Homemade chicken stock is so easy to make and tastes so much better! Make it in the Instant Pot, stovetop, or in a slow cooker. Just add leftover rotisserie chicken bones, garlic, onion, celery and carrots and you have yourself a flavorful stock for your favorite recipes.
Place the chicken bones in the Instant Pot, stock pot or slow cooker. Add the vegetables, seasonings, then water.
Instant Pot, Stovetop or Slow Cooker
Instant Pot Method: Cook on high pressure for 1 hour. Let it natural release for 15 minutes then do a quick release. Be careful during the quick release and as you open the lid as there will be a lot of steam.
Stovetop Method: Bring to a boil on high heat then reduce to a simmer. Simmer for 2-4 hours. The longer it simmers, the deeper the flavor.
Slow Cooker Method: Cook on high for 3-4 hours or low for 5-6 hours.
Strain and Season
Remove the large pieces of bones.
Place a fine mesh strainer over a large bowl and strain the stock. Use a spoon to push the vegetables into the strainer to release the stock. Then, discard the vegetables and solids.
Season with salt and pepper to taste.
Notes
Add the rotisserie chicken drippings for free flavor!
Follow Instant Pot manufacturer's instructions for use and safety.
Freeze the leftover rotisserie chicken if you're not ready to make the stock yet. Place the chicken bones in a freezer safe bag for up to 3 months.
Leave the stock unsalted if you're going to use it in other recipes. It's more versatile and you can control the salt level.
Store in the fridge for up to a week or in the freezer for 3 months.
The nutrition estimate does not account for the rotisserie chicken bones.