Chicken Stock

Prep Time: 10 minutes. Cook Time: 1 hour 40 minutes. Total: 1 hour 50 minutes. Servings: 10 cups. Calories: 18kcal. Author: Amy + Jacky.

1. Optional Step - Brown Chicken Carcasses: Brown the chicken carcasses in the Instant Pot Pressure Cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add 100ml water to deglaze the bottom of the pot with a wooden spoon.
2. Pressure Cook Chicken Stock: Add all ingredients in the Instant Pot. Pressure cook at High Pressure for 1 hour (the longer the better), then Natural Release.
3. Strain & Cool Chicken Stock: Strain the chicken stock through a colander discarding the solids, then set aside to cool. Fat Cap: Let the chicken stock sit in the fridge until the fat rises to the top and forms a layer of gel. Then, skim off the fat on the surface. Or you can remove the fat cap when you use the chicken stock.
4. Use or Freeze: You can use the stock immediately, keep it in the fridge, or freeze it for future use.

Storage: Silicone Mold — We love freezing our chicken stock with this mold. After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It's a great portion for many recipes, thaws quickly, and is super convenient. Ball Glass Jars — many users recommend this brand's wide-mouth straight jar design for freezing.