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chicken stock lying flat on the counter in plastic bags ready to be frozen
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5 from 1 vote

Chicken Stock recipe

It can be hard to find a FODMAP friendly stock in stores.  You certainly need to read every ingredient to make sure you are good.  If you have a little extra time you can make your own stock for any recipe that requires it in 20mins. (But three hours of cook time.)  Making stock is amazingly easy.  This recipe I tell you how to do it with a insta-pot but I'll also explain how to do it on the stove.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: stock
Servings: 6 cups
Calories: 18kcal

Ingredients

  • 1 bag Bones Every time you cook with chicken, save the bones in a bag in the freezer. Or Ask the butcher.
  • 1 cup Carrot parts Can be scraps from cutting carrots
  • 1 whole medium bock choy Can be the unused tops, can be the whole thing
  • 1 cup fresh parlsey left overs from another meal frozen for today
  • 1 whole red pepper can sub any other veg that's getting old in the fridge
  • 10 whole peppercorn
  • 1 tbsp onion infused oil
  • 1 tbsp garlic infused oil
  • 1 whole bayleaf

Instructions

  • Turn your oven on to 400f
  • Place raw bones on a cooking tray 
  • Roast the bones for 1/2 hour.  They should brown this will add a more robust flavour.
  • Throw everything in a pot and fill the port with water.  Becareful not to over fill, you want to leave some space for boiling.
    all ingredients in instant pot

Insta-pot method

  • Turn the insta-pot on high pressure for 45mins.  Allow a natural release.

Stove top

  • Bring pot to a boil, then turn it down to low.
  • Cover and simmer for 4 hours
  • Skim off the scum floating on top every 1/2 hour.

Straining

  • Put a large bowl in the sink.
  • Put two knives over the bowl
    Two knives vertically over mixing bowl
  • Add paper towel/cheese clothe to catch the small pieces
  • Put your strainer on top
  • Pour contents of pot through strainer, into bowl
  • Put the stock back on the stove (or back in the instant port) and reduce the liquid until the stock is desired strength.  (I sometimes reduce the liquid by 1/2 to intensify the flavour)

Chill quickly

  • To keep things safe, you want to quickly chill the soup.  Use an ice water bath in the sink to quickly chill the stock.
  • After the stock is cooled, put in in the fridge.
  • Tomorrow or 6 hours later skim off the layer of fat on top of the stock
  • Freeze the stock as needed, or use it right away!
    I find 2 cups in a ziplock the best way to freeze.

Notes

Making stock is all about leftovers from the freezer/fridge.  We are trying to flavour water, all flavour you can add is good.  I keep a scrap bag of 'off cuts' of vegetables in the freezer.  (Carrot tops, Bok Choy leaves, tops of parsley, fresh ingredients I don't want to go bad.)  I also have a bone bag in the freezer where I keep the bones of chicken/beef/pork.
This recipe is my preferred way of making stock but I often just throw in what's lying around that I need to use up.
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Nutrition

Serving: 1cup | Sodium: 1410mg | Vitamin A: 751IU | Sugar: 3g | Calories: 18kcal | Carbohydrates: 5g