Chicken Stock
Recipe type: Staples
Serves: 6-7 Quarts
I make this magic stock a few times a month. When I’m done feeding my family the meat from a whole chicken, I place the carcass in a freezer bag and save it until I’m ready. I also save the organs and other parts, like the feet, which give the stock extra richness and gelatin.
  • 4 to 5 quarts cold filtered water
  • 3 leftover roasted chicken carcasses, plus bonus chicken feet and/or organs
  • ¼ cup apple cider vinegar
  • 1 large onion
  • 4 carrots, peeled
  • 3 celery stalks
  • 1 tablespoon black peppercorns
  • 3 bay leaves
  1. Fill a large stockpot with the cold water and add the chicken carcasses and vinegar. Allow to sit for 30 minutes, then bring to a boil and skim off any scum that comes to the surface.
  2. Add the whole onion, carrots, celery (no need to chop them), peppercorns, and bay leaves, reduce the heat to a very low simmer, and cover. The longer you cook the stock, the richer it will be. I usually start mine early in the morning and turn off the heat at the end of the day, just before I go to bed. After you’ve turned off the heat, allow it to cool on the counter for about 1 hour.
  3. Strain the stock (through a cheesecloth-lined strainer for a clearer product) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
  4. When the stock is fully cooled, skim off and discard the fat that has risen to the top. Ladle the stock into freezer-safe containers. Label, date, and store in the freezer until you’re ready to use it.
  5. NOTE: If you would like to use an instant pot, just add all the ingredients and fill water to fill line. It will make less stock but it will be much more concentrated. I hit "manual" and set it for at least 90 min, but 120 would be even better, if you have the time!
The longer you cook the stock, the more water will evaporate and the smaller the yield will be. The quantity of 6 to 7 quarts is based on simmering the stock for about 15 hours. You can also make stock with a whole raw chicken using this same process. I do this with older laying hens that wouldn’t be very tender when roasted.
Recipe by Sustainable Dish at