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How to Make Chicken Stock


  • Vegetable scraps onion, celery, carrots, etc...
  • 1 whole cooked chicken carcass
  • Salt
  • Pepper
  • Parsley
  • **amounts not specified because it depends on what you have on hand and how your like your stock. Ours never turns out the same but it is always delicious and flavorful!


Stove Top Instructions

  1. Place all ingredients into a large stock pot and cover with water. Bring to a boil and reduce heat to simmer for at least 6 hours

Slow Cooker Instructions

  1. Place all ingredients in a crock pot and cover with water - set the temperature on low and it cook overnight.

Instant Pot Pressure Cooker Instructions

  1. Place all ingredients in the liner of the pressure cooker. Cover with water to the MAX line. Lock lid in place with valve in the SEALING position. Pressure Cook/Manual on HIGH for 120 minutes. Allow for 20 minutes of Natural Pressure Release once the cook time expires.

After the Cooking Time

  1. Using a fine mesh strainer, strain liquid in another large pot. Discard the scraps.

    Let the stock cool and refrigerate, freeze, or process in a pressure canner.

Recipe Notes

Place hot stock in heated and sterilized canning jars. Add a heated lid and ring and place in pressure canner.   

Follow your instructions for your pressure canner and process quart jars for 25 minutes at 10 lbs of pressure (adjust for altitudes above 1000 ft.), or pint jars for 20 minutes.

Recipe courtesy of Old World Garden Farms