You will notice that salt is not an ingredient in my recipe for chicken stock (including my stove top recipe). This is because I prefer to add salt to the recipes I make using the chickenstock so that I do not over-salt the finished dish.
- 2 pounds (907 grams) beef marrow bones, thawed if frozen
- 1 roasted chicken carcass
- 1 large yellow onion, washed and cut in half (keep peel on)
- 2 large celery stalks, washed, tough ends trimmed off
- 2 large carrots, washed, peeled, tough ends trimmed off
- Large handful fresh parsley (with stems), washed thoroughly
- Outer layer of 2 fennel bulbs, washed
- ½ teaspoon black peppercorns
- Preheat the oven to 450 (232).
- Place the beef marrow bones on a baking sheet (not touching), and roast for 10-15
minutes, turning once, until they are browned on all sides and fragrant. Remove the bones
from the oven and transfer them to the Instant Pot insert.
- Add in the roasted chicken carcass, onion halves, celery, carrots, parsley, fennel, and black
- Cover all the ingredients with cold water up to the ⅔ level in the Instant Pot insert.
- Close and lock the lid into place and turn the pressure valve to sealing. Select pressure
cook and press the button repeatedly until Normal is highlighted on the display. Press the
pressure level button until High is highlighted. Using the + and – buttons, set the cooking
time to 4 hours (or 2 hours if you prefer). Once you hear a beep, the Instant Pot has
started preheating (this took 35 minutes for my Instant Pot). The cooking time will start
counting down once the Instant Pot has come to full pressure (the stainless steel float
valve will be completely raised), and you will hear a beep and see the cooking time
counting down on the LCD display.
- At the end of the cooking time, allow the pressure to release naturally for 1 hour. If the
float valve has not dropped after 1 hour, release the pressure manually following the
- Carefully remove and discard all the bones and vegetable solids from the broth. Once the
insert is cool enough to handle, carefully lift it out of the housing and strain the chicken
stock through a fine mesh sieve into a large heat-proof bowl (such as a stainless steel
mixing bowl) and allow it to cool to room temperature before refrigerating or freezing.
Storage: Chicken stock will keep for 3-4 days refrigerated in a tightly closed container, or up to 6 months frozen.
Note: You may notice a layer of fat that solidifies on the surface of the chicken stock after it has been refrigerated. Use a spoon to remove and discard the fat before using the stock.
Keywords: gluten-free, instant pot