This homemade chicken stock (or broth) is easy to make and is great for drinking or as a base for soups. Instead of spending money on canned broth, save some money and make your own. It's easy!
Bring to a simmer, then turn the heat down to low. Keep the lid on the pot and cook for 6-8 hours.
In a slow cooker:
Place all of the ingredients in the pot of your slow cooker and fill nearly to the rim.
Turn the heat to low and cook for 24-48 hours.
In an Instant Pot:
Place all of the ingredients in the Instant Pot liner. Add cold water to the maximum fill line.
Lock the lid in place and cook on high pressure for 45 minutes.
Allow the pressure to release naturally, then remove the lid.
Straining the broth:
Once cooked, use a slotted spoon to remove the solids from the liquid.
Pour the liquid through a fine mesh strainer to remove any remaining solids. Use this homemade stock immediately, refrigerate for up to 4 days, or freeze up to 6 months.
Notes
If you’ve cooked chicken with meat on the bones, set aside to cool, then use clean hands to remove the meat from the bones for use in other recipes.
Use fresh veggies, wilted veggies salvaged from your produce drawer, or use the trimmed ends of carrots, celery, and onions that you cut off when you’re cooking.