bay leaves
2 tsp dried parsley
Pepper & Salt to Taste
I start out with just the water and the bones in the instant pot. Cook of the broth setting for one hour. I like to slow release. After you can open the IP back up, its time to add your aromatics. This is up to you. The ingredients listed above are very traditional flavors for stock.
Once you have added your aromatics and spices cook for another hour on the broth setting. I like to let mine cool overnight and then strain it with a mesh strainer into mason jars. I freeze mine in the jars. Whatever freezer container you are most comfortable with is great. Just remember if using plastic that the broth should be very cool.
Having stock in my freezer is so great. I have to make quick soups, sauces and gravy's. Not to mention if you have someone recovering from an illness or surgery it is a great way to get protein that is easy digestible.
I have been making chicken stock at home for years. I used to use the crock pot or stove top....but it was an all day adventure. Now with the instant pot it is SOOOO much easier.
Recently I have seen much on the health front about the benefits of drinking bone broth. From gut health to joint mobility. Rich and nutritious broth is all the rage.
One of the reasons I like to make my own stock is I have control of what I put in it. I can control the salt content. If you have dietary restrictions this is huge. I have friends who have family members who can not eat onions. Making your own stock is a perfect way to ensure that you have the rich flavor and nutritional content that your family can tolerate.
We are big soup eaters in the fall and winter. I make sure and keep a big supply of stock in my freezer to add the long cooked taste to all my quick cooking soups.
What you need:
Instant Pot
Cooked Chicken Bones (meat removed)
16 cups of water
1 onion
2-3 stalks of celery
2-3 carrots
2-3 garlic cloves
2 bay leaves
2 tsp dried parsley
Pepper & Salt to Taste
I start out with just the water and the bones in the instant pot. Cook of the broth setting for one hour. I like to slow release. After you can open the IP back up, its time to add your aromatics. This is up to you. The ingredients listed above are very traditional flavors for stock.
Once you have added your aromatics and spices cook for another hour on the broth setting. I like to let mine cool overnight and then strain it with a mesh strainer into mason jars. I freeze mine in the jars. Whatever freezer container you are most comfortable with is great. Just remember if using plastic that the broth should be very cool.
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