Chicken Stock

​

Difficulty: Medium

Serves: Almost 2 quarts

Preparation time: 10 Minutes

Cook time: 3+ Hours

Total time: 3+ Hours

Notes: Low Sodium, Heart Healthy, Instant Pot Friendly (Please make this in a pressure cooker!)

​

 Ingredients:

• 1 chicken carcass, cooked or uncooked

• 1 large onion

• 5 garlic cloves

• 2 celery stalks

• 2 medium carrots

• 1 medium leek

• 1 small celery root

• 1 small bundle fresh parsley, about ½ oz.

• 3 bay leaves

• ½ tsp whole black pepper

• ½ tsp MSG & ½ tsp Potassium Chloride

 

Instructions:

Cut leek into 3” cylinders, put in bowl and cover with cold water. (Leeks can have fine dirt and sand in their layers, letting them sit in cold water for a few minutes lets the dirt settle to the bottom.) Cut vegetables into large chunks. Put all ingredients into a 6+ quart stock pot, cover with water, about 4 quarts.

Bring to a boil, reduce to a simmer. Cover, let simmer for 3+ hours, stir occasionally, add more water if necessary. Remove lid and let simmer and reduce, another hour. Once reduced to nearly half, about 2 quarts, drain and preserve.

​

Instant Pot Version:

Stocks and broths are very, very Instant Pot friendly.

Put all ingredients in your pot, cover with water,

do not exceed the max amount on your pot.

Pressure cook High for 30 minutes, let decompress

naturally, ca. 20 minutes.

Remove lid, set to “Sauté Low” and let simmer and

reduce another 10 to 20 minutes. Drain and preserve.