Rich and flavorful this homemade chicken stock will bring a savory element to any dish you use it in. Simple and versatile any can make this recipe no matter their level of experience. With instructions for how to make it three different ways there is no reason to not make this pantry staple yourself!
Roughly chop all ingredients besides bones leaving the skins and seeds. Add along with water, bones, salt, and thyme to stock pot/crock-pot/instant pot.
Stock Pot: Bring water to a boil then reduce to a simmer. Cover with lid and let simmer for 3 hours.
Crock-pot: Add all ingredients and cook on low for 8 hours or high for 4 hours.
Instant-pot: Add all ingredients and seal lid. Set on manual high pressure for 60 minutes. Allow a natural release.
Once cooked, strain stock using a mesh strainer or colander into a large bowl or measuring cup. Then pour into whatever container you will be storing it in. If using a jar allow 1/2" at the top for the liquid to expand.
Fill your sink or a large bowl with cold water and set the sealed container in the water bath. This will allow the temperature to come down more quickly and prevent it from staying warm too long in the fridge/freezer.
Depending on the size of your pot you may need more or less water. Aim to have all ingredients covered by 1" of water. Be sure to allow some room at the top of the pot so that the water does not spill over with cooking.
While you can use a colander it will not catch all of the small pieces as well. I would highly recommend purchasing a mesh strainer.