Makes 10 cups
4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. *chicken parts w/joints will provide the most collagen to your stock
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns
1 teaspoon vinegar or lemon juice
4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. *chicken parts w/joints will provide the most collagen to your stock
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns
1 teaspoon vinegar or lemon juice
- Place the chicken parts, vegetables, herbs, and salt and pepper into a 6-quart Instant Pot and cover with 10 cups water.
- Lock the lid in its place and turn the release valve to SEALING position. Press SOUP/Broth button and adjust the time to 40 minutes.
- When the cooking is finished, allow the pressure drop naturally before opening (or wait 20 minutes before releasing it manually).
- Strain the stock into a large pot or bowl. Use right away or let the stock cool to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze. Once refrigerated, your collagen stock will be very thick. Your stock can be refrigerated for up to 3 days or frozen for one year.
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