Chicken stock Recipe
Chicken stock is an easy way to boost flavor, creating a rich, golden broth from chicken bones and aromatics.
Ingredients
- 3 lbs chicken bones
- Drizzle avocado oil
- Liberally salt
- Liberally black pepper
Veggies
- 1 large white onion
- 4 green onions
- 3 celery stalks
- 2 carrots
- 2 large tomatoes
- 1 head garlic
Spices
- 1 tsp black peppercorns
- 1 tsp whole allspice
- 5 whole cloves
Herbs
- 3 bay leaves
- Bunch fresh oregano
- Bunch fresh thyme
- Bunch fresh rosemary
- 1/4 bunch fresh cilantro
Additional
- 12 cups water
- 1 tbsp apple cider vinegar
Instructions
- 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.