5.0 from 6 votes

Chicken stock recipe

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Youtube Video tutorial on how to make chicken stock.

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Chicken stock recipe

Recipe by Villa Cocina
5.0 from 6 votes
Course: SoupsCuisine: MexicanDifficulty: Easy
Servings

3

qts
Cooking time

1

hour 

45

minutes
Total time

1

hour 

55

minutes

Chicken stock is such an easy way of enhancing the overall flavor of a dish. This recipe will come together in an instant pot, but do not worry, you can also do it on a normal pot if it’s what you’ve got on hand; it will just take longer, but it’s totally doable. The combination of chicken bones with aromatics creates such a beautiful golden broth, full of flavor, and undeniable quality. You can easily make this at home and save some money opposed to buying the more expensive brands. This is the recipe you need when you run out of chicken stock! 

Ingredients

  • 3 lbs chicken bones

  • Oil, drizzle 

  • Salt, generous

  • Black pepper, generous

  • Veggies 
  • 1 ea white onion, large 

  • 4 ea green onions

  • 3 ea celery stalks

  • 2 ea carrots

  • 2 ea tomatoes, large  

  • 1 ea garlic head 

  • Spices
  • 1 tsp black peppercorn, whole

  • 1 tsp allspice, whole

  • 5 ea cloves, whole

  • Herbs
  • 3 ea bay leaves

  • Bunch oregano, fresh 

  • Bunch thyme 

  • Bunch rosemary 

  • 1/4 bunch cilantro

  • Broth
  • 12 cups water  

  • 1 TBSP apple cider vinegar

Directions

  • Roast the bones: Preheat oven to 425ºF.Place the bones over a rack with a half sheet-pan under it. Drizzle both sides of the bones with the oil. And, season with salt and ground black pepper. Roast in the oven for 45 minutes or until brown. 
  • All veggies should be roughly cut into large pieces, no need to peel the carrots. Slice the end off the garlic to expose the cloves and roughly chop the cilantro. 
  • Once the bones are ready, remove from the oven. And, add them to your 8 qt instant pot with all the prepped veggies, spices and herbs. Pour in the water (up to the max fill line) and apples cider vinegar.
  • COVER, secure the lid and cook on HIGH PRESSURE for 60 MINUTES, with a 10 MINUTE  NATURAL PRESSURE RELEASE.
  • When done, QUICK RELEASE the remaining pressure and press CANCEL. Uncover and using a wire skimmer, remove as much of the bones, veggies, herbs and spices as you can. Then, strain all of the stock and cool completely. Store in air tight containers for 3 – 4 days in the refrigerator or up to 2 months in the freezer. 

Recipe Video

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