Making your own stock is easy, no matter if you make it in the Instant Pot, slow cooker or on the stove top.
Author: Chrystal Johnson
Instant Pot, Slow Cooker, or Stock Pot
Fine mesh strainer
Headspace measurement tool
Chicken bonesas many as you have
7quartsfiltered wateror enough to fill your pot
1teaspoonapple cider vinegar
Instant Pot Chicken Stock Directions
Add bones to Instant Pot inner liner.
Add filtered water to the max fill line, then add apple cider vinegar and sea salt.
Place the lid on your Instant Pot and cook on high pressure for 2 hours 30 minutes, then allow the pressure to release naturally. Open the lid once the pressure has been released.
Pour the stock through a fine mesh strainer into a large stock pot.You can either discard the bones or make a second batch of stock. In the Instant Pot, you'll get the most flavorful stock the first time around. The second round is thinner and great for making rice with.
I like to refrigerate my stock overnight, then in the morning you can scrape off the top layer of fat. If you’re planning to can this chicken stock, then this step is important. If you’re going to freeze or use it right away, it’s not as important.
Transfer your strained chicken stock to mason jars and refrigerate. Alternatively, see directions below for canning and freezing.
How to Make Chicken Stock in the Crock Pot
Add enough chicken bones to fill your slow cooker pan.
Cover with cold water and add apple cider vinegar and sea salt. Cook on Low for 12-24 hours. You can make one or two more batches of chicken stock with the same bones, so don't discard them.
Strain through a fine mesh strainer into a large stock pot. Refrigerate overnight and strain the fat if you’ll be canning. You can also transfer to mason jars and refrigerate for immediate use or freeze for later.
Making Chicken Stock on the Stove Top
Put the chicken carcass and bones into a large stockpot or cast iron dutch oven, cover with water and add apple cider vinegar and sea salt.
Bring it to a boil over high heat, then turn it down and allow it cook on a gentle simmer for 8-12 hours. Add more water as needed to keep the bones covered. I usually add water that has already been boiled.
Strain the stock through a fine mesh strainer into a large bowl. You can use it right away or refrigerate overnight to skim more fat out.
After pulling it out of the refrigerator, strain it once more through a fine-mesh strainer into a stock pot if you'll be canning it or into mason jars if you'll be using it soon or freezing it.
How to Can Chicken Stock
Bring your chicken stock to a boil in a large stock pot.
While you’re waiting for your chicken stock to come to a boil, clean your jars and fill them with hot water. Set them out on a towel with your other canning tools. At the same time, put all of your lids into a small pan and boil them.You’ll also want to put your pressure canner on your stove and put 3 quarts of water and 1 tablespoon of vinegar in it. Be sure the rack is in the canner. I like to start getting it heated up now.Please note: You cannot can chicken stock in an Instant Pot. You need a pressure canner. See notes below recipe for more info.
After your chicken stock comes to a boil, dump the water out of one jar and fill it with chicken stock. Use your headspace measurement tool to be sure you have 1-inch of headspace.
Then use a damp towel to wipe the top of the jar. Carefully place the lid over the jar and screw the band on to fingertip tight. If you’re using the Tattler reusable lids as shown, be sure to follow their directions precisely. Regular canning lids work perfectly fine too. Using your jar lifter, move the jar to your pressure cooker.
Repeat with each of your jars until you’re out of stock or your canner is full. Mine holds 7 quarts, but I only had 6 quarts of stock.For precise cooking times and pressure levels, follow the directions that come with your pressure canner. Be sure to make sure to look at the directions for the sizes of jars you're using and your altitude.
Once you're ready to remove the jars from your canner, use the jar lifter to transfer the jars back to the towel (you don’t want to place them directly on your counter). After they are completely cooled (usually overnight), remove the bands, check the seals to be sure they took, label them and move them to your pantry or food storage.