Instant Pot Chicken Stock is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
This is the most versatile stock that can be used for any soups, sauces, and braises whether they are made from chicken, beef, pork, veal, duck, or other birds or mammals. “Brown” means that the chicken was roasted before making the stock.
This recipe can be scaled to fit the size of the pot that you have. Each chicken will need 4 quarts of room in the pot.
The fastest, but not the cheapest, way to make stock is to use store bought rotisserie chickens. You need every part of it — the meat, skin, and bones. The only part you are welcome to leave out is the breast meat, but since it’s so dry, I throw it in as well. If you make a lot of roasted chickens at home, you can replace one store bought rotisserie chicken with the carcasses and all the bones from 2 home roasted chickens. This way you’ll get to eat the meat.
If you are planning to use the stock for soups, the chickens can be either salted or not. If you are planning to use the stock for sauces, it’s very important that the chickens you buy are salt-free (available at Whole Foods) because the stock would be reduced as much as 8 times to turn it into a sauce, making it way too salty. If you are only using the carcasses and not the whole chicken, I find that it’s ok if the chicken was salted (even if you’ll be using the stock for sauce) because almost all of its meat has been removed.
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