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Chicken Stock Recipe

Make rich, flavorful homemade chicken stock in just 30 minutes using simple ingredients and easy methods. This quick stock is perfect for soups, sauces, risottos, and everyday cooking while giving you better flavor and full control over quality.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 2 to 3 pounds chicken parts wings, backs, necks, or carcass
  • 1 large onion roughly chopped
  • 2 carrots chopped
  • 2 –3 celery stalks chopped
  • 3 –4 garlic cloves smashed
  • 1 –2 bay leaves
  • 2 –3 sprigs fresh thyme or parsley
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon apple cider vinegar
  • 8 to 10 cups cold water
  • Salt to taste added after cooking

Method
 

Method 1 – Instant Pot / Pressure Cooker (Quick Method)
  1. Place chicken parts into the pressure cooker.
  2. Add chopped onion, carrots, celery, garlic, herbs, and peppercorns.
  3. Pour in 8–10 cups of cold water.
  4. Add apple cider vinegar.
  5. Seal the lid and cook on high pressure for 30 minutes.
  6. Allow natural pressure release for best flavor.
  7. Strain through a fine mesh sieve or cheesecloth.
  8. Let cool, skim fat if desired, and season with salt.
Method 2 – Stovetop Method
  1. Add chicken and all ingredients to a large pot.
  2. Cover with cold water.
  3. Bring to a boil, then reduce to a gentle simmer.
  4. Simmer for 45–60 minutes, skimming foam in the first 10 minutes.
  5. Strain and cool as described above.

Notes

  • Use chicken wings or backs for the best collagen and rich texture
  • Apple cider vinegar helps extract minerals from the bones
  • Do not add salt until the end to avoid over-salting
  • Stock should become gel-like when chilled
  • Store in fridge up to 5 days or freeze up to 6 months