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Leslie Myers

Rich Chicken Stock

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Prep Time 10 minutes
Servings: 8 cups
Ingredients Equipment Method Notes

Ingredients
  

  • 1 roasted chicken carcass bones, skin, and any leftover bits
  • 1 large onion quartered (leave skin on for color)
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 3 cloves garlic smashed
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 8 –10 cups cold water enough to cover ingredients
  • Optional:
  • parsley stems thyme sprigs, or a small piece of ginger

Equipment

  • Large stockpot or Dutch oven (for stovetop)
  • or Instant Pot
  • or Slow cooker
  • Fine-mesh strainer
  • Large bowl or storage containers

Method
 

  1. Place everything in a large stockpot and add 8–10 cups of water to cover.
  2. Bring to a boil, then immediately reduce to a very low simmer. Skim any foam that rises to the top.
  3. Simmer uncovered for 2–3 hours, occasionally pressing bones to release flavor.
  4. Strain through a fine-mesh strainer, discard solids, and cool.
  5. Store up to 5 days refrigerated or 3 months frozen.
  6. Add all ingredients to the pot (fill only to the “Max” line).
  7. Lock lid and set to High Pressure for 45 minutes.
  8. Allow natural release for 15 minutes, then quick-release any remaining pressure.
  9. Strain and cool as above.
  10. Add all ingredients and cover with 8–10 cups of water.
  11. Cook on Low for 8–10 hours (overnight works great).
  12. Strain and cool as above..

Notes

Cook time:
Stovetop: 2–3 hours (hands-off)
Instant Pot: 45 minutes high pressure (+15-minute natural release)
Slow Cooker: 8–10 hours on low
Homemade stock turns “just soup” into something special. Use every part of your roasted chicken — bones, skin, and the bits stuck to the carcass. Add vegetable scraps if you have them, or keep it simple.
Chef’s Tip: Chill your finished stock overnight; the fat will rise and solidify, making it easy to skim for a lighter broth.