That title is making me giggle since it rhymes! 🙂
I made some homemade chicken stock the other day in my brand new Instant Pot I just got! I MAY have squealed like a little girl when my Instant Pot showed up at my house… I also spent the entire night going through my new Paleo Instant Pot cookbook I also ordered! I cannot wait to dive into more recipes and use pressure cooker more often! How have I not had a pressure cooker before?? I’m not sure I’m going to be able to live without it now.
I have been craving soup lately… mostly because it’s technically fall and I love having hot soup on a cold fall day. Unfortunately for me, I live in south Florida where it’s still 85+ degrees every day and about 1,000% humidity. 😦 My plan is to just crank my air conditioning down super low and enjoy the hot soup anyways! I decided that I wanted to make some homemade chicken stock. We had some roasted chicken the other night from Publix (yep, I’m even too lazy to roast my own chicken… well for now.) We had a left over chicken carcass so I figured I’d try my hand at some stock to have in my freezer for when I’m ready to make some soup.
Chicken, vegetable and beef broth/stock are some of the hardest items to find paleo compliant where I live. It’s hard to find some that are natural, organic and not pumped full of preservatives and other extras. It finally clicked the other day for me that I should just use the roasted chicken carcass from Publix so I didn’t have to actually roast my own chicken. I started thinking about all the other items I would need to make the stock and realized most of it was already in my pantry/refrigerator. Being paleo, I keep lots of carrots, celery, onions, fresh herbs in my refrigerator on a regular basis since you never know when you’re going to want to throw them together to make a quick pasta sauce recipe or add some onions to turkey tacos or throw some fresh herbs into a ranch recipe or on a salad. I could go on and on but I won’t bore you… if I haven’t already!
- Bones from whole chicken
- 3 large celery
- 3 large carrots
- Handful of fresh herbs (parsley, thyme, oregano)
- 1 yellow onion with skin (quartered)
- 3 Tbsp Apple Cider Vinegar
- 1 Bay Leaf
- Salt & Pepper
Add all ingredients to the Instant Pot then add enough water to cover the vegetables and chicken. Cook on High Pressure for 90 minutes. Be sure to set your steam vent to sealing then use the quick steam release when the stock is done.
If you don’t have an Instant Pot/pressure cooker, you can make this in a slow cooker as well but I highly suggest letting it sit 24 to even 48 hours to get the fullest flavor.
I left a lot of the chicken meat still on the bones along with some of the skins to help with the flavor.