Making the best chicken stock has never been easier! Simply` toss in the veggies, leftover chicken pieces, water, and seasonings and let the pot simmer. The best part is that it can be made on the stove, in a slow cooker, or Instant Pot.
Prepare the chicken bones for use. Remove leftover meat. Any discarded pieces from a cooked chicken can be thrown in the pot to make the broth/stock (skin, grissle, fat, and bones).
Place roughly chopped onion, celery stalks, and carrots in a large stock pot. You can use any of the trimmings from vegetables that you used for other dishes. Wash the vegetables first, but carrot peelings, carrot stems and greens, celery greens, or any other vegetable trimmings can be added to the stockpot.
Layer vegetables and herbs in the stock pot. Layer the chicken bones on top of the vegetables.
Add salt, pepper, oregano, and any other herbs or seasonings.
Fill the pot with water. You can make as much broth as you'd like so fill it up!
Bring the pot of water to a boil, then turn it down to a simmer and cover with a lid.
Simmer for at least 1 hour, but up to 24 hours. 3-4 hours is a good amount of time to infuse a lot of flavor and nutrients into the broth. Keep the pot covered while simmering so that the water doesn't evaporate. Add additional water while simmering if needed.
When the broth is done simmering, pour it through a strainer to remove all of the vegetable and bone pieces.
Refrigerate in an airtight container for 3-4 days or freeze for up to 6 months.
Notes
Storage: Once the stock has cooled to room temperature, transfer to an airtight containers or divide between mason jars. Keep in the refrigerator for up to 4 days. To freeze, store in freezer safe storage containers for up to 6 months. You can also store in ice cube trays if you need smaller portions of stock. Notes:
Utilize any vegetable scraps you have to create flavorful homemade stock while minimizing waste.Store leftover chicken bones and carcasses in the freezer for easy access when making stock.If you don't have a fine-mesh strainer, a slotted spoon can help remove large pieces of bones and vegetables.Avoid adding fennel to prevent overpowering the broth.When stored, the stock may solidify due to its gelatinous nature, but it will liquefy again when heated.Consider using freezer-safe containers like Souper cubes for convenient storage.You can also make chicken stock in a pressure cooker or crockpot.