Rich, golden chicken stock made in a fraction of the time using an Instant Pot. A whole organic chicken with aromatics, ginger and lemon gives a deeply flavoured, gelatinous stock that forms the base of soups, gravies and sauces.
What You Need
- 1 whole organic chicken
- 1 yellow onion, quartered and peeled
- 3 whole carrots, halved (unpeeled, tops removed)
- 3 ribs celery, broken up
- 4 garlic cloves, peeled and smashed
- 1 knob of fresh ginger, peeled
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary (optional)
- 3 bay leaves
- 1 tbsp poultry seasoning (homemade — see recipe)
- Juice from ½ lemon
- 2 tsp salt
- 1 tsp fresh cracked black pepper
- 8 cups water
Method
- Place the trivet rack in the bottom of the Instant Pot.
- Add the onion, carrots, celery, garlic, ginger, thyme, rosemary, bay leaves, poultry seasoning, lemon juice, salt and pepper directly into the pot.
- Pour in 8 cups of water.
- Season the chicken all over with salt and pepper. Place it breast-side down on the trivet rack on top of the vegetables.
- Seal the Instant Pot lid. Set to high pressure on the Soup or Broth setting for 45 minutes.
- When the cycle is done, allow the pressure to release naturally — this takes approximately 30 minutes. Do not force-release.
- Carefully remove the chicken and set aside. The meat will be fall-off-the-bone tender and can be used in soups, salads or sandwiches.
- Set a fine mesh strainer over a large bowl. Ladle or pour the stock through the strainer, discarding the spent vegetables.
- Allow the stock to cool completely at room temperature, then transfer to glass jars.
- Store in the refrigerator for up to 5 days, or freeze for up to 6 months. A layer of fat will solidify on top when chilled — skim it off or stir it in depending on your use.
Tips & Notes
- Natural pressure release is not optional — it keeps the stock clear and prevents a foamy, cloudy result.
- The chicken meat that comes out is wonderfully tender. Shred it and use within 3 days, or freeze separately from the stock.
- For a deeper, richer stock, roast the chicken and vegetables at 425°F for 30 minutes before pressure cooking.
- Good stock should gel in the fridge — that wobble means it is rich in collagen and nutrients. If yours doesn't gel, add chicken feet next time.
- Freeze in ice cube trays first, then transfer to bags — perfect single-serving cubes for adding to sauces and grains.
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