So, just what is the difference between stock and broth? According to Food & Wine broth is something you sip and stock is what you cook with. Stock is typically made from bones with added aromatics (i.e., carrots, celery, onion, garlic and assorted herbs). Broth is typically made using stock and then adding additional flavors to be enjoyed for sipping or a base for soup. For example, I make my favorite garlic broth (it’s literally simmering on the stove as I type this) using this stock recipe I’m about to share with you for the base.
For this recipe I use either the carcass of a chicken I’ve roasted myself, a rotisserie chicken the store cooked for me or raw chicken wings (the large whole ones). The roasted and rotisserie chicken bones are going to bring a richer flavor but are pricier than the wings. But just use whatever you have or can get!
Regardless of what version of chicken you use, the flavor comes from the skin and bones. if using a cooked carcass be sure to pick off all the meat and use it for something else. We are cooking this for a long time and it will be mush and not really tasty. If using raw wings, throw the whole thing in there. Are usually keep raw wings in the freezer when I want to make a quick no first batch of stock and don’t have time to cook a whole chicken.
Ingredients (measurements are for a 6qt Instant Pot and yields about 5-6 qts)
- 1 whole roasted or rotisserie chicken carcass with skin, or 3-4 whole raw chicken wings.
- 2-3 celery sticks cut in half and washed – include leaves if they have them
- 2-3 unpeeled carrots washed and cut in half
- 1 large sweet onion with peel left on (this helps give the stock a beautiful golden color). Cut in quarters.
- 3-4 whole garlic cloves. No need to peel but be sure to smash so flavor can release.
- 10 whole peppercorns
- 2-3 bay leaves
- 1 teaspoon of salt (add more to taste when finished cooking)
- 1 spring of fresh or 1 teaspoon of dry thyme
- 1 spring of fresh or 1 teaspoon of dry oregano
- 1 spring of fresh or 1 teaspoon of dry rosemary
- 1 spring of fresh or 1 teaspoon of dry sage
- 6 cups of water or fill to an inch over contents. Do not exceed fill line on Instant Pot insert.
Ready to Cook?
Close the lid of your Instant Pot and set to seal if not automatic. Set to pressure cook on high for 2.5 hours. This will really get all the good flavor and gelatin out of the skin and bones. Let naturally release for 30 minutes. It will take about 20 minutes for your pot to come to pressure so total cook time will be about 3:20. You can let it go longer with no problem – but I wouldn’t cook it less or you will miss out on all the depth of flavor a long pressure cook will bring.
Once your natural release is done, carefully remove the lid. I use a large ladle to remove the bones and veg from the pot. These have served their purpose and really have no life left in them so they can be tossed or composted. Thanks bones and veg! I turn off the warmer and let it cool for 30 minutes to avoid burning myself – which is inevitable. Once it’s cooled some, strain the liquid through a fine mesh strainer or cheesecloth with a large bowl underneath. I store my stock in gallon-size ball jars that I got on Amazon. You can use a fat separator if you want, or just put in the fridge and the fat will rise to the top and solidify and you can scrape off. If you’re not watching your fat intake then skip this part!
PRO TIP: I use this quite often so I typically do not have the need to freeze it. However, it does freeze well. Freeze in single portion freezer Ziploc bags to easily grab the amount you need. Should last in the refrigerator in an airtight container for a good 2 weeks.
THE PERFECT PAIRING
I personally love to just sip this broth by itself. But it makes an incredible base for some home pho, or chicken and dumplings or just about any comfort soup that’s calling your name. I also use one cup of it as the liquid when cooking chicken breasts or pork shoulder in the Instant Pot. I also use it when making rice in the IP – adds delicious flavor!
THE PERFECT HEALTH
Bone broth is all the health rage and pressure cooking this for at least the 2.5 hours I suggest gets all the gelatinous goodness out of the bones – which is great for reducing inflammation and good for gut health.