Homemade chicken stock
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This is a recipe for a classic French-style homemade chicken stock. It’s vastly superior to any store-bought stock, and is one of the main things that distinguishes …
I save and freeze chicken carcasses along with veges, herbs, ginger, garlic & turmeric in a gallon zip bag. When full, put it in my stovetop 8 qt pressure cooker with 2 T organic ACV and let it do the work for 2 hours. No skimming necessary and the broth is clear. Strain and refrigerate overnight, remove the fat. I usually get 4 qts of stock and reduce it for a more concentrated broth. It makes a great "tea" seasoned with some salt & lemon.
Good solid recipe and technique. However, I would recommend using chicken bones instead of meaty pieces of chicken. Less wasteful, and more mineral nutrients in bones. Cheaper too.
Excellent presentation at the end as she can represent some of her recipes that you can use chicken stock 👏 which I am addicted to the majority recipes and she is one my favourite cookers although a little disjointed that she never acknowledge anyone comments ! Oh well 🥸
I make fish , beef , chicken stock all the time . Once you learn to make it & use it you don't want to cook without it . Your Recipe looks very correct , thanks .
So yummy .i look so good for healthy .
Great idea to have " in your back pocket"
Tutorial 💥
I can only afford to use chicken bones for mine, I store them all in my freezer till I have enough to make a tasty batch to last me a month or two : p
This looks wonderful!! What would be the steps after cooking if I wanted to can this??
Man…prices must be getting so high here in NZ when a chicken broth recipe would cost me heaps. -_-'
Add some of the onion skin. It'll give the stock a beautiful color.
Отличная идея…Спасибо
vaw.fyi
great
Thanks for sharing.. simple n nice 😍
Great recipe.. thanks for sharing
I love this recipe very very nice
Looks so good TY