“What’s the Secret?!” Roasted Stock
- Yield: 12 cups 1x
- Category: soups broths
Ingredients
2–3 lbs chicken bones/carcass (drumsticks, wings, or leftover roast/rotisserie bones)
1 large onion, quartered (you can leave the skin on for a golden color)
2 carrots, cut into chunks
2 celery stalks with leaves
5 garlic cloves, unpeeled and smashed
1 bay leaf
8–10 black peppercorns
4–5 sprigs thyme
2 tsp kosher salt*
2 Tbsp apple cider vinegar (this helps extract nutrients from the bones, you will not taste the ACV in your stock!)
12 cups water (or enough to just cover, but don’t go past Instant Pot “Max Fill” line!!)
OPTIONAL
Rind of parmesan (if you have it, throw it in!)
1 oz dried mushrooms (for extra umami)
Instructions
Step 1: Roast the Bones & Veg
Preheat oven to 425°F.
Wrap the garlic in foil. On a baking sheet lined with foil and lightly oiled, spread out the bones, onion, carrot, garlic pouch, and celery.
Roast for 30-40 minutes, turning once, until bones are browned and aromatic.
Step 2: Pressure Cooker Method (Instant Pot)
Transfer roasted bones & veg to Instant Pot (IP). Unwrap garlic and also add to the IP.
Add bay leaf, peppercorns, thyme, apple cider vinegar, salt and water. (Here you can also add the Parmesan rind and dried mushrooms if you have them.)
Seal lid, set to High Pressure 45–50 minutes.
Allow natural release (20–30 min).
Strain through a fine mesh sieve, cool, and store.
Homemade Chicken Stock on the Stove Top
(See above for ingredients and follow Step 1 to roast the bones and veg.)
Transfer roasted bones & veg to a stockpot.
Add bay leaf, peppercorns, thyme, apple cider vinegar, salt and water. (Here you can also add the Parmesan rind and dried mushrooms if you have them.)
Bring to a gentle simmer (not boil). Skim foam in first 20 min.
Simmer 4-6 hours (longer = richer). The key is to keep the bones covered in water, add water as needed throughout cooking to keep them covered.
Strain, cool, and store.
How to Store
Fridge: up to 5 days.
Freezer: up to 6 months.
For the freezer, I like to divide it into 1 and 2 cup portions using my Souper Cubes.
Label with date + “Roasted Chicken Stock”
Notes
*Fun fact: while store-bought chicken stock generally is salted, homemade stock is not. It is supposed to be salted as you use it.