Have you ever tasted a soup that just has that special je ne suis pas? I’m willing to bet there was homemade chicken stock in that soup. Rich, silky, and 1.5 hrs start to finish (with instant pot instructions). Let’s give it a go.
Instant Pot
Add all ingredients to the instant pot (I typically start with the chicken carcass and add the water last.)
Bring to a simmer scooping off any foam from the top.
Add lid to the instant pot and cook on high pressure for 45 minutes.
After it’s finished let it sit for at least 30 minutes before releasing.
Strain with a fine mesh sieve and save in jars or freezer bags to keep for later or add right into our chicken noodle soup recipe.
Stove top
Add all ingredients to the stock pot (I typically start with the chicken carcass and add the water last.)
Bring to a simmer scooping off any foam from the top.
Simmer on low with a lid on for 6–8 hours. Tasting occasionally after 4 hours. Feel free to add salt and pepper to taste.
Strain with a fine mesh sieve and save in jars or freezer bags to keep for later or add right into our chicken noodle soup recipe.
Ingredients
1 chicken carcass (rotisserie or home cooked with as much leftover skin as you have, and there’s no problem with meat still on the bones!)
2 celery stalks cut in quarters
1 carrot cut in quarters
1 onion with skin cut in quarters
1 teaspoon of pepper corns
1 tablespoon of kosher salt
2 bay leaves
3 cloves of lightly crushed garlic
(optional) 1 lemon, halved
8–10 cups of water depending on how big your instant pot/stock pot is.
