Optional Step - Brown Chicken Carcasses: Brown the chicken carcasses in Instant Pot Pressure Cooker with 1 tablespoon of oil. This will slightly elevate the flavors and result in a brown stock. Then, add 100ml water to deglaze the bottom of the pot with a wooden spoon.
Pressure Cook Chicken Stock: Add all ingredients in Instant Pot. Pressure cook at High Pressure for 1 hour (the longer the better), then Natural Release.
Strain & Cool Chicken Stock: Strain the chicken stock through a colander discarding the solids, then set aside to cool.Fat Cap: Let the chicken stock sit in the fridge until the fat rises to the top and form a layer of gel. Then, skim off the fat on the surface. Or you can remove the fat cap when you use the chicken stock.
Use or Freeze: You can use the stock immediately, keep it in the fridge, or freeze it for future use.
Silicone Mold – We love freezing our chicken stock with this mold!! After they freeze in the mold, we pop them out and store them in ziploc freezer bags. It’s a great portion for many recipes, thaws quickly, and super convenient.
Ball Glass Jars – Since we love the silicone mold method, we've never used these specific jars before, but many users have recommended that this brand's wide-mouth straight jar design is great for freezing.
Storage Duration: chicken stock can sit in the fridge for 3 to 5 days; it can freeze for up to one year.Apple Cider Vinegar: tales has it that adding apple cider vinegar will help draw the calcium out of the chicken bones.Dried Herbs: filter out all the dried herbs before freezing if you've added them.For Richer, Thicker, and Darker Stock: 1. Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water. 2. Add chicken feet for extra gelatin and a richer, thicker stock. 3. Dice your veggies rather than roughly chopping them. 4. Roast your veggies and chicken carcasses for richer taste and color. 5. You don’t need to add any salt to your chicken stock.