Homemade stocks and broths are wonderful additions to many dishes including soups, pasta, rice, and sauces. You can use them as the base of meal such as a hearty soup, or you can simply use them to impart more flavor into a dish such as using them to cook your pasta, rice or potatoes. No matter the purpose, having a homemade stock on hand is, well, handy!

For a nice chicken or turkey stock I recommend adding not just bones (which can be raw or from a roasted/rotisserie bird), but also adding the skin and fat. By adding all of your left over pieces and parts, you are not only avoiding waste, you are adding additional flavor and a nice silky mouthfeel.

Chicken or Turkey broth

• Bones, fat, skin from 1-4 birds raw or previously roasted.
• Water – enough to cover bones
• Optional: 1 large onion quartered, 1-4 carrots, 1-4 pieces of celery.

Add all ingredients to Instant-pot or large stock pot. For instant-pot: make sure not to go over the max fill line on the inner pot. Secure the lid and set pressure valve to sealing. Set for 30, 45, or 60 min on high pressure. 30 min yields a nice balanced stock, 45 min yields a strong chicken flavored stock, 60 min yields an intense bone flavored stock. Personally I prefer the 30 min stock with a natural release. I find it has a nice mouth feel, rich yellow color and great versatility. I also wait to salt my stock until I’m using it to ensure the recipe I’m using the stock in is salted exactly to my liking that day.

We hope you have found this video for homemade chicken stock helpful. From all of us here in the Wee Lairds Kitchen we wish you all health and happy cooking!