This post has everything you-didn’t-even-know-that-you-need-to-know to make homemade chicken stock or broth on the stove, in the slow cooker, or in the Instant Pot pressure cooker. Follow the same guidelines and steps for making turkey stock, too.
Just about every cook knows to keep at least one can or carton of chicken stock on hand. It’s a reliable pantry staple that many of us use on a weekly basis in everything from soups to gravies and stir-frys too.
While store-bought chicken stock work just fine in recipes that don’t call for much of it (or bouillon cubes when you’re in a real pinch), no one can deny there’s nothing like homemade chicken stock for adding the ultimate flavor.
It’s pure liquid gold.
Homemade chicken stocks and broths (and turkey too) lend a richness and complexity to dishes—particularly risottos, soups, stews—that the store-bought stuff simply can’t match. So if you find yourself with some leftover chicken bones from last night’s dinner and a little hands-off cooking time on your side, make a vat of rich, savory stock to stick in the fridge or freeze for later. Pinky swear, you won’t regret it.
Never made chicken stock before? Fret not, it’s actually incredibly easy. In fact, it’s really hard to mess up.